Anyway yesterday I had a surprise package delivered. After getting over the delivery driver almost knocking down my front wall by forgetting to pull up his handbrake as he jumped out of his van, it was a delightful surprise to see the familiar Nordicware packaging.
I couldn't wait to see what delights were inside the box and to my delight, along with some other bits and bobs were these stunning cookie stamps . Anyway I woke early this morning (I think those little beauties were calling to be used) as I'm a bit like a kid at Christmas when I have new bakeware.
A couple of my instagram followers had commented that they found the moulds to stick to the dough and for the print to bake out. To be honest knowing the quality of Nordicware I knew the moulds would have to work well and straight away I set out to devise a dough that would work. You can use any stamps but I have to say if you get a chance to get a set of the same ones DO IT xx
75g unsalted butter
75g peanut butter
75g caster sugar
150g plain flour
You will also need a lined baking tray and a cookie stamp or a fork
Cream together the butter, peanut butter and sugar together in the bowl of a food processor or free standing mixer or hand whisk until light and fluffy, next add the egg, mix until well combined.
Add the flour and mix until it comes together to form a ball.
Make 12 balls of dough weighing about 30g each. Place onto a lined baking tray and chill for 10 mins.
Once chilled push the cookie stamps (or the back of a fork) onto the dough to make the imprints. If the dough stick dust with a little flour or spray lightly with cake release spray. Place back into the fridge for about 50 mins (they need to be firm as this stops the imprints fading)
Preheat the oven to 170ºC/325ºF/gas mark 3.
Bake the biscuits on the middle shelf of the preheated oven for 16-22 minutes until golden. Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.