Fourteen Cookies…Yup. *Brushes away crumbs*
A slight tweak of my Rice Four Peanut Butter Biscuits, which was a tweaked version of another recipe, stop me if this is getting complicated. Not much to report on this one, there’s less flour needed and the dough was easier to work with as it was less sticky. Other than that they’re really just the same as the other recipe. They have a subtle caramel taste from the brown sugar, which I now regret not rolling them in it too, and they’ve got that crunchy exterior and that slightly chewy interior. The peanut flavour is pretty mild, if you wanted a really punch of peanut try my Flourless Peanut Butter Cookies. I did deliberate between calling them biscuits or cookies as they have characteristics of both. Perhaps we can settle on Biscikes? Who would like a tasty biscike with their tea?
90g Buckwheat Flour
85g Brown Sugar
60g Natural Peanut Butter or Any Nut Butter
1 Flax Egg (1 Tbsp Flaxseed and 3 Tbsp Water) or 1 Small Egg (About 40g)
1/2 Tsp Baking Powder
Makes 15 Biscuits.
1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.
2. Cream the Sugar and Butter together until creamy. Then beat in the Peanut Butter and the Flax Egg until fully incorporated. Finally beat in the Buckwheat Flour and Baking Powder until a slightly sticky and firm dough has been formed.
3. Scoop 1 Tbsp worth of the dough and roll into a ball and press down gently onto the prepared tray. When all the dough has been used up bake the biscuits for 10-15 minutes or until golden and slightly firm to the touch. Let the biscuits cool on the tray for 10 minutes, they should be firm by then and then transfer to a wirerack to cool completely.