I have a thing for peanut butter, there are times when I eat it a lot. It’s one of those things that I just have to have. It has to be crunchy and it has to be just peanuts and oil in a jar, no added sugar or anything else. It has to be good. I have it on toast, on its own or with Marmite, with jam, even with marmalade. Then there are times when I fancy dunking it into a cup of tea. In which case these cookies have to be made. Most of you know I also have a similar thing for chocolate and so when I made some last week I add 50g chopped dark chocolate at the end of mixing and they were good. But in a way I think the unadorned version is better.
They are crumbly, light and deliciously peanutty.
50g butter, softened
25g caster sugar
2 tbsp crunchy peanut butter
1 egg yolk
100g plain (all purpose) flour
Cream the butter and sugar together until fluffy. Add the peanut butter and mix again. Add the egg yolk and beat well. Stir in the flour. It should form a soft dough.
Roll teaspoonfuls of the mixture into balls, place on a lightly greased baking tray and flatten using the tines of a fork. Place in a preheated oven at 180°c, gas mark 4 or the Baking Oven of the Aga for 8-10 minutes until lightly golden. Leave to rest on the tray for a few minutes, then place on a wire rack to cool.