This recipe was submitted by Heidi, a fan of Munch Cooking and Kiwi Mummy Blogs. She has been making these Peanut butter Christmas biscuits for her kids for Christmas and for Christmas gifts too.
This recipe for Christmas peanut butter Christmas biscuits was entered by email into the Pic’s Peanut Butter Cook & Craft Challenge linky. These could easily be used as a little lunchbox treat, and would definitely make great Christmas gifts once you had iced and packaged them nicely.
Everything about the Pic’s Really Good Peanut Butter story makes you feel good. There are no additives in this stuff. All it contains is peanuts and a little bit of salt (unless you buy unsalted then you just get peanuts!). You can even return the glass jar to Pic at the Nelson Saturday Market for a 50c donation to The Brook Waimarama Wildlife Sanctuary. Want to know more about Pic’s Peanut Butter? Go to reallygood.co.nz or check out the following reviews: Munch Cooking and also by Always Made With Love.
Mummy to three small boys
- For the biscuit dough:
- ¾ cup Pic's peanut butter
- ¼ cup unsalted butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour, plus more to roll out the dough
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- For the icing:
- 1 cup icing sugar
- 1-2 tablespoons water (add less to begin with, then add a bit more if needed)
- Colored sugar or sprinkles (red and green are popular)
- Preheat the oven to 180 degrees and grease or line with baking paper two large baking sheets.
- To make the biscuit dough, cream together the peanut butter, butter, and sugar, and then stir in the egg and vanilla.
- Then add the flour, baking powder, and salt, and stir to combine. Knead the dough for a few minutes times till it starts to form it into a ball. Flatten the ball slightly into a disk, then refrigerate 20 minutes.
- Roll the dough out on a lightly floured surface until it’s about half a centimetre thick. Use a Christmas tree cookie cutter to stamp out Christmas trees (or any other shape you like), and then arrange the cookies about 1 inch apart on the prepared baking sheets. Collect the dough scraps, re-roll the dough, and stamp out more cookies until all the dough is used. (Try to not have to re-roll more than 3 times because the dough gets harder to work with as more flour gets incorporated into it.)
- Bake the biscuits until golden brown, about 9 to 11 minutes. Let the biscuits cool for 10 minutes on the tray, and then transfer them to a wire rack to cool completely.
- Once the biscuits are cool, make the icing. While stirring, gradually add enough water to the icing sugar so it reaches your desired consistency. It is best to add less to begin with, then add a bit more if needed.
- Spread a thin layer of icing on the biscuits and then sprinkle on the sprinkles straightaway. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days.