Wednesday, 9 December 2020

Hazelnut/Peanut/Any Nut Butter Biscuits

This recipe originated with one I've already blogged using peanut butter.  It began as a Matt Preston recipe; you know the suave, English (former) host of Masterchef Australia?  He uses three ingredients and his method is a wee bit more complicated than mine (but really, how complicated can three (or five) ingredients get? - tee hee).

I had a jar of peanut butter to use up, so this came to mind.  Then I threw in a couple more ingredients, and topped the biscuits with chocolate.  And then I made them again with the jar of hazelnut butter lurking in my pantry.  Et voil√†, here we have 'em.  Use any nut butter you like, my friends!  Though I have to say the salty, crunchy peanut butter I used added a new dimension:-)  (It was a Kiwi brand!)  


put on the kettle and get ready for dunking


Usually when I bake, I measure ingredients out carefully, 'cos I really dislike the whole 'cup' thing, but here it's perfectly fine to go with cups.  I don't know how many hours I must have spent in my blogging life trying to ascertain grams into ounces into kilos into litres into...


Recipe adapted by Sherry's Pickings

Makes about 14-15 biscuits:

Ingredients:


1 scant cup of caster or white sugar - I used vanilla sugar

1 cup of hazelnut butter or peanut butter or cashew butter or...

1 tsp vanilla extract

1½ tbs almond meal

1 large egg 

1 Flake chocolate bar, broken up into small pieces

a big handful of mini chocolate bits


Method:


Grab a medium mixing bowl and your electric hand beaters

In go all the ingredients (except the Flake bar and the choc bits)

Give them a whizz with the beaters for about 30 seconds, till it's just mixed together

Roll the mixture into golf ball sized pieces (or walnut sized if you prefer)

Place them on two lined baking trays, and press a fork gently into the tops of the biscuits

Scatter the Flake bits and the mini choc bits over the biscuits

Bake on 190C/375F for about ten minutes, till they are slightly puffy and golden on the edges

Let them cool on the trays for a few minutes to firm up, then place them on wire racks to get completely cold

Will keep in an airtight container for up to one week


Notes:


These biscuits are sweet, so maybe try just 3/4 cup of sugar if you like them less sweet

Use whichever nut butter you fancy - almond or cashew would be great too

You can beat the mixture together with a wooden spoon or a hand whisk if you don't have electric beaters - check out those biceps, baby!  No, not mine, you silly.  As if...


hazelnut butter version ready for mixing


and after about 30 seconds


and here's the peanut butter version


and on to the trays for baking


heading in to the oven at 190C for ten mins.


after 10-12 mins. baking


Peanut Butter guys out of the oven


and let 'em cool (tho they're nice warm too)


so delish, so sweet, so nutty, so chocolatey





artwork © Sherry's Pickings


Matt Preston (Wikimedia Commons Public Domain - Author Lenabalout)

32 comments:

  1. You have me at hazelnut butter! These cookies look right up my alley. The peanut butter one looks great too.

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    1. hi angie
      thanks for dropping by my post. these are the simplest and tastiest biscuits you can imagine. i just watched a blogger's video making triple choc biscuits - soooo much palaver! but not here!:-)

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  2. We always have peanut butter around the house, and usually hazlenut. So we're good to go. :-) This looks nice -- easy and flavorful. Thanks!

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    1. hi KR
      you won't be sorry:-) they are a delight, and they last for a week or more...

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  3. My DIL loves hazelnuts. I will have to make these for her this Christmas.

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    1. great idea Anne. they are just so quick and easy and delish! happy festive season.

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  4. These look seriously good Sherry! I'm so into Christmas cookies and these would definitely scratch that itch. I try and do both cups and weights because people seem to need both :)

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    1. thanks lorraine. i really prefer weights these days - just so much easier to weigh something than worry about the size of my cup etc - tee hee...

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  5. These look yummy! I bet the hazelnut butter add a wonderful flavor.

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    1. yep the hazelnut was great but so was the peanut butter. i think any nut butter is great with this.

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  6. Sherry, these look delightful! I know my husband will love them. He loves the classic peanut (or nut) and chocolate combination. Here in the US it's cups all the way for the vast majority; I'm one of the few who use a kitchen scale. Of course, I grew up with lots of English cookery books, so I'm quite at home with grams as well.

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    1. thanks jean. so nice of you to drop by. yep i see american recipes all seem to use cups and spoons for measurements. it drives me -- well, nuts!:)

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  7. suave? or goofy?!! anyway, i love these. where i live they sell pecan butter, made from local pecans. that would be good, too!

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    1. no definitely suave. you should hear his honeyed tones! oh yes indeed local pecan butter - I dream of such a thing:)

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  8. Hazelnut butter should be so yum and a great idea! I really love the texture of these cookies, and your recipe looks easy, I'm bookmarking this to try out for the holidays. Thanks for sharing this, and happy holidays, Sherry!

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    1. hi aarthi
      yes the hazelnut butter is great. these biscuits last for ages, too. a very easy recipe! happy hols to you too! x

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  9. Sherry, your cookie makes me wish we weren't nut-free in our house (Eva has an allergy. Hummm, maybe I can get her mother to make these. I'll be passing this on with a make suggestion.
    Matt Preston and his team are greatly missed, heck we don't even care to watch MC anymore. I know, that's sacrilegious down your way, but I've not watched an episode with the replacement guys...

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    1. hi Ron
      oh dear is eva allergic to all nuts? how dreadful. So you get MC Aust in Sweden? that's amazing. the new crew is growing on me, slowly. happy festive season!

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  10. OMG they look so Christmassy! I just love your recipe all of them look so good I really need to bake some of these :)

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    1. thanks food trotter. they really are so easy, and keep well. take care
      S

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  11. The texture of these cookies looks amazing, Sherry! I love everything with nut butter - these look super indulgent!

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    1. thanks katerina. yes they do have a lovely texture, and they last for ages.

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  12. These cookies (biscuits) sound fantastic, Sherry! And they look really easy to make, too. I feel like they would be super peanut buttery (is that a word?) in the best way possible!

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    1. they are pretty good david. and so easy to make. they are just sweet and nutty for sure!

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  13. OMG that looks sinfully delicious! I want some please....

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  14. The only problem with having Cadberry Flake bars around is that I would eat them so fast they would never make it to the top of the cookies! While I love dark chocolate, I have such a soft spot in my heart for Flake bars. I remember eating them in London and getting little shards of chocolate all over me… I must’ve look like a mess! Fantastic cookie/biscuit, Sherry…

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    1. i know what you mean david. Flakes are fabulous! happy new year.

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  15. Looks so delicious! Thanks for the recipe!

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