Peanut butter and oregano cookies

Peanut butter and oregano cookies

By
From
The Herb & Flower Cookbook
Makes
12-14
Cooking time
12 mins

I’ve never heard of using peanuts with oregano before, but something told me the soft fragrance of the herb would work subtly with the saltiness of peanut butter and sweetness of the syrup. These cookies are surprisingly nice – they are gooey, chewy and delicately unusual and go brilliantly with a cup of tea at 4pm.

Ingredients

Quantity Ingredient
175g butter, melted, plus extra for greasing
250g plain flour
1/2 teaspoon bicarbonate of soda
300g light brown sugar
1 tablespoon golden syrup
1 egg
2 tablespoons crunchy peanut butter
1 tablespoon oregano, chopped
1 tablespoon milk
unsalted peanuts, for decorating

Method

  1. Preheat the oven to 180°C. Grease 1 large or 2 medium baking trays. Mix together all the ingredients apart from the milk and unsalted peanuts in a food processor. If the mixture looks a little too dry and firm, add the milk and mix again. Using clean hands, shape the dough into about 12–14 small patties and spread them over the baking tray or trays, pressing 2–3 peanuts into the top of each one.
  2. Place in the oven for 12–15 minutes, until the cookies are golden and have slightly spread. Try not to overcook them as you want them to be quite gooey in the middle. Transfer to a wire rack to cool. These can be kept in an airtight container for 3–4 days if you can resist eating them all at once.

Substitute the oregano with...

  • Mint, basil or lemon thyme.
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