From the brilliant Lazy Baking by Jessica Elliot Dennison (see previous post!)
Makes 12
10 mins preparation, 12 mins baking time
Ingredients:
• 1 x 225g jar of good-quality peanut butter (crunchy or smooth, ideally 100% peanuts with no other additives)
• Pinch of sea salt flakes
• ¾ jar of caster sugar
• 1 egg
Method:
- First, preheat the oven to 180˚C fan (400˚F/gas 6) and line a baking tray with baking paper.
- Using a wooden spoon, stir together all the ingredients in a large mixing bowl to make a smooth paste. Once the dough comes together it will suddenly transform into a dry texture – that’s when you know it’s ready to roll out.
- Roll the dough into 12 walnut-sized balls and transfer to the lined baking tray, leaving space between each one to allow for spreading. Bake for 12 minutes in the preheated oven. Leave to cool for a couple of minutes before eating.
- These cookies keep well in an airtight container for a couple of days … but good luck with that!
Optional extra – pop some raspberry jam or chocolate in the centre just before they go in the oven!
Bookishly Abroad 