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Ingredients
130g crunchy peanut butter
110g salted butter, at room temperature
100g granulated sugar
100g light brown soft sugar
1 eggs
180g plain flour, plus extra for dusting
½ tsp baking powder
¾ tsp bicarbonate of soda
¼ tsp salt
Method
Preheat the oven to 180ºC, gas mark 4. Line 2 baking trays with baking parchment. Put the peanut butter, butter, sugars and egg in a food processor and blend until just combined (or beat in a bowl with a wooden spoon). Add the dry ingredients; blend or beat again.
Roll heaped tablespoons of the cookie dough in your hands to make 3cm-wide balls. Put on the baking trays, spaced well apart as they will spread during cooking. Dip the prongs of a fork in flour; use the back to flatten each ball slightly.
Bake for 10–12 minutes or until the edges begin to turn golden. Cool for 5 minutes before transferring to a wire rack to cool completely.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
560.66kJ/ 134kcals
Fat
6.9g
Saturated Fat
3g
Carbohydrates
42.1g
Sugars
26.9g
Fibre
0.6g
Protein
2.4g
Salt
0.3g
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