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Peanut Biscuits

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“My sister-in-law was bemoaning the fact that "You can't buy Peanut Biscuits anymore" - I'd never even heard of them - but her birthday was coming up so I searched high and low to find some recipes. I found lots and did various test bakes to find the perfect one.........and here it is! The preparation time is dependant on your ingredients really; the only 'blanched peanuts' I can get are whole, so I have to break them up by hand - I tried a mortar and pestle but they bounced everywhere; so I tried putting them in a bag and bashed it with my rolling pin - the bag split and the nuts bounced everywhere again! I now sit down and break them up by hand. Good excuse for a long sit down I say ;o) Oh I can make it last for AGES (giggle) (I've shortened this time now... by pressing the nuts against the blade a knife; allowing the separated bottom ends to drop into a bowl; then using the point of the blade to twist the jointed top end of the nut apart.) I have made these SO many times now that I can offer a few more ideas to make it even easier - once the sugar and butter are combined, add the egg and THEN "beat well together until thick and pale" - if you stir in the peanuts BEFORE you addd the flour it all combines much more easily and doesn't make any difference to the finished product! I don't buy biscuits anymore - all I ever have in is - these biscuits and "Chewy English Flapjack" (Recipe #1472863)”
50 biscuits

Ingredients Nutrition


  1. Cream butter and sugar until thick and pale.
  2. Stir in egg, then sifted flour a little at a time, then nuts. *see intro*.
  3. Stir to combine.
  4. Place rounded teaspoonfuls onto a lightly greased baking tray and press with fork to flatten.
  5. Cook 350F/180C for 20 minutes until golden brown.
  6. (I bake mine in a fan oven at 160C for 12 minutes and 30 seconds exactly! - and they come out perfect every time.).

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