Somewhat on a whim, I decided that I'd try to pull together some peanut butter cookies. No reason, other than I saw a large tub of peanut butter in the pantry and felt like making something with it. A bit of rummaging in the pantry saw me come out with a bag of shredded coconut. Peanut butter and coconut? Why not.
The simple recipe results in a crunchy cookie that has a fairly strong peanut butter flavour. All that's involved is creaming together the sugar and butter, then adding an egg, some peanut butter and vanilla essence, and mixing together with the shredded coconut and self-raising flour to form a rough dough.
|Peanut Butter and Coconut Cookie Dough|
An hour in the fridge and the dough is ready to be rolled into small balls and flattened slightly with a fork.
|Peanut Butter and Coconut Cookies Ready for the Oven|
10 minutes later, you have a batch of fresh baked cookies. Too easy. So easy in-fact that I repeated the process not long after, but as a nut-free version using Eskal FreeNut Butter (made from sunflower seeds).
|Eskal FreeNut Butter|
Peanut Butter and Coconut Cookies
Makes 25 small cookies
- 1/4 c sugar
- 1/4 c butter
- 1 medium egg, beaten
- 1/4 c smooth peanut butter
- 1/2 tsp vanilla essence
- 1/2 c shredded coconut
- 1/2 c self-raising flour
- Beat together the sugar and butter in a medium sized bowl until creamy.
- Add the egg, peanut butter and vanilla and mix well.
- Add in the shredded coconut and flour and mix until you have rough dough.
- Cover with cling-wrap and allow to chill in the fridge for 1 hour.
- Preheat oven to 170°C.
- Roll out half the dough into small balls and lay them out onto a baking sheet. Flatten balls slightly with a fork (they should end up the same diameter as a 20 cent coin).
- Bake for 10 minutes or until golden, then repeat 6 and 7 with the remaining dough.
|Peanut Butter and Coconut Cookies|