Tuesday

Peanut Butter Cookies

Photography by Martin Penfold


125g dairy-free margarine
150g smooth or crunchy peanut butter
225g unrefined caster sugar
1 egg, beaten
150g  gluten-free plain flour
1 teaspoon xanthan gum
1 teaspoon gluten-free baking powder



Pre-heat your oven to 190'C / 375'F / Gas Mark 5.

Lightly oil a baking tray.

Cream together the dairy-free margarine and sugar.

Add the peanut butter and continue creaming into the mixture.

Next, add the beaten egg and mix thoroughly.

Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then gradually add to the mixture until well blended.

Using your hands, shape the mixture into about 20-25 balls.

Place on the prepared baking tray, leaving plenty of room between each ball as they will spread out during cooking.

Slightly flatten the top of each ball with your fingers.

Bake for 12-15 minutes or until golden brown.

Allow the cookies to cool completely before removing from the baking tray.

No comments:

Post a Comment

Print Friendly