Everyone loves a sweet thing now and then (even moi with more of a savoury tooth). I am not a baker, or at least I didn’t used to think so. Last halloween I decided to flip my baking history on it’s head and have another crack at it. Now? I love it! Admittedly, I’m not the best (as evidenced later in this post) but I will have a good go.
The 4 July celebrate the Declaration of Independence in the United States, 1776. It is celebrated in various ways including firework displays and parties but how about some baking? The latest Hummingbird Bakery book, Life is Sweet, is full of goodies perfect for the celebration. The book is jam packed with fun recipes to try and I had a hard time choosing one to try (it won’t be the last time I dig out the book!) I mean tomato soup cupcakes, that’s a new one!
What I do love about the book is the recipes are all fairly simple and easy to do (apart from the ice cream ones, but I currently don’t own an ice cream maker). Even the slightly more complex recipes are broken down into easy bitesize chunks. There are quite a few baking books out there at the moment, but this one has a little bit of everything so if you want variety it’s a winner.
I tried to bake the Peanut Butter and Jelly Cake, which was perhaps not such a great success (case of bad buttercream icing) but tasted AMAZING. Like a sweeter and naughtier PBJ sandwich… just in our case it was a little lopsided.
A more successful bake was the Peanut Butter and Marshmallow Cookies – the saltiness of the peanut butter combined with the sweetness of the marshmallow and sugar is pure divine and makes for a good cup of tea accompaniment (or if you are breaking the rules, a coffee)If you have been baking for the 4 July do share them with me or what are doing to celebrate?
Much love xxx
Peanut Butter and Marshmallow Cookies
Makes 24 cookies.
115g unsalted butter, softened
110g caster sugar
100g soft light brown sugar
1 large egg
125g peanut butter, smooth or crunchy depending on taste (I went crunchy because why wouldn’t you)
165g plain flour
¾ tsp bicarbonate of soda
¼ tsp baking powder
¼ tsp salt (optional)
50g mini marshmallows or chopped larger marshmallows
- Preheat the oven to 175°C (Gas mark 4). