Recipe

花生酱饼干

We trawled though all the Australian Women's Weekly peanut butter cookie recipes from over the years before narrowing our selection down to three, which we taste-tested, side-by-side. This was voted the winner for peanut taste and crisp chewy texture.

May 31, 2011 2:00pm
  • 45 mins cooking
  • Makes 18
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Ingredients

花生酱饼干
  • 60 gram (2 ounces) butter
  • 1/2 cup (130g) smooth peanut butter
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 egg
  • 1 cup (140g) roasted unsalted peanuts, chopped coarsely
  • 40 gram g (1½-ounce) chocolate-coated honeycomb bar, chopped coarsely
  • 1 cup (150g) self-raising flour

Method

花生酱饼干
  • 1
    Preheat oven to 180°C/350°F. Grease three oven trays; line each with baking paper.
  • 2
    Beat butter, peanut butter and sugars in a small bowl with an electric mixer until pale and fluffy. Beat in egg until just combined. Stir in peanuts and honeycomb, then sifted flour.
  • 3
    Roll 1½ tablespoons of mixture into balls; place 3cm (1¼ inches) apart on trays. Flatten mixture slightly, pushing any nuts or honeycomb back into mixture if they fall out.
  • 4
    Bake biscuits 15 minutes or until lightly browned. Cool on tray.

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