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Peanut Butter and Chocolate Biscuits

Preparation

10 mins

Cooking

12 mins

Makes

35 Biscuits

Low FODMAP serve

1 Biscuit

What you'll need

peanut butter

1 cup (260g) crunchy peanut butter

butter

¾ cup (125g) butter, softened

maple syrup

2 tablespoons (40g) maple syrup

eggs

1 (55g) XL egg

vanilla extract

1 teaspoon (6g) vanilla extract

flour

1 ½ cups (225g) Lo-Fo Pantry All Purpose/Plain Flour

dark chocolate melted

1 cup (200g) dark chocolate melts

caster sugar

½ cup caster sugar


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat the oven to 180°C fan-forced (392°F) and line a baking tray with baking paper.

Step 2

In a large bowl mix in butter, peanut butter, maple syrup and sugar with electric beaters until well combined. Then add the egg and vanilla, stirring continually until combined.

Step 3

Slowly add in the flour and stir until a smooth consistency is achieved.

Step 4

Roll into 50c piece size balls and place on baking tray. Use a fork to flatten, which will create some nice grooves (perfect for the chocolate to sink into).

Step 5

Bake for about 10-12 minutes then remove from oven. After 5 minutes transfer biscuits to a wire rack to cool completely.

Step 6

Add chocolate to a bowl and microwave at 30second intervals, stirring in-between, until chocolate has completely melted.

Step 7

Drizzle some chocolate over each biscuit then place on baking paper to set.

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour