Preparation
- Preheat the oven to 190 °C (top and bottom heat) and line a baking tray with baking paper.
- Beat the softened butter and peanut butter with a hand mixer for about 1 minute. Mix in the sugar, brown sugar, baking powder, bicarbonate of soda and salt.
- Add the egg and vanilla sugar, then stir in the flour bit by bit until you have an even dough.
- Shape the dough into balls about 3 cm across, roll them in the sugar and place them on the tray with space between. Press each ball flat with a fork, once lengthways and once crossways.
- Bake for 8 minutes, then let the cookies cool on the tray for a few minutes, otherwise they break easily. If you like them softer, don't flatten them and bake them for just 7 minutes.
Drink with it
Fortified wine · excellent match
Tawny Port, 10 years old
Nut, caramel and dried fruit notes of the tawny meet roasted peanut and brown sugar, and the wine's sweetness stands level with the cookie.
Port wine: understanding Ruby, Tawny, and VintageMellow whisky · excellent match
Bourbon, neat or with a splash of water
Vanilla and caramel from the charred oak barrel meet brown sugar and vanilla sugar, and the salt in the cookie lifts the sweet corn note.
Whisky with food: cheese, chocolate, and savory dishesCream liqueur · excellent match
Irish cream or hazelnut liqueur, on ice
Nut and cream notes turn cookie and glass into a dessert, and the ice tempers the double sweetness.
Dark beer · good match
Milk stout or porter, cool
Roasted malt and coffee notes pick up the roasted flavours of peanut and brown sugar.
Which beer goes with food? More than just pils with barbecueSherry-cask whisky · good match
Sherry-cask whisky, neat with a splash of water
Nut and toffee notes from the sherry cask continue the salted peanut and caramel.
What Does the Cask Do to Whisky?