Making one large biscuit then snapping it into pieces is a real time saver. Drizzle the cooled biscuit with melted chocolate and more chopped peanuts or leave plain – both are delicious.
INGREDIENTS
120 grams butter at room temperature
½ cup packed brown sugar
2 tablespoons crunchy peanut butter
1 teaspoon vanilla extract
1 egg yolk
½ cup oats (I used Bob’s Red Mill gluten-free oats)
½ cup shredded coconut
½ cup roasted peanuts
100 grams dark chocolate baking bits
¼ cup roasted peanuts roughly chopped, extra
20cm x 30cm shallow baking tin, greased and lined with baking paper
METHOD
Preheat oven to 170°C (fan bake).
Cream the butter, sugar, peanut butter and vanilla together until light and pale. Beat in the egg yolk. Combine the oats, coconut, peanuts and chocolate and mix into the butter mixture.
Tip into the tray and spread evenly, pressing it down with with a fork. Scatter with the ¼ cup of peanuts. Bake for about 16 minutes or until golden and slightly puffed.
Cool in the tin. Snap into pieces to serve.
Pantry note: Bob’s Red Mill Gluten-free Oats are available at some supermarkets, good food stores and health food shops.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.