This post is for Jos - hi Jos!
So last week we (my labmates & I) discover that the big jar of crunchy peanut butter that Kim brought in has a best before date due in a few days. I suggested baking some peanut butter cookies - me: "all in favour say I" them: " I!". This resulted in 3 batches of cookies (it was a big 750g jar) being baked by moi. Here is the recipe:
200g plain flour
1/2 tsp bicarbonate of soda
115g unsalted butter
100g caster sugar
100g brown sugar
1 egg
225g crunchy peanut butter
pinch of salt
Sift flour and bicarb together. In separate bowl, beat butter and sugars until soft and creamy. Combine egg, flour mixture, peanut butter and salt. Add butter and sugar mixture and mix until smooth. Wrap dough in foil and refrigerate for at least 2 hours or overnight (overnight is better). Preheat oven to 160 degree C. Shape dough into 3cm balls (or smaller) and place 5cm apart on baking paper-lined trays. Flattern slightly with a fork. Bake for 15min or until golden. Remove from oven and allow to harden, transfer to cool on wire rack. Eat or store in airtight container for up to 5 days.
This recipe makes 2 dozen plus cookies so I ended up with a whole heap of cookies. This may or may not suprise you but they were all gone (eaten by various people big and small) in a week. Phew!
So last week we (my labmates & I) discover that the big jar of crunchy peanut butter that Kim brought in has a best before date due in a few days. I suggested baking some peanut butter cookies - me: "all in favour say I" them: " I!". This resulted in 3 batches of cookies (it was a big 750g jar) being baked by moi. Here is the recipe:
200g plain flour
1/2 tsp bicarbonate of soda
115g unsalted butter
100g caster sugar
100g brown sugar
1 egg
225g crunchy peanut butter
pinch of salt
Sift flour and bicarb together. In separate bowl, beat butter and sugars until soft and creamy. Combine egg, flour mixture, peanut butter and salt. Add butter and sugar mixture and mix until smooth. Wrap dough in foil and refrigerate for at least 2 hours or overnight (overnight is better). Preheat oven to 160 degree C. Shape dough into 3cm balls (or smaller) and place 5cm apart on baking paper-lined trays. Flattern slightly with a fork. Bake for 15min or until golden. Remove from oven and allow to harden, transfer to cool on wire rack. Eat or store in airtight container for up to 5 days.
This recipe makes 2 dozen plus cookies so I ended up with a whole heap of cookies. This may or may not suprise you but they were all gone (eaten by various people big and small) in a week. Phew!
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