Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dispensary Cafe's gluten-free peanut butter and chocolate chip cookies
Ingredients
1kg crunchy peanut butter
3 cups caster sugar
4 eggs
3 cups chocolate chips
2 tsp salt
2 tsp baking soda
Method
Cream peanut butter, sugar and eggs. Add remaining ingredients and combine well.
Shape and press on to a greased tray.
Bake at 180degC for 10-15min.
Note: the mixture will spread during baking.
Requested by Ena Conway, of Broad Bay, and Catherine Nicholson, of Dunedin.
This recipe comes from Sophie Sullivan, chef at the Dispensary Cafe, in Albany St.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
