Ingredients
125g butter at room temperature
2ml vanilla essence (1/2 teaspoon)
1/3 cup caster sugar
1/3 cup brown sugar (I use treacle sugar)
1/3 cup crunchy peanut butter
1 1/4 cups all purpose flour
1 teaspoon bicarbonate of soda
Preparation
In a bowl, add the butter, peanut butter, brown sugar, caster sugar and vanilla essence and beat until smooth and creamy using an electric beater or do some heavy duty whisking.
Sift the flour into the mixture and add the bicarb of soda. Mix together with a spoon using a folding motion until uniformly combined, don’t beat, just mix.
Line a baking sheet with grease proof paper and take heaped teaspoons of the mixture, form a ball, place them on the baking sheet and flatten slightly with a fork to create a criss cross pattern (the little mounds get really crunchy, so do it, it’s worth the extra few seconds). Leave about 4 or 5 cm around each cookie to allow for spreading and rising.
Bake in the middle of the oven at 180 Celsius for 15 to 20 minutes until golden brown.
Remove from the oven and allow them to cool and crisp up
