Peanut Butter Cake Recipe

material:

     175 g smooth peanut butter

     100 g fresh butter

     100 grams of refined sugar

     60 g sugar palm

     120 g Wheat flour (sifted)

     1 / 2 tsp Baking soda (sifted)

     1 / 2 tsp vanilla powder

     1 btr Chicken eggs

     50 ounces shelled peanuts (roasted and roughly chopped)

How to Make:

     Beat the butter with peanut butter, powdered sugar, brown sugar and vanilla until smooth.

     Add the eggs, beat until blended.

     Add the flour and baking soda, stirring until smooth.

     Shape dough into balls and press to widen.

     Place on flat baking sheet, put distance between them.

     Press the cookie dough surface with the back of a fork until slightly flattened.

     Sprinkle with chopped peanuts on top.

     Bake in the oven with a temperature of 160 º C for 25 minutes, until dry and cooked.

     Remove, cool and store in airtight jars (for 500 g).