Crunchy Peanut Cookies


  • ¾ cup Bunbury biscuit mix
  • ¼ teaspoon bi carb soda
  • ½ teaspoon cinnamon
  • ¾ cup castor sugar
  • ½ cup coarse grits
  • ½ cup coconut
  • 1 teaspoon finely grated lemon rind
  • ½ cup crunchy peanut b utter
  • 1 tablespoon golden syrup
  • 6 tablespoon water


  1. Mix Bunbury biscuit mix, bi card soda and cinnamon in a bowl.
  2. Add castor sugar, coarse grits, coconut and lemon rind – mix well
  3. Rub peanut butter into dry ingredients until mixture resembles coarse breadcrumbs. Make a well in the centre of mixture, add golden syrup and add water gradually, stirring to make a soft dough
  4. Turn dough out onto a lightly floured surface and knead lightly until smooth. Wrap dough in cling wrap and refrigerate for 30 minutes
  5. Preheat oven to 180c
  6. Divide mixture in half, roll out dough to 5mm thickness, cut with 6cm flour cutter.
  7. Place on greased oven tray, bake for approx.. 8 minutes or until golden brown
  8. Allow to cool on trays for a few minutes before placing on wire racks.