I don’t usually have trouble coming up with ideas for what to blog about. I have a world of inspiration right here at home but when it comes to thinking of something to suit a theme, I so often draw a blank. I leave it to the last minute and have to scrounge around for something that fits the occasion.
For this month’s Sweet Adventures Blog Hop however, I had just the recipe. Nuts about sweets is this month’s theme and the perfect excuse for me to make double chocolate peanut butter biscuits.
I know I don’t usually need an excuse to make anything but these biscuits are rather indulgent. Melted chocolate, chocolate shards, cocoa and peanut butter make them absolutely heavenly rich.
The sprinkling of salt on top is an unusual but welcome addition that leaves your mouth wondering what’s going on and hankering for more.
If you want to be a part of this month’s blog hop, head over to Dining with a Stud, this month’s lovely host, to find out how.
It looks like a lot of ingredients but don’t be put off, these biscuits are really quite simple to make – dangerously simple.
Make the filling first. Throw the butter, peanut butter, icing sugar and vanilla in the bowl of an electric mixer and beat them together until light and creamy. I know it seems rather sinful to be mixing butter with peanut butter. These are definitely not an everyday treat.
It just looks like fluffy peanut butter when it’s done. Scrape it into a bowl and set it aside.
Now start on the biscuits. Put the butter, brown sugar and vanilla in the bowl of the electric mixer and beat them all together until light and creamy.
Then add the eggs one at a time making sure the first one is well beaten in before you add the next one.
Pour in the chocolate. It’s best not to have the motor running when you add the chocolate or it might end up from one end of the kitchen to the other.
Beat it into the batter.
This is what I think Willy Wonka’s chocolate river must have been made of. Couldn’t you just dive right in?
Sadly we can’t so keep going with the biscuits. Add the sifted flour, cocoa and baking powder and mix until they are just combined.
Take the bowl off the stand and scrape down the sides and then fold the chocolate shards into the batter. Yes these are very chocolaty biscuits.
It takes a few to get the hand of how to fill them but once you work it out it’s not too messy. Use a heaped tablespoon of dough and roll it into a ball then flatten it out between your palms. It needs to be pretty flat so you can wrap it around the filling.
Spoon one teaspoon of peanut butter filling into the middle and then fold the sides up and around to enclose it.
They’re not the prettiest sight before they go in the oven. Repeat the steps with the rest of the dough and leave at least 3cm between each one so they’ve got room to spread out.
Sprinkle the top with a little bit of sea salt and then it’s into the oven. Bake them for 10-12 minutes at 180C fan-forced.
When they’re ready, leave them to sit on the trays for 5 minutes or until they harden a little.
Transfer them to a wire rack to cool completely.
I would suggest wrapping up a few and taking them to you neighbours.
Otherwise, savour one as a very special treat. They’re very rich and best shared. Enjoy!
What about you? Do you go nuts for nuts?
- ⅓ cup peanut butter
- ⅓ cup icing sugar
- 20g (4 tsp) butter
- 1 tsp vanilla
- 50g (2oz) butter
- ⅔ cup brown sugar
- 1 tsp vanilla extract
- 200g dark chocolate, melted plus 150g dark chocolate, chopped
- 2 eggs
- 1¾ cup plain (AP) flour, sifted
- 1½ tsp baking powder, sifted
- 2 tbsp cocoa, sifted
- sea salt for sprinkling
- Start by making the filling. Put all the ingredients in the bowl of an electric mixer and beat until light and fluffy.
- Set it aside.
- Pre-heat the oven to 180C (356F) fan-forced and line two baking trays with baking paper (or grease them).
- In the bowl of an electric mixer, beat the butter, brown sugar and vanilla together until light and creamy.
- Add the eggs one at a time and beat each one in well.
- Pour in the melted chocolate and mix it through.
- Add the sifted flour, baking powder and cocoa and beat until they are just mixed in.
- Take the bowl off the stand and scrape down the sides.
- Stir through the chopped chocolate.
- Using a tablespoon of dough, roll it into a ball and flatten it between your hands (if the dough is too sticky, put it in the fridge for 10 - 20 minutes to firm).
- Spoon a teaspoon of peanut butter filling into the middle and fold the edges up and over to enclose it.
- Lay the dough on the baking tray. Repeat with the rest of the dough, leaving at least 3 cm between each ball.
- Sprinkle each one with a little bit of sea salt.
- Bake for 10-12 minutes.
- Let them rest on the trays for 5 minutes (or until they firm up) and then transfer them to a wire rack to cool completely.