Good Morning everyone!
Hope you all had a good weekend and looking after yourselves. We would like to share with you an easy recipe for cookies. Children always happily engage in the nursery cooking and baking activities. It is a great way of getting them involved in measuring, weighing, following simple instruction and it is a great opportunity to talk with your children about variety of foods, where they come from, what is healthy or not…and it is fun!
I hope you enjoy making these cookies and you like them..
PEANUT BUTTER COOKIES
Ingredients
- 200g peanut butter (crunchy or smooth is fine)
- 175g golden custer sugar
- 1/4 tbsp. fine salt1
- 1 large egg
Method
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
- Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms dough.
- Break off cherry tomato sized chunks of dough and place, well-spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
- Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
Miss Watt, Miss Curran, Mrs Bett, Mrs Marshall, Mrs Rybak
