I'm always looking for The perfect peanut-butter cookie. It's a great cookie recipe to have, and this one has an ace up its sleeve.
Rolling the dough in sesame seeds gives it a gorgeous nutty texture without compromising the buttery smoothness of the cookie itself.
These cookies keep for about a week in a sealed tin and can be made into tiny bite-sized cookies to have with coffee, too.
You could also drizzle melted chocolate over them to make them even nicer.
Makes 36 regular or 60 bite-sized cookies.
You will need
125g butter, softened
85g caster sugar
80g demerara sugar
125g smooth peanut butter
½ tsp vanilla essence
200g plain flour
1 tsp bread soda
50g sesame seeds
Preheat the oven to 170°C. Line two baking trays with parchment paper.
Cream the butter and both sugars together in a bowl until soft and fluffy. Add the peanut butter and vanilla and mix well.
Sieve the flour and bread soda together in a bowl, then add to the peanut-butter mixture. Combine well, but don't overbeat.
Roll teaspoons of the dough into balls. Roll the balls in the sesame seeds and place on the lined baking tray.
Bake for 10 minutes (or seven minutes for tiny cookies), until golden brown.
Leave to cool slightly on the tray, then transfer to a rack.