Adapted from a BBC Good Food recipe
These delicious cookies are so simple to make - a great activity for the kids over half term!
Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 16 cookies
Ingredients
200g peanut butter
175g demerara sugar
¼ tsp fine salt
1 large egg
Method
Heat oven to 180C/160C fan/GM4 and line 2 large baking trays with baking parchment
Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough
Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months: to cook from frozen, add an extra min or 2 to the cooking time
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days
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