These biscuits are so moorish, it’s almost criminal. The recipe comes from the Australia Women’s Weekly Big Book of Beautiful Biscuits, the version of it we have was published around the time I was a baby (vis: over 20 years ago). The only alteration I’ve made to this recipe is adding in choc-chips. I had originally wanted to make normal choc-chip cookies, but since we didn’t have all the ingredients, I ended up making these beauties instead.
Makes about 30.
1/2 teaspoon vanilla essence
1/2 teaspoon grated lemon rind
1/3 cup brown sugar, lightly packed
1/3 castor sugar
1/3 peanut butter (I used smooth, I assume crunchy would work just as well)
1 1/4 cups plain flour
Pinch of salt
1/2 cup chocolate chips (I used dark, but milk would work too)
Preheat the oven to 180C/350F. Cream butter, vanilla, lemon rind, sugars and peanut butter. With a wooden spoon work in the flour, soda and salt, making a stiff dough.
Roll heaped teaspoonfuls into small balls and place on a lined/greased oven tray. Press the buscuits down with a fork, first crosswise and the lengthwise, for a crinkled effect.
Bake for 10-15 minutes, until golden. Allow to cool on a rack until cool enough to pick up without burning fingers and mouths. Eat.