Preparation time: 15 minutes; Baking time:10-15 minutes; Makes: about 35-40 cookies

Ingredients

• 190g (1½ cups) all purpose flour
• 1 teaspoon baking soda (bicarbonate of soda)
• 125g (8½ tbsp, ½ cup + 1 tbsp, 4.5oz) butter, room temperature
• ½ teaspoon vanilla essence
• Grated (zest) rind of 1 medium lemon
• 75g (¼ cup + 2 tbsp, 2.6oz) white granulated sugar
• 65g (⅓ cup packed) brown sugar
• ⅓ cup crunchy peanut butter

Instructions

1. Preheat the oven to 375ºF (190ºC) convection setting or 400ºF (200ºC)  regular setting. Line two large cookie sheets with parchment. Sift the flour and baking soda and set aside.
2. Beat together the butter, vanilla, rind, sugars and peanut butter until smooth.
3. Gradually stir in the sifted flour using the lowest speed of your stand mixer. It will form a crumbly mixture. Bind into a dough. (if too crumbly add 1-2 tbsp milk or water)
4. Roll rounded tablespoons of the mixture into balls and place 4cm (1½ inch) apart on prepared baking sheets. Using a fork flatten each ball in a criss-cross pattern. Bake 10-15 minutes or until light golden.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies  at 375ºF (190ºC) convection setting for 10 minutes.
• The dough is soft and dryish and weighs 540g (1.2Ib).
• 1 made 36 cookies. They are very crumbly sweet and addictive. ENJOY!

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