My goodness, these are so delicious they won’t last long
enough to cool down!
This looks like a strange recipe, but trust me they are fantastic and
they're gluten and dairy free.
They are so quick and easy to make a child can do them. Perfect to whip up if you don’t have anything in the
cupboard and unexpected visitors arrive!
1 cup ORGANIC crunchy peanut butter (you can use a
combination of cashew, almond or peanut butter)
¾ cup soft brown sugar
100gram chopped 70% dark dairy free chocolate, or 1 cup pieces
2 tbsp white rice flour or chickpea flour
1 egg, lightly beaten
1 tsp baking soda
¼ tsp salt
Combine all the ingredients together and then using two
spoons, gently place small teaspoon fulls onto a well-greased baking tray.Bake at 160◦ for eight mins or until lightly
golden and risen.Place onto a cooling
rack (important if you don’t want soft biscuits), cool and then store in an
airtight container.
TIPS: Timing is everything, if they are undercooked they'll be chewy which is still nice, if they are overcooked they'll be too crunchy. Try to get them just right by keeping a close eye on them. They should be lightly golden.
Also temperature can play a part, if it's too cold the peanut butter will be very stiff, put in a warm place to soften.
