Peanut Butter Cookies
Insanely simple cookies from a reader’s recipe Gourmet magazine. Amy Fritch contributed her grandmother’s recipe.
V Makes 36-40
225g (8oz) chunky or creamy peanut butter
175g (6oz/scant 1 cup) sugar
1 large egg, free-range and organic
1 teaspoon baking soda (Bicarbonate of soda)
1/2 teaspoon salt
2 baking trays lined with silicone paper
Preheat the oven to 180ºC / 350ºF / Gas Mark 4.
Mix the peanut butter and sugar in a bowl, add 1 beaten egg, baking soda and salt and beat with a wooden spoon until combined.
Roll into balls a little smaller than a walnut. Arrange about 2.5cm (1 inch) apart on the baking tray. Flatten with a fork to about 4cm (1 1/2 inch) diameter. Bake in batches in the preheated oven for 10-12 minutes or until puffed and golden. Allow to cool for
2-3 minutes, then transfer to a wire rack.
Store in an air-tight tin. Keeps brilliantly for 4 or 5 days.