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Quick & Easy Peanut Butter Cookie Recipe

12 May Lil_asha' Peanut butter cookies

Busy days, busy minds leave little time…however when you have a desire to experiment in the kitchen you have to indulge it…so I seized the moment and did a little baking;

Random conversations at work lead me to sampling a spoonful of peanut butter, a spread that had never been added to my toast before.  Sainsbury’s magazine featured peanut butter cookies – it seemed fate;  peanut butter plus cookie recipe;

‘Quick, easy and tasty!’

Smooth was  the butter of choice, but crunch would work and in fact would add a great texture.  When publishing this blog, I noticed a Guardian piece from yesterday where  they experimented by adding seeds, fruits and chocolate.  I kept it simple, having tasted them I can see that the extras would work, but why spoil simple indulgence.  Here is the recipe – they are delicious and can definitely recommend them as post pub snack, hmmm;

Peanut butter cookie recipe

Preparation time: 10 – 15 mins | Cook: 12 – 15 mins

  • 125g butter
  • 200g light brown soft sugar
  • 1 large egg
  • Vanilla (2 drops of extract / seeds of 1 pod)
  • 200g flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 300g peanut butter (smooth & crunchy)
  • Peanuts (optional for sprinkling on top)

How to bake peanut butter cookies

  •  In between the sheets – Soften butter by placing in between sheets of baking paper and bashing it with a rolling pin, much better than warming in a microwave.

Peanut Butter Cookie Recipe, Stage one bash butter

  • Cream it – Use a fork to cream the butter and sugar together in a large bowl.

Peanut butter cookie recip

  • Egg and indulgence – Add the egg and vanilla to the butter sugar mix and stir well
  • Flour it up – Stir in the flour, baking power and bicarbonate of soda, little at a time, makes it easier.

Peanut butter cookie recipe

  • Nuts anyone? – Mix peanut butter until smooth.

Peanut butter cookie recipe

  • Great balls of dough– Form dough into balls

Peanut butter cookie recipe

  • Squish – Flatten the dough balls and make patterns, only if you want to, I forked ’em

Peanut butter cookie recipe

  • Tan in the over – Bake for 10 to 12 minutes, once done turn out onto a wire tray to cool – before yum time!

Lil_asha' Peanut butter cookies Top tips

  1. The dough spreads, I mean really spreads so leave plenty of room on each baking tray and maybe only place 5 or 6 balls per tray – believe me the first batch came out in one solid mass!
  1. Also don’t over bake, if they are firm to the touch they will be like concrete when they cool.  Make sure the biscuits are soft when they come out; I promise they will firm up when cooling.
Happy baking!

Chocolate Brownies with Raspberry Recipe

15 Apr Chocolate brownies with raspberry

Gooey, soft, dark, rich, slightly chewy chocolate loveliness – hmmm brownies.

BBC Good Food Magazine featured brownies on the front cover, James Martin whipped some up on Saturday Kitchen – brownies were definitely calling.

“Why didn’t I try these before!”

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Tips and advice on ‘how to bake’ red onion and rosemary focaccia recipe

5 Apr LaGhosh Red Onion and Rosemary Focaccia recipe

Recently I have been outfoxed by focaccia.  Enthusiastically I set my sights on creating the salty, doughy, Mediterranean bread but round one went badly.

It resembled concrete in weight, consistency and flavour – olive oil and balsamic could not salvage the disastrous attempt.

Frustration took me to forums where I have been on an educational foccacia making journey and I now understand there are oodles of reasons for poor results.  Many stem from having the instincts to know if your dough is ready and so here are two great tests I picked up to try whilst baking any breads:

“Knowing when you have kneaded enough”

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