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Love cookies? Love Peanut Butter? If so then this is for you!
Ingredients:
155g plain flour
115g unsalted butter (room temp)
100g caster sugar
100g light brown sugar
185g smooth peanut butter
1 egg
½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
Method:
In a large bowl, combine the flour, baking powder, bicarb of soda and salt. In another bowl beat the butter and sugars together until light and fluffy and mixture is slightly paler (appx 2-3 mins). Then beat in the egg, followed by the peanut butter. Add the dry mixture to the peanut butter mixture in 2-3 stages, beating only until just combined.
Cover the bowl and place in the fridge for half an hour. Preheat oven to 175⁰C (fan) and prepare two baking trays by lining with parchment paper.
I used a piping bag to make balls on the prepared baking tray, but you could use a spoon or ice cream scoop. Make sure you leave an inch between each ball. Press each cookie down in a criss-cross pattern using the back of a fork.
Place in the oven and bake for appx 12 mins, until golden brown. Once ready take out the oven but allow to cool for a few mins before transferring to a wire rack.
Enjoy
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
