Paul Rankin's easy recipe for soft, buttery cookies takes less than half an hour.
8 tbsp plain flour
2 tbsp caster sugar
2 tbsp crunchy peanut butter
1 free-range egg yolk
50g/1¾oz butter, softened
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 4.
Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.
With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.
Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.
Place in the oven and bake for ten minutes, or until just turning golden-brown.
Transfer the cookies to a wire rack and allow to cool for ten minutes.
To serve, place on a serving plate and dust with icing sugar.
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