Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
(The kitchen in my doll house)
Moving onto the second part of my collection of recipes which you should know by heart. I know that a lot of us already know these things off by heart and indeed have our own ways of doing most things, but the beginning cook might not know these things and I felt this could be an invaluable resource for them.
Whilst may of us older guys and gals probably learned these things from our mum's and grandmum's . . . the art of cooking from scratch seems to be disappearing these days. People do rely a lot on convenience foods. Heck you can even buy frozen mashed potatoes today, which is surely a lot better tasting than dried potato flakes . . . but when mashed potatoes are so easy to make . . . why not make your own.
I know . . . for the working mum, frozen might be more convenient and I can't say that I blame them for using them . . . but if you are so inclined and have the time to want to do things from scratch, these are the recipes you should know by heart. You can find Part one here.
There is nothing nicer on a plate then a perfect pile of soft, creamy
and fluffy mashed potatoes. They go so well with many dishes and are
the perfect holder to cradle lashings of delicious gravy.
They
are not as hard to make as some people would suppose. Simple and
straightforward, as long as you follow a few simple rules.
- use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
- Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
- Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
- Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.
*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe
Simple and perfect!
2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg
Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover. Bring to the boil and cook for 20 to 25 minutes until fork tender. Drain well in a colander and then return them to the hot pot. Cover with the lid and give them a good shake, which will help to break them up. Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency. Season to taste with salt, pepper and nutmeg. The potatoes should be light, fluffy, creamy and ready to eat.
Note - I often use my electric handwhisk to mash the potatoes. This helps to insure a smooth mixture without lumps. I also have a potato ricer, which does a fabulous lump free job.
Cream Sauce, or Bechamel (which is the French name for basically the same thing) is the most basic of sauces and the basis for many other sauces such as cheese sauce, mornay sauce, lemon sauce etc. Once you have mastered a good cream sauce you are free to explore the many other options available. I often make it and add cooked baby peas to it and serve it ladled over cooked fish. It's the basis for macaroni and cheese, and many other delicious dishes, and very easy to make. These are the quantities for one cup of sauce, to make more just multiply the ingedients. I normally would not more than double it.
*White Sauce or Bechamel Sauce*
Makes 225ml or one cup
Makes 225ml or one cup
A good bechamel is the basis for many dishes
such as souffles, or macaroni and cheese. The foolproof way to achieve a
perfectly smooth sauce is to have the milk hot when you add it to the
butter and flour. It uses an extra pot, but perfection is perfection.
salt
freshly ground black pepper
Mornay
Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss
cheese during the last two minutes of cooking. Stur until blended.
Just before removing from the heat, beat 2 TBS of the sauce into 1
lightly beaten egg yolk. Stir the yolk/sauce mixture back into the
sauce and add 2 TBS butter. Continue to cook, stirring, for one
minute longer.
There is nothing nicer than a nice plate of warm biscuits, North American Style (similar to scones) resh from the oven and just waiting for you to spread them with a pat of cold butter and a drizzle of honey.
These are one of the most basic of the quick breads and I have never known anyone to turn a well made biscuit down. The important thing to remember about biscuits is to use a light touch with them. Over working them toughens them.
Pat them out gently and cut them out with a sharp cutter, using a very sharp quick straight up and down motion and your biscuits will always be perfect!
*Baking Powder Biscuits*
Makes 16
Printable Recipe
Golden brown and crusty outside, meltingly tender inside.
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
1/2 cup vegetable shortening
2/3 cup of milk
Preheat the oven to 220*C/425*F/ gas mark 6. Grease two 8 inch cake tins. Set aside.
Whisk
the flour, salt, baking powder and sugar together in a bowl. Drop in
the shortening and cut it into the flour mixture with two knives or a
pastry blender until the mixture resembles coarse crumbs. Add the milk
all at once and stur just until the dough forms a ball around the fork.
Turn out onto a lightly floured board and knead about 14 times. Pat
out to 1/2 inch thickness. Stamp out rounds with a 2 inch biscuit
cutter, giving it a sharp tap straight down and up again. Do not
twist. Place touching each other in the cake pans and bake for 15 to 20
minutes.
