Warm peanut butter cookie ice-cream sandwiches with burnt honey


There's no fussing with these cookies - it's all about the melt-and-mix. They're best served warm, so you don't have to wait for them to cool - perfect for a quick wintry dessert. If you can't be bothered making the burnt honey, just drizzle with honey instead.

You'll need

200 gm honey 60 ml (ΒΌ cup) pouring cream 20 gm butter, diced Vanilla ice-cream, to serve   Peanut butter cookies 260 gm peanut butter 150 gm brown sugar 3 eggs 75 gm (1/2 cup) wholemeal flour 1 tsp baking powder 30 gm salted peanuts

Method

  • 01
  • For peanut butter cookies, preheat oven to 180C and line 2 oven trays with baking paper. Stir peanut butter in a saucepan over medium heat until warm and softened, then stir in sugar. Tip into a bowl, beat in eggs, then stir in flour, baking powder, peanuts and a pinch of salt. Form into 8 balls, place on prepared trays leaving space between, and flatten to about 5mm thick. Scatter each with a little sea salt and bake, swapping trays halfway through cooking, until firm (12-15 minutes).
  • 02
  • Meanwhile, cook honey in a saucepan over medium-high heat until caramelised (4-5 minutes), then stir in cream, butter and a pinch of salt.
  • 03
  • To serve, sandwich scoops of vanilla ice-cream between warm cookies and drizzle with burnt honey.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2016

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