Making one large biscuit then snapping it into pieces is a real time saver. Drizzle the cooled biscuit with melted chocolate and more chopped peanuts or leave plain – both are delicious.
INGREDIENTS
120 grams butter at room temperature
½ cup packed brown sugar
2 tablespoons crunchy peanut butter
1 teaspoon vanilla extract
1 egg yolk
½ cup oats (I used Bob’s Red Mill gluten-free oats)
½ cup shredded coconut
½ cup roasted peanuts
100 grams dark chocolate baking bits
¼ cup roasted peanuts roughly chopped, extra
20cm x 30cm shallow baking tin, greased and lined with baking paper
METHOD
Preheat oven to 170°C (fan bake).
Cream the butter, sugar, peanut butter and vanilla together until light and pale. Beat in the egg yolk. Combine the oats, coconut, peanuts and chocolate and mix into the butter mixture.
Tip into the tray and spread evenly, pressing it down with with a fork. Scatter with the ¼ cup of peanuts. Bake for about 16 minutes or until golden and slightly puffed.
Cool in the tin. Snap into pieces to serve.
Pantry note: Bob’s Red Mill Gluten-free Oats are available at some supermarkets, good food stores and health food shops.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!