Peanut butter cookies 

It was week two in the bake off tent and our bakers … Wait a minute that’s their line!

Week two saw this year’s bakers showing off their skills to create biscuits with soft centres but crisp snaps. Another successful episode but this week the bake off cravings didn’t make an appearance in Colzer’s belly.

In the signature, the bakers had to make 24 uniform sandwich biscuits *puts on jacket, scarf and trilby* I’m out! “Sandwich” equals fiddly and “uniform” ain’t in my vocabulary. I’m a slap dash kinda baker and don’t like to spend too much time with precision.

The sheer thought of putting that much time and effort into something that will be consumed in seconds makes my head hurt. That back china cabinet would have been toppled over in rage during the fortune cookie technical if I was in that tent.

So biscuits aren’t my usual go to bake but this week I share a quick and simple peanut butter bites recipe to satisfy those with a low patience threshold but looking for a pal to accompany their fly cup*.

Processed with VSCO with  preset

Fly cup noun:

A word shire folk use when they’re needing a cup of tea/coffee in conjunction with a fancy piece and a catch up (i.e. a moan, bitch or heckle).

What you need: 

  • 300g plain flour
  • 100g butter, softened
  • 200g crunchy peanut butter
  • 80g caster sugar
  • 6 squares of milk or dark chocolate melted (optional)
  • 2 eggs, beaten

How to make: 

  1. Pre-heat your oven to 180°c fan / gas mark 6
  2. In a large bowl, mix together the butter and sugar until creamy. Add in the pre-beaten egg a little of the time, mixing in wellIMG_20170911_193426
  3. Add in the peanut butter and mix until all combinedIMG_20170911_194102
  4. Sift in the flour and fold in until a firm dough is createdProcessed with VSCO with  preset
  5. Using your palms, roll the dough into ping pong sized balls and place on grease proof paper on a baking tray
  6. Once all your dough is rolled into balls, get a fork and press down on each ball to flatten slightlyProcessed with VSCO with  preset
  7. Bake in the over for 15 minutes until slightly golden and place on a wire rack to cool for a further 20 minutes
  8. Once cooled, melt your chocolate in the microwave for about a minute until it is of liquid consistency. With a teaspoon, drizzle the chocolate over the top of your bites to finish off.


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