For those of you who have been reading for a while, you will be aware my son has a nut allergy. Surprisingly (for me) as he only has an allergy for brazil nuts, his specialist has recommended we get him to eat other nuts as much as possible in the home, particularly peanuts while continuing to say when we're out and about "no nuts". This is because it's an easier message to convey to a kitchen and sadly, even some people who work in food for a living can't tell a brazil nut from a cashew! No, sadly, the allergy specialist had experienced this, I'm really not kidding. The theory is that by regularly exposing him to peanuts, it's less likely that he will then acquire a serious allergy to peanuts as well.
Anyway, I've been struggling recently to get him to eat peanuts so made him some peanut butter cookies. I mean who can resist a cookie? Exactly. He also LOVED them which was great.
This made far too many for us, even though I ate 3 (did I tell you they taste great?) So next time I might try freezing some of the dough. I'll update you with how that goes.
Peanut Butter Cookies - makes approx 20
200g, 7oz Smooth peanut butter
150g, 5oz Sugar
A few drops of vanilla extract
2 tbsp cornflour (cornstarch)
Preheat an oven to 180oC, 350F, Gas Mark 4.
Line two baking trays with non stick baking paper.
Mix all of the ingredients together either by hand or with a hand mixer with the twirly beaters attached (I have no idea what they're called). When it comes together and is fully mixed, stop beating then use your hands to form walnut size balls. Put on the baking paper.
Press in the tines of a fork onto the balls to flatten them slightly, first in one direction then rotated through 90 degrees so it forms a cross pattern.
Bake for approx 10 minutes or until crisping up on the surface. They will still be soft straight from the oven. Allow to cool for approx 10 minutes on the tray before lifting onto a wire rack and allowing to cool completely.
Linked to recipe of the week.