peanut butter shortbread

This year I got the best Christmas present ever - a move to the seaside! I am blissfully happy in our new house with a huge garden full of apple and cherry trees, that reminds me of my grandpa's village in South Serbia. So quaint and peaceful, you can smell the ocean which is less then a mile away.

It's amazing what you can achieve once you know what it is you need and want, and after ten years of being stuck in a place that was doing us no favours, we finally focused and the results followed incredibly quickly. I owe this knowledge to Eileen, a wonderful teacher and a mentor, whom I met in April this year.

I'm so sore all over from moving and packing and unpacking that I briefly contemplated getting a takeaway on Christmas, but decided to make an effort and put together some holiday food. Nothing much, but over the next few days I'll post a few quick and easy party recipes, starting with an incredibly tasty cookie recipe courtesy of Rachel Allen.


300 g flour
200 g crunchy peanut butter
200 g light muscovado sugar
150 g butter
1 tsp vanilla extract

You can put all the ingredients into a food processor if you have it, and blitz until it all comes together. Alternatively, beat the butter and sugar with electric mixer until creamy. Add vanilla and peanut butter and mix some more. Sift the flour and add it gradually, mixing only until the ingredients are combined into a ball.

This dough is a bit crumbly, so roll it out to about 5 mm thickness, between two sheets of cling film. I used snowflake cookie cutters, but use any you want, or simply bake and cut into squared later.

Place cut out cookies onto a parchment paper, pierce with a fork and bake at 180 C for 8 minutes.

As soon as out of the oven, sprinkle the cookies with some sugar. Once cool, transfer onto the wire rack and allow to harden.

Make sure dog doesn't eat them all!

(Sugar on the whiskas is a definite give away!)

Store in cookie tins, with baking sheet between the cookie layers in order to keep them fresh, and enjoy throughout the holidays. Bon appetite!

No comments: