December 19, 2011
Reduced-fat peanut butter cookies
Although the batter for these biscuits is soft and crumbly, once baked, these cookies are robust and crunchy. Boasting a peanut butter flavour for those who love the spread yet mild enough to not offend those who don't, these cookies are a hit with one and all - excuse the pun.
The dough is straight forward to make and requires few ingredients. It is important to refridgerate the dough once rolled as the mixture will be impossible to handle when warm and sticky.
Shape the golden dough into any shape you like or make an assortment like I did. Adorn with white pearl baubles, chocolate chips, almonds or ice when cookies are baked and cooled.
Some may like their biscuits with less crunch, but these are not as rich as traditional cookies, and don't give you that sickly sweet feeling.
1/2 cup of organic smooth peanut butter
60 grams of butter
1/2 cup of caster sugar
1/4 cup of organic maple syrup
1 teaspoon of vanilla essence
1/2 teaspoon of bicarbonate of soda
1 cup of plain flour
Baubles, chocolate chips or natural almonds to decorate
Beat the peanut butter, butter, caster sugar, egg and vanilla essence until pale and creamy. Sift in the plain flour and bicarb of soda and mix until a soft dough forms.
Place the dough between two sheets of baking paper and using a rolling pin, roll into a flat sheet. Place onto a baking tray and refridgerate for at least 30 minutes.
Once cold, take out of fridge and peel off a layer of the baking paper. Cut out shapes and place on two baking trays, layered with baking paper. If using decorations, make sure to press them firmly into the dough.
Bake in a moderate oven (180 degrees) for 12 - 14 minutes until browned. Transfer to a wire rack to cool.