For added crunchiness, stir in 75 g peanuts,
coarsely chopped, with the peanut butter.
Ingredients : Makes 24
150 g
2.5 ml
2.5 ml
115 g
170 g
1
5 ml
260 g
Plain flour
Bicarbonate of soda
Salt
Butter, at room temperature
Light brown sugar
Egg
Vanilla essence
Crunchy peanut butter
Method :
Sift together the flour, bicarbonate
of soda and salt. Set aside.
In another bowl, cream the butter and
sugar together until light and fluffy.
In a third bowl, mix the egg and
vanilla, then gradually beat into the butter mixture.
Stir in the peanut butter and the
chopped peanuts, if using, and blend thoroughly. Stir in the dry
ingredients. Chill for 30 minutes, or until firm.
Preheat the oven to 180oC/350oF/Gas
4. Grease two baking sheets. Spoon out rounded teaspoonful of the dough
and roll into balls.
Place the balls on the baking sheets
and press flat with a fork into circles about 6 cm in diameter, making a
criss-cross pattern. Bake in the oven until lightly colored, about 12-15
minutes.