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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 (¼ 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


  • 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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