Kangaroo Tartare with Capers, Parsley and Crispy Bread - Chef Recipe by Loic Prouin
Usually made with raw ground beef, this tartare uses finely chopped kangaroo fillet, alongside ca...
“My peanut butter biscuits with chocolate chunks are decadent and always a crowd pleaser. Who doesn't love a choc peanut combo? “- Curtis Stone.
1 cup plain flour
1/2 tsp bicarbonate soda
1/2 tsp salt
1 cup natural chunky peanut butter (about 280g)
1/2 packed cup of light brown sugar
1/2 cup caster sugar
125g unsalted butter, room temperature
1 1/2 Tbs honey
1 large egg
1 tsp vanilla extract
155g semi-sweet chocolate, coarsely chopped
Pre-heat oven to 180 C.
Line three heavy large baking trays with baking paper.
Mix flour, bicarb soda and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown and caster sugar, butter, honey, egg and vanilla in a large bowl until well blended.
Stir the dry ingredients into the peanut butter mixture in two additions. Stir in the chopped chocolate.
Scoop about 3 tablespoons of dough for each biscuit onto the prepared baking trays, spacing them about 6cm apart.
Bake for about 12 minutes, or until the biscuits puff, begin to brown on top and are still very soft to touch.
Cool the biscuits on baking trays for 5 minutes. Using a metal spatula, transfer the biscuits to a rack and eat warm, or cool completely.
Credits: Curtis Stone
Photo Credits: Curtis Stone