Peanut Butter Biscuit Smores
Peanut butter smores
1 cup/275g REAL peanut butter
1/2 cup/90g butter, softened
1/4 cup/50g granulated sugar
3/4 cup,100g packed brown sugar
1 large egg
1 tbsp vanilla extract
1 1/2 cups /175g all-purpose flour
1 tsp bicarb
pinch of salt
100g dark choc chunks
Preheat the oven to 180C.
In a large bowl, cream together the peanut butter, butter and sugars using a food processor, until soft and creamy. Add the egg and vanilla extract and continue to mix until completely mixed. Sieve the flour with the bicarb and salt. Add spoonfuls to the creamed peanut mix with the mixer still beating until combined.
At this stage, you can freeze the dough, rolled up into cylinders wrapped in clingfilm, then you can just cut & bake. Scoop the dough with an ice cream scoop and squish into 4cm balls and place on a silicon-lined baking sheet. Using a fork, press down on each ball of dough to slightly flatten and create a criss-cross pattern.
Bake for 8-10 minutes or as soon as tops begin to slightly crack. To keep them soft and chewy, be careful to not overbake. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
Melt the chocolate, either in the microwave or over a double boiler and set aside.
Place the marshmallows on a silicone sheet and grill until toasted for 1 minute each side, careful they don’t catch. Allow it to cool for few minutes. Dollop a little chocolate onto each biscuit then squish a marshmallow on each one. Drizzle over the chocolate or if you dare dip the marshmallow side of the biscuits into the chocolate and allow to cool.