Gluten-Free Peanut Butter Cookies

Ingredients

• 200g Peanut Butter (crunchy or smooth)

• 175g Golden Caster Sugar

• ¼ Tsp Fine Table Salt

• 1 Large Egg

• Peanut Nibs

• Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment. Measure 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

• Break off cherry tomato sized chunks of dough and place, well spaced apart, on the baking trays. Press the cookies down with the back of a spoon.

• Sprinkle and lightly press some peanut nibs onto the top of the cookies.

• Bake 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.