As I have previously mentioned, I recently bought David Lebovitz’s Ready for Dessert. I love sweet things!
After an almost disaster with the Daring Baker’s Swiss Roll challenge, Saskia and I whipped up these cookies. I was headed to an afternoon tea and had planned on taking the Swiss Roll, but when things were looking disastrous we made these as a back up. These were simple to make and pretty damned delicious.
The recipe calls for 260g of peanut butter, although we only had about half that amount. We improvised and whizzed up some macadamia nuts to make a nut butter. These cookies still had quite a peanut flavour but were a bit milder thanks to the macadamia. They were really chewy and buttery, and perfect with a cup of tea. I’ll be making these again!
Peanut butter and macadamia cookies
Adapted from David Lebovitz’s Ready for Dessert
200g macadamia nuts
2 tbs neutral tasting oil (vegetable oil or grapeseed oil, not olive oil)
175g plain flour (or 210g if using spelt flour)
1 tbs baking powder
1/4 tsp salt
115g unsalted butter, melted
100g caster sugar, plus extra for coating the cookies
120g brown sugar
130g creamy peanut butter
1 large egg, at room temperature
- First, make the macadamia butter. Place the macadamia nuts into a blender and blend until broken into small pieces. Add the oil until it forms a paste and a small amount of salt to taste.
- Whisk together the flour, baking powder and salt in a small bowl and set aside.
- Beat the butter, both sugars, peanut butter and macadamia butter on medium speed until it is smooth.
- Beat in the egg.
- Add the flour mixture and blend just until the dough comes together.
- Cover the mixture and refrigerate for at least 2 hours, or overnight.
- Pre-heat the oven to 175C.
- Let the dough come to room temperature. Line a baking tray with paper. Pour some caster sugar into a small bowl.
- Roll the dough into 3cm balls, roll in sugar and place on the baking trays. Use a fork to press the biscuits down:
Bake until the cookies start to brown around the edges (about 9-10 minutes), the cookies will look a bit uncooked in the middle. Don’t wait until the cookies look completely cooked, they will lose their lovely chewiness.
Cool on the trays until they are firm, then transfer to a wire rack.