Rarely buy sweet biscuits, prefer to make our own when the oven is on. Anzac biscuits, peanut biscuits, short bread biscuits etc. Making ones own allows sugar to be used in moderation, as well as avoid all the unneeded additives. The taste of a good home made biscuit can’t be beaten.
We do buy the odd savory biscuit to have with cheeses, pates etc, but don’t have any favourite brands or types. We usually fty to buy Australian where possible, but is becoming more and more difficult even with the major brands…
This is possibly my favourite home made sweet biscuit,
Peanut Biscuit Biscuit:
125gm butter (needs to be weighed)
1 cup sugar
1/2 teaspoon salt
1 egg (beaten)
1 teaspoon cocoa powder
2 cups self raising flour
1 cup raw peanuts (with red skin on preferred)
Melt butter in a large saucepan, add salt and sugar. Stir well, take off the heat and allow to cool slightly before adding the beaten egg, flour, cocoa and peanuts.
Place about a tablespoon of mixture on a greased tray/grease proof paper and bake about 20 minutes at 160°C. They should be slightly browned and crunchy when cooked.
You can add less sugar (we do and only use about 1/3 cup) and also there is not need to add the salt if you prefer.