Peanut Butter Biscuits.

I have a guilty secret: I love these biscuits & would eat them every day if I could. Which is why I don't make them too often. In just in loading up this blog page, I have eaten three. So now you see why I cannot be trusted. YOU are however, I am sure, totally trustworthy. Therefore, you must make these right now.

Peanut Butter Biscuits

1 cup plain flour

½ tsp bicarbonate of soda

Pinch of salt

½ cup butter

¾ cup brown sugar

1 egg

1 tsp vanilla essence

1 cup crunchy peanut butter

1. Sift together the flour, soda & salt. Stand aside for later.
2. Using electric beaters, cream together the butter & sugar, until light & fluffy.
3. In another bowl, mix the egg & vanilla & gradually add to the butter mixture.
4. Stir in the peanut butter & blend through thoroughly.
5. Stir in the dry ingredients & then chill for at least 30 minutes, until firm.
6. Preheat the oven to 180oC & grease 2 – 3 baking trays.
7. Spoon out rounded teaspoonfuls of the dough & roll into balls.
8. Place the balls on to the baking trays & press flat with a fork, making a criss cross pattern.
9. Bake for 12 – 15 minutes until lightly coloured.
10. Transfer to a wire rack to cool.
11.  Makes approximately 24 biscuits.

Honey Jumbles

Do you remember being able to buy Honey Jumble biscuits from the supermarket? They don't seem to around to much any more, which is really sad. Jeremy just loves them, so I made some yesterday, from a recipe I found on taste.com. It's an easy recipe, makes 20 HUGE biscuits, & is really true to the original taste. Hope you try them, & let me know what you think.

Honey Jumbles.

Biscuit:

• 60g butter, chopped
• 1/2 cup honey
• 1/4 cup firmly packed brown sugar
• 1 1/2 cups plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp ground ginger
• 1/2 tsp mixed spice
• 1/4 tsp ground cloves
• 2 tsp milk

Icing:

• 1 egg white
• 1 1/2 cups pure icing sugar, sifted
• 2 tsp lemon juice
• Pink food colouring

Biscuit:

• Combine butter, honey and sugar in a saucepan over medium heat.
• Cook, stirring, for 3 minutes or until butter has melted. Bring to the boil.
• Remove from heat. Set aside for 10 minutes.
• Sift flour, bicarbonate of soda, ginger, mixed spice and cloves over butter mixture.
• Add milk.
• Stir to combine. Cover.
• Set aside for 1 hour or until mixture has cooled and thickened.
• Preheat oven to 180°C/160°C fan-forced.
• Line 2 large baking trays with baking paper.
• Turn dough out onto a lightly floured surface. Knead lightly.
• Divide dough into quarters.
• Roll 1 portion into a 25cm-long log shape. Cut into 5cm-long pieces.
• Place on prepared trays, leaving room for spreading. Using a wooden spoon, flatten each piece of dough until 5mm-thick.
• Repeat with remaining dough portions. Bake for 10 to 12 minutes or until light golden.
• Stand on tray for 10 minutes. 
• Transfer to a wire rack to cool completely.

Icing:

• Using a whisk beat the egg white in a bowl until foaming.
• Gradually beat in icing sugar until combined.
• Stir in lemon juice.
• Spoon half the mixture into another bowl.
• Tint pink with food colouring. Spread half of the biscuits with pink icing.
• Spread remaining biscuits with white icing.
• Set aside for 30 minutes or until set.