127.Peanut Biscuits : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: makes 36 biscuits

4 oz / 100g brown sugar

2 oz / 50g granulated sugar

3 oz / 75g hard margarine

2 oz / 50g crunchy peanut butter

1 egg

2 oz / 50g rice flour

1 oz / 25g cornflour

1 oz / 25g ground almonds

2 oz / 50g cornmeal

½ tsp / 2g bicarbonate of soda

¼ tsp / 1g cream of tartar

2 oz / 50g chopped peanuts

½ tsp cinnamon


Cream together the sugar, butter and peanut butter and then beat in the egg.

Mix all the dry ingredients together with the chopped peanuts.

Fold the mixed dry ingredients into the butter mixture.

Break the dough into walnut-sized pieces and place on a greased tray or baking parchment. Flatten each lump with the back of a fork dipped in cold water.


Preheated oven

gas mark 4 350°F 180°C

Bake for 12 - 15 minutes or until the edges are light brown.

Cool on a wire rack.


Add chopped nuts or crystallised ginger

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