Here’s another tried and tested recipe from the Hummingbird Home Sweet Home book. It’s a very simple all in one recipe that gave delicious results; crusty on the outside, melt in your mouth soft and gooey on the inside.
What you need:
170g / 6oz plain flour
40g / 1.5oz cocoa powder
1/2 tsp bicarbonate of soda
Pinch of salt
115g / 4oz unsalted butter, softened
120g / 4oz peanut butter
120g / 4oz caster sugar, plus extra for rolling
90g / 3oz soft light brown sugar
1 large egg
1 tsp vanilla extract
What you do:
- Preheat your oven to 170°c and line 2-3 baking trays with greaseproof paper
- Sift together the flour, cocoa powder, bicarb and salt (into a bowl which is not the one you use for your freestanding mixer)
- Using a freestanding or electric mixer cream together the butter, peanut butter and both sugars until light and fluffy
- Add the egg and vanilla and mix well
- On a slow speed slowly add the dry ingredients
- Put the extra caster sugar into a small bowl
- Roll the dough out into 1 inch balls and roll in the sugar
- Place on the baking tray approx 1 1/2 inches apart
- Bake for approx 12-15 minutes until have a crusty surface and have cracked
- Cool before serving
Until next time….Happy Baking!
These would really satisfy my sweet tooth. They look and sound yummy!
LikeLiked by 1 person
They were and didn’t last long 🙂
LikeLiked by 1 person
I remember your coconut macaroons as well – delish!
LikeLiked by 1 person
Ahhh thank you 🙂
LikeLiked by 1 person
Yum!
LikeLiked by 1 person
They were and not overly peanutty 🙂
LikeLiked by 1 person
That’s good! When its too peanutty, it’s not as good anymore
LikeLiked by 1 person
They wouldn’t last long in this house, You should have broke one in half for the Camera, I wanted to see the Gooeyness!
LikeLiked by 1 person
I usually would have done but I completely forgot 🙂
LikeLiked by 1 person