This recipe for three-ingredient, grain-free biscuits has been plaguing my social media like it can read my mind.
It seemed unlikely that mixing nut butter, an egg and sugar together would yield anything close to a biscuit, but after seeing it on TikTok, in the SBS Food recipes group, and then in a different version on the SBS Food website (with tahini instead of peanut butter), I needed to know.
According to the internet, all you need is 1 cup of nut butter (or tahini), 1 cup of sugar and 1 egg.
Mix them all and roll into balls the size of a biscuit, press onto a baking sheet and bake at 180°C for around 10 minutes until golden.
In the first week, I made these three times, once with tahini and brown sugar, once with peanut butter and brown sugar and once with a combination of tahini and peanut butter and caster sugar. On all three occasions, it was a roaring success!
If you want to mix things up, you can add nuts, or roll the biscuit balls in sesame seeds before baking. A few hot tips from my laps around the biscuit-baking sun include letting them cool sufficiently before eating because they’ll fall apart, and to be careful to not over-bake them.
I tend to bake for around 8 minutes now to achieve a bikkie with a crisp edge and slight chew on the inside. Bake closer to 10 for a crisp biscuit all the way through.
While writing this piece, I picked up a jar of Chinese zhi ma jiang, which is a roasted sesame seed paste, and will be trying out a version with those. If you experiment with any other nut butter (the sky is the limit really!) then please tag us at @sbsfood on Instagram, or post in our Facebook group.
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