125 g (4 oz) butter
1/2 cup caster sugar
1/2 cup peanut butter
1 egg
1 1/2 cups plain flour
1/2 teaspoon baking powder
peanut halves to decorate
milk to glaze
1/2 cup caster sugar
1/2 cup peanut butter
1 egg
1 1/2 cups plain flour
1/2 teaspoon baking powder
peanut halves to decorate
milk to glaze
accompaniments
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method
1. Cream butter, sugar and peanut butter in a mixing bowl.
2. Add beaten egg and mix well.
3. Sift flour and baking powder and mix into butter mixture to form a firm dough.
4. Roll out on a floured board till 5 mm (1/4 inch) thick.
5. Cut into rounds with a small fluted biscuit cutter and place on greased baking trays.
6. Press a peanut half lightly into the centre of each biscuit. Glaze with milk.
7. Bake in a moderately hot oven 190-200°C (375-400°F) for 12 to 15 minutes.
8. Lift off with a spatula and cool on a wire rack.
2. Add beaten egg and mix well.
3. Sift flour and baking powder and mix into butter mixture to form a firm dough.
4. Roll out on a floured board till 5 mm (1/4 inch) thick.
5. Cut into rounds with a small fluted biscuit cutter and place on greased baking trays.
6. Press a peanut half lightly into the centre of each biscuit. Glaze with milk.
7. Bake in a moderately hot oven 190-200°C (375-400°F) for 12 to 15 minutes.
8. Lift off with a spatula and cool on a wire rack.
serving amount
yield: 60
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