Peanut Butter Cookies
4 oz butter
1/2 tsp vanilla extract
2 oz caster sugar
2 oz light muscovado sugar
3 oz peanut butter
5 oz plain flour
1 tsp bicarbonate of soda
Cream butter and sugars together.
Beat in peanut butter, flour and bicarb.
Roll dough into walnut sized balls and place on greaseproof paper lined baking sheets.
Flatten the biscuits slightly by pressing down with your fingers.
Bake at 180c (170c fan) for 15 minutes and cool on the baking trays. Check after 10 minutes though.
I omit the peanut butter and use 6oz of butter instead and add broken chocolate to this recipe too, and I have added lemon curd.
This are lovely crunchy biscuits with a soft centre.
When you cook cookies, they often rise and although lightly brown they feel soft to the touch, but if you take them out and leave them on the tin tray, they tend to sink and go nice and crunchy