According to my Dad these are my signature biscuit, they seem to go down well whenever I make them but they do not hang around for long.
225g peanut butter
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons flour – I use a gluten free plain flour
Mix everything together! I haven’t found any particular mixing order to be superior.
Once everything is incorporated, your mixture will need at least 30 minutes (an hour is better) in the fridge to come together, it will make scooping out much easier.
After your resting peroid put the oven on to 180° to pre heat as you portion out your mixture.
I use an ice cream scoop to measure out, I find it is a good size and it makes it easier to get a good shape.
For decoration you can use the back of a fork to make a criss-cross design.
Bake your biscuits for 8-10 minutes, the edges should be a nice dark caramel colour. If you want a sturdier dunking type of biscuit then let the biscuits bake until the edges are browned.
The biscuits will be very soft coming out of the oven and unfortunately will need some time to cool before eating or moving on to a wire rack.
If the biscuits aren’t immediately consumed then you can store them in some tupperwear, I would add a couple sheets of kitchen towel to help with any moisture.
Peanut butter is low in FODMAPs to 32g, up to 75g is high in GOS and Fructans. If you can limit yourself to one or two biscuits then this recipe should be fine. Using gluten free flour will help to avoid stacking FODMAPs, though this will depend on the blend that you use. These biscuits can be made without any flour at all, I find that the addition of a small amount helped the biscuits stay firm and improved the texture
This recipe is fairy versatile, you could try with different nut or seed butters (I have not personally tried this yet) and you can make it with just peanut butter + eggs + sugar though I did not enjoy the texture as much and they seemed to get quite soggy after 24 hours.
Adding 1/3 of the peanut butter as crunchy peanut butter is my Dad’s favourite, using more than 1/3 can stop the mixture coming together as nicely and the biscuits can be overly crumbly.
Dipping or covering the biscuits in chocolate always goes down well, I prefer dark chocolate but if you choose to make them then they are yours to experiment with!