Peanut butter cookies
STEP 1
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
STEP 2
Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
STEP 3
Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
STEP 4
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
I'm certainly drawing inpiration from u, looking forward to 1st drawing in years... @makisantypas
Thank you! Let me know when you post your drawings so that I can have a look! :)
Beautifully done, as always! Your control over charcoal is really impressive. I love the amount of detail and texture you always manage to capture.
thank you @offbeatbroad for all your nice words so far :)