Week 2 of The Great British Bake came around rather quickly didn't it? It also happened to coincide with a meeting I had planned at home and of course anyone turning up here is expecting something baked along with their coffee! So, being that it was biscuit week, I thought I'd develop a biscuit recipe for them and you.
These little biscuits are so simple, yet super tasty. If you love peanuts you are going to love these. Cupboard to table in less than 25 mins.
60g caster sugar
These little biscuits are so simple, yet super tasty. If you love peanuts you are going to love these. Cupboard to table in less than 25 mins.
120g Plain flour
100g Salted butter
20g Crunchy peanutbutter (If you don't have crunchy, smooth will work)
90g Crunchy nut Cornflakes
50g Chopped salted peanuts
Mix the sugar and butters together in a free standing machine until really smooth, pale and creamy. Then fold in 60g of the cornflakes and flour, roll into 12-13 balls and place on baking trays. Flatten down and top with the remaining cornflakes and peanuts .
Bake in a preheated oven @170˚c for 12-14 mins until golden, transfer onto a wire rack to cool.
