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.
- 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 (½ cup) wholemeal flour
- 1 tsp baking powder
- 30 gm salted peanuts
- 1For 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).
- 2Meanwhile, cook honey in a saucepan over medium-high heat until caramelised (4-5 minutes), then stir in cream, butter and a pinch of salt.
- 3To serve, sandwich scoops of vanilla ice-cream between warm cookies and drizzle with burnt honey.