Roasted peanut butter

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Preparation info

  • Makes

    700 g

    • Difficulty

      Easy

Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Our peanut butter is legendary in certain parts of northwest London. Such is its popularity that we’re a little scared to part with this recipe in case our customers desert us. It is crazily simple: you just need to be brave enough to roast the nuts to a good golden colour and have a flair for balancing sweet with salt. Unlike jam, peanut butter is not boiled, so it must always be kept refrigerated and eaten within 6 weeks.