Saturday, 13 August 2011

Lorraine Pascale's Peanut Butter Cookies

Every time my mum and I have made these, we have received lots and lots of compliments. So many so in fact, I have had to write out this recipe for about 10 of our friends.

It's a very simple recipe to follow, a good one to do with children and I can pretty much guarantee that you will be thrilled with the results.

Lorraine Pascale’s

Irresistible peanut butter cookies

Makes 12

130g (4 ½ oz) butter, softened
200g (7 oz) soft light brown sugar
1 egg
Seeds of 1 vanilla pod or 2 drops of vanilla extract
200g (7 oz) plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
300g (10 ½ oz) peanut butter
Handful of lightly toasted peanuts

©      Preheat the oven to 170°C (325°F), Gas Mark 3.

©      Put the butter and the sugar in a large bowl and cream together until pale and fluffy.

©      Add the egg and vanilla and mix well, then stir in the flour, baking powder and bicarbonate of soda. Gently stir in the peanut butter then squidge the dough into a ball.

©      Divide the dough into 12 equal pieces and using your hands, roll each one into a ball.

©      Place on a large baking tray, spaced at least 10cm (4 in) apart.

©      Flatten each one slightly with a fork, sprinkle over the peanuts, if using, and bake in the oven for 12-15 minutes, or until the cookies start to go golden brown.

©      The cookies will still be soft when they come out of the oven but will firm up as they cool.

©      Remove from the oven and leave to cool on the baking tray.

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