I have a confession - I looooooooove peanuts in cooking. Oh yes, I am nuts about them.
Do you feel a little naughty using peanuts in your cooking? There are so many unfortunate little souls who are allergic to the very whiff of peanuts, that they are banned just about everywhere.
But for me and my non allergic household, the peanut will continue to be thrown into a bounty of different recipes.
At the moment I have a whole sweet/salty thing going on. I do believe it started when I made Cathies peanut butter cupcakes. I made them for the Boy's pirate party, mostly because the Boy loves peanut butter (and also because I knew none of kids coming had a peanut allergy). I have to say it took all my resolve not to munch and munch on them, instead I wandered around espousing the virtues of sweet and salty to all who would hear, and they were gone like that.
(Cathies look much better and less, ahh, well you know what I mean...)
Cow pat frosting aside, tonight the baking urge came upon me and I came up with a little peanut-y biscuits recipe.
They are all you could want for in a cookie. Chewing center with a crispy, melt in your mouth exterior...
125 gms soft butter
1/3 cup of salt reduced crunchy peanut butter
1/2 cup firmly packed brown sugar
1 and 1/4 cups of plain flour
1 tsp baking powder
Beat the butter, peanut butter and sugar until pale, add in the egg and beat well.
Slowly beat in the flour and baking powder - it should come together nicely with the beaters.
Roll into balls, place onto a lined biscuit tray and gently press flat with your fingers.
Bake in a moderate oven for 12-15 min - keep checking on them, they should be a nice golden colour.