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Peanut butter cookie – Gwen Tan

Peanut butter cookie – Gwen Tan

INGREDIENTS
– 1 cup Wheat Free & Gluten Free All Purpose Flour
– 1 teaspoon baking powder
– 1/2 cup of natural unsweetened peanut butter
– 1/2 cup hot water
– cookie cutters

DIRECTIONS
– Preheat oven to 160 degree Celsius
– Line baking tray with lightly oiled parchment paper
– mix all the dry ingredients in a big bowl
– mix the peanut butter with some hot water until you get a smooth liquid texture
– mix the mixture with the dry ingredients
– mix and transfer onto a well floured surface for kneading
– knead for about 5 mins
– roll with a rolling pin until dough is about 1/2 inch thick
– cut to desired shapes
– bake in oven for 20mins
– leave to cool on cookie rack
– store in airtight container for up to 3 weeks