Cookies in a jiffy

WHEN it comes to baking cookies, I am one lazy person who prefers to use quick and easy recipes, those which do not need the use of cookie cutters and exotic or expensive ingredients.
The best recipes are those which simply require you to place clumps of dough, or dough which you can pre-make and freeze, and then slice and bake as and when needed.
Cooking for the family is all about preparing food in a practical yet tasty and healthy way, especially for those of us who have various roles to juggle.
We can save the elaborate menus, cooking methods and food presentation for special occasions when we have guests over or when we have more time to indulge in a cooking spree.
Baking simple cookies using the basic ingredients you have in your kitchen does have its benefits.
Firstly, you can make cookies similar to store-bought ones for a fraction of the cost. It is also healthier as you are in control of the ingredients you use.
You could substitute plain flour with other types of flour such as unbleached or non-wheat ones, use better quality ingredients, and avoid artificial ingredients including colourings and preservatives.
You can also adjust the contents according to your taste, by adding less sugar or catering to your family’s dietary or allergy needs.
This recipe here uses organic chunky peanut butter with premium quality butter, and I have reduced the sugar content by a quarter cup.
I also substituted white sugar with organic dark brown sugar, thus making the cookies look a little darker.
Peanut butter cookies
Ingredients (makes 24 cookies)
»3 tbsp butter
»2 tbsp peanut butter
»1 egg white
»½ cup brown sugar
»1 tsp vanilla extract
»¼ tsp soda bicarbonate
»1 pinch of salt
Method
1. In a bowl, cream the sugar, butter and peanut butter until smooth and combined.
2. Add the egg white and vanilla extract and beat until combined.
3. Add the flour, soda bicarbonate and salt, and mix them well into the dough.
4. Place the dough onto a sheet of plastic cling wrap. Shape it into an 8in log.
5. Roll it up in the cling wrap and freeze until firm (about two hours).
6. To bake, unwrap the dough and cut it into slices about half-inch thick.
7. Line a baking tray with baking paper. Arrange the slices about 1.5 inches apart.
8. Press a fork onto each slice to create line patterns on the surface if you wish.
9. Bake at 175°C for 8-10 minutes.
10. Remove from oven and leave to cool for a few minutes before transferring to wire rack to cool further.
11. Store the cooled cookies in an airtight container.