GLUTEN-FREE CHOCOLATE PEANUT ROUNDS
Chocolate, peanut butter and sea salt in a biscuit?
Yes, that’s right and we would like you to know that they’re really good. Combining the comfort food flavours of chocolate and peanut butter with a lick of sea salt to finish seems to meet most people’s approval.
We’ve tested our Gluten-Free Chocolate Peanut Rounds on family and friends and the response is usually “Can I have another one?” Make a batch to have in the pantry and for a while you’ll be everyone’s favourite baker.
Caren
CHOCOLATE PEANUT ROUNDS
Makes 32
175 gm Revenge Gluten-Free No. 2 Almond Plain Flour
50 gm ground roasted, unsalted peanuts
½ teaspoon baking powder
½ teaspoon bi-carb soda
½ teaspoon fine salt
120 gm unsalted butter, at room temperature
100 gm caster sugar
170 gm brown sugar
120 gm unsalted smooth peanut butter
2 teaspoons pure vanilla extract
1 egg, at room temperature
100 gm dark chocolate chips in 1cm pieces
Flaked sea salt
Stir together the flour, ground peanuts, bi-carb, baking powder and fine salt. Set aside.
Cream the butter, sugars and peanut butter in an electric mixer for about 5 minutes until light and airy. Mix in the vanilla and egg.
With the machine off, add the flour mixture then mix on low speed until just combined. Fold in the chocolate chips by hand to ensure they are evenly distributed.
Press baking paper over the mixture and refrigerate for an hour.
Preheat oven to 160°C fan-forced (180° conventional). Line 4 oven trays with baking paper.
Place 25gm balls (or a tablespoonful or small ice cream scoop full) of the mixture on the trays, well spaced as they will spread while cooking. Flatten very slightly and sprinkle each with few flakes of sea salt.
Bake for 14-15 minutes or until the biscuits are turning golden brown. Set aside for a few minutes on the trays before removing to a rack to cool completely. Store in an airtight container for up to 5 days.
If you only have 2 oven trays you will need to repeat the process once the first 2 trays of biscuits are cooked.