Ingredients:
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1/2 teaspoon salt
175g/6oz icing sugar, sifted
Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in square cake tin. Beat together the peanut butter, butter and vanilla essence. When well blended, add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, then stir in the flour and salt, sifted together, until blended. Spread into the cake tin, and bake for about 35 minutes. Remove from the oven and leave to cool slightly in the tin. To make the icing, mix together the icing sugar and 2 teaspoons water. Drizzle over the mixture in the tin. When cold, cut into slices.
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