If you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.
The
amount of milk you use will determine how thick these pancakes will
be. Start off with the smaller amount which is suggested and add more
only if the batter seems too thick.
I try to have all of my ingredients
at room temperature before starting and as with most quick breads, take
care not to over beat. A few lumps are quite acceptable.
You can
make lighter, fluffier pancakes by separating the egg yolk and white,
adding the yolk with the milk, and then beating the white until stiff
and folding it in last of all. Serve with maple syrup or honey.
120 to 150ml of milk (1/2 to 3/4 cup)Variations:
There is no more welcome or finer dessert cake than the traditional sponge cake, or Victoria Sponge as it is lovingly called over here in the UK. It needs no more adornment than a dusting over the top with some confectioner's/Icing sugar and a filling of butter cream and jam. Using equal amounts of butter, sugar, eggs and flour, it is the simplest of cakes, and yet also the tastiest.
*Traditional Victoria Sandwich Cake*
Makes one 7 inch cake
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.
3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
I will be back tomorrow with a new and fresh recipe. I hope you have enjoyed these tried and true recipes and that you have found them useful. It's a start at any rate!
One meat my husband really loves is Pork Chops. He loves nothing better. Cooking pork chops can be a bit tricky I find. There is an optimum length of time to cook them and it varies from chop to chop, depending on the type and the thickness of the chop.
In the old days people were really afraid of under-cooked pork and so had a tendency to way overcook their pork. My poor mum used to feed us chops that were so overcooked, you needed a ton of gravy or applesauce just to make them edible. Bless her . . . she meant well and had only our safety in mind. Everyone had the same fears with pork and overcooked their meat. It wasn't just her.
One thing which helps with the tenderness of chops is to brine them prior to cooking. This is a technique that I have only discovered in recent years and I have to say that it really makes a huge difference! My chops were never dry anyways, but now they are even better!
Its amazing what the magic solution of cold water, salt and sugar and an hour of time can do!
For this recipe today you will want bone in rib loin chops that are at least 1 1/2 inches thick. The reason you want them this thick is that you will be stuffing them . . .
I don't think you can get much tastier than a stuffed pork chop!
The stuffing for these is a really simple one . . . using simple ingredients. Butter softened onion and celery, with a mix of herbs . . . thyme, parsley, sage and a bit of garlic . . . some salt and pepper . . .
Mixed with some white bread crumbs and some cream to moisten everything and get it to stick together. I also add some chopped raisins for a hint of sweetness, but you can leave them out if you wish, or replace them with chopped apple, or dried apricots, or even dried cranberries. All work well.
You will want to cut a deep pocket in the brined chops. I make only a tiny incision on the fatty edge, and then move the knife around inside to carve a pocket . . . carefully. You want a sharp knife and you don't want too large of an opening. Too large and you run the risk of your stuffing bursting out during cooking.
You want all that tastiness to stay inside, which is why you want only a tiny opening on the edge. I recommend no larger than you index finger. It is quite doable, trust me on this.
Once you have the pocket cut you can stuff the chops. I pop it in through the opening and then massage it around from the outside of the chop so that it fills the whole pocket. Do take care not to let the stuffing get too close to the opening and press it well shut when you are done. You could of course close with toothpicks, but its really not necessary and it actually makes them harder to brown if you do.
Once they are stuffed you simply brown them on both sides, pop them into a baking dish and then finish them off in a hot oven. Easy peasy.
Yield: 4
Stuffed Brined Pork Chops
prep time: 1 hourcook time: 40 minstotal time: 1 hours and 40 mins
You will need thick, bone in pork chops for these (at least 1 1/2 inches thick). They are brined first for an hour prior to stuffing, browning and baking. Let assure you that all the fuss is worth it. Succulent, tender and delicious! Note you will need to brine the chops for one hour prior to starting.
