This biscuit recipe is found in “Day to Day Cookery” which is my cook book from school. So I have been making this recipe for around 30 years… wow that’s a long time. I love this book, it has so many tried and true recipes that I love, as well as ones that I have adapted to my taste.

It has all the basics, even how to make an egg and lettuce sandwich, so if you really didn’t have a clue, this would be a great book for you to start with. This I think, is the general idea for kids at school, but I was fortunate to be cooking long before I start Home Economics (Food Technology now) at High School.

I often think back to those days when I use to spend most of my lunch hours decorating cakes and spending extra time organising the kitchens for my teachers. Even then, I hated when the kitchens had anything out of place.

This recipe makes 45 biscuits and they freeze very well, but they never last that long in my house!

Ingredients

250g Butter

3/4 Cup (160g) White Sugar

3/4 Cup (160g) Brown Sugar

1 Cup Peanut Butter

2 Eggs

3 Cups (480) Self Raising Flour

Extra Peanuts (optional)

Method

1. Preheat oven to 180ºC and line trays with baking paper.

2. Beat butter, peanut butter and sugars together until well combined and you can’t feel the sugar.

3. Add eggs one at a time until well combine.

4. Gradually add in self raising flour and mix well.

It is a really yummy dough all on its own… you could even add some choc-chips too!

5. Roll tablespoonfuls of mixture into balls and place them onto prepared trays. Gentle push down each biscuit using your hand and place extra nuts on top (optional).

Always measure your biscuits then they are around about the same size and cook evenly!

6. Bake in preheated oven for 12-15 minutes.**

You can put peanuts on or leave them off, or do a mixture of both.

7. When cooked, leave on the tray for a few minutes then transfer to a cooling rack. Eat as many as you can while they are warm (I love warm biscuits) then when completely cool place into an airtight container.

THERMOMIX METHOD

This recipe was made in the TM5 and exact quantities can be made in the TM31

1. Preheat oven to 180ºC and line trays with baking paper.

2. Place butterfly into mixing bowl and secure. Add softened butter, sugars and mix 20 seconds/speed 3, scrape down the bowl and mix 1 minute/speed 4.

3. Add peanut butter and beat for 2 minutes/speed 4.

4.  Add eggs and continue beating for 30 seconds/speed 4.

5. Remove butterfly (lick, because its too good to waste) and add the flour and mix 30 seconds/speed 5, using spatula to make sure that all the ingredients is combined well.

6. Roll tablespoonfuls of mixture into balls and place them onto prepared trays. Gentle push down each biscuit using your hand and place extra nuts on top (optional).

7. Bake in preheated oven for 12-15 minutes.**

8. When cooked, leave on the tray for a few minutes then transfer to a cooling rack. Eat as many as you can while they are warm (I love warm biscuits) then when completely cool place into an airtight container.

** the time 12-15 minutes always depends how hot your oven is… I find that fan forced ovens generally cook hotter and should be turned down. It also depends on how many trays you cook at once. I find that biscuits in generally cook better with just one tray in the oven at once time.

For this recipe, I make my own peanut butter in my Thermomix so I can control how much salt and sugar (I normally use honey if I want to sweeten it a bit), but store bought peanut butter works just as well. Can I encourage you to make your own peanut butter it is much cheaper and so much tastier… If you don’t have a Thermomix, just use a good food processor, it will work just as well, but you may have to put up with it a bit crunchy instead of smooth.

Homemade peanut butter is the best.

So do you have any recipes that you have been making for over 30 years? If you’re not that old…. what is a recipe that you can remember remaking as a kids that you still make now? I hope you enjoy another easy biscuit recipe that will keep you and or your family happy for some time.

Enjoy Irresponsibly!

Liz xx

If you liked this recipes maybe you would enjoy these?

No Bake Lemon Slice (Thermomix Method Included)

Forgotten Cookies (Thermomix Method Included)

Melting Moments with Passionfruit Cream (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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