Lunch Box Biscuits

If you  have to have the oven on for one lot of biscuits, why not make that second batch as well.

These Peanut Choc-Chip Biscuits and Afghan Biscuits are a perfect pair as they both require a 180 degree C oven.

Louise’s Peanut Choc-Chip Biscuits

There are hundreds of variations to this biscuit so it is just a matter of choosing the one that works best for you.

Ingredientsa plate of biscuits

375 g jar crunchy peanut butter

1 cup caster sugar

1 egg

1 cup choc bits


1. Preheat oven to 180 degree C. Line baking trays with baking paper.

2. Place all ingredients in a bowl and stir until well combined.

3. Roll tablespoon sized portions into balls. (Wetting your hands will make things less sticky). Flatten lightly.

4. Bake at 180 degree C  for 15 – 20 minutes.

5. Allow to cool on trays.


Afghan Biscuits



250 g butter, chopped (best at room temperature)

3/4 cup caster sugar

1 teaspoon vanilla extract

1 cup gf self raising flour, sifted

1 cup gf plain flour, sifted

1/3 cup cocoa, sifted

2 cups lightly crushed gf cornflakes

1/4 cup desiccated coconut


1 cup gf icing sugar mixture

2 tablespoons cocoa

2 tablespoons butter at room temperature

2 tablespoons boiling water


1. Preheat oven to 180 degree C. Line baking trays with baking paper.

2. Beat butter and sugar in a bowl with electric mixer until pale and creamy. Beat in vanilla.

3. Fold in flours and cocoa into cream mixture.

4. Stir through cornflakes and coconut.

5. Roll tablespoon sized portions into balls. Flatten lightly.

6. Bake for 15 – 20 minutes.

7. Allow to cook on trays.


Sift icing and cocoa together into a bowl.  Stir in butter and water until icing is smooth and of a spreadable consistency.  Spread icing over cooled biscuits.

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