Peanut Butter Oat Crunch Biscuits
Peanut Butter Oat Crunch Biscuits

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, peanut butter oat crunch biscuits. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Directions In a small bowl, cream peanut butter and brown sugar until fluffy. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture.

Peanut Butter Oat Crunch Biscuits is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Peanut Butter Oat Crunch Biscuits is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have peanut butter oat crunch biscuits using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Peanut Butter Oat Crunch Biscuits:
  1. Get 140 g unsalted softened butter
  2. Get 140 g caster sugar
  3. Make ready 1 tablespoon full fat milk
  4. Make ready 1 teaspoon golden syrup
  5. Prepare 1 teaspoon bicarbonate of soda
  6. Take 140 g self-raising flour
  7. Prepare 120 g oats
  8. Take 4 tablespoons crunchy peanut butter
  9. Take 1 tablespoon hazelnut chocolate spread

Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. Pour peanut butter mixture over cereal and use a silicone spatula to mix the cereal and coat well. Line a baking sheet with parchment paper or greased foil. In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and salt.

Instructions to make Peanut Butter Oat Crunch Biscuits:
  1. Pre-heat your oven to 150 C / Gas 2. Line a baking tray with greaseproof paper.
  2. In a large mixing bowl cream together the softened butter and sugar until it is pale and creamy. Next, beat in the milk, golden syrup and bicarbonate and soda until well combined. Stir in the flour and oats, again until well combined. Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. You should be able to roll small balls (about half the size of a table tennis ball) of the mixture in your hand without making too much mess.
  3. Do this and slightly flatten them and place them on the lined baking tray, spacing them out about 3cm apart.
  4. Bake until a nice golden colour, approx. 25 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.
  5. Store in airtight container for up to a week.

Line a baking sheet with parchment paper or greased foil. In a large bowl, whisk together all of the dry ingredients: oats, oat flour, flaxseed, cinnamon and salt. Remove from the oven and enjoy the oat cookies immediately. This peanut butter oatmeal cookie recipe yields cookies that are tender on the inside, chewy around the middle, and just barely crisp around the edges. These cookies are loaded with pure peanut butter flavor.

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