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 26 / Hands on time 30 mins / Total time 40 mins plus cooling /
V
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


Method
1. Preheat an oven to 180°C/160°C fan/350°F/gas mark 4. 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. Line two large baking trays with baking paper or grease with oil or butter. Using your hands, take a small handful of dough and roll into a ball roughly the size of a quails egg (about 30g). You can of course, make your cookies whatever size you like but bear in mind this may effect your baking time.Place each ball on the baking tray at least 5cm apart to prevent them bleeding into each other while they cook.
5. Flatten each ball with a fork, making a crisscross pattern before baking in the oven, on the middle shelf, for 10-12 minutes. 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


Method
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)
Err, I’m not actually going to tell you how to make cheese on toast but I will give you my tips on making the perfect Lizzie special.
1. Use crunchy peanut butter for texture.
2. Lightly toast the bread and lightly butter it before peanut buttering.
3. When layering the cheese, make sure you don’t leave any part of the bread exposed or it will burn under the grill.
4. Use medium or mild cheddar, mature will separate too much when it melts.
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Lizzie Special (Peanut Butter & cheese on Toast)
Lizzie Special (Peanut Butter & cheese on Toast)

If you’ve had a go at making my Lizzie Special or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com