CRAN­BERRY PEANUT BIS­CUITS

Harper's Bazaar (Arabia) - - The Escape -

Prep & bake time: 20 min­utes

Makes: ~ 18

175g but­ter, soft­ened

100g caster sugar

70g brown sugar

3 tbsp crunchy peanut but­ter

1 egg

1 tbsp le­mon zest

~140g flour, sifted

½ tsp bak­ing soda

½ tsp salt

60g dried cran­ber­ries 1

Pre­heat the oven to 180c. Us­ing an elec­tric mixer com­bine the but­ter, sug­ars, peanut but­ter, egg and le­mon zest un­til smooth. 2

Add the flour, soda and salt and mix un­til well com­bined, then gen­tly fold in the cran­ber­ries. 3 Roll the dough into a cylin­der and cut into equal por­tions. 4

Place on a bak­ing tray lined with parch­ment pa­per, mak­ing sure to leave space in be­tween the cook­ies. 5

Bake the cook­ies for 12–15 min­utes, un­til golden and cool on a rack. Dive in!

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