BeforeItsNews only exists through ads. We ask all patriots who appreciate the evil we expose and want to
help us savage the NWO with more Truth to disable your ad-blocker on our site only so we can grow and expose more evil! Funding
gives us more weapons! Thank you patriots! Oh and If you disable the Ad-blocker - on your deathbed you will receive total
consciousness. So you got that going for you...which is nice!
% of readers think this story is Fact. Add your two cents.
I think Peanut butter is one of my absolute favorite things to eat in the world. If I was marooned on a desert island I would want to have at least one jar of peanut butter with me.
I confess I probably eat some peanut butter every day. Usually spread on a slice of toast. Nothing else, just peanut butter. I do also love to bake with it, making cakes and cookies, etc. I have even been known to eat it by the cheeky spoonful right out of the jar!
I am especially fond of peanut butter in baking. Cakes, cookies, loaves, etc. There is a peanut butter cake that I have been baking for my family for well over 45 years now. I call it Mabel’s Peanut Butter Picnic Cake and I cannot believe that I don’t have it on here!
I NEED to rectify that!
When I was living in the U.K. there was a young Spanish girl who lived with us for about a year. She was a nurse at the hospital and she boarded with us while she was waiting to get married. She loved that Peanut Butter Cake. I used to bake it for her all the time.
This recipe makes 12 perfectly delicious, nicely sized peanut butter cookies. Soft in the middle and crunchy at the edges . . .
This recipe I am sharing with you today for these Peanut Butter Cookies comes from the same place as the peanut butter cake. The pages of my Big Blue Binder. It uses only four simple ingredients and has always been a favorite of my kids. Me too, I am not ashamed to say!
Mind you in the old days I made a lot more than a small batch when it came to cookies, etc. I just don’t need large batches of things today. This recipe makes 12 perfectly delicious, nicely sized peanut butter cookies. Soft in the middle and crunchy at the edges . . .
In short, they are the perfect peanut butter cookie. Perfect for tea break, after school or just for snacking. I hope that you enjoy them.
I do like to press them down decoratively. We eat first with our eyes do we not? In this cake I used the bottom of a crystal sugar bowl to press them down, but a simple fork will do.
WHAT YOU NEED TO MAKE SMALL BATCH PEANUT BUTTER COOKIES
These delicious cookies require only a few simple ingredients. It’s surprising really!
90g smooth or crunchy peanut butter (1/2 cup)
1 large egg
35g plain flour (1/4 cup)
95g granulated sugar (1/2 cup)
I used smooth peanut butter. I really only keep smooth peanut butter in the house. Don’t be tempted to use natural peanut butter for this recipe. They won’t turn out the same.
I think a large egg here in North America is the same as a medium egg in Europe.
Just use all purpose, plain flour, don’t use self-raising. No leavening agent is required. Trust me. I have not left anything out.
In the U.K. I would use Caster sugar. Granulated sugar in the U.K. is much coarser than granulated sugar here in Canada. You want a sugar that will melt into the remaining ingredients properly.
HOW TO MAKE SMALL BATCH PEANUT BUTTER COOKIES
These are a real doddle to make. I use an electric mixer to really speed things up.
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with some baking paper. Set aside.
Measure all of the cookie ingredients into a mixing bowl. Mix together at medium speed until a smooth dough forms.
Shape into 12 (1-inch) round balls. Press each flat with a cookie stamp or crisscross with a fork. (I used the bottom of my crystal sugar pot)
I think it left a nice pattern on them . . .
If the dough is sticky, you can dip your press or fork into some granulated sugar before pressing.
Bake for 10 to 13 minutes until puffed and golden brown.
Let cool on the baking sheet for a minute or two before scooping off to a wire rack to cool completely. Store in an airtight container.
These are beautiful peanut butter cookies. With a buttery almost shortbread-like texture, they are crisp and incredibly moreish. You don’t have to press them down with a cookie press if you don’t want to. A simple fork will also do a great job.
