Peanut-Butter Biscuits

We took these biscuits with us to munch as we stopped in ‘look outs’ to view the beautiful sights of Maui.
Ingredients
250 gms 1 jar of smooth peanut butter
4 ozs 125 gms vegan margarine
8 ozs 225 gms brown sugar
3 fl ozs 75 mls of syrup
2 tsp vanilla essences
3 fl ozs 75 mls soya or almond milk
1 lb 450 gms plain flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 ozs 50 gms peanuts, chopped
Filling
4 ozs 125 gms coconut cream
8 ozs 225 gms vegan chocolate chips
Method
Preheat the oven to 350 F, 180 C, Gas Mark 4.
Use non stick baking trays or line them with parchment paper.
Cream together the peanut butter, margarine, brown sugar, syrup and vanilla essence until smooth. Beat in the soya milk and 3 fl ozs 75 mls of water.
In a separate bowl mix together the flour, baking soda, baking powder, salt and peanuts. Add to the peanut butter mixture and stir until a dough is made.
Scoop one tablespoonful of dough onto the baking tray and press down with a fork. Makes 48 biscuits.
Bake for approximately 10 minutes until the edges of the biscuits begin to brown.
Allow the biscuits to cool on a rack.
Filling.
In a double boiler or a bowl over a pan of boiling water heat the coconut cream and the chocolate chips until they become runny. Mix well with a wooden spoon and allow to cool.
Spread the chocolate thickly over the flat base of a biscuit and top with a second biscuit.
Will keep for a week in an airtight container in a cool place or in the refrigerator.
Variation:
Use a dark brown sugar about 1 oz 25 gms less and or dark syrup to give a different texture and a slightly bitter taste to the biscuits.

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3 Responses to Peanut-Butter Biscuits

  1. You’ve been to Maui – I’m jealous!! These biscuits look really good, but I bet they’d be even better in Maui:-)

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