PEANUT BUTTER COOKIES
250ml light brown sugar
125ml smooth peanut butter
5ml vanilla essence
5ml baking powder
2.5ml bicarbonate of soda
50ml white sugar
Cream the butter, sugar and peanut butter until creamy.
Add the egg and vanilla and mix well.
Sift flour, baking powder and bicarbonate of soda and add to the creamed mixture.
Roll dough into balls and toss them in the white sugar. Place on a greased baking tray and flatten slightly with your fingers. Bake at 180°C for 10-15 minutes until golden.
125ml icing sugar
5ml vanilla essence
125ml custard powder
icing sugar for sifting
Cream butter and icing sugar well. Beat in the vanilla.
Add the custard powder and flour and mix to form a dough. Roll into balls and place on to a greased baking tray.
Flatten slightly with a fork.
Bake at 180°C for 10-15 minutes until pale golden.
5ml bicarbonate of soda
1 egg, beaten
Melt the butter. Put the sugar, oats, flour and bicarbonate of soda into a bowl and add the melted butter and egg and mix well.
Roll dough into walnut-sized balls and place spaced slightly apart – to leave room for spreading – on to a greased baking tray.
Flatten slightly with your fingers. Bake at 180°C for 10-15 minutes until golden brown.
COOKIE PRESS BISCUITS
375g butter, softened
250ml castor sugar
2 extra-large egg yolks
15ml vanilla essence
pinch of salt
glacé icing or melted chocolate to decorate
Cream butter and sugar together. Gradually add egg yolks, beating well after each addition. Add the vanilla essence.
Sift flour and salt and add enough flour to the creamed mixture to make a firm but pliable dough.
Fit the cookie press with desired biscuit shape.
Fill with a quarter of the dough and – holding the machine slightly above the lightly greased baking tray – squeeze out dough to form biscuits, spacing them about 2cm apart.
Repeat with remaining dough.
Bake at 180°C for 10-15 minutes or until lightly golden brown. Cool on cooling racks.
Drizzle with glacé icing or melted chocolate. - Saturday Star