Prepare: 15 minutes
Cook: 20 minutes
Serves: 12 cookies
250g plain flour
135g muscovado sugar
1/2tsp baking powder
240g crunchy peanut butter
Milk saucepan, large mixing bowl, baking trays, tray liners
Melt the butter, and allow to cool to room temperature.
Preheat the oven to 160°C / 320°F / gas mark 3.
Lightly grease or line two baking trays.
In a large mixing bowl, combine the flour, sugar, and baking powder.
If necessary, sieve to eliminate any lumps. If the sugar has solidified into a lump warm it in the microwave for around a minute. (I got this tip from Mary Berry on the Bake Off Christmas Special.)
Make a well in the centre of the flour mixture.
Add the egg and melted butter.
Break the egg yolk with a fork and gradually fold in the flour.
Knead the dough with clean hands until no dry patches remain.
Add the peanut butter and knead gently into the dough.
Divide the dough into twelve even-sized pieces.
Roll each piece between your palms to make a ball, then place on the baking tray and press lightly to flatten.
Remember to leave enough space for the cookies to spread in the oven.
Bake for 15-20 minutes, or until the surface begins to turn golden brown.