I’m going to share my American peanut butter recipe with you which is why the ingredients are measured in cups.  The beauty of this cookie dough is that you can bake it immediately or put it in the freezer for later use.

Ingredients

1 cup peanut butter

3/4 cup unsalted butter (room temperature)

¼ cups margarine (I use stork)

 1 ¾ cups demerara sugar

2 large eggs

1 table spoon vanilla

2 ¾ cups plain flour

3/4 tsp baking soda

¼ tsp baking powder

Pinch salt

Method

1. Whisk  the flour, baking soda, baking powder and salt in a bowl and set aside
2. Beat the peanut butter, butter, margarine and vanilla in a bowl until well combined
3. Beat in the eggs
4. Then stir the flour mixture into the buttery mixture
5. Place the dough, wrapped in cling film, in the fridge for at least an hour
6. Remove the dough from the fridge and shape into balls – about the size of a golf ball
7. Place on greaseproof paper  on a baking tray about 5 cms apart
8. Then make a criss-cross mark on the top with a fork
9. Bake at 190 degrees for around 10 minutes and start to go golden at the edges
10. Remove from the oven, leave for a minute before transferring to a wire rack to cool

Karen’s tip – you can make the little balls and freeze them until you wish to use.  I baked half of the batch immediately and froze the rest