Peanut Butter Sand Dollars.

I LOVE peanut butter! In fact would question the character of anyone that doesn't...if you're allergic I will let you off though. When we were living in Texas these types of cookies are very popular in bakery's and shops, they call them different names but my absolute favourite term is "Sand Dollars" because they look like the crumbly circle shells you get at the beach. So that's why I have named these 'Peanut butter Sand Dollars' ...even if they are technically cookies. 

There are lots of different recipes out there using all sorts of complicated or fancy ingredients like 'Peanut butter Chips' whatever they are and why do you buy them? So as ever I like to keep things simple and try to use what I already have in as I would rather run over my foot than go shopping with two small children and that's how this recipe was formed! I personally think they are delicious and work really well. They are extra good warm out of the oven but can be made in advance and kept for 3 days in an airtight tub....which is ideal with Christmas coming and lots of guests popping in and out. 

Preheat oven to 170C -my oven is more like a crem though so might need a bit more.

Line 2 baking sheets or use really great non stick ones, I cant recommend Jamie Oliver ones more, stuff just doesn't stick and they never seem to wear either. 

Ingredients

115g Unsalted Butter room temp.

320g Nutty/Crunchy Peanut Butter - Will need a huge jar or 2 smaller ones.

175g Caster Sugar

115g Light Soft brown sugar

1 Large Egg

1 tbsp of milk

1 tsp of Vanilla extract

285g Plain Flour

1/2 tsp Bicarbonate soda

1/2 tsp baking powder

1/4 tsp salt 

Equipment:

Scales

Large mixing bowl

Smaller bowl

Electric hand mixer or strong arms!

1. Weigh out the last 4 ingredients (dry stuff) in same bowl and set aside.

2. Beat the butter and Peanut Butter until combined.

3. Beat in the Sugar, Egg, Milk and Vanilla just until combined.

4. Add the dry ingredients and beat it a tiny bit, but you will see it wont really come together so use your hands to ball it up and place in the kitchen bench.

5. Kneed it into a dough.

6. Then break a piece off about 2 tbsp or 40g to be precise. I usually weigh one out for an idea of size then just guess the rest.

7. Use your hands to roll it into a ball and place on the baking tray. 

8. Continue like this but space them out, about 10 per tray.

9. Use a fork to flatten them a little, some like to make them really flat but I like them chubby so I only make a little dent.

10. Bake for 10 minutes or edges are starting to go golden, they really don't need much and will harden as they cool.

Once cool I sometimes like to drizzle them in chocolate for extra luxury or add some chocolate chips (which ever type you like) at the stage you add the dry ingredients they don't need it but why not.

or leave them plain.

Warning: Try not to eat them all in one go with a cuppa or a tall cold glass of milk!