I had leftover peanut butter, so I baked cookies. I also had leftover ice cream, so I put it between the cookies. Easy and delicious.*Recipe* (8-9 cookies of 6.5 cm diameter)Ingredients:160 g peanut butter (unsweetened)40 g egg (25% of peanut butter)96 g sugar (60% of peanut butter)16 g rice flour (cake flour is OK) (10% of peanut butter)Ice cream of your choiceHow to make:1.In a bowl, mix 160g of peanut butter (unsweetened), 40g of eggs (25% of peanut butter), 96g of sugar (60% of peanut butter), and 16g of rice flour (or cake flour) (10% of peanut butter). Yes, the dough is now ready! The consistency varies depending on the peanut butter, so adjust the amount of rice flour.2.Drop the dough into circles with a spoon onto a baking tray lined with baking sheet.3.Streak the dough with a fork. I realized for the first time that this one was modeled after a peanut pattern!4.Bake in an oven preheated to 180 for 12 minutes.5.It will be soft when freshly baked, so wait until it has cooled before removing it from the baking sheet.6.You can eat it as is or sandwich it with your favorite ice cream. In this case, I sandwiched a mixture of 100 g cream cheese, 10 g powdered sugar, and 100 g fresh cream and froze them.Each piece required about 20g of ice cream. Commercially available vanilla ice cream is also good.7.Done.Just delicious.** 6.5cm 89160g 40g25% 96g60%OK16g10%160g 40g25% 96g60%OK 16g10%18012 100g 10g 100g120g
