Australian Women’s Weekly choc chip peanut butter crinkles

An absolute favourite biscuit from my childhood is the peanut butter crinkles out of the Australian Women’s Weekly Big Book of Beautiful Biscuits (published in the early 80s).  They are sweet and savoury with a shortbread texture.

This time around I decided to enhance these little gems by adding dark chocolate chips to half the batch.

ingredients 

• 125g butter
• 1/2 teaspoon vanilla
• rind from 1 lemon
• 85g white sugar
• 85g brown sugar
• 90g peanut butter
• 200g flour
• 1 teaspoon bicarb of soda
• Optional 200g dark chocolate chips

directions 

1. Cream together butter, sugars, vanilla, lemon rind and peanut butter until light and fluffy.
2. Add sifted flour, soda and salt (as well as optional chocolate chips) and mix until a stiff dough forms.
3. Place a teaspoon sized ball on a baking tray and then use a fork to press a criss cross effect into the balls.
4. Bake for 15 minutes at 180 degrees celsius.

Thermomix directions 

1. Add rind and sugar to TM bowl and mix for 10 seconds, speed 7.
2. Add butter, vanilla and peanut butter to sugar mix and mix for 15 seconds, speed 5.
3. Add flour and bicarb and mix for 10 seconds, speed 5. The mixture should form a dough.
4. If adding chocolate chips to all of the mixture you can add 200g and mix for 10 seconds, reverse speed 3.
5. If adding to only half you can remove half the dough and stir through 100g by hand to the remaining half.
6. Place a teaspoon sized ball on a baking tray and then use a fork to press a criss cross effect into the balls.
7. Bake for 15 minutes at 180 degrees celsius.