Biscuits or cookies, doesn’t matter what you call them, they taste fantastic and are an indulgence we all enjoy. Millie’s cookies look and smell wonderful but us coeliacs can’t eat them, so with a bit of searching and tweaking I have found an amazing peanut butter cookies to rival theirs 😉
This is an adapted Nigella recipe, hers are fantastic and easy to adapt. So, here’s the recipe:
50g soft light brown sugar
50g caster sugar
50g unsalted butter (soft)
1 medium egg
1 tsp honey
1 tsp vanilla essence
200g crunchy peanut butter
100g plain flour (again Glutafin or Julvela’s white mixes are great here) plus 1/4 tsp xantham gum
1 tsp bicarbonate of soda
1 tsp salt
1. Preheat the oven to 170oC fan.
2. Mix the flour, xantham gum, bicarbonate of soda and salt in a bowl and set aside.
3. Cream the butter and sugars until fully mixed – an electric mixer will speed up the mixing
4. Add the egg, vanilla, honey ( dip your spoon in boiling water first to make it easier to get the honey out of the tub and then off the spoon) and peanut butter. Mix together until smooth – pr as smooth as can be with crunchy peanut butter 😉
5. Add the dry ingredients and mix in. The batter will be quite thick, don’t worry.
6. Using generous tablespoons full of batter, place them on the baking tray in roughy circular shapes, you should get exactly twelve.
7. Put the baking tray into the centre of the oven to make it as even as possible for 10-12 mins.
This cookies turn out crunchy on the outside and soft and moist on the inside. They are beautiful.
So give it a go, let me know how it turns out. If you have any other recipes for cookies, let me know.
Life’s too short to eat bad food!