Peanut Butter Oat Crunch Biscuits
Peanut Butter Oat Crunch Biscuits

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, peanut butter oat crunch biscuits. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Peanut Butter Oat Crunch Biscuits is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Peanut Butter Oat Crunch Biscuits is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook peanut butter oat crunch biscuits using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Peanut Butter Oat Crunch Biscuits:
  1. Prepare 140 g unsalted softened butter
  2. Prepare 140 g caster sugar
  3. Get 1 tablespoon full fat milk
  4. Get 1 teaspoon golden syrup
  5. Take 1 teaspoon bicarbonate of soda
  6. Prepare 140 g self-raising flour
  7. Make ready 120 g oats
  8. Get 4 tablespoons crunchy peanut butter
  9. Get 1 tablespoon hazelnut chocolate spread
Instructions to make Peanut Butter Oat Crunch Biscuits:
  1. Pre-heat your oven to 150 C / Gas 2. Line a baking tray with greaseproof paper.
  2. In a large mixing bowl cream together the softened butter and sugar until it is pale and creamy. Next, beat in the milk, golden syrup and bicarbonate and soda until well combined. Stir in the flour and oats, again until well combined. Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. You should be able to roll small balls (about half the size of a table tennis ball) of the mixture in your hand without making too much mess.
  3. Do this and slightly flatten them and place them on the lined baking tray, spacing them out about 3cm apart.
  4. Bake until a nice golden colour, approx. 25 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.
  5. Store in airtight container for up to a week.

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