I'm currently spending a couple of months in California, with time split between my own mother (84 years old) and my granddaughter, 2 years (plus new grandson, 3 days old!). Around Mother's Day, mom and I were talking about cooking things using available ingredients, and I was (as usual) lamenting the dependency on wheat flour for baking in Ghana.
"Don't you know how to make 'Believe-It-or-Not' peanut butter cookies?" she asked. "They're quick, unbelievably easy, and only use 4 ingredients: peanut butter, sugar, egg, and a little vanilla." When I admitted I didn't, she whipped up a batch practically instantly.
I had to share this magic recipe: not only with those who eat gluten-free, or those in Africa who cherish recipes that do not require a bunch of imported ingredients, but anyone who can eat peanuts and wants to add an instant favorite to his or her culinary repertoire.
Groundnut Paste Flourless Biscuits (Cookies)
Next, gather the utensils you'll need: (along with an oven), we used a cookie sheet, a small bowl and a mixing bowl, measuring spoons, a measuring cup, a wire whisk, a fork, a rubber scraper, a strong wooden spoon, a mini melon scoop, a pancake turner (or spatula), and a wire cooling rack. Use as many, or as few, of these things as you need. But be sure to have a mixing bowl, a cup, a mixing spoon (or electric mixer), a cookie sheet to bake them on, an oven, and probably a fork to press the cookies down.
- Preheat an oven to 325 degrees F (farenheit) (= 160 degrees C or gas mark 3)
- Mix together until creamy 1 U.S. cup of groundnut paste (260 grams) with 1 U.S. cup of sugar (that's 260 grams) in a large mixing bowl. We used a rubber scraper to get all of the groundnut paste/peanut butter out. (A clean finger also works ;-)
- First break the egg into a small bowl (to make sure you do not have any shell in it), then add the egg to the mixing bowl
- Add 1 U.S. teaspoon (5 ml) of vanilla to the large mixing bowl
- Using a sturdy spoon or an electric mixer, mix all ingredients well until they form a ball. (That's my talented mom, Sylvia Casteel, stirring away!)
- If you have time and a refrigerator handy, you can chill the dough slightly to make it easier to work with (we skipped this step, and it was fine).
- Using a small spoon (we used a melon scoop to easily make small balls of a uniform size), drop enough dough on the cookie sheet to make about 18 cookies, leaving room for them to expand and spread out
- Finally, using a fork, press it lightly on each cookie (alternatively, if you chill the dough first, or possibly if you wet the fork, you can press the cookie again at a 90 degree angle to criss-cross the marks)
- Bake in the preheated oven for 10-12 minutes, until it is just slightly brown. The cookies will harden as they cool. Use a pancake turner or spatula to carefully remove the cookies (biscuits) and store them in an airtight container.
P.S. These freeze really well, and the recipe can easily be doubled. Plus, I've heard you can substitute brown sugar or honey or even Splenda for part or all of the white sugar.