Peanut butter biscuits + Queen Royal Icing10

Posted on July 26, 2011 by ChristieGluten Free, Sweet Treats, Taste Tests, Vegetarian

When I saw this recipe for peanut butter biscuits on Eating Out Loud I got very excited.

Why? Biscuits. 3 ingredients. Gluten free. See?

Allen‘s┬árecipes always work a treat, but only three ingredients in a biscuit recipe sounded outrageously undoable (a word?), and then also gluten free – that was just too much for my curious mind. I had to bake them.

A little too dark, a little too light, ahhh, just right.

Being a pretty average baker, and only having made biscuits once before, I needed three batches to get them right and they still didn’t look as beautiful as Allen’s (see here).

Never mind, they tasted great. And only three ingredients; sugar, peanut butter, egg. Amazing. They weren’t crumbly and shortbread-y because there was no butter, but the texture was really lovely and crunchy and strong with the taste of yummy peanut butter. Thanks Allen!

I thought I would get a little fancy with these simple biscuits and jazz them up with a drizzle of icing.

I was recently sent a new product by Queen – a packet of pre-mixed Royal Icing. You simply add water then whisk and it’s ready to use for decorating. I don’t like using artificial colours so I coloured it with two tablespoons of beetroot water (water that beetroot had been boiled in, you can also use the canned stuff) and it turned a delightful pink.

If you are really in the mood for peanut butter now, and don’t fancy biscuits, then my chocolate and ANZAC ice cream sandwiches or my peanut butter and jelly smoothie should satisfy your craving instead.

On a side note, I bookmarked this recipe on my Pinterest account and it has been re-pinned 14 times! I guess there are lots of people out there looking for GF biscuits.

Until next time, happy cooking!

Christie x

Peanut butter cookies

recipe by Eating Out Loud

1 cup peanut butter
1 cup sugar
1 egg
Royal icing, optional

1. Blend all the ingredients and shape into walnut sized balls.

2. Place on a cookie sheet and squish down with the back side of a fork (I found that using three fingers placed flat over the ball worked well too).

3. Bake in a 180C/350F oven for 8-10 minutes then cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Decorate with royal icing, if desired.

Design + Copy © Fig & Cherry 2011