Ingredients
Method
- Preheat Oven to 170C, line 2 baking trays with baking paper.
- In a medium bowl measure the peanut butter and sugar, mix well.
- Add egg and mix until well combined.
- Roll heaped teaspoons of mixture in balls and place on oven trays.
- Press the balls with a fork, first one way then the other to make a crisscross pattern.
- Bake for 10-12 minutes, cool on trays.
Notes
The raw mixture can be frozen for 2 months, just prepare as to bake then cover and freeze, once frozen store in seal container or snap lock bags and bake from frozen, adding a few extra minutes to the cooking time.
Store baked cookies in an airtight container for 3 weeks.