With just three ingredients, these simple peanut butter cookies will delight kids and grown-ups alike – and they’re gluten-free, too
Prep:15 mins
Makes 16
200g peanut butter (crunchy or smooth is fine)175g golden caster sugar¼ tsp fine table salt1 large egg
STEP 1Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.STEP 2Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.STEP 3Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.STEP 4Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.
