THESE cookies have that delightful taste of peanut butter without sticking to the roof of your mouth.
THESE cookies have that delightful taste of peanut butter without sticking to the roof of your mouth.
Most of these ingredients can be found in the kitchen store cupboards so this recipe is a good one for a rainy afternoon.
Ingredients (makes 15-20)
125g butter
50g peanut butter (preferably the smooth variety)
100g caster sugar
100g soft brown sugar
1 beaten egg
150g plain flour
Pinch of salt
Method
1. Heat the oven to 190°C. Mix the butter, sugar and beaten egg together in a mixing bowl.
2. Hold a sieve over the mixing bowl and add the flour and salt. Bind the mixture together until it forms a firm dough.
3. Form the dough into 15 or 20 balls. Place them on a buttered baking tray and flatten each one with a fork, making a criss-cross pattern with the back of the fork on the top of each cookie.
4. Place in the heated oven for 10-12 minutes until golden brown.
5. Cool on a wire tray before serving or keeping in an air tight container for up to a week.