Peanut butter brittle and camomile cookies

Here is the recipe for Peanut butter brittle and camomile cookies

INGREDIENTS

• 90g caster sugar


• 60g golden syrup


• ½ tsp salt


• 125g salted roasted peanuts


• ½ tbsp camomile tea


• 12g unsalted butter, cubed


• ¼ tsp vanilla extract


• ¼ tsp bicarbonate of soda


• A little olive oil or vegetable oil to coat hands

For the cookies

• 200g unsalted butter


• 300g caster sugar


• 100g golden syrup


• 240g peanut butter


• 1 egg


• 1 egg yolk


• 1 tsp vanilla extract


• 280g plain flour


• 1 tsp baking powder


• 2 tsp fine sea salt

METHODS

• First make the brittle. Line a baking tray with parchment and grease lightly. Have a sugar thermometer ready in a glass of water near the hob.


• Combine the sugar, syrup and salt with 60ml (about 4 tbsp) water in a large, heavy pan. Warm the mixture gently over a low heat until the sugar dissolves. Turn the heat up to medium and boil until the syrup reaches the hard-ball stage at 130C/266F – at which a little syrup will form a hard ball in cold water.


• Add the peanuts and camomile tea, and stir until the syrup reaches the hard-crack stage at 154C/309F – it will form hard, brittle threads. Transfer to a heatproof bowl and stir in the butter and vanilla.


• Dissolve the bicarbonate of soda in 1 tsp warm water and fold into the peanut mixture. This will create air bubbles. Quickly pour on to the prepared baking sheet and leave until it is cool enough to touch. With oiled hands, pull the brittle from the sides to stretch it and make a lacey pattern. Leave to cool completely. Preheat the oven to 200C/400F/gas mark 6 and line another baking tray with parchment.


• To make the cookies, cream together the butter and sugar, add the syrup and peanut butter and mix well. Add the egg, yolk and vanilla and mix well.


• In a separate bowl whisk together the flour, baking powder and salt. Add to the wet mixture. Crush the cooled brittle into roughly 2cm pieces, and fold through the mixture. Scoop on to the baking tray and bake for around 12 minutes. They should be gooey in the centre but crisp outside.

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