Peanut Butter Cookies

 

People often have an incredulous look when they hear that bloggers meet in real life. Oooh no! we are not always glued to our computer-screen far from that but without new technologies we would probably have never met.
 
As it is we share projects, meet up at various events, call one-another and help when we can. Generally we do whatever people do in their respective community.
 
And that generates trust. When I want a recipe, I'll tend to search the work of bloggers I know then I cross reference with recipe books or Chefs' sites.
 
Since lately, baking has been on the agenda and as we know, I am not the greatest of bakers, help was required.
 
Part 1, the background: Antoine was coming back from his travels, 8 months in South America, it was time to get the peanut butter out and make his favorite. Which in this case was extremely general: anything with peanut butter.
 
That's when I spotted that Emma MT at Cakes, Bakes and Cookies had published her childhood recipe. After cross referencing it with Baking Mad, it was time to bake.

Cross referencing allows to adapt the recipe to your own requirements but it also add to the general knowledge. Here for example BakingMad.com tell us that "apparently the traditional criss cross pattern on top of peanut butter cookies is so you can distinguish them from other cookies" really quite useful for allergy sufferers.

Recipe-wise : Emma uses self raising flour, easier than having to make your own and 1/2 the amount of peanut butter.

The result couldn't have been better an empty biscuit tin by the time Antoine flew back to his beloved Savoie.
 
Part 2, the background: Antoine's girl friend is a Nutella Cake fan but that is another recipe coming up soon.
 
 
peanut butter, cookies, biscuits
 
Ingredients
  • 125g                    Butter (unsalted)
  • 140g                    Unrefined light muscovado sugar       
  • 1                          Egg (free range)       
  • 150g                    Self raising white flour
  • 125g                    Peanut butter (crunchy)
Method
Preheat oven to 180C or 150 fan oven - Line two baking sheets with baking paper
 
In a bowl or a food processor, beat the peanut butter with sugar add the butter and process until smooth, gradually add the egg and the flour
 
When this is done, using a tablespoon take enough dough to fill the spoon and roll into ball, place on the baking sheet leaving a gap. 
 
Press with a fork until you get the desired thickness usually 1cm. Bake for
15 minutes.
 
Leave to cool on a wire rack.


2 comments:

EmmaMT said...

Ah thanks so much for the mention and link. That's so good of you.

Of course now I want them all over again!!!

Pebble soup said...

A pleasure, always happy to share my sources of inspiration with readers.

si

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