Main Ingredients

Low Gluten Flour 160g

Supplementary Ingredients

Egg Whites

50g

Baking Soda

1/2 tsp

Seasoning

Butter

100g

Peanut Butter

100g<

Sugar

80g

Peanut Butter Cookies

1. Soften the butter at room temperature, beat the sugar with an electric mixer until it is fluffy and white, and make sure the sugar is whisked in until it is completely melted

2. Add the egg whites in small batches, and continue to whip them quickly to form a homogeneous paste, and then add the peanut butter and stir to combine

3. Sift the flour and baking soda together into the cream batter, and use a spatula to cut and mix well

4. Divide the batter into small, even portions, roll into balls, and place on a baking sheet lined with parchment paper, and cross-press with a fork to create a pattern

5. Preheat the oven to 170 degrees Celsius, and place the cookies in the middle of the oven for 25 minutes, and continue to simmer at a residual heat for 10 minutes or so after that time

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