Slice and Bake Peanut Butter and Honey cookies
from April J Harris
INGREDIENTS
- 75.67 g butter, softened
- 100 g granulated sugar I like to use golden granulated sugar if you can get it, but ordinary granulated or caster sugar works just fine.
- 172 g soft peanut butter smooth or crunchy peanut butter works
- 170 g liquid honey
- 1 egg
- 250 g all-purpose flour All purpose flour is also known as plain flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda baking soda is known as bicarbonate of soda in the UK
- a generous pinch of salt use less if you are using salted peanuts
- 73 g peanuts, chopped you can use salted or unsalted peanuts depending on your taste and health requirements
INSTRUCTIONS
- Cream the butter, sugar and peanut butter together by hand or in an electric mixer.
- Add the honey and then the egg.
- Mix together throughly.
- Sift together the flour, soda and salt.
- Add to the creamed mixture with the peanuts.
- Mix together thoroughly, being sure to incorporate all the flour. It’s better to do this part with a wooden spoon.
- Take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it. Flour your hands a bit as well.
- Take half the cookie dough and put it in the centre of the paper.
- Using the paper to help you, shape the dough into a log about 11 to 12 inches (28 to 30 centimetres) long.
- Repeat with the rest of the dough using another piece of wax paper.
- Wrap the dough up tightly in the paper or baking parchment.
- Place the cookie dough logs in a plastic bag and put in the refrigerator for at least 6 hours or overnight. Later, or the next day, either freeze the dough, or bake it from chilled.
- To bake, Preheat the oven to 350℉ (about 160℃ for a fan oven).
- Slice the cookie logs into slices just a bit less than one quarter inch thick (about half a centimetre) and place on baking sheets. They don’t spread all that much, but be sure to space them at least an inch apart.
- Each log will make about 15 to 20 cookies depending on how thick you slice them.
- Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden.
- Remove the baking sheets from the oven and leave the cookies to cool for five minutes before attempting to remove them.
- Carefully remove the cookies from the baking sheets and cool on a wire rack.
- Store in a sealed container for up to 4 days