Peanut Butter Cookies


First month in Australia accomplished; seen a kangaroo, screamed at a stick I thought was a snake, learnt what ‘bogan’ means and burnt the skin off my back because apparently throwing myself off a rock into the sea for about 12 hours solid means sun cream comes off, fucking useless. I have been baking and cooking for the beautiful family I’m staying with and am in talks with a restaurant to cook and host my own supperclubs!! 

Will be spending the next month travelling first to Brisbane, staying for 2 weeks on a Hare Krishna organic farm and yoga retreat where I plan on becoming bendy and zen (zendy) only to finish up with my cousin in Sydney for double Biggadike road trip adventures.

But for now, biscuit joy:

I limit myself to only making these once a month and preferably in the company of others; all are eaten within the half hour, company or no company. This recipe has taken inspiration from the beauteous biscuits baked at Luminary Bakery, my version is a hybrid of their recipe and my own and is easily altered to be Gf and Df if desired…

Preheat oven to 160

Ingredients:

200g crunchy peanut butter

100g brown sugar

1 egg

1tbsp plain flour

100g chocolate 

(I like to use half white and half dark) 
1. Beat the PB with the sugar until smooth

2. Beat in the egg, followed by folding in the flour and the chocolate.

3. Take your lined baking trays and scoop out teaspoon sized bundles onto the tray. 

4. Using your hands, roll them into soft spheres and space them in rows 6cm apart. Go through and squash them slightly with the back of the teaspoon. 

5. Sprinkle over sea salt flakes and pop into the pre-heated oven for 12-15 minutes. They should be golden but still a little gooey when they come out. 
Your head will be convincing you otherwise but, surprisingly, they will be hot when they first come out. Leave for a good five minutes before shoving them all into your face.
Tummy Tips

-Vegan Version: 

Replace the egg with 20g of butter, and a good sprinkle of chia seeds. Only use 180g PB and it’s best to chill the spheres for at least 20mins before baking to firm them up. 
– GF version 

Simply omit the tbsp flour, they’ll be softer and greaser (yum).