Christmas is just around the corner! We have already done up our tree and now the little one is about to start making cards to send out to family and friends. And to top it up, we have our bake sale at school before the Christmas holidays. Next few days are going to be fun with loads of baking in store.
This recipe clicked well at home. The cookies are soft, buttery and a dash of ground ginger surely made this so moreish. Perfect with a cup of hot tea. To retain the texture and crunchiness, store in an airtight container at room temperature.
You need –
- All purpose flour – 1-¼ cups
- Baking soda – ¾ teaspoon
- Baking powder – ½ teaspoon
- Ground ginger – ¼ teaspoon
- Light brown sugar – ½ cup (packed)
- Caster sugar – ½ cup + extra
- Peanut butter – ½ cup
- Salted butter – 115 grams, at room temp
- Egg – 1
How to –
Pre-heat the oven to 180C. Line a baking tray with cookie mat or parchment paper. Sift the flour, ground ginger, soda and baking powder and set aside.
In a mixing bowl place the caster sugar, brown sugar, peanut butter and butter. Beat on medium speed. Add the egg and beat till everything is well combined.
Now add the flour gradually and beat till it forms a soft and yet sticky dough. Cover the dough with a cling wrap and chill for an hour. Once the dough is firm enough to work; remove and shape into walnut sized balls (approx. about 2 teaspoons of dough) and place it on a prepared baking tray leaving a 2-inch space between each.
Take a fork and dip into a caster sugar and gently press down each ball with the fork in a crisscross pattern. Now bake for 10-11 minutes or till light brown. Cool for about 5 minutes and then to wire rack to cool completely.
Store the cookies in airtight jar at room temperature.