Peanut Butter Cookies and Gingernut Biscuits
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I've been going through and baking alot of old recipes . These recipes are easy and no fuss.
I'm posting two recipes Peanutnut cookies and gingernut biscuits
Peanut Cookies
Prep + cook time 25 min
Makes 30
Ingredients
125g butter, softened
1/4 cup (70g) crunchy peanut butter
3/4 cup (165g) brown sugar firmly packed
1 egg
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1/2 cup (70g) roasted unsalted peanuts, chopped coarsely
Method
1. Preheat oven 180°C / 160°C fan-forced. Grease oven trays or line with baking paper
2. Beat butter, peanut butter, sugar and egg in a medium bowl with electric mixer until smooth ( do not over mix) . Stir in sifted flour and bi carb. Then peanuts
3. Roll level tablespoons of mixture into balls. Place about 5cm ( 2 inch) apart on trays. Flatten with a floured fork
(otherwise mixture will stick)
4. Bake in oven around 12 minutes; cool on trays then store in an airtight container. They will keep for around 1 week
Gingernuts
Prep + cooking time 30 min
Makes around 30
Ingredients
90 g butter
1/3 cup firmly packed brown sugar
1/3 cup golden syrup or treacle
1 1/3 cup plain flour
3/4 teaspoon bicarbonate of soda
1 tablespoon Ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Method
1. Preheat oven 180°C / 160°C fan-forced. Grease oven trays or line with baking paper
2. Stir butter, sugar and syrup in a medium saucepan over low heat until smooth. Remove from heat. Stir in sifted dry ingredients. Cool for 10 minutes
3. Roll rounded teaspoons of mixture into balls. Place about 3cm (1 /1/4 inch) apart on trays. Flatten slightly.
4. Bake biscuits for around 10 minutes; cool on trays. Then store in airtight container. Will last for around 1 week.
Notes
I use lighthouse plain flour for both these .
These make excellent gifts if either wrapped in cello bags with a ribbon or in a small jar then wrap with cellophane paper and a bow.
I'm posting two recipes Peanutnut cookies and gingernut biscuits
Peanut Cookies
Prep + cook time 25 min
Makes 30
Ingredients
125g butter, softened
1/4 cup (70g) crunchy peanut butter
3/4 cup (165g) brown sugar firmly packed
1 egg
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1/2 cup (70g) roasted unsalted peanuts, chopped coarsely
Method
1. Preheat oven 180°C / 160°C fan-forced. Grease oven trays or line with baking paper
2. Beat butter, peanut butter, sugar and egg in a medium bowl with electric mixer until smooth ( do not over mix) . Stir in sifted flour and bi carb. Then peanuts
3. Roll level tablespoons of mixture into balls. Place about 5cm ( 2 inch) apart on trays. Flatten with a floured fork
(otherwise mixture will stick)
4. Bake in oven around 12 minutes; cool on trays then store in an airtight container. They will keep for around 1 week
Gingernuts
Prep + cooking time 30 min
Makes around 30
Ingredients
90 g butter
1/3 cup firmly packed brown sugar
1/3 cup golden syrup or treacle
1 1/3 cup plain flour
3/4 teaspoon bicarbonate of soda
1 tablespoon Ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Method
1. Preheat oven 180°C / 160°C fan-forced. Grease oven trays or line with baking paper
2. Stir butter, sugar and syrup in a medium saucepan over low heat until smooth. Remove from heat. Stir in sifted dry ingredients. Cool for 10 minutes
3. Roll rounded teaspoons of mixture into balls. Place about 3cm (1 /1/4 inch) apart on trays. Flatten slightly.
4. Bake biscuits for around 10 minutes; cool on trays. Then store in airtight container. Will last for around 1 week.
Notes
I use lighthouse plain flour for both these .
These make excellent gifts if either wrapped in cello bags with a ribbon or in a small jar then wrap with cellophane paper and a bow.
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