Peanut Butter

These biscuit buttons have the added bonus of being flavoured with peanut butter, turning them into peanut buttons! Cut into circles, they equally work well made into the shape of button hearts and flowers to butter up your Mums on Mother’s Day!


50g Butter, softened

100g Light Brown Sugar

50g Peanut Butter

1 Egg, beaten

1 tsp Vanilla Extract

200g Plain Flour

1/2 tsp Bicarbonate of Soda


Pre-heat the oven to 180C, 375F, Gas Mark 5.
Cream together the butter and sugar, then beat in the peanut butter, egg and vanilla essence. Sift and stir in the flour and bicarbonate of soda and mix to a fairly soft dough. Cover or wrap the dough in cling film and chill for at least an hour. When ready, place onto a lightly dusted work surface and roll out to approx 1/2cm in thickness. Cut into rounds and transfer to a non stick baking tray spaced 2/3cm apart as they will spread a little when baked. Once all the biscuits are on the tray, use a slightly smaller cutter to press a slight indentation into the dough and a skewer or pencil to make button holes in the middle of the biscuits. Using the rounded tip of the cutter, rather than the sharp cutting end works best as it makes a better and smoother indent. Bake in the oven for approx 10 minutes or until the biscuits are lightly golden in colour. Once out of the oven leave the biscuits on the baking tray to cool slightly and crisp up, before transferring to a wire rack to cool down fully. They can be enjoyed as they are or sandwiched together with peanut butter, nutella or chocolate ganache.



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