How to Prepare Perfect Peanut Butter Oat Crunch Biscuits

Peanut Butter Oat Crunch Biscuits

Peanut Butter Oat Crunch Biscuits is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Peanut Butter Oat Crunch Biscuits is something that I’ve loved my entire life. They are nice and they look wonderful.

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, peanut butter oat crunch biscuits. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

To get started with this particular recipe, we have to 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.

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The ingredients needed to make Peanut Butter Oat Crunch Biscuits :

  1. Get 140 g of unsalted softened butter.
  2. Take 140 g of caster sugar.
  3. Make ready 1 tablespoon of full fat milk.
  4. Get 1 teaspoon of golden syrup.
  5. Make ready 1 teaspoon of bicarbonate of soda.
  6. Make ready 140 g of self-raising flour.
  7. Make ready 120 g of oats.
  8. Take 4 tablespoons of crunchy peanut butter.
  9. Take 1 tablespoon of hazelnut chocolate spread.

Steps 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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