You could even use the pointy side of a meat pounder to make crispy little divets in the cookies. They are delicious any which way. I enjoy these with an ice-cold glass of milk!
No matter the shape or pattern these are meant to be enjoyed. Who doesn’t love a peanut butter cookie. If you are a fan of small batch bakes, you might also enjoy the following small batch recipes!
SMALL BATCH CHOCOLATE CHIP COOKIE BARS - I think of all the cookies and bars in the world Chocolate Chip bars have to be my absolute favorite! Golden brown and stuffed with plenty of semi-sweet chocolate chips. So good with a glass of ice-cold milk, or a cup of tea, a cup of coffee, or whatever beverage that floats your boat! This recipe bakes in a loaf tin and makes 8 crisp and buttery bars.
SMALL BATCH JAM CRUMBLE BARS - Do you enjoy shortbread cookies? Like fruit jams? I got you covered with these delicious jam crumble bars. A shortbread cookie base, topped with your favorite jam and then more of that shortbread dough crumbled on top. Recipe makes between six and eight moreish buttery bars.
Yield: 12 cookies
Author: Marie Rayner
Small Batch Peanut Butter Cookies
Prep time: 10 MinCook time: 13 MinTotal time: 23 Min
Your favourite cookie down-sized for the smaller family. Incredibly moreish.
Ingredients
90g smooth or crunchy peanut butter (1/2 cup)
1 large free range egg
35g plain flour (1/4 cup)
95g granulated sugar (1/2 cup)
Instructions
Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with some baking paper. Set aside.
Measure all of the cookie ingredients into a mixing bowl. Mix together at medium speed until a smooth dough forms.
Shape into 12 (1-inch) round balls. Press each flat with a cookie stamp or criss cross with a fork. (I used the bottom of my crystal sugar pot) If the dough is sticky, you can dip your press or fork into some granulated sugar before pressing.
Bake for 10 to 13 minutes until puffed and golden brown.
Let cool on the baking sheet for a minute or two before scooping off to a wire rack to cool completely. Store in an airtight container.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Mmmmm . . . incredibly edibly moreish. Not too sweet, nicely peanut buttery. In short . . . perfect.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist
Account Today, Be Sure To Invite Your Friends.
Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.
Mushrooms are having a moment. One fabulous fungus in particular, lion’s mane, may help improve memory, depression and anxiety symptoms. They are also an excellent source of nutrients that show promise as a therapy for dementia, and other neurodegenerative diseases. If you’re living with anxiety or depression, you may be curious about all the therapy options out there — including the natural ones.Our Lion’s Mane WHOLE MIND Nootropic Blend has been formulated to utilize the potency of Lion’s mane but also include the benefits of four other Highly Beneficial Mushrooms. Synergistically, they work together to Build your health through improving cognitive function and immunity regardless of your age. Our Nootropic not only improves your Cognitive Function and Activates your Immune System, but it benefits growth of Essential Gut Flora, further enhancing your Vitality.
Our Formula includes:
Lion’s Mane Mushrooms which Increase Brain Power through nerve growth, lessen anxiety, reduce depression, and improve concentration. Its an excellent adaptogen, promotes sleep and improves immunity.
Shiitake Mushrooms which Fight cancer cells and infectious disease, boost the immune system, promotes brain function, and serves as a source of B vitamins.
Maitake Mushrooms which regulate blood sugar levels of diabetics, reduce hypertension and boosts the immune system.
Reishi Mushrooms which Fight inflammation, liver disease, fatigue, tumor growth and cancer. They Improve skin disorders and soothes digestive problems, stomach ulcers and leaky gut syndrome.
Chaga Mushrooms which have anti-aging effects, boost immune function, improve stamina and athletic performance, even act as a natural aphrodisiac, fighting diabetes and improving liver function.
Try Our Lion’s Mane WHOLE MIND Nootropic Blend 60 Capsules Today. Be 100% Satisfied or Receive a Full Money Back Guarantee. Order Yours Today by Following This Link.