ingredients:
- 1/5 litres of cold water (1 1/2 quarts)
- 3 TBS kosher or sea salt
- 3 TBS granulated sugar
- 4 bone-in rib loin chops, 1 1/2 inches thick
- (12 ounces each)
- 3 TBS butter
- 1 medium onion, peeled and minced
- 1 stalk celery, trimmed and minced
- 1/2 tsp salt
- 1/2 TBS dried parsley
- 1/2 tsp each dried thyme and sage
- 1 clove garlic, peeled and minced
- 2 sliced sandwich bread, crusts trimmed and cut
- into small cubes
- 4 TBS raisins, chopped (optional)
- 2 TBS heavy cream
- 1/8 tsp black pepper
- 1 TBS vegetable oil
instructions:
- Whisk together the cold water with the salt and sugar until both the salt and sugar dissolve. Place the chops into the mixture, making sure they are completely submerged. Leave for 1 hour. At the end of that time, remove them from the water and pat dry.
- To make the stuffing, melt the butter in a skillet over medium heat. Add the celery and onion. Cook, stirring occasionally, until the vegetables have softened. Add the garlic and herbs. Cook for a further half a minute or so until fragrant. Transfer to a bowl and toss together with the bread cubes and chopped raisins. Season with some salt and black pepper. Add the cream and mash well together until you have a fairly solid mass that you can handle easily without it crumbling too much.
- Take each chop and cut a pocket into each. Use a very sharp knife and just using the tip, puncture the chop on the fat edge, making a small opening, and then by carefully manoeuvring the tip of the knife, cut a pocket inside the chop without enlarging the cut on the edge, or poking through the surface of the chop. (This will help to make sure that the stuffing stays inside when the chops are cooking.)
- Preheat the oven to 230*C/450*F. gas mark 7. Have ready a shallow baking dish large enough to hold all four chops.
- Stuff each chop with 1/4 of the stuffing, massaging the chop on the outsides to work it through to fill the pocket entirely. (I try to keep it at least 1/3 of an inch away from the pocket incision.) Season your chops on both sides.
- Heat the vegetable oil in the skillet and brown the chops on both sides, about 3 minutes or so per side. Transfer the browned chops to the baking dish.
- Bake the chops in the preheated oven for about 20 minutes, or until the juices run clear. Remove from the oven and tent for about 5 to 10 minutes with some aluminium foil.
- Serve hot with your favourite sides.
Created using The Recipes Generator
These really are very good. Tender and delicious . . . succulent. I guarantee your family will love them. I served them with mashed potatoes, some gravy, a bit of cauliflower cheese that I had leftover from another day and some frozen peas. Todd was in pork chop heaven! Bon Appetit!
I am a person who just loves Turkey. I could eat it any time, any where, any how! Living on my own, having a turkey dinner can be somewhat of a challenge because unless I am having company, a turkey is just too much for me to cope with.
When my children (I have five) were growing up, their father and I would often hop over the border to the US and pick up turkeys to put in the freezer. They were cheaper and you could bring back one for every person in the car. Not that we ever did, seven turkeys is a bit much for anyone, but we did always bring back 3 or 4 for the freezer.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I love American turkey. I confess I never had a dry one. They were always exceptional. But I digress. Cooking a whole turkey just doesn't happen for me anymore.
I do often see turkey pieces in the grocery store though and the other day I picked up a package of two turkey thighs, Butterball with the idea in mind that I was going go cook and enjoy them. I have always loved the dark meat of the turkey most of all!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I decided I wanted to cook them in my air fryer. Who wants to heat up the oven for two turkey thighs? Not me!
OH, and now the days are warmer, who wants to heat up the oven anyways if you can possibly get away without having to. The air fryer is the way to go!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Turkey is such a versatile and flavor filled meat. Why should it be reserved just for the holidays? I say we should cook it more often. In the UK you could often buy small boneless turkey breast roasts, or turkey steaks, ground turkey, etc.
They don't seem to do that here. The smallest bits I have seen are these bone in thighs, and half breasts. You can also get ground turkey, which makes fabulous turkey burgers.
I love turkey burgers. I'll choose one of them over a beef burger any day! One of my favorites are these Cheddar and Spinach Turkey Burgers. They are so darned good! Flavorful and juicy!
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
I borrowed this recipe for cooking turkey thighs in the air fryer from a blog called Whole Lotta Yum, and adapted it for use and with dual measurements/temperatures both in North America and in the UK.
