Peanut butter millionaire’s shortbread

Peanut Butter Millionaires shortbread

Peanut Butter Millionaires shortbread Final 1

With Easter just around the corner, what better time is there to whip up a tooth achingly indulgent treat? This melt-in-the mouth, peanut butter millionaire’s shortbread, has the perfect balance of salty sweetness that will keep your hand firmly in the biscuit tin. I’ll let you decide whether that’s a good or a bad thing.

Peanut butter millionaire shortbread
Makes 16 squares / Hands on time 50 mins / Total time 50 mins plus chilling / V
You’ll need: 20x20cm deep loose bottomed square tin
For the shortbread:

125g unsalted butter at room temperature + extra for greasing
50g golden caster sugar + plus extra for dusting
1 tsp vanilla extract
175g plain flour
50g salted peanuts
For the peanut caramel:
100g unsalted butter
75g light brown sugar
25g dark Muscovado
397g can condensed milk
3 tbs crunchy peanut butter
Pinch sea salt flakes
100g good quality dark chocolate

Step 1: Make the shortbread
1. Preheat your oven to 180°C/160°C fan/350°F/gas mark 4. Line the tin with baking paper and grease well with butter. Put to one side.
2. In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy (you can do this with a wooden spoon or use a standing mixer). Once smooth and creamy sift in the flour.
3. Using a wooden spoon or a standing mixer, combine together until the mixture resembles breadcrumbs. Mix in the salted peanuts and turn out into the centre of the tin. Spread out to the edges of the tin evenly using a spoon, before using your finger-tips to press it down until you have a firm biscuit base.
4. Bake for 20 mins or until the surface is slightly golden. Leave to cool fully in the tin.

Step 2: Make the peanut caramel
1. Place the butter, both sugars, peanut butter and the can of condensed milk in a medium sized pan and heat gently until the sugar dissolves. Continually stir with a wooden spoon making sure no sugar sticks to the bottom of the pan. 
2. Turn the heat up to medium high, stirring continuously and bring to the boil. Once boiling, lower the heat back down to low and stir continuously for 5-10 mins or until the mixture has thickened slightly. Remove from the heat and pour over the cooled shortbread. Sprinkle over a pinch of sea salt flakes and leave to set and cool fully. 
3. Make the topping by melting the chocolate slowly in a bowl over a pan of hot water. Pour the melted chocolate over the cold caramel and manoeuvre the tin with your hands to allow the chocolate to spread evenly and to the edges. Leave to set in the fridge. 
4. To turn out the shortbread, use a sharp knife to score around the edges of the shortbread (it can help to use a hot knife so carefully run it under hot water and dry before scoring and turning out). Cut into squares (again using a hot sharp knife) and serve. 

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian

Want to take your bakes to the next level? Then why not treat yourself to a Learning with experts online course ‘The Essentials of cake baking’ with Rosalind Miller? 


Peanut butter cookies

Smooth Peanut Butter Cookies

Smooth Peanut Butter Cookies

I don’t often bake cookies, mainly because I end up scoffing them all but on this occasion, that wasn’t an option. I made these for a Macmillan coffee morning at work so only ate 2… Okay 5… Okay 6 but that still left 20 to sell so don’t make me feel bad… Okay so then I ate 4 more at the coffee morning but I paid £5 for those so they don’t count.
This is why I tend not to bake cookies… or cakes… or bread… or sticky toffee pudding… or garlic butter, (not that you bake garlic butter) mmm, garlic butter. I recently polished off a whole ramekin of garlic butter with one dough ball to my boyfriends utter disgust.
In any case, when I’m not busy embarrassing my other half in Pizza Express, you’ll find me in the kitchen creating recipes (usually healthy ones) so I love the opportunity to basically spoon a whole jar of peanut butter into something. Soft, chewy and incredible moorish (as we have already established) these cookies are more cakey in texture and sweet without being sickly (explains how I managed to eat ten of them). Enjoy!

Peanut butter cookies
Makes 24-26 / Hands on time 30 mins / Total time 40 mins plus cooling /

You’ll need:
 Stand mixer or hand mixer
180g unsalted butter, at room temperature
200g golden caster sugar
180g smooth peanut butter (you can use crunchy if you prefer)
1 medium egg
1 tsp vanilla essence
260g self-raising flour
Pinch of salt flakes

TIP: This recipe is easily halved and makes 14 cookies. If making half the dough, use a hand whisk instead of a standing mixer and whisk an egg in a separate bowl and add half (roughly 2 tablespoons). 

1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4 and line 2 baking trays with baking paper. Beat the softened butter in a bowl with an electric hand mixer or stand mixer, using the beater attachment until smooth. Scrape down the sides with a spoon, add 200g of golden caster sugar and beat again until combined and fluffy.
2. Scrape down the sides again before adding 180g of smooth peanut butter (you can use crunchy if you prefer). Beat again until combined. Scrape down the sides and add the vanilla essence and the egg. Beat until fully incorporated.
3. Add 260g self raising flour, a generous pinch of salt and mix again slowly at first to prevent flour flying everywhere. As the mixture combines, up the speed until fully incorporated. You should be left with a smooth dough.
4. Cook the cookies in two batches – I tend to bake half and freeze half for another day (see below for freezing instructions).

To freeze: Roll the cookie dough into a sausage and wrap well in clingfilm. Freeze for up to 2 months. Defrost the dough fully before using. 

