The two-time British time trial champion and Commonwealth bronze medalist returns to the Vox Kitchen this week for another sweet treat. Time to get baking!
“The recipe below is pretty quick and easy and goes really well with my chocolate mousse recipe here. You don’t need any flour which is a massive plus because that’s one thing that is still quite difficult to find in supermarkets. I’m a self-confessed nut butter addict so these are a real treat for me!”
Peanut butter cookies:
Makes 12
335g soft light brown sugar
2 large eggs (room temp)
1/2 teaspoon vanilla extract
450g peanut butter (make sure it’s good quality but a thick one rather than really runny)
Sea salt (optional)
1. Preheat oven to 180C and line a baking tray with parchment.
2. Vigorously whisk the sugar with the eggs and vanilla until incorporated and then mix in the peanut butter by hand with a wooden spoon until no streaks are visible.
3. Chill the dough in the freezer for 15 minutes or in the fridge for at least an hour (you can actually leave some/all of the dough in the fridge for a few days in you want and bake fresh at a later date).
4. Form the dough into roughly 2 inch balls. If you want to be really neat you can use an icecream scoop for this but I don’t have one. Place cookies on the prepared baking tray about an inch or so apart.
5. If you want you can sprinkle the cookies with a little flaked sea salt at this point before baking for 20-22 minutes until golden brown around the edges but still a bit paler in the middle. Leave to cool on a wire rack (if you can wait that long!).
