These economical biscuits will quickly become firm favourites with the children and, if you offer them to the grownups, they zuori’t be refused!
3 oz. plus
1 teaspoon butter
6 oz. flour
3 tablespoons water
3 tablespoons crunchy peanut butter
2 tablespoons salted peanuts
1 teaspoon sugar
Preheat the oven to moderate 350’F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a very large baking sheet. Set aside.
Sift the flour into a medium-sized mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Using the table knife, stir in the water and peanut butter. With your hands, mix and knead the dough until it forms a ball. Add a little more water if the dough appears to be too dry.
On a lightly floured surface, roll out the dough to a rectangle about 6-inchcs by 12-inches. Using the table knife, trim the edges. Carefully lift the dough on to the prepared baking sheet and cut it into 1/2- by 2-inch rectangles. Do not separate the pieces of dough. Sprinkle the top of the dough with the salted peanuts and the sugar. Using the rolling pin, very gently roll the peanuts into the dough.
Place the baking sheet in the oven and bake the biscuits for 15 to 20 minutes or until they are golden brown around the edges.
Remove the baking sheet from the oven. Transfer the biscuits to a wire rack and leave them until they are completely cool.
Break the biscuits
A spicy and colourful dish from West Africa, Peanut Butter and Chicken Stew may be served with rice. apart and either store them in a tin or serve immediately.