I am still really just learning how to use my air fryer and the first time I cook anything in it I like to have some guidance. Her recipe worked very well, with perfect results.
.JPG "herbs de provence")
I had everything in the kitchen to make the recipe with the exception of Herbs de Provence. I would not let that little thing stop me however. I simply made my own mixture up.
I love making my own spice and herb blends. I have included the recipe to make your own Herbs de Provence in the recipe notes! It worked a charm and is so beautifully fragrant.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
WHAT YOU NEED TO MAKE CRISPY HERB TURKEY THIGHS (AIR FRYER)
Its pretty simple really, aside from the air fryer. You kinda do need one of those, although for sure these could be cooked in the oven. It will just take appreciably longer!!
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
The original recipe called for garlic salt. I don't keep garlic salt in the house, but I do always have garlic powder, so I used half salt and half garlic powder.
As I said, I made my own Herbs de Provence. I did not use the lavender flowers in the recipe. I confess I am not overly fond of eating lavender.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
She specified olive oil in her recipe. I don't waste extra virgin olive oil in cooking unless I know it is going to make a big difference in the end result flavor-wise. I tend to use light olive oil, which is still olive oil, but not from the first press.
I save the good stuff for other things.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
HOW TO COOK CRISPY HERB TURKEY THIGHS (AIR FRYER)
I love air fryer cooking. It is so simple and straight forward. If you follow these instructions and timings you should have perfect results!
Begin by preheating your air fryer to 370*F/187*C for 5 minutes.
While the air fryer is preheating, whisk the olive oil and all of the seasonings together in a small bowl to combine.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
Air Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
.JPG "Crispy Herb Turkey Thighs (Air Fryer)")
And that's it. Done! These were so delicious. Succulent and beautifully flavored with a lovely crisp skin. I served them simply with some potato salad and coleslaw for the perfect summer supper.
Of course I did not eat both of them myself. I ate about 2/3 of the smaller one. The rest I have refrigerated to use in a casserole over the next day or so. Or maybe even a hot sandwich. It all depends on my mood!
I any case I highly recommend cooking turkey thighs in the air cooker. They were excellent!!
Crispy Herb Turkey Thighs (Air Fryer)
Yield: 3 to 4
Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min
Crispy skinned, well flavored and super tender inside. Done in a little more than half an hour, not counting resting time. These are fabulously tasty!
Ingredients
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
Instructions
- Preheat the air fryer to 370*F/187*C for 5 minutes.
- Whisk the olive oil and all of the seasonings together in a small bowl to combine.
- Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
- Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
- Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
Notes
You can easily make your own Herbs de Province. Take 1 TBS fennel seed and 2 TBS dried rosemary. Grind to a powder in a spice grinder or mortar and pestle. Stir in 1/4 cup dried thyme, 3 TBS dried marjoram, 3 TBS summer savory (optional), 1 TBS dried tarragon, 1 TBS dried basil, 1 tsp dried chervil (optional), 1 tsp dried mint, and 1 tsp dried food grade lavender flowers (optional). Mix well to combine and store in a dark place in an air tight container for up to six months.
Thanks so much for visiting! Do come again!
I freely confess that I am a bit of a cookie monster at heart. I do love cakes and pies, but I think cookies are one of my favourite things of all. So much so that I daren't have them in the house too often.
For fear of going overboard with the tasting. When my children were growing up I ate far too many of the first ones coming out of the oven. I could not help myself. They just got in my mouth and before I knew it I would have munched back half a dozen or so.
Yes, I am totally lacking in self control. And yes, it shows. My hips don't lie. Albeit in a far different way than the intent of that same song sung by Shakira!
One of my favourite cookies, aside from chocolate chip, has to be peanut butter cookies. I am a nut (no pun intended) for peanut butter cookies!
My favourite store boughts are Nutter Butters, and Pirate Cookies. Both because of the peanut butter flavours. I also like Maple Leaf Cookies, but they are a close second to anything peanut butter.
Homemade are always infinitedly better than store bought however. My children always had homemade cookies when they were growing up.
She didn't have time for baking. Until my sister and I got old enough to do it, there was only store bought cookies in our house, except for at Christmas time.
