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June 25, 2021
This will give you time to practice ready for 4th of July celebrations.
Ingredients:155g plain flour115g unsalted butter (room temp)100g caster sugar100g light brown sugar185g smooth peanut butter1 egg
½ tsp baking powder½ tsp bicarbonate of soda¼ 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.
Gaby Van Clarke
August 02, 2021
July 30, 2021
Our international culinary tour stops off at Brazil today for one of their most classic desserts – Brigadeiros, a chocolate truffle speciality.
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