Fri, 20 July 2018
Chef: Sharyn Hayden from the Skinny Batch Bakery
RECIPE:
180g Plain Flour
3/4 tsp Bicarbonate of Soda
Pinch of Salt
225g Unsalted Butter
200g Light Brown Sugar
1 Large Egg
1 Large Egg Yolk
200g Crunchy Peanut Butter
1 tsp Pure Vanilla Extract
Small Packet of Roasted Salted Peanuts
1. Preheat the oven to 180 degrees Celsius.
2. Line 2 trays with baking paper.
3. In a bowl, sift together dry ingredients and set aside.
4. Using a hand mixer or freestanding mixer, cream the softened butter and sugar until fluffy.
5. Add the egg and extra egg yolk.
6. Add Peanut Butter and Vanilla to mixture and mix well.
7. Slowly add the dry ingredients until completely mixed in.
8. Chill for 1 hour.
9. Drop small scoops of batter, 5cm apart, onto the prepared trays. Press half a peanut into each ball of dough.
10. Bake for 15-18 mins or until set and slightly golden. Remove to wire rack and cool completely.
Marshmallow Fluff Filling:
3 egg whites
150g Caster Sugar
2 tbsp Golden Syrup
Pinch of Salt
1 tsp Vanilla Extract
1. Weigh all ingredients into a heatproof bowl and place over a saucepan of boiling water.
2. Whisk continuously by hand until sugar has dissolved and mixture is frothy.
3. Remove from the heat and whip the mixture on high speed until it is white, thick and holds its shape.
4. Use straight away!
