Peanut butter oat crunch biscuits

    40 min

    I created this one whilst tinkering about with a standard ‘hob nob’ style recipe, wanting to do something a bit different with it. I had some peanut butter in the cupboard that needed using up and a little bit of chocolate hazelnut spread, so I added it into the mixture I was already playing with and, with a few adjustments to the other ingredients, voila! They keep really well in an airtight container for a couple of weeks and are perfect with a cuppa or just as a snack.


    Gloucestershire, England, UK
    12 people made this

    Makes: 30 biscuits

    • 140g unsalted softened butter
    • 140g caster sugar
    • 1 tablespoon full fat milk
    • 1 teaspoon golden syrup
    • 1 teaspoon bicarbonate of soda
    • 140g self-raising flour
    • 100g oats
    • 4 tablespoons crunchy peanut butter
    • 1 tablespoon hazelnut chocolate spread

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Pre-heat your oven to 150 C / Gas 2. Line a baking tray with greaseproof paper.
    2. In a large mixing bowl cream together the softened butter and sugar until it is pale and creamy. Next, beat in the milk, golden syrup and bicarbonate and soda until well combined. Stir in the flour and oats, again until well combined. Finally thoroughly stir in the peanut butter and hazelnut chocolate spread. You should be able to roll small balls (about half the size of a table tennis ball) of the mixture in your hand without making too much mess. Do this and slightly flatten them and place them on the lined baking tray, spacing them out about 3cm apart.
    3. Bake until a nice golden colour, approx. 25 minutes. Remove from oven and immediately transfer to a wire rack to cool completely.

    See it on my blog

    The Battling Baker

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