I am an avid collector of food magazines and Jamie Oliver's is one of my staple magazines. Love the pictures in there and I'm hoping that there will come a day where I can take photos of that standard... (No harm dreaming, rite? ;) )
I couldn't resist trying out this recipe.. Somehow, I get instantly drawn to desserts with sea salt. Yep, as I'm typing this, I am thinking of the time I had chocolate & sea salt ice-cream at a little ice-cream parlour.. Absolutely yummy..
Alright, Erin, focus focus focus!! These sea salt & peanut butter cookies tasted great too. Love that maple syrup was used as a sugar substitute.. And did I mention that I love sea salt??
Sea Salt & Peanut Butter Cookies (adapted from Jamie magazine)
makes 24
300g spelt flour
1 tsp bicarbonate of soda
3/4 tsp fine sea salt
250g organic chunky peanut butter (I used normal non-organic peanut butter)
250ml maple syrup
100ml extra virgin olive oil
1-1/2 tsp vanilla extract, or the seeds from a split vanilla pod
Sea salt flakes for finishing
Directions
- Preheat oven to 180*C. Line 2 baking sheets with baking parchment. Combine the spelt flour, bicarbonate of soda and fine salt in a mixing bowl.
- In a separate, larger bowl, stir the peanut butter, maple syrup, olive oil and vanilla until combined
- Pour the flour mixture over the peanut butter and stir until barely combined. It should still be a bit dusty looking. Let the mixture sit for 5 minutes, then stir once more.
- Drop the batter onto the baking sheets in heaped tablespoonfuls. Gently press down on each one with the back of a fork. It's a loose batter, so if you want to do criss-crosses, you'll need to chill it for an hour or so first.
- Bake the cookies for 10-11 minutes, taking care not to over bake or they will be too dry. Remove from the oven and sprinkle with sea salt flakes while warm. Let cool on the tray for 5 minutes then transfer to a wire rack. (I had to bake them for 13-14 minutes.)
