We’ve started watching America’s Test Kitchen videos online, and one that caught my eye showed off this recipe for peanut butter cookies, with some helpful explanation about using lots of baking soda to make the cookies over-expand and go nice and flat and crisp (a bit like my last sourdough!).
Things didn’t start well when I forgot to toast the peanuts before chopping them up in the food processor. Plus it too many more than the 8 pulses they suggested to chop them up, and I was ending up with some powder and some peanuts still pretty much whole. So I pulsed a bit more, then ate some of the remaining large peanuts!
So flour, salt and bicarbonate of soda in one bowl. One way too large bowl. Everything’s in cups and ounces so I’ve got no idea what bowl sizes I’ll need!
Then mix the two together.
Finally mix in the chopped peanuts.
Then I used my new ‘size 60’ scoop to portion out cookies onto a lined baking tray. It took me ages to find out that a ‘size 60’ scoop is also known as a tablespoon size scoop, and eventually managed to track one down on Amazon to buy (I figure this won’t be the last time I’m making cookies that call for such a scoop!).
The filling was bit difficult. Recipe says microwave the peanut butter & butter for about 40s… but this ended up producing quite a stiff filling that didn’t spread out between the biscuits… so some cracked. I ended up spreading out with a knife to get it to work. I think if I did it again I’d make it a lot warmer before adding the icing sugar.