If your a crunchy nut lover, then your gonna love these Crunch Peanut Butter Cookies.
This recipe requires refrigeration once dough is formed for a minimum of 30 mins. No need to turn your oven on just yet!
In mixer bowl sift the flour with bicarb. and cinnamon, add rolled oats, coconut and lemon rind, mix well.
Add crunchy peanut butter, rubbing with hands to create a coarse breadcrumb consistency.
Create a center well, add golden syrup and 2 tablespoons of water by splashing a little bit at a time while stirring until dough is soft. You may need to use all the water, just monitor as you go along.
Lightly flour your work bench surface and turn out the dough onto the surface, knead lightly until a smooth dough forms.
Wrap the dough in plastic food wrap. Place in the fridge for a min. 30 mins.
When ready to bake cookie dough, preheat oven to 180 degrees C, lightly grease and paper line trays.
Divide dough into 2 balls. Roll out dough to approx. 5mm thickness, flour a fluted cutter or round 6cm cookie cutter and place cookies on trays. Bake for 8 mins., or until golden brown. Cool on trays for 6 mins., then transfer to wire racks for further cooling.
0 servings