Guest chef

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.

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Peanut butter shortbread cookies

  • Makes 20
  • Prep 35 mins
3.3/5 rating (316 votes)
Peanut butter shortbread cookies
Peanut butter shortbread cookies

step by step

  • 1In a large bowl, use a fork to mix together the butter, peanut butter, maple syrup, bicarbonate of soda, salt, cinnamon and vanilla. Fold in the ground almonds and mix well.
  • 2Put the bowl in the fridge for 30 minutes. Preheat the oven to 160°C, fan 140°C, gas 3, and line a baking tray with baking paper.
  • 3Scoop out 1 tablespoon of the cookie dough at a time, shape into a rough ball and place onto the baking tray, leaving a few centimetres between each ball.
  • 4Press down onto each cookie with the back of a fork to make indentations.
  • 5Bake for 15-20 minutes or until the edges just start to brown. Remove from the oven and allow to cool completely before transferring to a plate or cookie tin.
  • Photographed by Tara Fisher

Get ahead

Make up to 2 days ahead; store in an airtight container. They can also be frozen.

You will need

  • 1 tbsp soft butter
  • 8 tbsp chunky peanut butter
  • 2 tbsp pure maple syrup
  • ¼ tsp bicarbonate of soda
  • ¼ tsp sea salt
  • ¼ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 x 100g bag ground almonds

+ Nutritional Information