Baking is about more than just cooking. Baking is MAGIC. Don't believe me? Then have a look at this little beauty. I present you with a cookie recipe with no butter and no flour. That's right, your eyes do not deceive you. This is a cookie recipe with NO BUTTER and NO FLOUR. Just peanut butter, an egg, a sprinkling of sugar and some baking powder. That's all you need, I kid you not. I've added a dash of vanilla paste for an additional depth of flavour, but you could go ahead and mix things up, perhaps with a handful of chocolate chips, a sprinkling of cinnamon, or even a little crushed sea salt. Even without additional embellishment though these are nothing short of delightful and a real exercise in anticipation. If your oven has a window you will not be able to tear yourself away!
Prep time: 10 Mins (Plus some chilling time)
Baking time: 12-14 Mins
225g Smooth Peanut Butter (A small jar)
115g Caster Sugar
75g Light Muscovado Sugar
1 Large Egg
1/2tsp Vanilla Paste
1/2tsp Baking Powder
Let the magic commence! In a large mixing bowl cream together the peanut butter and sugars, then beat in the large egg. Add the vanilla paste and baking powder, then mix to a sticky dough. Cover the bowl with a sheet of cling film and leave to chill in the fridge for around an hour.
Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking trays with baking paper. Remove the mixture from the fridge and uncover. Take a small amount of the chilled dough, roll into a small ball (a bit smaller than a golf ball) and place on your lined tray. Repeat for the rest of the mixture, evenly spacing the balls apart, as they will spread slightly during baking. You should get around 12-14 balls from a single batch. Place the trays in the centre of the oven and bake for around 12-14 minutes, until slightly spread, just cracked and colouring on top, then remove from the oven. The cookies may look domed when you remove them from the oven but will settle as they cool (creating a wonderful chewy centre). Carefully slide the paper from the trays onto wire racks and leave for 20-30 minutes. Once the cookies have cooled slightly you can peel each from the paper and return to the wire racks to cool completely. Hey presto!