Recipe from Parragon Books

Makes 20

Ingredients:

  • 125 g soft butter
  • 150 g crunchy peanut butter
  • 225 g granulated sugar  (I used 200 g sugarcane sugar)
  • 1 egg, lightly beaten
  • 150 g flour
  • 1/2 tsp baking powder
  • a dash of salt
  • 75 g unsalted peanuts, peeled

Preparation:

  1. Line 2 baking trays with baking paper.
  2. Mix butter and peanut butter well in a large bowl.
  3. Add sugar little by little and mix well.
  4. Add lightly beaten egg little by little till all is mixed well.
  5. Sieve flour, baking powder and salt over the peanut butter mixture.
  6. Add peanuts and knead all with fingers into a soft dough. Put dough in plastic foil and leave in fridge for 30 mins.
  7. Preheat oven at 190C.
  8. Form dough into 20 balls and put them on baking paper on trays, with a little distance between each dough ball, so that they have space to rise properly and don’t stick to each other. Press dough balls a little with your fingers or with a fork.
  9. Bake them till golden brown, abt 12-5 mins.
  10. Leave cookies on a rack to cool before serving or keep in a tight-lidded jar or container.

Tips from the Chef:

For a crunchy and sparkling result, you can sprinkle cookies with a little coarse brown sugar before baking.

For a different Variation:

Just for a different result, you can replace granulated sugar with brown sugar and add 1 tsp allspice to the flour.




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