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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.