The ingredients you will need:
340 Grams creamy or crunchy peanut butter
200 Grams light muscavado sugar
140 Grams flour
85 Grams Butter
1/2 teaspoon Salt
1 large free range egg
2 teaspoons vanilla extract or paste
1/2 teaspoon bicarbonate of Soda
Preheat the oven to 190C / 150C Fan.
Line 2 baking sheets with butter or grease proof paper.
Start by creaming the butter and the sugar together - until light and fluffy.
Then add the peanut butter and the salt and mix together.
Add the egg and the vanilla paste, sift and mix the flour and bicarbonate of soda, bit by bit.
The dough should start to come together and come away from the side of the bowl.
Once the dough has formed divide the mixture into 18 balls - you could make more by making smaller balls.
Add the balls to the baking sheets and press the fork into the ball one way and then cross again in the opposite direction. The cookies will expand in the oven when cooked so leave 1 inch between each cookie to allow for the expansion.
Pop in the oven for 8-10 mins.
Once they start to brown at the edges they are ready, using a palette knife transfer to a cooling rack.
Enjoy with an ice cold glass of milk or cup of tea.
yum!
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