Peanut butter cookies

Method

1. Preheat the oven to 180°C (375°F / gas mark 5)
2. Line two baking sheets with baking parchment. Place the peanut butter and butter in a large bowl and beat together until well-mixed and creamy. Add the sugars and beat again. Gradually add the egg, a little at a time, beating well after each addition. Sift over the flour and mix to a stiff dough.
3. Put the crushed cornflakes on a plate. Roll the cookie dough into walnut-sized balls, then roll in the cornflakes to coat. Place on the prepared baking sheets, spacing them slightly apart, then flatten them a little with the palm of your hand (this will stop them rolling off the sheet!).
4. Bake for 10-12 mins until firm, then remove from the oven and transfer to a wire rack to cool. Serve two or three cookies with a glass of milk, a smoothie or a small bowl of yoghurt and fresh fruit. You can store them in an airtight container for up to a week

Cook's tip: Making your own peanut butter is quick and easy. Blend 175g (2/3 cup) unsalted roasted shelled peanuts for a few seconds in a blender or food processor, until roughly chopped. Drizzle 2tbsp of groundnut or sunflower oil over the top and add a small pinch of salt, if liked. Process for about 30 secs for crunchy peanut butter and 1-2 mins for smooth. Nutritional info: Peanut butter is a good source of protein. 50g (3tbsp) will provide about a quarter of a child?s daily requirement.