#FreedomFood: Recipes to Make Your Life Easier
PHS founder, Natasha Oakley, brings us one of those go to recipes which make life that little bit easier when you're rushed off your feet or facing a tight deadline...
Writers of romance are a clever bunch. Allegedly. Academic study attributes a thought process to writing I have to confess I’ve never come close to. To be brutally frank, I work on a basis of a thousand words means I can have a treat.
Moreover, I’ve found extensive reading requires a similar frequent and regular calorific intake. It’s not just me, is it? So, with that in mind, I give you the motivational treat which is the Peanut Butter Cookie. After all, women who eat cookies together, stay together ...
Peanut Butter Cookies – Makes 27
scant 250g block of unsalted butter
180g/6oz caster sugar
180g/6oz light muscovado sugar
1 egg, beaten
1 teaspoon vanilla extract
100g/3½oz crunchy peanut butter
180g/6oz plain flour/all purpose flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
¼ teaspoon salt – you may need to adjust this depending on your brand of peanut butter. I use SunPat.
120g/4¼oz rolled porridge oats
Pre-heat your oven to 170ºC/Gas Mark 3/325ºF.
Cream together the light Muscovado sugar, caster sugar and unsalted butter until it is pale and as fluffy as you can make it.
Add the beaten egg. Mix. Then the vanilla extract and peanut butter. Mix again until everything is smooth.
Sift the flour, bicarbonate of soda, cream of tartar and salt. Add to the sugar and butter mixture. Mix to combine.
Then add the porridge oats. Mix until just combined.
Scoop the 27 cookies onto baking trays, leaving plenty of room for expansion. (8cm/3½”). Bake in batches, at the centre of the oven and reversing the tray halfway through, for about 15 minutes. (I bake mine in an Aga on the top set of runners in the Baking Oven for 10 minutes.)
Remove when the cookie is golden and just set. Leave to cool on the baking trays.
Do you have the perfect recipe for making busy lives easier? Share your #FreedomFood recipes with us on Twitter, Instagram, and Facebook.
Many of Natasha Oakley's fantastic romances have been released in ebook format over the last year. So, if you haven't read one before or want a shiny new copy of an old favourite for your eReader, get thee hence to Amazon or Barnes & Noble or your usual online retailer.
And for more of her delicious recipes, check out her Cherry Plum Kitchen website and follow her on Facebook.
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