Читать книгу Bake Text Only - Rachel Allen - Страница 34

125g (4½oz) plain flour

1 tsp baking powder

100g (3½oz) butter, softened

150g (5oz) crunchy peanut butter

175g (6oz) soft light brown sugar

1 egg, beaten

1 tsp vanilla extract

75g (3oz) white chocolate, chopped

20 x 20cm (8 x 8in) square cake tin

1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.

2 Sift the flour and baking powder into a small bowl and set aside.

3 In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.

4 Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre.

5 Allow to cool in the tin, before removing and cutting into squares.