Ingredients

• 60g unsalted butter
• 100g caster sugar
• 100g brown sugar
• 120ml sour cream
• 2 eggs
• 60g milk
• 1/4 tsp cinnamon
• Pinch salt
• 1 tsp baking powder
• 2 tsp xanthan gum
• 1/4 tsp bicarbonate of soda
• 660g plain gf flour
• 125g peanut butter

Method

1. Cream together the butter and both kinds of sugar.
2. Add the eggs followed by the milk and sour cream and beat until smooth.
3. Stir together the dry ingredients in a separate bowl, then add gradually to the wet mixture.
4. Add the peanut butter and mix well.
5. Turn the dough onto a floured board and knead. Roll the dough into long ropes about the size of a nickel, about 3/4" diameter.
6. Place ropes on a tray and chill for several hours or overnight.
7. Slice the ropes into 1/4" thickness. Place close together on a baking sheet and bake at 180c for about 15 minutes. Cookies should be golden brown and going slightly dark at the edges (they store better if slightly more cooked).