This years Sports Relief has really jumped out at me via social media, with all the incredible things people are doing to contribute, however big or small they may be. Large charities like this always amaze me, as I just find it so incredible how much of an impact they have, and how willing everyone is to do something towards it. I wanted to involve myself a little bit in this fantastic cause, and do a recipe post, influenced by all the cake sales that will be happening within schools and work in order to raise money. I have put together a little recipe that is easy, and will be a knock out at any bake sale. Before creating this recipe, I did quite a lot of research on the easiest method for cookies, as well as what seems to be popular amongst those buying from a sale. This recipe can therefore take no longer than thirty minutes, is pretty mess free, and only contains six ingredients, ones of which are usually always in the kitchen cupboard. As it is so easy, the recipe can be made by anyone, no matter what your skill level is in the kitchen, as well as being quite child friendly. I know how kids love to get their hands messy in the kitchen, so this recipes enables them to do just that.
I remember baking as a child with my grandma – the first thing I ever learnt to bake was fairy cakes, and the recipe still remains as a solid basis now when creating new cakes. Cooking is something that I think is so important, and we should really be encouraging young people to do more. Not only is it fun, but it also shows us that there is way more to life than convenient fast food and packaged goods.
For about 16 mini cookies you will need:
7 tbsp plain flour // 2 tbsp caster sugar // 2.5 tbsp crunchy peanut butter // 50g softened butter // 1 egg yolk // splash milk
Pre-heat your oven to 190 degrees (170 fan)
To begin with lay all your ingredients out, ready to quickly pop into a bowl. Make sure the butter is at room temperature, and that you have passed the flour through a sieve. This avoids any bumps in the mixture that shouldn’t be there.
In a bowl add all your ingredients apart from the milk. Mix the ingredients together with a wooden spoon, until a soft dough starts to form. If you find this difficult, try rubbing together the ingredients with the back of your spoon. At this point you will be able to decide if you want to add the milk. If the mixture seems a little dry then I would, but if a dough has formed there isn’t any need.
Flour a work surface lightly, and empty the dough out of the bowl. Work the dough until it is thoroughly combined, then cut into equal shaped balls. Add some baking parchment to a baking tray, and evenly spread out the dough balls. Put into the oven for about 10 minutes, until golden on top. Keep checking to make sure they aren’t burning, however try to resist from opening the oven door.
Remove from the oven once cooked, and transfer to a wire rack to cool.
If you can resist from eating them very quickly, I would say that they can be stored for no longer than four days. Keep in an air tight container.
– happy baking –