Peanut Butter and Chocolate Chip Cookies

Ingredients

50g (2 oz) traditional pure fat

50g (2 oz) smooth peanut butter

50g (2 oz) caster sugar

50g (2 oz) brown sugar

½ an egg

1 level tsp ground ginger

50g (2 oz) plain wholemeal flour

50g (2 oz) plain white flour

A pinch of salt

1 level tsp baking powder

Small pieces of chipped chocolate, to taste

Method

Ensure all ingredients are at room temperature. Grease a large baking sheet, and preheat the oven to 200°/400°F/gas mark 6.

Place the fat, peanut butter, and the sugars in a bowl and cream together. Beat in the egg, a little at a time until well blended. Sift together the ginger, flours, salt and baking powder, then stir in the chocolate pieces. Add the dry ingredients to the fats and sugars and stir well to blend. Shape the dough into small balls, about 2-3cm (¾-1 inch) in diameter, place on the baking tray leaving plenty of room between each, and press down to flatten. Bake in the oven for 12-15 minutes until golden brown, then remove from the oven and leave to stand for a few minutes before transferring to a cooling rack.

This recipe will be featured in a book I am still in the process of writing and hope to publish soon. While you are waiting, you might like to have a look at my other books.