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SKIPPY® Savoury Peanut Butter Biscuits

SKIPPY® Creamy Peanut Butter

butter

cheddar cheese

flour

cayenne pepper

salt

Preheat the oven to 200°C/180°C Fan/Gas mark 6 and line a baking tray.

Add the peanut butter and butter to a large bowl, cream together until fully combined and smooth

Add the egg and mix well and then the grated cheese, mix through.  Now add the flour, cayenne pepper & salt into the mixture and combine to form a dough.  Divide the dough in half and wrap each in cling film and place in the fridge for at least 20 minutes or until needed.

Roll the dough out on a floured surface to ½ cm thickness and cut into circles using a 5cm biscuit cutter.
Transfer the biscuits to the baking tray and place in the oven for 10-12 minutes or until lightly golden and then transfer to a wire rack to cool completely and become crisp.

Serve with cheese, festive chutneys or they taste just as good on their own.  Enjoy!

SKIPPY® Spicy Peanut Butter Dip

soy sauce

sriracha or hot chilli sauce

ginger

water

crunchy nuts

Place the peanut butter, chilli sauce, soy sauce and ground ginger in a bowl.   Whisk all ingredients together until combined  and slowly add the boiling water until you have your desired thickness.  

Place in a serving bowl and sprinkle with crunchy nuts and serve with crudites, tortilla chips, it will also go perfect in a sandwich or served with leftover turkey.   Enjoy!

Slow Cooked Beef Stew

vegetable oil

steak

onions

garlic cloves

red currant jelly

red wine

carrots

parsnips

potatoes

swede

celery sticks

beef stock

tomato puree

Worcestershire sauce

bay leaves

dark brown sugar

black pepper

cornflour

potato

bread

Preheat the oven to 160°C/Fan 140°C/325°F/Gas mark 3.

Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until browned all over in batches - set aside. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes, scraping off the residue from the base of the pan.

Return the beef to the pan and add the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

If you prefer a thicker gravy, mix 2 tbsp of cornflour with 2 tbsp of cold water and add a couple of tbsp of the gravy.  Now add to the stew and mix through.  Serve with buttery mash and some freshly cut crusty bread.  Enjoy!

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SKIPPY® Savoury Peanut Butter Biscu...

SKIPPY® Spicy Peanut Butter Dip

Slow Cooked Beef Stew

Top 3 best recipes uk recipes from across the web

The most viewed best recipes uk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

SKIPPY® Savoury Peanut Butter Biscu...

SKIPPY® Spicy Peanut Butter Dip

Slow Cooked Beef Stew

The most viewed best recipes uk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine