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I love to make batches of these in the oven at the same time to save on energy usage. I’ve designed the quantities so you can bake a batch or two or even three of the recipes here together. All of these can be frozen for a later date or kept airtight for several days.
These cookies have just the right amount of crunch to make a perfect afternoon snack. Try using our fresh peanut butter which you can make in store!
1. Add the softened butter to the peanut butter, then add the sugars. Now using a hand mixer/stand mixer, cream those ingredients together, scraping the sides of the bowl after with a spatula or spoon.
2. Next add the milk, egg, and vanilla extract, one at a time, mixing in between and scraping the sides as needed. Make sure everything is properly mixed together. You can probably get away with adding all three at once, but it doesn’t take much time to do them separately.
3. Now mix the baking powder and salt with the plain flour.
Then mix in the flour, about a third of it at a time, scraping the sides of the bowl as needed. Keep doing this until all of the flour is nice and mixed in.
4. Next use a spoon and scoop out some dough and then roll it into a ball slightly smaller than a golf ball. Place it on your baking tray, lined with parchment paper or a reusable baking mat, then use a fork and push down the cookies.
5. Now bake the cookies at 180 C for 8 to 10 minutes or until the edges are slightly brown. Once they are done, let them cool for about 5 minutes, then transfer them to a wire rack to cool if desired.
This is a failsafe recipe that yields fudgy brownies. If you want to make them nut-free you can replace the nuts with dried fruits such as raisins or cranberries, or even broken up pretzels in a slightly lower quantity. I’ve also made these with a handful of our vegan marshmallows mixed in which was delicious!
1. Pop the oven on at 180C. Spread the nuts on a tray and place in the oven straight away. While the oven is warming, the nuts will toast slightly. Do keep an eye on them to make sure they don’t burn. The more broken bits- the better! This recipe is a fab way to use up odds and ends of nuts.
2. Place the butter (or substitute) in a glass or ceramic bowl with the chocolate chips. Heat in the microwave in 15 second increments until melted. Take care handling the bowl – it may be hot. If you don’t have a microwave, a gentle heat with a pan on the hob will work. Leave to cool whilst you do the next step.
3. Whisk the eggs (or substitute) with the sugar and ground almonds in a separate bowl. Take the nuts out of the oven, and chop slightly if you wish.
4. Add the sugar/egg/almond mix into the melted chocolate mix, and fold in the rest of the ingredients. Fold together slowly and take care not to overmix. If the nuts are still hot, give them a few minutes to cool first.
5. Carefully tip the mixture into a lined baking dish or deep tray. Pop in oven for 15 minutes, a couple of minutes longer if you want the brownies to be less gooey/fudgy.
These are delicious and fulfilling at any time of day. For my decoration in the photo above I added a swirl of melted white chocolate.
1. Grease and line a loaf tin or small dish, about 9cm X 20cm. Put the butter, sugar, peanut butter, honey saucepan over a low heat. Leave until melted, occasionally stirring so it doesn’t stick.
2. Stir the oats, dried fruit and three-quarters of the seeds into the melted butter mixture until thoroughly combined. Spread the mixture out evenly in the baking tin, smoothing the top as you go.
3. Scatter the remaining seeds over the surface. Place in an oven preheated to 180°C/Gas Mark 3 and bake for about 20-25 minutes, until golden in the centre and golden brown at the edges.
4. Leave to cool completely in the tin (be patient – it cuts much better when cold), then turn out and cut into bars with a sharp knife. These bars will keep for 5-7 days in an airtight tin.
I hope you’ve enjoyed these recipes, and any feedback is welcome! If there’s anything you get stuck with just pop me an email to [email protected] and I’ll do my best to help. Enjoy!
