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Soft Brown Sugar
This popular sugar is used...
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Biscuits
Peanut Butter Biscuits (Gluten Free)
10 mins
8 mins
Easy
16
Peanut Butter Biscuits are a tasty gluten-free delight. These biscuits are rich, nutty and full of flavour.
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- Ingredients
- Method
Ingredients
- 125g butter, chopped, at room temperature
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
- ½ cup crunchy peanut butter
- 1 egg, beaten
- 1 cup rice flour
- 1 tsp baking powder
Topping
- ⅓ cup finely chopped chocolate
- ¼ cup chopped peanuts
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
6
What did you think of this recipe?
Geoff
This is my gluten free niece's biscuit, I cook them at 160C fan bake and for a lot longer up to half an hour to let them get crisp, I start at 15 minutes and when they feel firm then leave them on the tray to cool slightly and then on a cooling tray. I also leave off the topping
5
KRYPTO
Amazing
5
KRYPTO
Amazing
5
Abel Smith
9pm decision to make these cookies... best ones so far! Absolutely amazing...
5
Shannon
not my cup of tea to be honnest
1
1474843754
My husband's new favourite! They don't last long in our home!
5
Method
Preheat oven to 180°C. Line two oven trays with baking paper.
In a bowl beat butter and Chelsea Soft Brown Sugar together using an electric mixer until light and fluffy. Add peanut butter and egg and beat until combined.
Sift in rice flour and baking powder, stir into creamed mixture until thoroughly combined.
Spoon tablespoonfuls of mixture into balls and place on baking trays, allowing room for spreading. Bake for 8-10 minutes then remove to add topping.
Topping: Combine chocolate and peanuts, sprinkle over each biscuit and bake for a further 3-4 minutes until biscuits are golden. Store in an airtight container.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
6
What did you think of this recipe?
Geoff
This is my gluten free niece's biscuit, I cook them at 160C fan bake and for a lot longer up to half an hour to let them get crisp, I start at 15 minutes and when they feel firm then leave them on the tray to cool slightly and then on a cooling tray. I also leave off the topping
5
KRYPTO
Amazing
5
KRYPTO
Amazing
5
Abel Smith
9pm decision to make these cookies... best ones so far! Absolutely amazing...
5
Shannon
not my cup of tea to be honnest
1
1474843754
My husband's new favourite! They don't last long in our home!
5
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ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup peanut butter (smooth or crunchy) (125g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 cup chocolate chips (175g)
- Sea salt, to sprinkle (optional)
ingredients
- 250g butter, softened but not melted (or Olivani Spread)
- 1 ½ cups maize cornflour
- ¾ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp grated lemon rind
ingredients
- ⅓ cup cooking oil
- 3 Tbsp peanut butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
- ½ tsp baking soda
- ½ cup rolled oats
- ½ cup chocolate chips
ingredients
- 185g unsalted butter, softened to room temperature
- 1¼ cups lightly packed Chelsea Soft Brown Sugar
- 2 extra large eggs
- 1½ cups gluten free plain flour
- 1 tsp gluten free baking powder
- 1½ cups desiccated coconut
- ½ cup ground almonds/almond meal
- 230g dark chocolate chips
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 250g butter, at room temperature
- 1 cup Chelsea Icing Sugar
- 2 tsp vanilla extract
- 2 cups gluten-free plain flour
- 1 cup rice flour
- 1 egg white, whisked
- ¼ cup Chelsea Raw Caster Sugar
ingredients
- 1¼ cups (175g) raw almonds
- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
learn about baking
How to Choose SugarFor Baking?
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