One of the best biscuits recipes I know to pack up and take on a picnic or a lunchbox. The salty peanut butter combined with the sweet cherries make them a hit with all ages. Substitute the same amount of chocolate chips for the cherries, if you prefer.
- 100g unsalted butter, softened, in pieces, plus more for the trays (optional)
- 170g light muscovado sugar
- 200g crunchy peanut butter
- 1 egg, lightly beaten
- 200g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp vanilla extract
- 100g dried sour cherries, roughly chopped
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and lightly butter two baking trays, or line with baking parchment.
- Using a food mixer (or a large bowl and a handheld electric whisk), whisk together the butter and sugar until light and fluffy.
- Beat in the peanut butter and egg.
- Sift in the flour, bicarbonate of soda and salt, then add the vanilla and cherries.
- Mix together (but do not over mix), until just combined to a soft dough.
- Using a tablespoon, divide the mixture between the baking trays and flatten each biscuit with the tines of a fork. The mixture will spread a little, so space them out well.
- Bake in the preheated oven for 10-12 minutes, or until just colouring around the edges. The cookies will continue to harden as they cool, so it is really important not to over-bake.
- Leave on the trays for a few minutes, then transfer to a wire rack to cool completely. These keep well in an airtight container for a few days.