Hi, hello! There’s been a bit of an unintentional radio silence on here of late which I can only apologise for. I’m never sure how much real life stuff people want on here, so tend to stick to the baking*. So to help ease me back into the kitchen, here’s another classic from Granny’s little blue book; Crunchy Peanut Cookies!
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I’m not a fan of peanut butter myself (honestly, I cannot stand the stuff) but I do appreciate that it has a rather large fan base. Despite my hatred for the stuff, I grew up with a sister who lived on a sole diet of peanut butter on toast for many years, so I learned to put up with it.
I think it’s perhaps the healthy eating and vegan lifestyles that has made peanut butter explode in popularity in recent years, so it only seemed right to share one of Granny’s peanut butter recipes. Of course, like many other things in time, peanut butter has changed too, so a couple of wee tweaks have had to be made to bring this recipe into 2018 but I have been assured by Granny that they do indeed taste like Crunchy Peanut Cookies should!
Granny’s Top Tips
♥ Be sure to use Crunchy Peanut Butter for the best texture to these biscuits.
♥ These biscuits are best enjoyed on the day they are baked as they will lose a bit of their crunch once stored.
- Preheat your oven to 180°c (160°c for fan assisted oven or Gas Mark ) and lightly grease a couple of baking sheets with a little butter.
- In a large bowl, cream the butter, peanut butter and sugar together until light and fluff.
- Add the egg and vanilla and mix until combined.
- Sift in the flour and mix to make a dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-greased baking sheets. Press each ball lightly with the back of a fork to create a cross pattern.
- Bake in your pre-heated oven for 15-20 minutes until golden.
- Once cool enough to touch, transfer to a wire rack to cool completely.
*If real life is your kind thing, come say hi on my personal Instagram: @amylorimer