Peanut Butter and Chocolate Biscuits
Low FODMAP serve
What you'll need
1 cup (260g) crunchy peanut butter
¾ cup (125g) butter, softened
2 tablespoons (40g) maple syrup
1 (55g) XL egg
1 teaspoon (6g) vanilla extract
1 ½ cups (225g) Lo-Fo Pantry All Purpose/Plain Flour
1 cup (200g) dark chocolate melts
½ cup caster sugar
Preheat the oven to 180°C fan-forced (392°F) and line a baking tray with baking paper.
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.
Slowly add in the flour and stir until a smooth consistency is achieved.
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).
Bake for about 10-12 minutes then remove from oven. After 5 minutes transfer biscuits to a wire rack to cool completely.
Add chocolate to a bowl and microwave at 30second intervals, stirring in-between, until chocolate has completely melted.
Drizzle some chocolate over each biscuit then place on baking paper to set.