Peanut Butter Cookies
heavily adapted from a previous recipe
90 g peanut butterIn an electric mixer with the paddle attachment cream peanut butter and butter until smooth.
40 g unsalted butter, room temperature
3 g salt
145 g castor sugar
2 g baking powder
190 g flour
40 g pouring cream
Add salt, sugar, baking powder and beat well.
Add egg and beat for a few minutes.
Blend in sifted flour on low speed.
Mix through cream.
Divide mix into 30 balls and place onto two lined trays.
Squash each ball to approx. 1 cm thickness.
Bake at 180ºC for 12 minutes, rotating halfway.