There's combinations of pumpkin seeds, peanut butter, muscovado, (choc chips and sesame seeds as extras) in every bite you take, we just loved it so much.
The middle part is soft while the edge is crispy.
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| main ingredients, peanut butter too of course... |
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| rather wet sticky dough.. |
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| 30g each, 4-5cm apart |
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| I especially like the soft middle part.. interesting bite |
Recipe: Dan Lepard ( The Guardian)
Ingredients
175g peanut butter (smooth or crunchy)
75g unsalted butter, melted
200g dark muscovado or molasses sugar
2 medium eggs
2 tsp vanilla extract
100g pumpkin seeds, plus extra to finish
125g plain flour
1/2 tsp bicarbonate of soda
For variations: According to Dan, as the cookie flavour is gentle, you may also like to add more in...sesame seeds or fennel seeds, or a bit of freshly ground black pepper. Chunks of chocolates, 100g for the quantities listed above - never do any harm. ( I added extra 50g white sesame seeds and 100g choc chips).
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| soft in the centre part |
Method
1. Beat together the peanut butter, melted butter and sugar until smooth. Add eggs and vanilla, beat again. Stir in seeds, flour and soda until smooth.
2. Lay a parchment paper on a pan, spoon 30g of dough on it spaced 4-5 cm apart, sprinkle more pumpkin seeds ( opps, I missed this).
3. Bake at 180C ( 160F fan assisted)/ 350F/gas mark 4 for 12 - 14 minutes.
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| With extra pumpkin seeds toppings would be good, I missed that out.. |
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