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My Husband is obsessed with peanut butter.  When I was avery little girl, I used to eat peanut butter sandwiches every single day and I think I must’ve overdone it because when Phill spread some on a pice of toast for me (inspired), it had been years since I’d had any!

I love a simple recipe and they don’t come much more simple than these.  Crispy on the edges and chewy in the middle, these little beauties aren’t moreish…they are ALL-ish!!

It’s our seven month wedding anniversary today and my Phill brought a Poinsettia (which he really doesn’t understand the purpose of) home for me.  So these cookies are for him, because he’s lovely and he deserves them 🙂

You will need:

110 grams/4 ounce margarine

130 grams/4.5 ounce peanut butter

1/2 teaspoon vanilla essence

100 grams / 3.5 ounce caster sugar

110 grams / 4 ounce soft dark brown sugar

1 egg

60 grams / 2 ounce plain flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Method:

  • Preheat the oven to 180
  • Combine both types of sugar, margarine, peanut butter and vanilla essence.
  • Add the egg and salt and mix until fully incorporated
  • Sprinkle the baking powder over the mixture and add the flour, mix well.
  • Spoon small balls onto a baking sheet, make sure there is plenty of room around each biscuit
  • Squash down with a fork
  • Bake for between 15 and 20 minutes.  The edges of the biscuits should just be turning brown.
  • Remove from the oven and allow to cool on the tray, the cookies with harden as they cool.
  • Store in an air0tight container and eat within 3 days.

Love Rachel

xxx

Be a social butterfly...