Flora Shedden »

Masthead header

peanut butter cookies



8 tbsp plainflour

2 tbsp caster sugar

3 tbsp crunchy peanut butter

1 free-range egg yolk

50g butter, softened

icing sugar, for dusting

Beat your butter and sugar together in a free standing electric mixer until light and fluffy before stirring in your egg yolk and peanut butter. Once smooth add the flour in slowly, so it does not cover the counter tops (I have been there so many times) and take over by hand once a dough begins to form. Tip onto your work surface and knead in the rest of the flour. Roll out into a log shape and clingfilm the whole thing. Store in the fridge for thirty minutes before removing and cutting into slices. Bake at 180C for around 10 minutes or until golden brown and not quite crisp all the way through, as they will continue to cook with cooling. Allow to cool and serve simply with milk, or dunk into melted dark chocolate and scatter with chopped nuts.

back to topemailcontact me

Your email is never published or shared. Required fields are marked *