Preparation takes about 20 minutes, baking 12 minutes or so. Oven needs to be at 180C fan, 190C otherwise, and a large baking tray ready, lined with parchment. This recipe makes 16-20.
Ingredients
170g plain flour
75g demerara sugar
100g granulated sugar
1 tsp fine salt
1 tsp baking powder
50 Flora spread (butter-based spread)
100g peanut butter
60ml plant-based milk (dairy milk)
10 soft ready-to-eat apricots (from a pouch), snipped fairly finely - optional
16-20 peanuts, whole or halved, roasted or not
Method
1 Place all the ingredients in a medium bowl and mix well to make a dough, using
a mixer, a wooden spoon, or just hands. Make sure all the Flora and flour
disappear into the dough.
2 Put individual tablespoons of the dough on the baking tray, a little apart, and
press lightly to flatten a little. Push a peanut into the middle of each one.
3 Bake for about 12 minutes until they are turning golden. If your oven, like mine,
can bake unevenly, quickly turn the baking tray around halfway through.
4 They will seem a little soft, but leave to cool and they become nicely chewy.
Adapt
Chocolate chips could be added, or substitute finely chopped dates or snipped raisins for the apricots. If the cookies don't need to be vegan, buttery spread could be used instead of Flora, and dairy milk.
