Food / Recipes

Peanut Butter Choc Chip Bikkies

Happy New Year everyone. Here’s a beautiful 2011. Thankyou for reading my blog and for all your encouragement this year. I’d like to share one of my favourite recipes to mark this occasion. No pics of them today as I’ve already blogged versions of this so many times before (see ‘she bakes, she blogs’). I originally found it on a packet of brown sugar and it’s divine. You don’t have to use the brands I’ve mentioned, it’s just that I prefer them and the flour’s great because it’s already triple sifted so I never bother doing it myself.

Peanut Butter Choc Chip Bikkies (cookies/biscuits)

Makes up to 30 average bikkies or 40 small depending on whether you use a tablespoon or teaspoon to form the balls.

You will need – wooden spoon, 2 mixing bowls, microwave, teaspoon, tablespoon, scales, measuring cups, measuring jug (pyrex glass), baking trays, baking paper, spatula, cake cooling racks, oven, oven mits, airtight containers.

125g unsalted butter
1/4 cup crunchy peanut butter
1 cup brown sugar
1 free range egg
3/4 cup Lighthouse brand Self Raising Cake flour (red box)
3/4 cup Lighthouse brand Plain Cake flour (blue box)
1/2 cup rolled oats (I used to have a multigrain one which was nice)
1 cup Cadbury choc bits, milk or dark

  • Turn oven to 180c.
  • Put oats, flours and choc bits in one mixing bowl. Mix.
  • Put peanut butter & butter in the pyrex jug and microwave 10secs at a time until melted. Mix together (alternatively use stove for this). If not enough room to add sugar, pour into a mixing bowl.
  • Crack egg into a spare measuring cup etc, check it’s ok then lightly whisk and add it and the sugar to the bowl/jug.
  • Pour the butter mixture into the dry ingredients and mix well with spoon or hands.
  • Using tablespoons or teaspoons (depending on how many cookies you want) scoop up a heaped spoonful of mixture. Roll into a ball, place on the baking paper on top of the baking tray and press down slightly. Repeat until all mixture used (or in my case eaten). leave space as they’ll spread out a bit.
  • Bake 12-14 mins until golden. Less time =chewy, more time = crunchy. If they look golden and  ‘nearly done’  take them out, they will continue to cook as they cool.
  • I usually slide them off the trays using a spatula and put straight onto wire racks.
  • The airtight containers are for if any survive after the other people in the house discover them.

I’ve also done variations of these where I swapped 1/2 the peanut butter for nutella and added in chopped brazil nuts. Yum.

Enjoy! Feel free to add your pics of these to the comments.


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