PeanutButter Cookies!

You will need...

225g unsalted butter (room temperature)

200g caster sugar

200g soft light brown sugar

2 eggs

1/2 teaspoon vanilla extract

240g peanut butter (crunchy or smooth)

340g plain flour

2 1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

75g dark chocolate, chopped (optional)

4 baking trays, lined with grease proof paper

makes 24 (but I made 12 big ones)

preheat oven to 170 degrees Celsius, 350 F, Gas Mark 3

Method

Put the butter and both sugars into a bowl and cream together until light and fluffy . Add the eggs one at a time and mix after each one, scraping any un mixed mixture off the sides. Add the vanilla extract and the peanut butter .Add the flour, bicarbonate soda and salt to the created mixture. mix completely until a smooth dough has been formed. stir in your chocolate until evenly spread out. place 6 equal amounts onto each prepared baking tray. make sure they do not touch. Put the cookies into the oven for 10 minutes or until golden brown on the edges and reasonably flat on the top. leave the cookies to cool for at LEAST 10 MINUTES. The cookies should be hard on the outside and soft and gooey in the centre. Then enjoy.

  

Banana Loaf!!

YOU WILL NEED...

270g soft light brown sugar
2 eggs

200g peeled bananas, (mashed)
280g plain flour

1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon cinnamon (optional)
1 teaspoon ginger (optional)
140g unsalted butter (melted)

Makes 8 - 10 slices (varies)

You need to preheat your oven to 170 degrees calluses, 325 F, Gas Mark 3

Method

Grease or line your loaf tin with baking paper or butter.

Put the sugar and eggs into a bowl or kitchen aid or hand held electric mixer and mix until well incorporated. Mash your bananas then add to the mixture. Add the flour, baking powder, bicarbonate soda, (cinnamon and ginger optional) to the mixture. Mix it thoroughly until all ingredients are well combined. Melt the butter and add to the existing mixture, and beat until well mixed. Pour the mixture into the loaf tin and smooth over with a palette knife or spatula. Bake for 50 to 1hour approximately. (You will know it's done because it will be firm to touch or you can insert a skewer in the centre and It should come out clean.) When done leave to cool slightly in the tin then take out to cool on a wire rack or leave to cool completely in the tin.