نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Peanut butter mice

American 20 Mins Prep · 10 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment paper.
In a large bowl, beat together the butter, peanut butter and sugar until creamy, then mix in the egg and vanilla extract. Add the flour, bicarbonate of soda and salt, stirring until a soft dough forms.
Roll the dough into 24 small balls and shape each into a teardrop for the mouse body. Place on the trays, spacing slightly apart.
Gently press two almond slices into the pointed end of each to make ears. Bake for 8-10 minutes until lightly golden but still soft.
Remove from the oven and immediately press a mini chocolate chip into each cookie for the eyes and a red M&M at the tip for the nose.
Unravel the red liquorice and cut into 5cm strips. Place one at the back of each cookie to create the tail. Allow to cool on the trays for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to 7 days.