I think that these look pretty ugly - the ones I made anyway, the photo in the book looks fine =D. I made these last October long weekend for a church camp along with some chocolate brownies. They went down really well. I had a whole big container of peanut brittle cookies and a whole big container of chocolate brownies to last us 3 and a half days. I also just remembered that I somehow managed to sprain my righthand wrist a few days before from Pilates. Even with a sore wrist I was determined to bake goodies for camp. Dad had also misplaced the beater attachments for the electric beater, and with me and my sore wrist I made him hand beat the butter mix for me. It hurt a bit to mix with a strapped up wrist, I shouldn't have really been baking at all! I left someof the cookies at home for my family and apparantly Grandma couldn't stop eating them =) It makes me happy when Grandma enjoys my food... I feel bad that I havn't been spending time with her while she's down from Qld at the moment =(.
I'm also not a huge fan of peanut butter. I know, call me weird or deprived. I've never had a peanut butter and jam sandwich either. I thought I would make these because I don't usually eat peanut butter and it seems every other person does. They were pretty good, I especially liked the peanut brittle in the cookies and the taste of peanut butter wasn't quite as strong as I thought it would have been. The recipe for these cookies was from "Cookies" by The Australian Women's Weekly. I always make a double batch whenever I bake.
- 125g butter
- 1/4 cup crunchy peanut butter
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 3/4 cup roasted unsalted peanuts
- 1/2 cup caster sugar
- 2 tablespoons water
Make peanut brittle:
- Place nuts on lined baking tray.
- Combine sugar and water in small fry pan, stir over heat without boiling until sugar is dissolved.
- Bring sugar syrup to boil, uncovered, without stirring until golden brown.
- Pour over nuts, leave until set and then crush coarsely in food processor.
- Preheat oven to 160 degrees/140 fan forced oven. Grease and line baking trays.
- Beat butter, peanut butter, sugar and egg in small bowl with electric mixer until combined.
- Stir in sifted dry ingredients and crushed peanut brittle.
- Roll heaped teaspoons into balls and place 5cm apart on trays. Flatten slightly with hand.
- Bake for 12 minutes, cool on tray.