"Mama, they look like a castle!" (Eddie)
We had a good morning, digging in the garden to our hearts' content. I was startled to find a sleepy bumblebee in the soil, while I was clearing the strawberry patch. Eddie was working hard with a brush and a scoop, cleaning the paths. After all the gardening works we came back home and were pondering on what we could do together later. How about baking some cookies, especially that we had Eddie's little friend coming over for a play date later? I opted for gluten free peanut butter cookies, a combination of sweet and salty.
Gluten free peanut butter cookies
200g peanut butter
50g butter, softened
80g demerara sugar
1 large egg
100g gluten-free flour
1/2tsp gluten free baking powder
1tsp vanilla essence
selection of salted nuts for decoration (optional)
Beat the peanut butter with sugar until paler in colour, add the butter, egg, flour, baking powder and vanilla essence and mix well together. Using hands, roll a big ball of cookie dough. Place it wrapped in cling film in the fridge for 30 minutes.
Cover two baking trays with foil or parchment paper, and oil them a bit. Make little rolls of dough, and flatten them into discs. Leave the space between the cookies, as they will spread, though not too much. Press some salted nuts on top of each cookie. Place the trays in the oven preheated to 180C. Bake for about 15 minutes until the cookies turn golden brown. They will be still soft, when you take the trays out. Let them cool a bit before eating. They are nice both warm and cold, with milk or tea.
Both Eddie and his friend Peter ate their cookies with gusto.
They will also work with a scattering of chocolate chips inside. And maybe next time I bake them, I'll add some M&Ms.
These cookies are not as soft as most branded peanut butter cookies.