Senegalese peanut butter cookies
¼ teaspoons, level
Plain White Flour
Peanut Butter Powder
Unsweetened Almond Drink
½ teaspoons, level
Smooth Peanut Butter
1 tablespoons, heaped
18 g, crushed
- Arrange a rack in the centre of the oven and preheat to of oven and preheat to 175°C. Line a small baking tray with baking paper.
- Using a rubber spatula, in a small bowl, cream the butter, sugar, salt, and vanilla. Add the flour, peanut butter powder, milk, and baking powder and mix until smooth.
- Divide the dough into 12 small pieces. Using damp hands, roll pieces gently between palms to make smooth balls. Press each ball to flatten into 1-inch disc and place on the baking tray, spacing the discs about 1 inch apart. Bake for 12 minutes until cookies are lightly golden brown and puffed. Let cool for about 5 minutes.
- Gently spread ¼ tsp peanut butter on each cookie, then sprinkle with ½ tsp crushed peanuts. Serve warm.