Monday, June 12, 2017

香脆花生奶油饼 Crispy Peanut Butter Cookies

Lebaran is around the corner and my maids are getting geared up for their forthcoming balik kampung to celebrate the occasion with their family. 

Instead of spending money to buy Raya cookies, I suggested making a batch of cookies for her to bring home. Coincidentally I have a batch of peanut butter jam which will expire soon hence put it to good use.

For this recipe, we opted for margarine rather than butter because my maid wants to try making it again in her hometown and butter is too expensive for them to be used in baking.

Crispy Peanut Butter Cookies

Ingredients 材料

315g Plain Flour 中筋面粉
1-1/2 Tsp Baking Soda 小苏打粉
1/2 Tsp Salt 盐

171g Margarine 人造黄油 / Butter 咸奶油 (room temp 温室回温)
100g Castor Sugar 细砂糖
100g Dark Brown Sugar 深红糖
1-1/2 Tsp Vanilla Extract 香草精
2 Medium Eggs 中号鸡蛋
285g Peanut Butter 花生酱

Castor Sugar 细砂糖

Directions 做法

Preheat oven to 175C degrees. 

Line baking tray with parchment paper.

Combine and sift (A) into a bowl until even. Set aside.

Cream margarine (B) with sugar on high speed until light and fluffy. Add vanilla extract to incorporate. Add eggs in two additions and mix until even.  Add peanut butter and continue mixing to form a smooth and uniform batter.

Add flour mixture and mix on low speed until just combined. Fold the batter thoroughly with rubber spatula to mix the cookie dough.

Scoop 1/2 Tbsp of cookie dough and roll into balls.  Arrange cookie balls 2" apart on the prepared baking tray.

Use a fork to imprint and flatten the cookies slightly. Sprinkle castor sugar (C) over the top and bake in the middle rack of the preheated oven for 11-13 mins until lightly browned.

Allow the cookies to cool before storing in air tight containers.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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