To keep a sense of melancholy at bay, I am keeping myself busy. I have had the loveliest weekend with Al just gone, but he has returned to the Coast and it is just me, my kitchen, Kevin and Rosie, the guinea pigs, chooks and my growing flock of magpie friends. As soon as Al left, I missed the kids. The house is so quiet and there is an absence of smells and noise. If I look outside Rissie won’t be hanging upside down somewhere and Archie won’t have disappeared over the fence. I have 6 more sleeps, so even though it is a public holiday and I had promised myself a lazy afternoon as soon as I had finished work, instead I have a new possibly strange dahl recipe simmering away on the stove top and I have a new batch of biscuits, just out of the oven.
I have decided to set myself a new recipe challenge. I loved having the goal of creating a new recipe every day last week and while I am looking to keep myself busy I thought why not! So, the new one is 30 recipes in 30 days. I must put it out there, as I make a lot of promises with the people in my head, but if I put it out there, I will keep myself honest, as sometimes the voices let things slide.
Last week when I picked up the Almond Butter from Tenterfield Health as the ingredient of the month, I also picked up some Peanut Butter. Their freshly made nut butters are so good they are almost obscene. I am getting to the point that I don’t really need to cook as I can just eat nut butter by the spoonful and watch my belly bloom. To stop myself from doing that, I wanted to try another biscuit recipe. This one is a keeper. It is so good. The biscuits are a little chewy and definitely moreish.
So, day one, recipe one. It is super easy too.
Preparation Time 10 minutes
Cooking Time 10 minutes
Total Time 20 minutes
Servings About 20 biscuits
- 1 cup peanut butter
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1/2 cup almond milk
- Preheat the oven to 180 degrees Celsius and line two baking trays with baking paper.
- In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another minute or so
- In a separate mixing bowl, whisk together the dry ingredients (flour, bicarb, and salt).
- While beating the peanut butter mixture, slowly add in the flour mixture and beat until a crumbly dough forms. Add the milk and continue to beat until distributed. Do not over mix.
- Roll the dough into balls (about 1 tablespoon per biscuit), drop onto lined tray, and flatten with a fork that has been lightly dipped in flour
- Bake for 10 minutes, or until just starting to turn golden at the edges
- Cool completely on the pan before moving or eat warm from the oven. If your kids are away, tell yourself to stop at two.
- Store in an airtight plastic container to keep the biscuits soft and chewy.