I wanted to make a batch of peanut butter biscuits for some time and I think they look really festive. As I also got the Christmas cookie cutters from Ikea and I wanted to try them.
Animal-shapped biscuits, especially the moose and the baby bear, are so appropriate for Christmas. I loved the flavour and as half of fat is substituted with a healthy one, they are a better option, at least I hope so.
You can use only 1 type of sugar, I used both because I ran out of sugar when I was baking. The biscuits can’t be made with only peanut butter, it has a different texture than butter and it will not bind the dough in a similar way.
Ingredients for 25-30 biscuits:
– 350g plain white flour
– 25g demerara sugar
– 150g sugar
– 65g butter, soften, at room temperature
– 60g peanut butter
– 1 free-range egg
– 1 tsp bicarbonate of soda
– 4 tbsp golden syrup (or honey)
– 3 tsp cinnamon
– 2-3 spoons of milk
Mix the flour with the bicarbonate of soda and cinnamon into the bowl of the food processor. Add the butter cut in cubes and the peanut butter, blend until the mix looks like breadcrumbs. Add both types of sugar and mix again.
Beat the egg lightly with the golden syrup and pour it into the bowl. Pulse until the mixture clumps together. Tip the dough out and knead briefly until the ingredients are incorporated. Add milk a spoon at a time and knead until the dough is smooth. Wrap in clingfim and leave in the fridge to chill for 15 minutes if you think it’s necessary.
Preheat the oven to 180C or 160C fan. Line three baking trays with baking parchment. Roll the dough out on a lightly floured surface and, using the biscuits cutter, cut out the shapes. Remove the excess dough and transfer the shapes on the baking tray. Knead the remaining dough for 30 seconds and roll it out again, cut animal shapes again and transfer them on the tray.
Bake the biscuits for 12-15 minutes. Take the baking tray out of the oven and leave them on the tray for 2-3 minutes. Then move them onto a wire rack to finish cooling.