by Laura Findlay


Double Chocolate Peanut Butter Biscuits

125 grams of butter, softened
1/2 cup of brown sugar
1 egg
1 teaspoon of vanilla essence
A generous 1/2 cup of crunchy peanut butter
1 1/2 cups of wholemeal flour
1 teaspoon of baking powder
2 tablespoons of cocoa
1/2 cup of coconut
100 grams of good quality dark chocolate chopped into small chunks
(I use and recommend Whittaker’s Dark Block, 50% cocoa)

Makes about 30 biscuits. 

Preheat your oven to 180ºC. Prepare two oven trays.

In a large bowl, beat together the butter and sugar until creamy. (I used electric beaters). Beat in the egg and vanilla essence until light and fluffy, scraping down the sides with a spatula occasionally. Add the peanut butter and beat in to combine.

Sift in the flour and baking powder. Add in the flakes left in the sieve, we’re only sifting to aerate the flour not to remove lumps. Then sift in the cocoa (leaving out the lumps!). Add the coconut and chocolate and fold together until well combined and you have a nice dough.

Roll heaped tablespoons of dough into balls and place on an oven tray. Press down on each biscuit with your fingers or a fork to flatten slightly. I bake my biscuits in two batches, one tray at a time. Bake for about 12 minutes (all ovens are different, they may need a little longer. I always flip one biscuit over and check for a nice brown bottom). Transfer to a wire rack to cool. They’ll keep for up to a week in an airtight container.

A recipe? You ask. How strange. I know, right! But in the next few days my old blog is being released back into the wild (read: not renewing the domain) and this recipe was one of the best things to come out of that blog so I thought I would plonk it over here. Happy spoon-licking!