Biscuits prepared with different ratios of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) i.e. (50:00, 40:10, 30:20, 25:25) were evaluated for their physico-chemical properties. Diameter was maximum in biscuits (100% vanaspati), which decreased with increasing proportion of PB. Fat content showed a decreasing trend upon increasing proportion of PB and was lowest in biscuits (50% PB). Overall sensory parameters of biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe. Biscuits prepared with 50% incorporation of PB had better physico-chemical properties and also a greater overall acceptability.

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