Friday, September 17, 2010

Peanut Butter bikkies

Baking is a chemical art, precision is necessary to get the same results and a clear understanding of how the chemistry works also necessary before you start messing with the balance. Or so they say.

Here for your amusement:  
Freehand GF Peanut Butter Bikkies
100g Caster sugar
2 Eggs
120g DF margerine
80g Peanut butter
1 tsp Vanilla
100g GF flour
150g Cornflour
1.5 tsp Baking powder

Preheat FF oven to 170celcius
Cream together the wet (first five ingredients) in a medium bowl until really fluffy and light. 
Fold in the sifted flours and baking powder. The dough should be soft but not sticky. Add more cornflour if necessary.
Roll into balls at size of your choice and space out on baking papered tray. Flatten with a fork and sprinkle with extra caster sugar. Bake 15-20 minutes depending on size. To check, break one open at 15 minutes and check if cookie is an even colour, an uncooked centre will be a darker colour.

Notes: Use raw castor sugar if you can get it, it gives a better colour and flavour. 
The flour I used was a supermarket GF flour.