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.
- 2 cups plain flour
- 1/2 tsp baking soda
- 120 g butter
- 1/2 cup peanut butter (100% peanut butter from Nutshack gets my vote)
- 1 cup loosely packed brown sugar
- 1/3 cup sugar
- 2 large eggs
- 2 tsp vanilla extract or 1 tsp vanilla paste
- 2 cups salted pretzels
- 1 cup chopped eating milk or dark chocolate (or chocolate chips)
- Preheat to oven to 180'c degrees.
- 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.
- Mix together flour and baking soda in a bowl. Set aside.
- 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.
- Add sugars to the butter and peanut butter mixture and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- 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
- Fold in chocolate pieces/chips and pretzel pieces and mix until a dough is formed and the chocolate/pretzels are evenly distributed.
- Take a tablespoon full of the dough and form them into round balls.
- Place the biscuits on a baking tray lined with baking paper.
- 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.