Paul Rankin’s easy recipe for soft, buttery cookies takes less than half an hour.
Ingredients
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8 tbsp plain flour
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2 tbsp caster sugar
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2 tbsp crunchy peanut butter
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1 free-range egg yolk
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50g/1¾oz butter, softened
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icing sugar, for dusting
Preparation method
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Preheat the oven to 180C/350F/Gas 4.
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Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
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With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
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Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
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Place in the oven and bake for ten minutes, or until just turning golden-brown.
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Transfer the cookies to a wire rack and allow to cool for ten minutes.
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To serve, place on a serving plate and dust with icing sugar.