Makes 24

INGREDIENTS

115g/4oz/1 cup plain flour
2.5ml/1/2 tsp bicarbonate of soda
pinch of salt
115g/4oz/1/2 cup butter
125g/41/2/oz/3/4 cup firmly packed
light brown sugar
1 egg
5ml/1 tsp vanilla essence
225g/8oz/1 cup crunchy peanut butter
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PEANUT BUTTER COOKIES

Sift together the flour, bicarbonate of soda and salt and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy.

In another bowl, mix the egg and vanilla essence, then gradually beat into the butter mixture.

Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Chill for at least 30 minutes, until firm.

Preheat the oven to 180°C/350°F/ Gas 4. Grease two baking sheats.

Spoon out rounded teaspoonfuls of the dough and roll into balls.

Place the balls on the prepared baking sheets and press flat with a fork into circles about 6cm/2/1/2in in diameter, making a criss-cross pattern. Bake for 12-15 minutes, until lightly coloured. Transfer to a wire rack to cool.

Variety:
For extra crunch add 50g/2oz/1/2 cup chopped peanuts with the peanut butter.