|Sultana and peanut cookies|
Peanut Butter Cookies:
Makes about 25
225g/80z butter, softened
140g/50z caster sugar
1 egg yolk lightly beaten
2tsp vanilla extract
100g / 3 1/2oz crunchy peanut butter
180/10oz plain flour
Preheat oven to 190c /375f. Line two baking trays with baking parchment.
Put the butter and sugar into a bowl and mix well with a wooden spoon, (or electric beaters), then add beaten egg yolk, vanilla extract and peanut butter, mix till combined. Sift together the flour and pinch of salt into the mix and stir till combined.
Scoop out tablespoons of the mixture and shape into balls with your hands, then put them onto the prepared trays, flattern each one a little.
Bake for 12-15 minutes until golden brown. Leave to cool on the trays for 5-10 minutes, then using a palette knife carefully transfer to wire racks to finish cooling. These are easy to make and yummy to eat, the only problem I have is when to stop eating them. If you want to bake the sultana cookies, use the same recipe omitting the peanut butter and replacing it with 50g sultanas.