I was very lucky in that I was able to stay home with my children when they were growing up. I always had a plate or tin of fresh baked something awaiting them when they got home from school. Nobody complained.
These Peanut Butter Cookies turn out very much like Molasses Crinkle cookies. They are crisp and sport those same wrinkles and crinkles in them.
They are also coated in sugar prior to baking. They puff right up and then sink, which creates those lovely, tasty wrinkles.
Or course they are lovely just as is. Singularly. Enjoyed with a cold glass of milk.
But you know me, I like to add things. I like to stretch the taste boundaries. I think double cookies are great. Filled cookies. Twice the cookie, twice the fun.
Crisp and delicious and sandwiched together with some lush frosting. In this case a lush peanut butter frosting.
Creamy and delicious. And generous as well. What's the point in filling your cookies if you can't notic the filling?
What's the point indeed. If you are going to go to all the trouble of making a cookie and then an icing, and if you are going to fill them with the icing . . .
Why not be generous! What's the point in skimping. In for a penny, in for a pound has always been my motto!
So what if it squishes out a tiny bit when you bit into them. Isn't that half the pleasure of having a frosting filled cookie?
And why have double stuff in the middle unless its going to ooze out. That way you get to lick around the edges like an ice cream cone.
In this case a crisp, sugary crusted buttery peanut butter cookie. Have I tempted you yet?
Just look a that creamy filling. Knowing it is rich with peanut butter flavour makes me hungry all over again. I am using all of my willpower to try not to go over to the cupboard and get one out right now.
I found myself wondering yesterday how these would be with an added layer of raspberry jam. I resisted the impulse, but it really did tempt me to want to try it.
Peanut butter and jam is a quintessential pairing of great taste. At least to North Americans. The British don't get it. They think we're crazy.
Perhaps a bit, but what a wonderful way to go. Thinking on this it reminds me of these Peanut Butter and Jam cookies I used to make a long time ago. I haven't made them in ages.
They had a dollop of jam baked into the centres prior to baking. A peanut butter drizzle icing graced the top of the finished and cooled cookies. They had the wow factor for sure.
These do too however. Especially when fresh and served with ice cold glasses of milk. Cookies and milk. Another quintessential pairing that I love.
I really hope that you will be inspired to want to bake these lush cookies. I think you will come to love them every bit as much as I do, especially if you like the flavours of peanut butter. Peanut Butter Crinkle Cookies, filled with peanut butter buttercream.
As Martha would say, they're a good thing. A VERY good thing!
Peanut Butter Crinkle Cookies
Yield: Makes about 15 filled cookies
prep time: 10 Mincook time: 14 Mintotal time: 24 Min
A crisp and old fashioned sugar coated peanut butter cookie, put together in pairs with a lush peanut butter cream icing!
Ingredients
For the cookies:
- 1/2 cup (120g) butter, softened
- 1/2 cup (90g) smooth peanut butter
- 1/2 cup (95g) granulated sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg
- 1 1/4 cups (175g) all purpose flour
- 1 tsp baking soda
- pinch of salt
- More sugar for rolling
For the peanut frosting filling:
- 1/3 cup (60g) smooth peanut butter
- 2 cups (260g) sifted icing sugar
- milk as needed (about 1/4 cup or 60ml)
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking trays with some baking paper. Set aside.
- Cream both butters and the sugars together until light and fluffy. Beat in the egg until smooth. Sift together the flour, soda and salt. Stir into the creamed mixture, combining well.
- Have ready a bowl of granulated sugar.
- Shape spoonfuls of the dough into 1 inch balls. Roll in the sugar in the bowl and place onto the baking sheets, leaving about 2 inches of space between each. Press down lightly with a fork.
- Bake in the preheated oven for 12 to 15 minutes, until set and golden brown.
- Leave to cool on the baking sheets for five minutes before lifting off to a wire rack to cool completely.
- To make the peanut butter filling. Beat the peanut butter and icing sugar together with enough milk to give you a fluffy, creamy and smooth mixture.
- Sandwich the cookies together in pairs with some of the icing in the middle.
- Store any leftovers in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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