Peanut Butter Scrumptiousness :)

There’s a rather nice lady on Etsy called Marmalady who makes the scrummiest, moistest, most delicious flapjacks I’ve ever tasted. Many of the girls in the UK Street Team are, to put it politely, addicted to them and keep Marmalady busy sending out food parcels.

Well, she only went on holiday for two whole weeks – the withdrawal symptoms got so bad, I had to make my own. I dug out an old baking recipe book but before I got to the flapjack recipe, I found our old favourite – Peanut Butter Cookies. During the usual mayhem chat that is the UK thread, someone asked about them so here is the recipe I use for those who want to give them a try.
5 oz (140g) plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
4 oz (115g) butter (at room temp)
5 3/4 oz light brown sugar
1 egg
1 teaspoon vanilla essence
9 1/2 oz crunchy peanut butter
Oven temp. 350F/180C/gas4 – makes 24 large cookies
The original recipe says to cream the butter and sugar, then add the peanut butter, egg, vanilla essence, mix then add dry ingredients. Mix well then refrigerate for at least 30 minutes to firm up. Grease up two trays and use a teaspoon to gather a small blob of mixture, roll into a ball between your palms, plop on tray then flatten slightly with a fork. Put in preheated oven for 12-15 minutes. Leave to cool on tray for 2 or 3 minutes before transfering to a cooling rack.
I, on the otherhand, used self raising flour, no bicarb and a butter substitute, threw everything in together and left it to chill for an hour! Then I used baking parchment on 4 trays, rolled out small balls indeed and flattened with a fork as instructed.
Unfortunately, I have a narrow cooker so in putting 12 on a narrow baking sheet, I didn’t leave them much room to spread even though I had made the balls smaller than last time (due to a scribbled note in my book!) so I ended up with nearly 40 smaller cookies.