Wuselig Recipes · Recipe 70
VeganPuschel’s Vegan Peanut Biscuits
Make and chill a dough with peanut butter and a vegan baking block. Flatten small balls with a fork and bake until lightly golden.
The little story
The Tractor Tracks in the Biscuit
Puschel and Flauschi rolled little peanut dough balls at the kitchen table. They sat in neat rows on the cold tray. Today the dough contained neither egg nor butter.
Flauschi„We flatten each ball with a fork.“
Puschel pressed his fork down. Four little grooves remained. He looked excitedly at his biscuit.
Puschel„A tractor drove through my dough!“
Flauschi„A very little one. I did not hear it at all.“
Puschel turned the fork and pressed across again. Now the tracks crossed. Flauschi studied the pattern carefully and copied it on the next biscuit.
Puschel„Now it drove back. It knows the way.“
Flauschi„Then we have a whole field of tractor tracks.“
They washed their paws and an adult baked the biscuits. After cooling, the grooves still showed clearly.
Puschel„Luckily the tractor did not eat anything.“
Flauschi laughed and shared a finished biscuit with him. Puschel looked at the fork once more.
Puschel„For a tractor, it really is very quiet.“
Active preparation: about 25 minutes · 30 minutes chilling · Baking in total: about 36 minutes · About 25 minutes cooling after the last batch · Total: about 120 minutes. About 2 batches on a standard tray (about 30 × 40 cm), baked one at a time. Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes about 30–35 small biscuits
How to make it
In a few words: Make and chill a dough with peanut butter and a vegan baking block. Flatten small balls with a fork and bake until lightly golden.
Ingredients
- 200 g plain wheat flour
- 100 g softened baking block labelled vegan (not low-fat spread)
- 100 g smooth 100% peanut butter, thoroughly stirred in its jar before weighing
- 80 g caster sugar
- 8 g vegan vanilla sugar
- A small pinch of salt
- Only if needed: 1–2 tbsp water
Method
- Wash hands, weigh ingredients and line two trays with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- Stir baking block, peanut butter, caster sugar, vanilla sugar and salt smooth with a spoon. Add flour and briefly knead until the dough holds together. If it still crumbles when pressed, add water teaspoon by teaspoon, at most 2 tbsp. Cover and chill for 30 minutes.
- An adult preheats to 160 °C conventional or 140 °C fan. Shape about 30–35 equal balls (around 14–16 g each). Place 3 cm apart on cold trays.
- Gently press each ball with a fork to 7–8 mm thick and about 4–5 cm across. Press once lengthways, once across, making a crosshatch pattern. If the fork sticks, briefly dip it in water and shake it off.
- Bake trays one at a time on the middle shelf for 15–18 minutes each. Edges should be lightly golden and the surface dry. Biscuits are soft while hot; do not bake until dark. Allow about 2 batches. Keep remaining dough and the next tray covered in the fridge. Let a used tray cool completely before placing more dough on it.
- An adult removes the tray with oven gloves. Leave biscuits on the tray for 5 minutes to firm up, then carefully move to a rack and cool completely for about another 20 minutes. Eat only once cool.
Keeping your biscuits
Keep cool biscuits in a dry, tightly closing tin and eat within 2 weeks. This recipe is unsuitable for anyone with a peanut allergy. Choose vegan ingredients; do not add butter, eggs or honey.