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

Ingredients:

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.