Mary Berry Peanut Butter Cookies

 I had a random request from youngest son last week - did I remember the peanut butter cookies that I used to make when he was little, of course I didn't but like all good mums I lied and agreed heartily to making them for him at an upcoming family event ( cookies to be handed over surreptitiously without anyone seeing - very cloak and dagger ! ).

Quick scour of the cookie making pages and these seemed like a good fit for my big fat biscuit lie :) 

• 8 oz (225g) self-rising flour (2 cups)
• 5 oz (140g) butter, softened (10 tbsp)
• 2.2 oz (65g) crunchy peanut butter (¼ cup)
• 5 oz (150g) light muscovado sugar (½ cup plus 1 tbsp)
• 1 large egg, beaten

1. Preheat the Oven: Preheat your oven to 350°F ( Gas Mark 4 - 320°F for convection) and line two large baking sheets with nonstick baking paper.
2. Combine Ingredients: Measure 8 oz (225g) self-rising flour into a bowl, then add 5 oz (140g) softened butter, 2.2 oz (65g) crunchy peanut butter, and 5 oz (150g) light muscovado sugar. Rub the mixture with your fingertips until it starts to come together. Add the beaten egg and mix until a soft dough forms.
3. Shape the Dough: Divide the dough into 24 pieces, roll each into a ball, and place them, well-spaced, on the prepared baking sheets. Flatten the balls slightly with a damp fork.
4. Bake the Cookies: Bake in the preheated oven for 12–15 minutes until they are a pale golden brown.
5. Cool and Store: Let the cookies harden on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
6. Hand over to unsuspecting son with motherly love.   

Its worth pointing out that as soon as the smell of buttery cookies hit the house, I had to actually make two lots.....

Deb

Jamie Olivers Cheesy Chilli Corn Bread

I have made this before ( many moons ago ) but completely forgot about it until today when I needed something yummy to go with homemade pumpkin soup. I almost went back in time and made cheese scones but this is slightly squishier and probably better with soup. I did mess about with the recipe a little as I had some preserved jalapenos from the allotment so put those in the mix too... can't have too many chilli's now can you ! 

2 onions

2 corn on the cob

4 large free-range eggs

325g coarse cornmeal or polenta

250ml full-fat milk

1 teaspoon baking powder

6 tablespoons plain flour

140g mature Cheddar cheese

3 fresh green chillies

olive oil

1. Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
2. 
   
3. Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
4. Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
5. 
   
6. Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
7. Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
8. Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
9. 
   
10. Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it’s ready, sprinkle over your remaining cheese and return it to the oven.
11. Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway  - but  - it does nuke up well within a couple of days.

Thank you to Jamie Oliver for this recipe, honestly I wasn't sure about the texture of this cornbread as mine came out a little claggy, however , I did add some home grown jalapenos which had been brined and stored in oil to the recipe so that may have clagged up the end result ! 

The flavour was outstanding but a little hit or miss on the texture - omit the oily jalapenos next time! 

Deb