I inherited the book ‘The Joy of Cooking’ by Irma Rombauer from my mother who in turn had inherited it from her mother. The book was first published in the USA in 1931 and my copy is the 1952 edition.
I have never made anything from it, but have read bits and pieces and use it more as a reference book. I am however rather emotionally attached to it. It makes me feel like I have a little piece of my mom on my bookshelf.
I have also fairly recently fallen in deep with peanut butter and developed a really nice peanut butter shortbread recipe a while ago. Peanut butter and biscuits are a perfect marriage.
I looked the recipe up in my copy and found it had been ‘starred’ by my mom, which created added excitement.
I wrote the recipe down and left off the 1/2 a cup of brown sugar erroneously so mine were not too sweet, but they baked up perfectly though.
This is what you need to make and the recipe comes directly from my edition of The Joy of Cooking
These really are just perfect peanut butter cookies and an easy biscuit recipe. Next time I may add some extra chopped-up roasted peanuts to give a bit more crunch.
Based on this success, I’m keen to check out and try out more recipes from ‘The Joy of Cooking’.
*NB – read all the comments below before trying these out. There are people who have not had success with this recipe and others who absolutely love it. I do not know why. This is the recipe I took off the Joy of Baking website at the time. This recipe has been removed from that site subsequently.
A few other biscuit recipes you might like:
The recipe below is now the original recipe from the book and I have re-tested these based on this recipe. They came out really well.
Perfect peanut butte rcookies
- 1 1/2 cups Flour all-purpose or cake
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg free-range
- 1/2 tsp baking powder/soda
- 1/2 tsp salt
- 1 cup peanut butter crunchy or smooth
- 1/2 tsp vanilla extract or essence
- Preheat the oven to 180C/350F
- Beat the butter and sugar until light and fluffy
- Add the egg and continue to beat for a minute more
- Add the peanut butter and vanilla extract and beat to combine
- Sift the flour, baking powder and salt and add to the batter, and mix briefly until the batter comes together
- Roll the dough into small balls about 1 inch (3 cm), place on a lined baking sheet and press down with a fork (in one direction as I did, or in two directions to get a criss-cross effect)
- Bake for about 10 to 15 minutes until a light golden brown, then remove and allow to cool on a cooling rack