Some foods demand woolly sleeves over your palms, fluffy slippers that your feet sink into, the crackle of a fire as a stray log makes a break from the embers and a background note of cinnamon and spice hanging amidst a foggy kitchen.
These cookies are some of those foods.
Rustic, chunky and embedded with the essence of ‘Home’
225g Unsalted Butter, softened
150g Light Brown Sugar
150g Caster Sugar, plus more for rolling
310g Crunchy Peanut Butter
25g Dried Apple Pieces, cut into small pieces
300g Plain Flour
1 tsp Cinnamon
1/8 tsp Cayenne Pepper
½ tsp Salt
½ tsp Bicarbonate Soda
½ tsp Baking Powder
1. Start the cookies the day before you want to bake them. Add the butter, both sugars and peanut butter to the base of a stand mixer and beat 3-5 minutes or until lightened and the sugars have dissolved.
2. Add the eggs, one at a time, beating well between each addition.
3. In a separate bowl, whisk the flour, spices, salt and raising agents together until homogenous.
4. Add the dry ingredients to the butter mix and mix until just combined, don’t overmix. Add the apple pieces and mix in until evenly dispersed.
5. Cover the dough with clingfilm in the bowl and chill overnight. This allows the flour to fully hydrate and for the flavours to develop.
6. The next day, preheat the oven 175C and line 3 baking trays with parchment. Weigh the dough into 20 balls, each weighing about 62g each.
7. Roll each ball in caster sugar and flatten slightly, you can use a cookie stamp at this point.
8. Chill for 10 minutes then bake for 12-14 minutes or until the edges are golden.
9. Cool on the tray for 10 minutes then transfer to a wire rack to cool and firm up.
10. Serve with a hot cider toddy