Tag: Foodaware

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Odlums Peanut Butter Cookies

peanut_butter_cookies

Category Afternoon Tea

Cook Time 15-25 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Butter (room temperature)
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 125g/4oz Kelkin Crunchy Peanut Butter
  • 1 Egg, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
  2. Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
  3. Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
  4. Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
  5. Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
  6. When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.

Peanut Butter Cookies

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Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

Page Liked · 14 hrs

 

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

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Strawberry 🍓 scones 🤱 for mums and kids @babyledfeeding @dunnesstores

https://www.instagram.com/reel/DHiq6rECdkN/?igsh=MWRjbzNhcjFqa2p3eg==

babyledfeeding

and

dunnesstores

Original audio

Liked by amos114 and others

  • babyledfeedingZERO SUGAR ADDED STRAWBERRY SCONES 🍓
  • These are perfect for Mother’s Day and amazing for kids lunchboxes or as healthy toddler snack AND they freeze really well.

    For Mums on Mother’s Day, it is so lovely for your little one to bring you up one of these in bed, served with fresh cream and strawberry jam. Mine always included their little homemade card and flower from our garden. It’s so simple but to them and me, it meant everything 💛

    All of the ingredients are from @dunnesstores and comment RECIPE and I’ll DM the ingredients straight to your inbox.
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Saffron,Honey and Ricotta ice cream.🌹@HaughtonHoney

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.