Ingredients

Method

• 400 g crunchy peanut butter
• 2 cups canola oil
• 4 t ground cinnamon
• 2/3 cup caster sugar
• A pinch or two of salt
• 850 g cake flour
• 100 g finely chopped peanuts
• A mix of cinnamon and caster sugar, for dusting

Method

Ingredients

Preheat the oven to 180°C.

In a large bowl, mix together the peanut butter and oil. Add the cinnamon, caster sugar, salt and cake flour and combine well.

Shape the biscuits into balls, press into a pile of chopped peanuts and place on a baking tray lined with baking paper. Press lightly to flatten.

Bake for 12 to 15 minutes until the biscuits are a good colour and lightly browned at the base.

Sift the cinnamon-and-caster sugar mixture over the warm biscuits.

Cook’s notes: The biscuits are fragile while hot, so handle with care. The dough keeps well and can be stored, covered, in the fridge until ready to bake.