125g butter or margarine, at room temperature
275g (1 cup) crunchy peanut butter
200g (1 cup, firmly packed) brown sugar
1 egg
260g (1 3/4 cups) plain flour
1/2 teaspoon baking powder
110g (3/4 cup) unsalted peanuts, roughly chopped
Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Step 2
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture.
Step 3
Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.
275g (1 cup) crunchy peanut butter
200g (1 cup, firmly packed) brown sugar
1 egg
260g (1 3/4 cups) plain flour
1/2 teaspoon baking powder
110g (3/4 cup) unsalted peanuts, roughly chopped
Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Step 2
Beat the butter or margarine and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined. Sift the plain flour and baking powder together. Use a wooden spoon to mix the dry ingredients and peanuts into the peanut butter mixture.
Step 3
Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 15 minutes or until golden and cooked through. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.