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Hi, hello! There’s been a bit of an unintentional radio silence on here of late, which I can only apologise for. I’m never sure how much real-life stuff people want on here, so I tend to stick to the baking. So to help ease me back into the kitchen, here’s another classic from Granny’s little blue book: Crunchy Peanut Cookies!
I’m not a fan of peanut butter myself (honestly, I cannot stand the stuff), but I do appreciate that it has a rather large fan base. Despite my hatred for the stuff, I grew up with a sister who lived on a sole diet of peanut butter on toast for many years, so I learned to put up with it.
I think it’s perhaps the healthy eating and vegan lifestyles that have made peanut butter explode in popularity in recent years, so it only seemed right to share one of Granny’s peanut butter recipes. Of course, like many other things in time, peanut butter has changed too, so a couple of wee tweaks have had to be made to bring this recipe into 2018 but I have been assured by Granny that they do indeed taste like Crunchy Peanut Cookies should!
Tips for Crunchy Peanut Biscuits:
- Be sure to use Crunchy Peanut Butter for the best texture in your Crunchy Peanut Cookies.
- These biscuits are best enjoyed on the day they are baked, as they will lose a bit of their crunch once stored.
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Crunchy Peanut Cookies
INGREDIENTS
- 60 g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 100 g Crunchy Peanut Butter
- 85 g Soft Light Brown Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- ½ tsp Vanilla Extract
- 150 g Self-raising Flour (see Self-raising Flour note below)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and lightly grease a couple of
baking trays with some extra butter. - In a large bowl, cream the butter, peanut butter and sugar together until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Sift in the flour and mix to make a dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-greased
baking trays . Press each ball lightly with the back of a fork to create a cross pattern. - Bake in your preheated oven for 15-20 minutes until golden.
- Once cool enough to touch, transfer to a wire cooling rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
