Salted Peanut Brittle Biscuits
These delicious biscuits were created by chefs Madalene and Mr P from The British Larder after inspiration from their trip to NYC. They have a delicious flavour, in part due to the use of the dark muscovado sugar. It is a very dark brown, moist sugar and it tastes slightly more of molasses / treacle than regular brown sugar. You can substitute a regular moist, dark brown sugar in lieu of the muscovado.
Our recipe tester Jean said that these cookies are delicious (perfect for a special occasion!) She warned to space them well apart when baking as they spread out a lot.
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + overnight resting time
Cooking Time 15 minutes
Makes 40 biscuits
Dough can be frozen
- plain flour - 200g
- muscovado sugar - 450g, dark
- bicarb soda - ½ tsp
- peanuts - 100g, salted, roasted
- vanilla pod - ½, seeds removed
- butter - 250g unsalted, room temperature
- egg - 1, free range, medium
- peanut butter - 250g, smooth
- Add sugar (450g) to the bowl. Blitz Speed 8 / 10 seconds to remove any lumps.
- Add the flour (200g), bicarbonate of soda (½ tsp), peanuts (100g) and the vanilla seeds (from ½ pod) to the bowl.
- Mix on Speed 7 / 3 seconds until it resembles coarse breadcrumbs.
- Add butter (250g), egg (1) and peanut butter (250g) and blend on Speed 7 / 45 seconds until the mixture becomes a paste. You may need to scrape down the sides and continue.
- Turn the biscuit dough out onto a lightly floured work surface and push it all together, do not knead the dough.
- Divide the mixture in two and roll each into a sausage about 5cm in diameter and wrap it tightly in clingfilm and refrigerate over night. It's very important that the mixture rests well, if not the biscuits will bake unevenly.
- Preheat the oven to 170°C and line two baking trays.
- Remove the clingfilm from the well rested biscuit dough sausages and slice them into 1/2 cm thick slices, place these on the baking trays, leave plenty of room for them to spread.
- Bake the biscuits for 12 - 14 minutes. Once baked let them rest on the baking tray for 2 minutes before transferring them to a cooling rack to cool completely.
- Repeat the process and bake the rest of the biscuits.