If you have a jar of peanut butter in the fridge that you don’t know what to do with, then try these biscuits. They are the old-fashioned sort, crunchy rather than the chewy style of cookies. Two bites, and they’re gone. I guess it will work with cashew butter too… we have a jar of that in the fridge too. Makes 24 small biscuits
150g peanut butter, smooth or crunchy
100g light brown sugar
1 tsp vanilla bean paste
1 whole medium egg
1 egg yolk
3 tbsp whole milk
Pinch of salt
250g plain flour, sifted [plus extra for dusting]
75g cocoa powder, sifted

Pre-heat the oven to 170C/Gas 3 and line two baking trays with greaseproof paper. Cream together the peanut butter and sugar in a food mixer or using an electric whisk. Cream till the mixture is pale and light. Add the vanilla bean paste and mix through. Add the whole egg, egg yolk, milk and a pinch of salt. Mix until it is well combined, then add the sifted flour and cocoa powder and mix through by hand until the dough comes together. Flatten the dough out and wrap in cling film and chill for 1 hour. Dust your worksurface with flour and roll out the pastry to 3mm thick. Cut out 24 biscuits using a 4cm straight-edged cutter. Place on the prepared tins, spacing 2cm apart. Prick the tops of the biscuits with a fork and bake for 10-12 minutes or until they are lightly golden around the edges. Take out of the oven and leave on the tray for 10 minutes. Then transfer onto a wire rack to cool completely.

Find more of Nadya Hussain’s recipes here.

5 to remember
la manteca de cacahuete – peanut butter
la nevera – the fridge
un bizcocho – a biscuit
los bordes – the edges
un tenedor – a fork

Want to bake? Try these recipes:-
An Italian cake of Spanish apples
Sticky clementine cake
Canela apple cake

Recipe from ‘Nadiya’s Kitchen’ by Nadiya Hussain [UK: Michael Joseph]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Peanut butter biscuits… very crispy #recipe by  @BegumNadiya via @Spanish_Valley http://wp.me/p3dYp6-1NL