The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance by Tarek Malouf

Author:Tarek Malouf [Malouf, Tarek]
Language: eng
Format: mobi
Published: 0101-01-01T00:00:00+00:00

Peanut Butter &

Chocolate Cookies

These are more chocolaty than our

original peanut butter cookies and

use a firmer dough. If you prefer,

you can roll the dough into a large

sausage shape and slice into rounds.

MAKES 20-30 COOKIES

170g (6oz) PLAIN FLOUR

40g (1½oz) COCOA

POWDER

½ tsp BICARBONATE OF

SODA

PINCH OF SALT

115g (4oz) UNSALTED

BUTTER, SOFTENED

120g (4oz) CRUNCHY

PEANUT BUTTER

120g (4oz) CASTER

SUGAR, PLUS 40g

(1½oz) EXTRA FOR

ROLLING

90g (3oz) SOFT LIGHT

BROWN SUGAR

1 LARGE EGG

1 tsp VANILLA

EXTRACT

1. Preheat the oven to 170°C

(325°F), Gas mark 3, and line two

to three baking trays with baking

parchment.

2. Sift together the flour, cocoa

powder, bicarbonate of soda and

salt.

3. Using a hand-held electric whisk

or a freestanding electric mixer

with the paddle attachment, cream

the butter, peanut butter and both

sugars until light and fluffy. Add the

egg and mix well, scraping down

the sides of the bowl as you go.

With the speed on slow, add the dry

ingredients and mix until combined

and a dough is formed.

4. Put the extra caster sugar in a

small bowl. Roll the dough into 4–

5cm (1½–2in) balls, and roll each

ball in the caster sugar to coat.

Place the dough balls onto the

prepared baking trays, keeping them

about 4cm (1½in) apart.

5. Bake for 10–15 minutes or until

the cookies have a crusty surface

and have cracked. Cool completely

before serving.

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