I always like to try a little variation in the kitchen with my children – something very similar to what they’ve previously made with a twist – as it helps them build up their confidence. So when I saw this peanut butter cookie recipe which basically means that I could get my son to put everything in a big bowl (like we do when making fairy cakes), I thought we were on to a real winner. Plus it would make a change in the kids lunchboxes.
Following someone else’s recipe also meant I could teach him about what you can do when things don’t quiet go right. In this case the mixture didn’t stick to itself in the way I felt it ought to be. My husband later said we could have fixed this with more peanut butter but you could smell that there was plenty of that already. We added more butter.
You will need:
Plain Flour – 8 tbsp
Butter – soft recipe says 1 3/4 but we just kept adding more until it stuck together.
Crunchy peanut butter – 2 tbsp
Caster sugar – 2 tbsp
Egg Yolk
I measured these out into bowls – later I will get him to do this too, but at the moment measuring in spoons is very different to what I have taught him so far – and he is only just turned 4 after all.
Equipment:
Table spoons
Scales
Bowls
Big bowl for mixing
Tray for the oven
Greaseproof paper
Wooden spoon
Method:
Empty all the ingredients into a big bowl.
Mix them together.
Put a light layer of flour on your hands.
Roll the mixture into balls.
Place them on the greaseproof tray.
Flatten them with your spoon.
Place in the oven. Cooked for 10 minutes or until just turned golden. I decided to turn them over and cook on the other side for a little while too.
Place on a cooling rake and allow to cool for at least 10 minutes.
