Preheat the oven to 170°C. Grease or line 3 baking trays with grease-proof paper.
Cream the softened butter, vanilla essence and SWEETLY Baking Sugar Substitute together for 2 minutes in a stand mixer. Scrape down the sides of the bowl.
Add the eggs and water and continue beating for another minute.
Add the peanut butter and mix until well combined.
Sift together the flour and baking powder and add to the stand mixer on low speed. Mix to form a soft dough.
Roll tablespoons of the mixture into balls. Place them on the baking trays 5 cm apart to allow for spreading. Press down with your fingertips to flatten and finish off with the edge of a fork. Place the trays into the oven and bake for 12-15 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool completely on the trays.
Store the biscuits in an airtight container.
Tip: For added indulgence, add 1/4 cup roasted and chopped peanuts or dark chocolate chips to the dough while mixing.
Preheat the oven to 170°C. Grease or line 3 baking trays with grease-proof paper.
Cream the softened butter, vanilla essence and SWEETLY Baking Sugar Substitute together for 2 minutes in a stand mixer. Scrape down the sides of the bowl.
Add the eggs and water and continue beating for another minute.
Add the peanut butter and mix until well combined.
Sift together the flour and baking powder and add to the stand mixer on low speed. Mix to form a soft dough.
Roll tablespoons of the mixture into balls. Place them on the baking trays 5 cm apart to allow for spreading. Press down with your fingertips to flatten and finish off with the edge of a fork. Place the trays into the oven and bake for 12-15 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool completely on the trays.
Store the biscuits in an airtight container.
Tip: For added indulgence, add 1/4 cup roasted and chopped peanuts or dark chocolate chips to the dough while mixing.
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