Peanut Butter Crinkles

*This is a melt-in-the-mouth shortbread textured biscuit (cookie), it is delicious!*

125g (4oz) butter

1/2 teaspoon vanilla

1/2 teaspoon grated lemon rind

1/3 cup sugar

1/3 cup brown sugar, lightly packed

1/3 cup smooth peanut butter
1 1/4 cups plain flour
1 teaspoon bi-carbonate soda (baking soda)
pinch salt

Preheat oven to 190ºC (375ºF). Cream butter, vanilla, lemon rind, sugars and peanut butter. With a wooden spoon work in sifted flour, soda and salt, making a stiff dough. Roll heaped teaspoonfuls into small balls with floured hands and place on greased oen trays. Press biscuits down lightly with a fork, first crosswise and then lengthwise, for a crinkled effect. Bake in oven 15 minutes. Cool biscuits on oven trays.

~ The Big Book of Beautiful Biscuits - by the Australian Women's Weekly (?1986)

Comments

Morning Glory Coffee Break said…

Love this recipe, looks so yummy . GBU

January 28, 2010 at 5:54 AM

Tina said…

These sound intriguing with the lemon in them.

June 4, 2010 at 2:25 PM

Alison said…

Thank-you very much for posting the recipe. I've been looking for it for ages and can't wait to bake a batch!

June 6, 2010 at 7:14 PM

Rebecca said…

Thank you for posting this. I'm living in Tokyo now, and I wanted to make these for my peanut butter loving fiance! I hope they'll turn out as good as I remember them being when my mother used to make them. First I'll need to go on a hunt to buy brown sugar - not a standard ingredient in Japan!

February 14, 2011 at 5:49 PM

Chocolate Fudge Brownies

* These are very rich and delicious brownies; they don't need frosting because of their richness! When I made these, they were so popular that one of Dan's work colleagues paid me to make them for him! * 150g (5.3oz) butter, chopped 300g (10.6oz) dark eating chocolate, chopped 1 1/2 cups firmly packed brown sugar 3 eggs, beaten lightly 2 teaspoons vanilla essence 3/4 cup flour 3/4 cup dark choc bits/choc chips 1/2 cup sour cream Preheat oven to 185ºC (365ºF). Line a rectangular pan 19cm x 29cm (7"x11") with baking paper. Melt butter and chocolate in a medium saucepan; stir over low heat, without boiling, until mixture is smooth. Cool until just warm. Stir in sugar, egg and essence, then sifted flour, choc bits and sour cream. Spread mixture into prepared pan. Bake in moderate oven about 40 minutes. Cover pan with foil; bake another 20 minutes. Stand brownie in pan until it reaches room temperature. Options : - add 3/4 cup macadamia nuts when s

A Competition Giveaway!

I decided it would be fun (and hopefully create some interest in this blog) to hold a competition (my first giveaway!). This competition requires a little work from you if you wish to enter - but not too much! *This competition is open to readers worldwide* Firstly, the final prize will be decided by the winner because he/she will have a few options to choose from: #1 An Aussie Recipe book: #2 A one-year subscription to Taste of Home magazine #3 A one-year subscription to Taste of Home's Simple and Delicious magazine #4 A one-year subscription to Taste of Home's Healthy Cooking magazine #5 A one-year subscription to Taste of Home Holiday magazine So, what do you have to do to enter? Create a tastefully artistic and delicious meal, take a photo of it and send the photo and the recipe(s) to studyinghisword@gmail.com . I will be trying the recipes (if I possibly can!), but the competition will be judged by both the photo AND the taste of the recipe, so be

Recipes From Down Under

Search This Blog