Peanut Biscuits Bake Off

Imagine my silent outrage when I walk into the office and find my colleagues munching on biscuits, which I did not make. 

Turns out, the girl from the neighbouring office decided to spread the Christmas cheer (I for one, was not cheered by this turn of events) and offered my I-don't-even-know-if-I-have-an-oven-in-my-kitchen team mates a plateful of home made (crunchy and delicious, may I begrudgingly add) baked goods. Thus, effectively undermining the Monday muffin monopoly I set up. This could not go unchallenged so as I gnawed my way through her crunchy yet crumbly cookie, I devised a counter attack (detailed below). Tomorrow, the proverbial swords will be drawn at the morning congregation around the coffee machine . The winners are, of course, my unsuspecting colleagues who get to gorge themselves on morning tea treats whilst the Other Office Girl and I bake battle.

PREPARATION TIME: 30 Minutes
TOTAL COOKING TIME: 15-20 Minutes
MAKES: 36

INGREDIENTS:

185 g unsalted butter, softened
2 cups (370 g) soft brown butter
140 g smooth peanut butter (I only keep crunchy in the house)
1 teaspoon natural vanilla extract
1 egg

1 ½ cups (185 g) plain (all-purpose) flour

½ teaspoon baking powder

1 ¼ (125 g) rolled oats

¾ cup (120 g) peanuts*

*I had no choice but to use almond shavings because just as I was about to spoil the recipe (and let the Other Girl win by default), my sister intervened and pointed out that the peanuts I was about to throw into the mixing bowl, were in fact BBQ flavour. The almond shavings were a last minute substitute. As an added benefit, almond shavings lend a flair to the biscuits that chunky peanut clusters can not offer while also reducing the oily, persistent peanut dryness in your mouth that forces you to reach for a glass of milk. I think I''ll prefer to use almond shavings in the future.    

METHOD:

1. Preheat the oven to 180°C. Line two baking trays with baking paper.
   o   Baking paper in baking is about as current as shoulder pads in fashion. Use Canola Oil spray instead and marvel at the effortlessness with which the biscuits slide off the tray. Added bonus? The sweet smell of baking doesn't have to compete with the burnt paper odour rapidly fuming up your kitcheno   Two trays is better than one. While you wait for the biscuits to cool off (I of course did not, because I have the patience of a five year old and paid the price of my biscuits crumbling on contact with the spatula)
2. Beat the butter, sugar, peanut butter and vanilla extract in a bowl using electric beaters until light and creamy. Add the egg and beat until smooth. Transfer to a bowl and mix the combined flour and baking powder. Fold in the oats and peanuts* and mix until smooth. Chill until firm.
3. Roll heaped tablespoons of the mixture into balls and place on the trays, leaving room for spreading. Press down gently with a floured fork to make a crisscross pattern.
4. Bake for about 15-20 minutes, or until golden. Cool slightly on the trays, then transfer to a wire rack to cool completely.

The brown sugar is preferrable to white as it simply doesn't sugar coat the other ingredients and allows their flavours to come forth.

Keep the balls modest size otherwise they'll spread all over each other on the tray in the oven.

Gently press the balls down with a floured fork. Sorry about the rubbish quality of the photo, had to bake in the night as been working too many late nights.

Mr Peanut Butter Biscuit !

We will see whose biscuits my colleagues will be reaching for tomorrow. Mittens are off !

RECIPE SOURCE: 

"Baking a Commonsense Guide" published in 2009 by Bay Books, an imprint of Murdoch Books Pty Limited, page 124