Dad's Peanut Butter Bickies

Peanut Butter Bickies

One of my all time fav comfort foods are my Dad's Peanut Butter Bickies with a hot cuppa or cold milk.

I have no idea why they are so great, but I'm suspicious that the cross hatch fork indentation on the top has something to do with it. That,  and the amount of love and pride he pours into them.

He uses a recipe dug up from the Women's Weekly cookbook from the 80's, it's cover is in tatters from years of (ab)use so I thought I'd preserve this special recipe just incase it falls apart next time he bakes. 

Peanut Butter Bickies


  • 60 gram (2 ounces) butter

  • 1/2 cup (130g) smooth peanut butter

  • 1/2 cup (110g) caster (superfine) sugar

  • 1/2 cup (110g) firmly packed brown sugar

  • 1 egg

  • 1 cup (140g) roasted unsalted peanuts, chopped coarsely

  • 40 gram g (1½-ounce) chocolate-coated honeycomb bar, chopped coarsely

  • 1 cup (150g) self-raising flour


Preheat oven to 180°C/350°F. Grease three oven trays; line each with baking paper.

Beat butter, peanut butter and sugars in a small bowl with an electric mixer until pale and fluffy. Beat in egg until just combined. Stir in peanuts and honeycomb, then sifted flour.

Roll 1½ tablespoons of mixture into balls; place 3cm (1¼ inches) apart on trays. Flatten mixture slightly, pushing any nuts or honeycomb back into mixture if they fall out.

Bake biscuits 15 minutes or until lightly browned. Cool on tray.

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