Peanut butter cookies

This is a recipe from my mum’s note book and so I don’t know where it is from originally. I remember eating them in the 1970s. The peanut butter cookie dough can be frozen in a sausage shape, and a few biscuits sliced off when you want to make a small amount, eg when using the air fryer.

I had a lot of peanut butter in my pantry and am using up the ingredients we have in. Over these next 3 or 4 months we are more or less eating out of the cupboards and freezer. This will make room in the freezer for harvests from my garden, and will use up stock that is near it’s best before date. It also saves my annual food budget for winter when we have less in the garden, and I can get more for my money due to Christmas discounts.

Ingredients.

3 oz of softened butter,

2oz peanut butter

4oz soft brown sugar

5oz flour.

Method

1.  Preheat the oven to 180⁰C. Put the butter, sugar, and peanut butter in a bowl and cream until a light colour.

2. Fold in the flour

3. Knead lightly and it will form a slightly stiff dough.

4. Divide into 2 piece and form a sausage shape, size depends how big you want your biscuits. If you just want to make a few from the freezer, divide the dough into 4 sausage shapes.

5. The dough can be frozen at this stage. I froze half of mine in a silicone bag.

6. Slice the roll into thin slices about 1/4 of inch thick.

7. Place on a greased tray or silicone mat and cook for 10 to 15  minutes. I got a bit distracted and so mine were over cooked at 12 minutes as I made small ones due healthy eating at the moment.

These are so quick to make, store well, and I only use my staples. They also taste lovely.  I can get about 35 of these small biscuits out of a mixture, or about 20 to 24  larger one. When cooking the ones that have been frozen, I let them thaw for about an hour and then slice and cook.