This one’s from Good Housekeeping’s Cookery Book, 1955 edition. I bought this in Oxfam, at the time mainly because it had some loose letters and handwritten recipes inside the front jacket, but over time it’s proved a fairly handy resource for basics. Me and Steve decided to make peanut butter cookies from it.
Peanut Butter Cookies
6oz self raising flour
1/4 tsp salt
1/4 tsp powdered cinnamon
A good pinch of powdered cloves or spice
2oz peanut butter
1oz cooking fat
Milk to mix
Sieve the flour, salt and spices together in a basin. Add peanut butter and cooking fat, and rub in with the finger-tips until no lumps can be felt. Stir in the sugar, then add the beaten egg and enough milk to make a soft, dropping consistency. Half-fill greased patty tins with the mixture and sprinkle the top with a little sugar. Bake in a moderately hot oven for 15 minutes, until well-risen, golden-brown and firm to the touch. Cool on a rack.
The end product including anaemic one which was on a different shelf in the oven due to baking sheet space issues:
- They’re really dull. Lacking in buttery-ness and sweetness, they’re almost savoury in taste, and the texture is boring and dry.
- The spices are unnoticable.
- We sieved some icing sugar on them to liven them up but it wasn’t that helpful.
- The quantity of flour seemed disproportionate to the amounts of sugar and butter, hence my first point I guess!
- I don’t have a ‘patty tin’ – we used a baking sheet .I don’t see that this would make much difference.
- We should have made them flatter.
I suppose the recipe is a ok place to start from when making cookies, but it seriously needed more sugar and more peanut butter. As it is it’s not especially appealing. Some chocolate chips, or chopped pecans would be good in it I think. I’ve still managed to force two of them down myself these criticisms not withstanding…
Baked by Alix