With simply 3 substances, these easy peanut butter cookies will delight youngsters and grown-usaalike - and they're gluten-free, too
- ¼ tsp fine table salt
- 175g golden caster sugar
- 200g peanut butter (crunchy or smooth is fine)
- 1 large egg
- warmth oven to 180C/160C fan/gas four and line 2 huge baking trays with baking parchment.
- measure the peanut butter and sugar into a bowl. upload ¼ tsp great desk salt and blend nicely with a wood spoon. add the egg and mix once more until the mixture paperwork a dough.
- ruin off cherry tomato sized chunks of dough and location, well spaced apart, on the trays. Press the cookies down with the again of a fork to squash them a little. The cookies can now be frozen for two months, prepare dinner from frozen including an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden round the edges and paler in the centre. Cool on the trays for 10 minutes, then transfer to a cord rack and funky completely. store in a cookie jar for up to a few days.
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