Using your hands, take a small handful of dough and roll into a ball roughly the size of a quails egg – you should be able to fit 12-14 cookies on the 2 lined baking trays. Place each ball on the baking tray at least 5cm apart to prevent them bleeding into each other.
5. Flatten each ball with a fork, making a crisscross pattern before sprinkling over a small amount of sea salt over the cookies. Bake in the oven, on the middle shelf, for 10-12 mins. You want your cookies to brown ever so slightly around the edges but still be quite light in colour (this keeps them soft and chewy). If you prefer a crunchier biscuit, bake them a few minutes longer.
6. Leave to cool on the baking trays for a few minutes before carefully transferring onto a cooling rack. Cool completely before serving. Keep in an airtight container for up to 5 days.

Smooth Peanut Butter Cookies

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian  – The cookie dough is suitable for home freezing. Roll the cookie dough into a sausage and wrap well in clingfilm. Freeze for up to 2 months. Defrost the dough fully before using. 

Peanut butter, honey & pears on toast

Peanut Butter, Honey & Pears on Toast

Peanut Butter & Pears on Toast

Peanut butter and honey on toast might seem like an odd combination but trust me, it’s a wonderful thing. I was first introduced to it by my old school friend Hina. Hina was (and still is I believe) Japanese and the Japanese like their peanut butter a bit sweeter than us Brits. So after school, we’d often scamper back to her boarding house and eat peanut butter on toast slathered in honey, which I later christened ‘Hinabutter’.
Anyway, so I forgot all about Hinabutter until I purchased an insanely expensive pot of raw honey recently. Apparently the 40p honey I’d been buying all these years was no better than eating filtered dog turds. So did it really taste all that different?
Well no, not really but there’s a quite a significant difference between the two despite tasting very similar. For a start, regular honey tends to be pasteurised and filtered, which is said to destroy the honey’s natural vitamins and nutrients. Whereas raw honey, comes straight from the hive so remains untreated, unheated and unfiltered. This means, unlike regular honey, it retains most of it’s nutritional properties and can even include the odd bit of wax, pollen and a couple of bees knees (literally). Although don’t worry, raw honey is often strained to remove wax/knees so no need to freak out, humans have been eating raw honey for thousands of years. Anyway that’s enough eduction for one day, now where was I?
Oh yeah, so for the past week, I’ve been pouring honey all over my peanut butter on toast like some kind of deranged Pooh Bear which doesn’t exactly make for a balanced breakfast. So I chucked in some pears and a bit of ricotta to help balance it out and to help cut through the sticky sweetness of it all. Bananas I’m sure would work wonderfully too but as I can’t stand the little buggers, I think I’ll stick to me pears thanks guvna… Not sure why I’ve gone all cockney but there you go. Enjoy!

Peanut butter, honey & pear on toast
Serves 1 / Hands on time 5 mins / Total time 5 mins / V
2 slices of bread
Knob of butter
Crunchy peanut butter
Honey, preferably raw or organic
½ conference pear, cored and sliced
1-2 tbs of vegetarian *Ricotta
Sprinkle of pumpkin seeds

Toast the bread of your choice and top with an even layer of butter and then peanut butter. Drizzle the toast with a couple of teaspoons of honey and spread evenly with a knife. Top with slices of pear, drizzle with a bit of extra honey and serve with a sprinkling of pumpkin seeds and a good dollop of ricotta.

Peanut Butter & Pears on Toast

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian
*Ricotta is traditionally made with animal rennet but you can get vegetarian varieties. UK supermarket home brands tend to be, click here.

Lizzie special

Lizzie Special (Peanut Butter & cheese on Toast)
Lizzie Special (Peanut Butter & cheese on Toast)

Simon and Garfunkel, Ben and Jerry, Pinky and The Brain and of course, peanut butter and cheese… Huh? Peanut butter and cheese? Are you mental? No my friends, not mental, very sane. This unlikely paring is in fact not unlikely at all, it’s a heavenly mix of hot salty melty goodness, mmm.
Okay, so perhaps it’s not a combination you would immediately put together and certainly not with cold cheese (barf) but it’s one of life’s dirty little secrets, so wrong but yet so right. This is something I tend to feed people without telling them what it is first, to prevent fussy idiots from turning their noses up at it. Recently I made it for my boyfriend Jamie, he’d managed to scoff two whole slices in his gob before blurting out “is there peanut butter in this?… Yum!”
As for me, I’ve been chomping on this delectable snack all my life, and not once did it ever occur to me that it was a little unusual. Invented by my dearest mum Lizzie, the ‘Lizzie Special’ has managed to keep me alive for over 31 years. Actually I think the Lizzie Special was partially invented by an old friend of my mum’s called Rosemary, but Rosemary is a horrible person so lets not give her any credit. She once rang the Samaritans because my mum and dad didn’t invite her over for Christmas dinner.
Also ‘Rosemary Special’ doesn’t quite have the same ring to it. So fuck you Rosemary, the Lizzie Special lives, unlike your friendship with my mum which is long dead. Enjoy everyone!

Lizzie Special / peanut butter & cheese on toast
Serves 1 / Hands on time 5 mins / Total time 10 mins /

2 slices of bread
Unsalted spreadable butter
Crunchy peanut butter
Medium vegetarian cheddar cheese, sliced

Put on a hot grill and lightly toast the bread. Spread each slice with butter and generously with peanut butter. Slice the cheese and place evenly on top of each slice and grill until the cheese begins to bubble. Serve immediately.

Lizzie Special (Peanut Butter & cheese on Toast)
Lizzie Special (Peanut Butter & cheese on Toast)

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian