These Peanut biscuits are crunchy and nutty and not too sweet, even with the Lindt chocolate. A nice change.
150 g caster sugar
175 g brown sugar
80g butter, room temperature
250 g crunchy Peanut Butter
1 teaspoon vanilla
150 g plain flour
1 teaspoon Carb Soda
125 g Rolled Oats, can substitute 10g with Oat.
Good quality Chocolate buttons
Set oven at 150 degrees
Place first 6 ingredients into TMX bowl. Mix on speed 3 until well incorporated.
Add remaining ingredients and mix until most of rolled oats are mixed in.
The dough will be stiff.
Using a 4 cm ice cream scoop place small mounds on lined baking tray.
Press chocolate button into top.
Bake 15 to 20 minute. They should be light brown around edges.
Cool for 5 minutes on tray before moving to baking rack.
Makes approximately 58 biscuits.