Sometimes, you want to take your time, make sophisticated moves, take great care of every single detail...
and sometimes, you just feel like something quick, good and easy.
Easy peasy. Minimum effort, maximum pleasure.
I wouldn't give you love advice, but I can certainly give a tip if you're up for an easy baking ride: Peanut Butter, always a winner.
You know what they say: sometimes, less is more! :-)
Gluten free peanut butter biscuits
These biscuits are very easy and quick to make and will keep for few weeks in a metal tin. So why don't you make a batch, wack them in a nice vintage metal tin and offer them as a Christmas gift?
They would also be perfect on your Christmas table served with a chocolate mousse.
510g creamy peanut butter
100g brown sugar
200 caster sugar
2 tsp bicarbonate of soda
2 tsp vanilla extract (I used Nielsen and Massen)
1/2 tsp salt
Make the biscuits :
1/ Preheat your oven at 180deg C
2/ Beat the peanut butter, brown sugar and 150g of the caster sugar with an electric mixer until light and fluffy.
3/ Reduce the speed to low and beat in the eggs, bicarbonate of soda, vanilla and salt.
4/ Make tablespoon sized balls of the dough and roll them in the remaining caster sugar.
5/ Place them on baking sheets (or silicone mat), spacing them 5cm apart. With a fork, make criss cross pattern on top of each biscuit
6/ Bake for 10-12 min in batches until golden on the sides. Remove from the oven and leave to cool completely before taking them of from the sheet (or they'll break)
What's on the drinks menu Alex?
- an earl grey tea from Yunnan (Yunnan and fresh bergamot)
- a hot chocolate flavoured with cinnamon and muscovado sugar
- a vanilla coffee with whipped cream on top
- a latte macchiato
I dedicate this recipe to my friend Lisou, my fellow peanut butter addict.
I keep faith. One day, they'll import peanut butter M&Ms over here!