A cross between a cake and a biscuit! Either way, they taste delicious. Once made, store in an airtight container for upto three days or once cold, wrap each biscuit individually in cling film and freeze.
200g crunchy peanut butter
100g plain flour
1 egg, beaten
1 tsp bicarbonate of soda
100g chocolate chips
50g butter, diced
1 tbsp honey or agave syrup
1 tsp vanilla essence
Preheat the oven to 200C/180 fan/gas 4 and line a baking tray with baking parchment.
Add all the dry ingredients to a food processor and blitz. Add the butter and peanut butter and thoroughly combine. Stir in the egg, honey or agave syrup, vanilla essence and chocolate chips. If the dough is a little dry or stiff add a drop of milk.
Put heaped dessert spoonfuls of mixture onto the baking sheets leaving a large gap between each biscuit.
Cook the biscuits for 10 minutes or until golden brown. Take out the oven and leave on the baking sheet to firm up for a few minutes. Move to a wire rack to cool.