My oldest son and I have been baking each week and we are currently trying out different cookie recipes. This particular one went down a treat and we will definitely be making them again.
We normally spend a little time on the internet looking at different recipes and pick some that look interesting. After choosing a particular type of cookie to bake we compare different versions and make our own recipe. We usually lower the sugar quantities as most cookies are too sweet.
Baking is a great activity to do with kids, it gets them interested in where food comes from and how it is made. Homemade cookies always taste nicer than shop bought, are easy to make and contain no additives or preservatives. The only trouble is limiting how many you eat!
I bought some great cookies jars in ikea and would recommend them to anyone who bakes cookies.
Peanut Butter Cookies
- 175 g plain flour
- 125 g butter room temperature
- 80 g light muscovado sugar or soft brown sugar
- 80 g caster sugar
- 125 g crunchy peanut butter
- 1 egg beaten
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease 1-2 flat baking trays
- Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
- Next, beat in the peanut butter. Then stir in the beaten egg and the flour. Mix until smooth.
- Taking teaspoonfuls of the mixture, roll them into a ball and place them onto the baking sheet (a little apart, to allow for spreading during baking). Press down on each cookie with a fork to give nice markings when baked.
- Bake for 10-12 minutes until a little golden. They will still be soft to the touch.
- When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.