Crunchy Peanut Butter Cookies

The secret ingredient here is the golden syrup. It gives these cookies a delightful caramel taste. Please do not omit it. These cookies are great for crunching or snacking. Have a pleasant week!

Crunchy Peanut Butter Cookies

Preparation time: 15 minutes Baking time: 8-10 minutes; Makes: 21 x 7cm (2.7inch) round cookies or 25 x 6cm (2.4 inch) round  cookies

Ingredients

  • 110g (¾ cup) all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon ground cinnamon
  • 150g (¾ cup) sugar
  • 45g (½ scant cup) large flake rolled oats 
  • 30g (½ scant cup) desiccated coconut 
  • grated zest (rind) of 1 medium lemon
  • ½ cup crunchy peanut butter
  • 1 tablespoon golden syrup (do not sub with corn syrup)
  • 3-4 tablespoons water

Instructions

  1. Preheat the oven to 375ºF (190ºC) convection setting or 400ºF (200ºC)  regular setting. I always bake my cookies using convection setting.
  2. Sift the flour, baking powder, baking soda and cinnamon into a bowl. Stir in the sugar, oats, coconut and lemon zest. Make a well in the centre and add the peanut butter,  golden syrup and 3 tablespoons water. Stir everything together until you have a crumbly mixture. Dig in with your hands and bind the crumbly mixture into a dough, adding more water, only if necessary. Knead the dough on the countertop and then form into a ball and chill in the fridge for 30 minutes.
  3. Divide the dough into 2 and roll each into a 5mm (¼ inch) thick circle or rectangle. Cut the rolled dough into 7cm (2.7 inch) rounds and place on the prepared baking sheet, 2.5cm (1 inch) apart. Bake 8-10 minutes or until light golden at the edges.
  4. 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 8 minutes.
  • 1 cup desiccated coconut = 70g (2.5oz) and 1 cup rolled large flake old fashioned oats = 110g (4oz).
  • Chewy and yet hard with a nice caramel flavour. Definitely a favourite.

myfavouritepastime.com

Step By Step Photos

Sift the flour, baking powder, baking soda and cinnamon into a bowl. Stir in the sugar, oats, coconut and lemon zest.

Make a well in the centre and add the peanut butter and golden syrup and stir everything together until you have a crumbly mixture.

Dig in with your hands and add enough water to make a dough. Knead the dough on the countertop and then form into a ball and chill in the fridge for 30 minutes. Divide the dough into 2 and roll each into a 5mm (¼ inch) thick circle or rectangle. Cut the rolled dough into 7cm (2.7 inch) rounds

and place on the prepared baking sheet, 2.5cm (1 inch) apart. Bake 8-10 minutes or until light golden at the edges.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

2 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.