Peanut butter cookies

Name: Peanut butter cookies
Total time: 35 min
Yield: about 24
Ingredients: 200 g oats; 100 g chocolate; 125 g wholemeal or spelt flour; 1 teaspoon baking powder; 100 g unsalted butter (at room temperature); 100 g smooth peanut butter; 200 g light muscovado sugar; 200 g dark muscovado sugar; 1 teaspoon vanilla extract; 2 free-range eggs; 200 g icing sugar; natural food colouring optional; Smarties optional; icing pens optional

“These iced biscuits make great placeholders for the Christmas table, or even personalised gifts for your kids' classmates. ”

Makes about 24

Cooks In35 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Christmas Baking Beautiful baking recipes

Nutrition per serving

Calories 229 11%
Fat 8.9g 13%
Saturates 4.1g 21%
Sugars 27.1g 30%
Salt 0.1g 2%
Protein 3.5g 7%
Carbs 35.6g 14%
Fibre 1.8g -

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

200 g oats
100 g chocolate
125 g wholemeal or spelt flour
1 teaspoon baking powder
100 g unsalted butter (at room temperature)
100 g smooth peanut butter
200 g light muscovado sugar
200 g dark muscovado sugar
1 teaspoon vanilla extract
2 free-range eggs
200 g icing sugar
natural food colouring , optional
Smarties , optional
icing pens , optional

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Jamie Magazine

By Anna Jones

Tap For Ingredients

Method

Preheat the oven to 180ºC/gas 4. In a food processor, blitz the oats to a fine powder. Roughly chop the chocolate. Add the oats and chocolate to a bowl with the flour and baking powder, mix to combine and set aside.
Place the butter, peanut butter, sugars and vanilla extract in a bowl and, using either an electric whisk or by hand, beat them together until whipped and creamy.
Add the eggs, followed by the dry ingredients, and mix well with a wooden spoon until everything is combined and you have a stiff dough.
Place heaped teaspoons of the mixture on the baking sheets, leaving 3cm between each one. Bake in the oven for 8 to 10 minutes, until golden around the edges, then remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
To make the icing, sift the icing sugar into a bowl and mix in a few drops of water until it’s a spreadable consistency. You could add natural food colouring, if you like.
Ice the cooled cookies and decorate with Smarties (if using). Get the kids to write names on them with icing pens, or make a little extra icing in a different colour, and spoon it into a small piping bag with a fine nozzle.