I’ve been baking for what feels like an eternity, so I don’t want to ramble in this intro. Instead I’ll just say, if you’re feeling peckish but don’t have anything to snack on, don’t worry, I’ve got you covered.
Peanut Butter Cookies
- 200g peanut butter (crunchy or smooth)
- 175g golden caster sugar
- ¼ tsp fine table salt
- 1 large egg
- Preheat the oven to 180c, and line 2 large baking trays with baking paper. Place the peanut butter and sugar into a bowl. Add the salt and mix well. Add the egg and mix again until the mixture forms a dough.
- Then cut out your cookies. I used a heart cookie cutter, but you can make them any shape you want. Then place your cookies, well spaced apart, on the trays. Bake for 12 mins, until golden around the edges and paler in the centre.
- 225g self-raising flour
- 85g caster sugar
- 1 tsp baking powder
- 113g sultanas
- 150ml milk
- Preheat the oven to 180c. Line a baking tray with baking paper. Put the flour, caster sugar, butter and baking powder in a bowl. Mix it in with your fingers until it starts to look a bit like breadcrumbs.
- Add in the raisins (or optional fruit) and milk a little at a time until the mixture comes together. Try to make sure it doesn’t get too wet or you will have to add more flour.
- Roll out the dough. If it feels too wet when you are rolling and starts sticking to everything, add a little more flour to the surface and turn it so that both sides are floured. Cut out little circles around 2cm thick and glaze with milk. Place on the baking paper.
- Bake for about 12 minutes, or until golden brown.
- 175g unsalted butter
- 175g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 175g self-raising flour
- 2 tbsp milk
(For the butter cream)
- 75g unsalted butter
- 150g icing sugar
- Preheat the oven to 190c, grease a cake tin and line the base with baking paper. Place the butter and sugar in a large bowl and beat until pale and fluffy.
- Lightly beat the eggs and vanilla extract in another large bowl. Add 1/4 of the egg mixture and a tablespoon of the flour to the butter mixture and beat well. Add the rest of the egg mixture, a little at a time, mixing as you go. Add the remaining flour and milk, fold in.
- Transfer the mixture to the prepared tin and bake for roughly 25 minutes or until golden brown.
- To make the butter cream, mix the butter and icing sugar until smooth. Then slice the cake horizontally and spread the butter cream on one half, then sandwich the two layers together.
- I then added some coloured icing and sprinkles to the tops of the cakes, and you’re done!
There you have it! 3 super simple and quick recipes to make yourself some delicious snacks! I hope you guys enjoyed this post, I had a lot of fun putting it together, and can’t believe how quick each of these recipes took!
Please let me know if you make any of these things, I’d love to see them!