Can't take credit for this but its so easy and good for doing with kids
1 cup peanut butter
1 cup SR flour
1 cup brown sug
mix tog-i nuke peanut butter a bit to make mixing easier- if its too stiff add a glug of milk.
I use an icecream scoop and then press down into thickish rounds(I also use ice scream scoop for cupcakes as everything is the same amount and less faffy than using two spoons)
Bake at 180 in preheated oven, the next time I will have a go at less sugar and a drizzle of salted caramel on top, and will report back.
This will also probably work with hazelnut butter( for those with peanut alergies )with a drizzle of dark choc, but have been unable to get hazelnut butter over here so far !
I do like peanut butter cookies. The recipe looks deceptively simple
with no added butter but I guess the splash of milk should stop the mix
being too dry. I agree with Janet, definitely comfort food for a rainy
Edit: It took several goes to post this - for some strange reason I got an angry red box appearing telling me my sums were wrong but I'm sure last time I did maths that 9+2=11. Not sure why that happened!
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the question is how do they dunk ? can't stand biscuits that fall apart so you get biscuit logs floating in your tea or coffee or even worse biscuit sinkers vanishing to the bottom of one's cup !!
They sure sound delicious and are on the list for when my kitchen is back.
I have reached an age where my train of thought often leaves the station without me...
woohooo...found it sensibly in a bakery book ...only fourth one i looked in.
350 degs... preheated oven:-
8oz soft butter
1 cup peanut butter
1 scraped vanilla pod or 1 dessert spoon vanilla
2cups or 14 oz dark brown sug Beat first 4 ingredients tog until fluffy( 2 mins)
4oz dark chocolate (melted)
1 mashed banana(the origional recipe uses 2 , i think its better with one)
Pour the melted choc into the butter and sug mix stir and then add the mashed banana and mix again.
1 cup coca( i use sugar free)
12oz or 3 cups plain flour
1 level tbls baking powder
1 tsp baking soda
1 tsp salt
Stir in the eggs and flour (supposedly one by one- at this point I bung the eggs,flour etc all in at once)
beat again for a couple of mins.
Bake for an hour then cover with loose foil and cook for another 20-25 mins.
This also works as cupcakes- and then you can pull them ready iced out of the freezer- otherwise you may have to eat the whole thing in two days !
When cold ice with:-
18 oz dark choc
1 egg OR 1/4 cup dble cream
12 oz or 1 1/2 cups peanut butter
Melt the choc and butter
Mix the egg or cream into the peanut butter and then stir into the choc and butter. Stir well and cool.
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