Iām wondering whether reeses have a different recipe in the US. You can buy them here but they taste like (very high fat/sweet) chocolate covered wood shavings. Yet when I first tasted them in the US in the late 80s it seemed like Iād died and gone to heaven.
They are one thing I donāt recycle, I keep them because they are a useful plastic 1kg jar.
When they are empty I just half fill them with scalding water from the hot tap, add a drop of washing up liquid, throw in the scourer, put the lid back on and give it a good shake. Job done!
Ingredients
ā¢ 200g peanut butter (crunchy or smooth is fine)
ā¢ 175g golden caster sugar
ā¢ Ā¼ tsp fine table salt
ā¢ 1 large egg
Method
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
Measure the peanut butter and sugar into a bowl. Add Ā¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
Break off cherry sized chunks of dough and place, well spaced apart because they spread, on the trays. Press the biscuits down with the back of a fork to squash them a little. The biscuits can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a biscuit tin for to 3 days.
Well, Yes, Iām sure the recycling blokes are judging me but e have to put our recycling boxes out on the pavement on collection day and I donāt want casual pedestrians having a nose and seeing my shame
Those peanut butter biscuits sound lovelyā¦once I have a proper kitchen I might have a go at them.
No lids here on our recycling boxes different boxes for different thingsā¦paper and cardboard in one glass metal and plastic in anotherā¦yes I rinse out any food in trays tins etc I read somewhere that if you donāt they are rejected anyway so not doing defeats the purpose.