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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.