Peach Biscuits

    1 hour 20 minutes

    More than a biscuit these are miniature peach replicas that are filled with jam and chocolate. The cute peach skin comes from being rolled in coloured sugars.

    11 people made this

    Serves: 6 

    • Biscuit
    • 3/4 cup unsalted butter
    • 1 cup (250ml) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 3 3/4 cups (470g) plain flour
    • 1 teaspoon baking powder
    • 1/2 cup (125ml) milk
    • Chocolate Filling
    • 1/4 cup dark chocolate chips
    • 2/3 cup apricot jam
    • 1/3 cup ground pecans
    • 2 teaspoons rum
    • Sugar Coating
    • 1/4 cup (65ml) water
    • 1 cup (220g) white sugar
    • 2 drops red food colouring
    • 4 drops yellow food colouring

    Preparation:1hour  ›  Cook:20min  ›  Ready in:1hour20min 

    1. Biscuit: Preheat the oven to 165 degrees C.
    2. In a large bowl cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour and baking powder then stir into the creamed mixture alternately with the milk. Roll dough into 2cm balls and place balls 2cm apart onto an ungreased baking tray.
    3. Bake for 15 to 20 minutes in the preheated oven until biscuits start to brown on the bottom. Remove from baking trays and cool on wire racks.
    4. When biscuits are completely cool carve a hole into the flat side of each biscuit using a small knife. Save the crumbs.
    5. Chocolate Filling: In a heatproof bowl melt chocolate chips in a microwave or over a saucepan of simmering water. Stir frequently until smooth.
    6. In a medium bowl stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centres of the biscuits with the chocolate mixture and stick two biscuits together with the filling sides in to form a peach shape.
    7. Sugar Coating: Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Colour the small bowl with the red colouring by working it in with your fingers. Colour the other bowl with the yellow colouring and add a pinch of the red sugar to it to make a peachy colour. Brush each biscuits with water and roll them first in the yellow sugar then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (8)


    Ooooh, these are darling! They look just like little peaches and impress everyone! However, I didn't get them right the first time. All that ball rolling got the dough too warm and they flattened in the oven too much to work as peach halves. When you roll the dough, put it into the freezer for twenty minutes. Then they only flatten to hemispheres, which is just what you want. The other change I made was the stems. Using plastic seemed fakey on such a fancy little cookie, so I used a gumdrop cut into a triangle and then stuck it into the end of the "peach" with a whole clove. They were adorable and fun to make with the children, who delighted in rolling them in colored sugar.  -  31 Jan 2006  (Review from Allrecipes USA and Canada)


    I've been making this recipe every year since 1972 when it was published in Sphere magazine as part of a collection of wonderful foreign cookies. They are a treat to the eye and the palate and make a wonderful gift for giving. Many readers might like adding 1/2 tsp of salt to the cookies to better suit an American taste. In addition, and to add more flavor to the filling, use a full Tablespoon of rum or substitute 1 1/2 to 2 tsp rum flavoring for an even stronger flavor. For a richer, moister filling I use only 1 1/2 cups of the reserved crumbs in the filling, making another half batch if you don't have enough. Using a spray bottle to lightly wet the cookies before coloring with the sugars is helpful as is a friend or two to help in a production line. I like coloring my sugars in zip bags; your children will like squishing the colors in for you. You'll get a prettier look by dipping in the red first and then roll in or sprinkle with the peach color sugar. I also make the stems and leaves in the following manner: Roll green gumdrops 1/8 inch thick on well-sugared board. Cut into leaf shapes. Make small hole in stem end of leaf. Insert small piece of cinnamon stick through hole in gumdrop and into seam of "peach."  -  01 Dec 2009  (Review from Allrecipes USA and Canada)


    This is a great little cookie .I've tried the Italian versian and it's exactly the same.Everyone thought that they were cute and resembled bums so they are now called the bum cookies at my parties. thanks  -  08 Apr 2002  (Review from Allrecipes USA and Canada)