sharing recipes from one generation to the next
I seemed to be haunted by open jars of nut butter nearing their best by date. I have four partly consumed jars of peanut butter, all smooth, one low salt, one no salt, two deliciously salty. I scrape the two jars salty jars into one, but that still leaves three opened jars of peanut butter! I also have two jars of natural almond, cashew and Brazil butter. Have we gone nuts?
An online search leads me to a gluten free cookie recipe made simply with peanut butter, sugar, an egg and oats. It was quick, easy to make without machinery and surprisingly good.
My adult palate prefers salty rather than sweet flavours teamed with peanuts. I felt the original recipe needed an injection of salt to make it less cloying, so, inspired by the concept of peanut matched with salted caramel, I substituted some of the sugar with golden syrup.
I think I’ve moved the nut butter cookies up the satisfaction scale from good to great, from lunchbox cookie to sophisticated treat! Try them for yourselves.
1/2 cup natural nut butter
2 tablespoons brown sugar
2 tablespoons golden syrup
1 1/4 quick cooking oats
3/4 teaspoon bicarb
1/4 cup roughly chopped peanuts
1 teaspoon salt flakes (don’t be tempted to use regular salt)
3/4 cup chopped salted peanuts extra for coating
Cream the nut butter, sugar and golden syrup. Beat in the egg. Stir in the salt and chopped nuts, then the oats and soda.
The dough can be refrigerated or frozen at this point
Roll heaped teaspoons full of dough into balls then toss them in the chopped nuts pressing lightly to coat.
Place the balls on an oven tray, press them down slightly with the back of a fork, then bake for 10 minutes or until golden brown and firm to touch.
Transfer to a wire rack to cool
Makes 30 delicious cookies. Store them in an airtight container.