I love baking biscuits a lot, probably a reason this site is called biscuits and ladles. When it comes to biscuits, I like it simple, soft-ly, chew-y, crunch-y, chocolate-ly, nut-ly, goey-y etc and these groundnut biscuits are soft, chewy and nutty.
These are a groundnuts lover’s dream. It has groundnut paste which is mild and additional roasted groundnuts which heightens the groundnut. More brown sugar is used instead of white making it extra soft and balances the groundnut paste very well.
Side note: My cousin took these to her workplace and it disappeared quickly right in front of her. She couldn’t even get a bite. Huh! What baked goodies does to people!
- ½ cup/ 113g ½ cup margarine or butter softened
- 1/2 cup/ 135g groundnut paste or peanut butter
- ½ cup/ 107g brown sugar
- ¼ cup/ 50g granulated sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 ¼ cup/ 150g flour 1 ¼ cup 150g flour
- 1 teaspoon baking soda
- 1/3 cup crushed lightly salted roasted groundnuts
Sift flour and baking soda together, set aside.
In a large bowl, whisk butter or margarine, groundnut paste and sugar together. Add in egg and vanilla essence and mix together. Add in sifted flour and baking soda. Fold in roasted groundnuts. Cover tightly with a rubber and chill for an hour or up to three days.
Pre-heat an oven to 180˚C or 350˚F and grease two baking sheets or line to baking sheets with baking paper. Roll tablespoon of dough onto baking sheet. Bake for 9-10 minutes.
Remove pan from the oven and gently press biscuits with the bottom of a glass. Put baking pan back into the oven and bake for additional 3 minutes and remove from oven. Biscuits will be very soft. Leave on the baking sheet to cook continuously for 10-15 minutes before transferring to a wire rack to cool completely.
Biscuits can be stored at room temperature for 7 days. Biscuit dough can be kept in the freezer for 3 months.
Biscuit dough is chilled to enable it set and also helps in rolling into balls.