Tuesday, November 15, 2011

Peanut Butter & Sesame Cookies

These shortbread-like crumbly melt in the mouth cookies are from the gorgeous book Make, Bake, Love by Lilly Higgins which I reviewed last week.  I've been very lucky to taste the original cookies as made by Lilly's own fair hands so I knew that I had a lot to live up to.  They were the first baking offering I brought into the new job and I was very happy with the response.  An empty tin is the best feedback!  As Lilly says, they do keep for up to a week in an airtight container, not that these stood any chance of lasting that long.  The trick here is to make sure your butter is very soft indeed as it makes your life so much easier.

Peanut Butter & Sesame Cookies

125g Butter, very soft
85g Caster Sugar
80g Demerara Sugar
125g smooth Peanut Butter
1/2 tsp Vanilla Extract
200g Plain Flour
1tsp Baking Powder
50g Sesame Seeds

Preheat your oven to 170c/Gas Mark 4.  Line two baking trays with baking paper.

Cream the butter, caster & demerara sugars together until soft and fluffy.

Add the peanut butter & vanilla and mix well.

Now add the flour & baking powder to the peanut butter mixture.  Fold in well, but don't overbeat as it will make the cookies tough.

Roll teaspoons of the dough into balls, roll in the sesame seeds and place onto the lined trays, allowing some expansion room.  Flatten out slightly - the cookies will crack in the oven as they bake, giving them their lovely appearance.

Bake for 10-15 minutes until golden brown.  Cool for 10 minutes on the tray before transferring to wire cooling racks.

1 comment:

  1. The sesame seeds make these look really lovely. I haven't got Lilly's book yet but it's on my Christmas list!