Salted peanut butter cookies

Name: Salted peanut butter cookies
Yield: Makes about 17
Cuisine: British recipes
Ingredients: 85g soft unsalted butter; 50g granulated sugar; 50g light muscovado sugar; 1 medium free-range egg; ½ tsp vanilla bean paste or extract; 100g crunchy peanut butter (such as Whole Earth); 100g plain flour; 25g cornflour; ½ tsp bicarbonate of soda; ½ tsp sea salt flakes

Easy
August 2016

Makes about 17
Hands-on time 15 min, oven time 12 min

Say goodbye to salted caramel and hello to salted peanut butter with Debbie Major’s quick cookie recipe.

Another speedy bake is Nigella Lawson’s fabulous chocolate biscuit recipe.

Nutrition: per serving

Calories: 130kcals
Fat: 7.6g (3.3g saturated)
Protein: 2.8g
Carbohydrates: 12.1g (6.1g sugars)
Fibre: 0.7g
Salt: 0.3g

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Ingredients

85g soft unsalted butter
50g granulated sugar
50g light muscovado sugar
1 medium free-range egg
½ tsp vanilla bean paste or extract
100g crunchy peanut butter (such as Whole Earth)
100g plain flour
25g cornflour
½ tsp bicarbonate of soda
½ tsp sea salt flakes

Method

In a mixing bowl, beat the butter with the sugar and muscovado sugar until pale.
Beat in the egg, vanilla bean paste or extract and peanut butter. Sift over and mix in flour, cornflour, bicarbonate of soda and sea salt flakes. Cover and chill for 1 hour until firm.
Heat the oven to 180°C/160°C fan/gas 4. Roll heaped tablespoons of the mixture into balls and put on a greased baking sheet, spaced 5cm apart. Flatten very slightly with your hand, then mark with a criss-cross pattern using the back of a fork dipped in sugar. Sprinkle each biscuit with a few sea salt flakes, then bake for 12 minutes until golden. Cool on a cooling rack. Store in an airtight tin.

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