Peanut Cookies

Peanut Cookies

Category
Yields1 Serving
 100 g Lyonsa Peanut Butter
 100 g Butter
 100 g Castor Sugar
 2 Eggs Lightly Beaten
 225 g Self Raising Flour, Sifted
 40 Salted Peanuts
1

Lightly grease two baking trays.

2

Cream the Lyons peanut butter, butter and sugars until very soft, light and fluffy.

3

Gradually beat in the eggs, and then stir in the flour to make fairly soft dough.

4

Roll the dough into 40 small, evenly sized balls. Place on the prepared baking trays and flatten each ball slightly with the prongs of a fork.

5

Press Lyons Peanut Butter into the centre of each biscuit.

Bake the cookies in a moderate oven for 20–25 minutes or until golden brown. Using a palette knife, carefully remove the cookies from the trays and transfer them to a wire rack to cool completely.

Ingredients

 100 g Lyonsa Peanut Butter
 100 g Butter
 100 g Castor Sugar
 2 Eggs Lightly Beaten
 225 g Self Raising Flour, Sifted
 40 Salted Peanuts

Directions

1

Lightly grease two baking trays.

2

Cream the Lyons peanut butter, butter and sugars until very soft, light and fluffy.

3

Gradually beat in the eggs, and then stir in the flour to make fairly soft dough.

4

Roll the dough into 40 small, evenly sized balls. Place on the prepared baking trays and flatten each ball slightly with the prongs of a fork.

5

Press Lyons Peanut Butter into the centre of each biscuit.

Bake the cookies in a moderate oven for 20–25 minutes or until golden brown. Using a palette knife, carefully remove the cookies from the trays and transfer them to a wire rack to cool completely.

Notes

Peanut Cookies
IngredientsDirections