Tag Archives : butter

Peanut Butter, Chocolate Chip & Pretzel Biscuits {Recipe}

Peanut Butter, Chocolate Chip and Pretzel Cookies

Biscuits are totally the easiest thing to make. It’s just mixing everything together (admittedly I am too impatient and I actually avoid any biscuit recipes that start with ‘cream together butter and sugar in a mixer’ or include the phrase ‘chill the dough’) and take a few minutes to bake. And let’s face it, anything freshly baked is absolutely delicious. For this reason, I never buy packet biscuits and never enjoy eating them. I just find them inferior to home made biscuits.

The one thing I recommend though, is to understand the science behind biscuit making. Creaming butter and using melted butter will give you different results, chilling dough and bypassing it will give you different results. So when you need biscuits in a hurry, you need to understand bypassing/doing certain things will result in different texture and flavours. Read this great article: ‘The Science Behind Baking Your Ideal Chocolate Chip Cookies‘ for this information.

This recipe is definitely one of my favourites. It has all the right things: peanut butter for one and the combination of salty pretzels and sweet chocolate just really does it for me. Plus it is one of those mix and bake biscuits. So you can have your first batch of these biscuits out of the oven in 20 minutes to half an hour (depending how speedy you are.)

Do yourself a favour though, don’t eat into them hot. Melted chocolate out of the oven is deadly on your tongue.

Peanut Butter, Chocolate Chip and Pretzel Biscuits
Yields 24
Delicious balls of biscuits with contrasting flavours of crunchy, salty pretzels, sweet, melty chocolate and creamy peanut butter background. Addictively delicious! This recipe uses Australian Standard Measurements.
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 cups plain flour
  2. 1/2 tsp baking soda
  3. 120 g butter
  4. 1/2 cup peanut butter (100% peanut butter from Nutshack gets my vote)
  5. 1 cup loosely packed brown sugar
  6. 1/3 cup sugar
  7. 2 large eggs
  8. 2 tsp vanilla extract or 1 tsp vanilla paste
  9. 2 cups salted pretzels
  10. 1 cup chopped eating milk or dark chocolate (or chocolate chips)
  1. Preheat to oven to 180'c degrees.
  2. Crush pretzels by placing them in a plastic bag (zip lock or freezer bags are great) and use a rolling pin to crush them. Discard the salty bits at the bottom of the bag. Measure out 2 cups of these.
  3. Mix together flour and baking soda in a bowl. Set aside.
  4. Microwave butter and peanut butter on Medium (50%) for half to a minute. Check and stir. The butter and peanut butter do not have to be melted completely. The mixture should be soft enough to stir and just warm through but not hot. If it gets too hot to touch, leave until it cools down. If the butter mixture is too hot, the eggs will scramble when you add them.
  5. Add sugars to the butter and peanut butter mixture and whisk until combined.
  6. Add eggs and vanilla and whisk until combined.
  7. Slowly add flour mix into the butter mixture and stir to combine with a spoon (silicon is best) until all the flour mixture has gone in
  8. Fold in chocolate pieces/chips and pretzel pieces and mix until a dough is formed and the chocolate/pretzels are evenly distributed.
  9. Take a tablespoon full of the dough and form them into round balls.
  10. Place the biscuits on a baking tray lined with baking paper.
  11. Bake for 8-10 minutes. The biscuits should still be soft while hot but will go crunchy once cooled so be careful not to over bake them.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
Spatula, Spoon and Saturday /

Baked Salmon in Lemon Butter with Pasta

Baked Salmon in Lemon Butter with Pasta

We made this when we were desperate to get rid of the frozen salmon fillets that we bought from Ikea. Please don’t ask me why I decided that it was a good idea to buy frozen Nordic salmon fillets instead of perfectly fresh Tasmanian salmon. And no, they were not good. They were kinda terrible compared to the fresh Tasmanian salmon you can get at the market. But at least I learned, right?

Bake Salmon Fillet in Lemon Butter

Once again this is an impromptu dinner – frozen salmon to get rid off, tick. Spaghetti, tick. Lemons we got a heap of from my father-in-law’s garden, tick. Butter from the fridge, tick. Parsley growing out in our herb pots, tick. Four Ingredients can kiss my butt.

Fishy dinner for two (and a bit of leftover):

  1. 2 salmon fillets at room temperature
  2. zest and juice of a small lemon
  3. About 50g butter
  4. salt & pepper
  5. 3 tbsp chopped fresh parsley
  6. 2 serves of cooked pasta

Preheat the oven to 200’c. Add butter, lemon juice, lemon zest and lots of salt and pepper to a baking tin.  Place in the oven until the butter is melted. Add the fish fillet and turn over a few times. Bake for about 10 minutes or until cooked to your liking. I like them a bit pink in the middle.

Mean while, cook your pasta. Drain and add the buttery, lemony salmon to the pasta and toss through. Add chopped parsley and season to taste if required.

Last time this year I made: Insalata di Strada (Italian Street Salad)

Char-grilled Steak, Asparagus and Burnt Sage Butter Mashed Potatoes 5

char-grilled steak, asparagus and burnt sage butter mashed potatoes

Wow it’s hot, I loves it.

This dinner happened one night where I had beef and asparagus lying around and I didn’t know what to do so I figured I would just wing it. You may or may not have noticed I have been doing a lot of asparagus recently, I gotta say, I’m almost over it now. But next time, I’m at the shops and find some nice looking fresh asparagus, I probably won’t be able to help myself again.

burnt butter with sage leaves

Mashed Potato with Burnt Sage Butter

This is for 2:

  1. 4-5 medium potatoes
  2. 10 fresh sage leaves
  3. 1 big pinch of salt
  4. 80 g of butter
  5. a few twists of black pepper
  6. some milk

boiling the potatoes

Peel and cut potatoes into quarters. Cover with cold water, add salt and bring to boil. Meanwhile, add butter to a heated saucepan until the butter foams. Add sage leaves and turn the heat down low. Keep an eye on the butter until it turns brown and the sage leaves crisp. Set aside. (more…)

Scottish Flapjacks (Oat, Butter and Honey Biscuit)

Scottish Flapjack Biscuits

I’m pretty sure I made this for the very first time in Home Ec when I was in Year 8. Before I go on to lament on how Home Economics is seriously undervalued (actually, I won’t because we’d be here all day), I’d better give you the instructions in 10 words:

Heat butter. Add honey. Add sugar. Add oats. Stir. Bake.

Not enough? Ah well. I tried.

For about 10-12 slice-sized biscuits:

  1. 3.5 cups of rolled oats
  2. 125 g. of unsalted butter
  3. 1/3 cup of sugar
  4. 4 tbsp of honey

Preheat the oven to 150’C. Place the baking tray in the oven to warm.

Melt the butter on low heat. Add honey and stir until combined. Add sugar and stir until the sugar dissolves. Add all of the oats and stir over low heat for a few minutes until well combined.


Cut a sheet of baking paper to the size of the baking tray. I useLyn’s baking tray which is about 18cm x 25cm. It’s perfect for making the quantity of flapjacks that this recipe produces. This is the reason  she is not getting her baking tray back in hurry.

Take a block of butter and run the butter on the warmed tray. This is the easiest way to grease the tray. I do the same with muffin tins and other baking containers. Add the oat mixture and press it down firmly. Bake for about 30-40 minutes.

Once done, leave to cool for about 10 minutes before slicing into biscuits.

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