Pics Peanut Butter

Who doesn’t know the classic red star? We are total peanut butter addicts so it is a no brainer for Two Raw Sisters to be partnered with Pics, an absolute NZ legend. Made in Nelson using Australian Hi-Oleic Nuts. Pics only had 1 ingredients. Peanuts + Sea Salt. They also do an amazing almond butter + cashew butter.


Chocolate Peanut Butter Ginger
Skillet Cookie

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Dry Ingredients:
1c oat flour - you can make your own by blending them in a blender until you have a fine flour. 
2 tsp ginger powder 
1/4 tsp baking soda 

Wet ingredients:
1/4c Pic’s peanut butter 
2 tbsp coconut sugar 
2 tbsp pure maple syrup 
4 tbsp coconut oil, melted  
2 tbsp water

Topping:
1/4c dark chocolate, chopped ( we used Bennetto Intense Dark)
1-2 tbsp Pic’s peanut butter 
Handful of peanuts 

Method:
Preheat the oven to 180C. Spray or grease a 20cm cast iron skillet (or a 20cm cake tin) with coconut oil and set aside.

Place all the dry ingredients in a bowl and set aside. 

In a small mix all of the wet ingredients until you have a well combined thick mixture. Pour the wet ingredients in with the dry and mix until well combined. 

Press the dough evenly into the prepared skillet (it should be about 1cm thick). Add a few teaspoons of peanut butter on top of the dough. Top with the dark chocolate and peanuts.

Bake in the oven for 12-15 minutes, or until the edges are slightly golden. Do not over bake. This cookie is better when the centre is a little underdone.
Remove from the oven and let cool for 3-4 minutes. Eat straight from the pan with spoons (top it with a scoop of ice cream if you'd like!). 
The cookie is best eaten when still slightly warm.

Rosa Flanagan