Sunday, 11 June 2017

Peanut Butter and Honeycomb Biscuits

I regularly visit some of the Australian food websites, such as Australian Good Food, and the Australian Women's Weekly website (Food to Love), and it was on Food to Love that I noticed this recipe for Peanut Butter and Honeycomb Biscuits. I assumed - perhaps incorrectly - that Violet Crumble Bars were the same as our Crunchie Bars, and made a batch of biscuits as soon as I'd acquired the Crunchie Bars.

It was a really simple dough to mix, and the biscuits were quick to cook. My biscuits were slightly larger than they should have been, as I only got 24 out of a batch of dough, rather than 30, but they were about the size I'd expect a biscuit to be, so I wasn't too worried about that. The longest wait, as usual, was for the drizzle of melted chocolate to set, so that the biscuits could be packed into an airtight container.

The biscuits were tasty and had an interesting texture, neither crisp nor chewy - more melt in the mouth crumbly. However, I was disappointed that the Crunchie pieces had melted to become little pockets of chewy sugar, rather than retaining the crisp honeycomb texture. I'd half expected this, but it does seem a waste to add the honeycomb when this happens during baking. The recipe would have been just as good - perhaps better - with small pieces of chocolate fudge or soft toffees used instead.

4 comments:

belleau kitchen said...

oooh.. I do love the sound of peanut butter and honeycomb... shame the honeycomb melted but I bet they were still stunning x

Alicia Foodycat said...

Yum! I haven't actually had a Crunchie over here, but Australian Violet Crumbles and Crunchies aren't the same. The VC honeycomb is much finer-grained.

Suelle said...

Thanks for clarifying that, Alicia!

Snowy said...

I love the combination of peanut butter and honeycomb. Sound delicious!