Peanut Butter Ginger Biscuits

    32 minutes

    This recipe is a touch different from ordinary peanut oatmeal biscuits. The crystallised ginger is not too assertive but definitely awakens the taste buds.

    31 people made this

    Serves: 12 

    • 125g butter
    • 125g copha
    • 1 cup peanut butter
    • 1 cup (185g) packed brown sugar
    • 3/4 cup (185g) white sugar
    • 2 eggs
    • 1/2 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground ginger
    • 1 cup rolled oats
    • 1 cup chopped crystallised ginger

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together the copha, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, bicarb soda, salt and ground ginger, stir into the creamed mixture. Finally stir in the rolled oats and crystallised ginger. Drop by rounded teaspoonfuls onto an unprepared baking tray.
    3. Bake for 10 to 12 minutes in the preheated oven until golden brown. Remove from the baking tray to cool on wire racks. Store in an airtight container when cool.

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    Reviews in English (30)


    No doubt the *** BEST *** cookies I have ever made !!! I added the spice ginger, but omitted the crystallized ginger. Then I added chopped walnuts. WOW - these are fantastic!!!!  -  01 Mar 2004  (Review from Allrecipes USA and Canada)


    Great cookies but too much sugar/salt in this recipe. If you are going to take out the candied ginger, then you need to cut the salt for sure. I cut half the shortening, half the sugar, and half the salt. Then I grated in a tbsp or 2 of fresh ginger instead of a cup of candied. Really good cookies!  -  19 Jul 2008  (Review from Allrecipes USA and Canada)


    i love the ginger in this!!!!! i did want to have a bit more peanutbutter taste, so i used 2 cups of peanutbutter and added some extra oatmeal to make up for it, and it was fabulous!!!!!!!  -  30 Jun 2000  (Review from Allrecipes USA and Canada)