For his birthday, Andrew was sent some cookie cutters all the way from Australia, from his Great Uncle and Great Aunt who live out there. The cutters are in the shape of Aussie animals (kangaroo, koala and crocodile) and one is in the shape of the country itself. As we hadn’t done any baking for a while, mainly due to the amount of birthday cake we had, I thought we’d have a go at some biscuits using these new cutters. Andrew loves rolling out dough and cutting out shapes, particularly if the dough is edible and not play-dough! Joel has even started to take an interest too, but he was asleep when we baked this time.
I looked through a biscuits and cakes recipe book that I got for Christmas for some inspiration. When I saw the recipe for some peanut butter biscuits, I thought that these would work well with the Australian theme – they’re not exactly Anzac cookies, but they’re along those lines, and I remember eating a few peanut butter sandwiches when we went to Australia. I didn’t follow the recipe exactly, I never do! But they turned out yummy, and went down very well with the boys. So here’s our take on peanut biscuits…
- 100g butter
- 50g white sugar
- 50g brown sugar
- 1/2 tsp vanilla essence
- 80g peanut butter
- 190g plain flour
- Preheat oven to 180ºC, and prepare a baking tray by lining it with grease proof paper.
- Cream the butters and sugar together until light and fluffy.
- Beat in the vanilla essence and flour to form a stiff dough.
- Roll out the dough on a lightly floured surface.
- Cut out biscuit shapes (they don’t have to be Aussie if you don’t have such cool cutters!), and transfer them to the baking tray until all the dough is used.
- Bake for about 15 minutes until lightly golden – they will still be slightly soft to touch.
- Leave them to cool and firm up on the tray.
- Store in an airtight container.
I actually think these are better a few days old, because I like my biscuits slightly chewier rather than snappy crispy, but they won’t last much longer around here!