Peanut Butter Cookies

Call me old before my time, but a cup of tea and a biscuit in the afternoon are one of life’s simple pleasures.  When you twin that with an unexpected visit from friends, then you have one of life’s perfect moments.  The problem is, guests equals biscuits, and you’ll need to have some to hand.  If you’re anything like me, you won’t have any freshly baked and stored in a tin (unless advance notice is given), in my house if biscuits are made, biscuits are eaten – it helps that I have a hungry boyfriend and live nestled in a collection of flats filled with lovely and eager neighbours!  So, said unexpected drop in of friends can cause a flicker of doubt – is a cup of tea alone enough?

Fortunately, over the years I’ve adopted a number of biscuit recipes, collected both for their flavour and their timeframe.  These Peanut Butter Cookies are part of that collection and are completely brilliant: simple, delicious and just the thing to make for your friends and family.  The combination of light brown sugar and peanut butter give them a really decadent flavour, their texture and scent reminisce of their American counterparts.  Enjoy them fresh from the oven and treat yourself, as the longer they are kept, the softer they will get – all the more reason to help yourself to another one...

PEANUT BUTTER COOKIES

Makes around 32 cookies

90g dairy free margarine – I use Pure Sunflower Spread

4 tbsp crunchy peanut butter

125g soft light brown sugar

1 heaped tsp Orgran egg replacer whisked together with 2 tbsp water

125g Doves Farm gluten free plain flour

½ tsp bicarbonate of soda

A pinch of cinnamon

Preheat the oven to 180c and line three baking sheets with parchment.  Place the margarine, peanut butter and sugar into a large mixing bowl and beat together with a wooden spoon until creamy and incorporated.  Sift in the flour, bicarbonate of soda and cinnamon and stir together until mixed.

Scoop heaped teaspoonfuls of the mixture onto the baking trays, around 8 to each tray and evenly spaced as the cookies will spread out when baked.  Bake in the oven for 12 minutes until golden and fragrant.  Leave to cool for a few minutes on their trays (the cookies will still be very soft at this point) and then transfer to a wire rack to cool completely. 

Comments

[Gemma]

I made these over the weekend and they were so good! We didn't have any left by sunday which I would say was a success!

[The Intolerant Gourmet]

Thanks Gemma, so glad you liked them and yes, ridiculously moreish!