Peanut Butter Shortbread

This week I was looking for a biscuit recipe that would travel well as I was going to see a friend in Sheffield and I needed something that would survive a four-hour journey in Tupperware! I was off to spend the weekend with two of my best girlfriends and we like to chat, drink tea and eat biscuits. As you know I can’t have dairy and gluten and one of my friends is vegan so I needed a recipe that would suit us both.

I’ve recently subscribed to Deliciously Ella’s new app and I wanted to try something from it. Quite a lot of her sweet recipes are gooey and squidgy so I thought this gluten-free Peanut Butter Shortbread would be the best option to survive the journey.

I am a little bit obsessed with peanut butter and anything with that as the main ingredient is going to be a winner! It does seem a little gratuitous to put almost 3/4 of a jar of peanut butter into one recipe but saying that I would definitely make these again!

With just six ingredients in the recipe and a bake time of only 10 to 15 minutes, it was easy and quick to make. The good news is these biscuits are absolutely delicious, one of these with a cup of tea and some good company is a perfect way to spend an afternoon!

Peatnut Butter Shortbread – gluten free and vegan

Gluten free and vegan peanut butter shortbread

Prep Time: 5 minutes
Cook time: 15 minutes
Servings: 12 biscuits
Tags: gluten free, dairy free, vegan option

Ingredients

• 50g gluten free flour
• 150g gluten free oat flour
• 250g peanut butter
• 2 tablespoons of coconut oil
• 10 tablespoons of maple syrup

Instructions:

1. Heat the oven to 180°C fan.

2. Line a baking tray or sheet with parchment paper.
   

3. Place the flour, coconut oil, maple syrup and peanut butter in a food processor and pulse until the mixture comes together.

4. Add the peanuts and pulse again. It should be a flour-like consistency, but also with some chunks.

5. Transfer the mixture to the baking tray and press down well. Make sure it is an even thickness.

6. Bake in the oven for 10 – 15 minutes until golden brown.

7. Once baked, leave to cool for 15 minutes and then cut into biscuits.

 

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