Flourless peanut butter cookies

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• Peanut butter (crunchy or smooth)200 g
• Golden caster sugar175 g
• Fine table salt¼ tsp
• Large egg1

1. 1

   Heat the oven to 180°C (160°C fan). Line two big baking trays with parchment.

2. 2

   Combine the peanut butter and sugar in a bowl with ¼ tsp fine table salt, mixing well with a wooden spoon. Stir in the egg until everything comes together as a dough.

3. 3

   Pull off pieces of dough about the size of a cherry tomato and set them well apart on the trays. Press each one flat-ish with the underside of a fork. The cookies can be frozen at this stage for 2 months; bake from frozen, adding 1-2 mins to the cooking time.

4. 4

   Bake for 12 mins, until the edges are golden and the centres paler. Leave on the trays to cool for 10 mins, then move to a wire rack to cool completely. They will keep for up to 3 days in a cookie jar.