Here is the recipe of the famous Peanut Butter Cookies from Neven’s Book.
Ingredients for 24 Cookies
100g (4oz) Light muscovado sugar
75g (3oz) butter, softened
100g (4oz) crunchy peanut butter
1 large egg, beaten
175g (6oz) plain flour, extra for dusting
75g (3oz) unsalted peanuts
50g(2oz) Demerara sugar
Preheat the oven to 180 C (350 F/gas mark 4)
Place the muscovado sugar and butter in a bowl and whisk with a hand-held beater until light and fluffy. Mix in the peanutbutter and then egg until just combined. Fold in the flour and bread soda and then mix in the unsalted peanuts.
Pu the Demerara sugar on a plate. Lightly flour your hands and roll the cookie dough into walnut-sized balls, then dip in the sugar, pressing the ball down gently. flip it over and place on non-stick baking sheets, leaving room for expansion. Bake in batches for 12-15 minutes , or until the cookies are firm an lightly golden.
Leave the cookies to cool for a couple of minutes on the baking sheet and then transfer to a wire rack with a palette knife and leave to cool completely.
To serve, arrange the peanut butter cookie on a large serving platter.
Enjoy with tea or coffee!!!