My Grandma was a baker. She didn’t work in a bakery, but she was always baking. She baked so much that she catered for her own wake. Whenever we went to visit her and my Papa, she would have at least two different types of biscuits for us to choose from. Grandma’s peanut butter biscuits were my favourite. Miss M is a fan too.
Just so we’re clear: By Grandma’s peanut butter biscuits I mean Grandma’s peanut butter cookies. Cookies are called biscuits in Australia. And what Americans call biscuits resembles what we call scones. What Americans call scones are more like what we call rock scones. You can check out our scone recipe too.
They made their Blogtober debut
I posted about my Grandma’s peanut butter biscuits as part of our Facebook Blogtober challenge. It was actually part of our first and most popular Blogtober post. I promised to share the recipe – this is me finally getting around to it (Procrastinators’ Club, anyone?). In my defence, I was busy baking a lot of cupcakes and Christmas cookies…
Some things are hard when you are so far away
One of the biggest downfalls to living on the other side of the world in a different time zone is that you can’t always just ring home when you want some information. Of course, I’m talking about the kind of information that’s not available online. What was the name of cousin Evan’s second child? Have you shown Grandpa a copy of the photo from the zoo (which photo you might ask – we do go to a lot of zoos)? How much sugar was in the rhubarb recipe?
For me, one reoccurring question was: What’s Grandma’s peanut butter biscuit recipe? Whenever I felt like comfort food and wanted to make these biscuits, I couldn’t find the recipe. I looked for and tried various online recipes, but none were the same. Between milk, more eggs, less peanut butter, fresh peanuts: the consistency was just not right.
For some things, there is just no substitute.
My Grandma was a wonderful lady. She was the ultimate housewife and was fair, frugal, and efficient.
- Exactly the same amount of money was spent on each family member at Christmas. This sometimes meant that you would receive a bag of sweets or $5 in addition to your gift – just to make sure it cost exactly the same amount as everyone else’s gift and all was fair.
- Her frugality shone through when she would poor over the adverts from the supermarkets three times a week. She was known to drive up to 15km to get super cheap butter or something else she needed for her recipes.
- Her quest for efficiency resulted in her combining or eliminating steps in recipes which were “unnecessary”. In most cases, this resulted in no ill effects, but this cannot be said for all of her recipes.
As far as Grandma’s peanut butter biscuits are concerned: The cheaper the peanut butter, the better. It did not matter whether it was the worst brand of peanut butter that you would never consider having in your sandwich or on your toast. Crunchy or smooth was a matter of personal preference. It could be organic, salt-reduced peanut butter or the cheapest, saltiest, oiliest thing on the market. As you need a whole cup of the stuff, the key peanut butter characteristic was cheap.
She would also skip some of the steps in the recipe. She rarely creamed the butter – in later years she would often use margarine. All ingredients except for the flour would be added to the bowl and mixed until well combined. She didn’t see the necessity to sift the flour anymore either. If time is of the essence (or you are baking with kids), feel free to skip these steps.
I am biased
Don’t just take my word for it: try Grandma’s peanut butter biscuits today. I am confident that you will agree with me. They truly are the best peanut butter biscuits – and they are so easy to make!
What was your favourite cookie as a child?
Grandma’s peanut butter biscuits
- 4 oz 115g butter at room temperature
- 1/2 packed cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vanilla essence
- 1 egg
- 1 cup peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon bi-carbonate soda
- 1 1/2 cups sifted plain flour
- Preheat the oven to 175°c.
- Using a paddle attachment or normal beaters, cream the butter. Gradually beat in the sugars until fluffy (it won’t be light because of the brown sugar).
- Add the egg, peanut butter, vanilla essence, salt and baking soda and beat well until it forms a sticky, slightly runny goo.
- Add the flour and mix well until the mixture is all combined and forms a dough. You may need to use your hands near the end.
- Take heaped teaspoons of the dough (about 2-3 cm or 1 inch in diameter) and roll into a ball. Place on the tray and press down with a fork.
- Bake for 15 minutes or until the desired colour is reached.