I originally started to write this post way back in April this year only for it to languish in the drafts folder because I lost the camera card that I had taken the original photos on. Silly me.
On our quest to find some tasty cookie recipes I reached for fellow blogger Lilly Higgins’ book Make Bake Love as this recipe is one of the first that I had bookmarked to bake at a later date. I absolutely love peanut butter so I knew we’d love these. These Peanut Butter and Sesame cookies are nothing short of AMAZING! I brought half of my first batch to my dad to taste who demolished them in a matter of minutes, if that’s not proof that they’re good then I don’t know what is!
I made then as per Lilly’s instructions the first time but by the end of the third day I was fed up of finding those tiny sesame seeds EVERYWHERE so this time I threw them into the mixture instead of rolling them in the seeds before flattening the cookie. The cookies have a lovely nutty flavour (that’ll be the peanut butter…) without being too crunchy. Perfect with a cup of coffee (or a glass of milk!) but as himself discovered the last time we made them, they’re also lovely crumbled over a bowl of ice cream!
85g caster sugar
80g demerara sugar
125g smooth peanut butter
1 tsp vanilla extract
200g plain flour
1tsp baking powder
50g sesame seeds
Pre heat oven to 170c and line a baking sheet with parchment paper
Add the peanut butter, vanilla and sesame seeds and mix well.
Sieve the flour and bread soda together in a bowl, then add to the peanut butter mixure taking care not to overbeat.
Roll teaspoons of the dough into balls. Roll the balls in the sesame seeds (optional) and place on the lined baking tray. Flatten slightly.
Bake for 10 minutes (7 for tiny cookies), until golden brown. Leave to cool slightly on the tray, then transfer carefully to a rack.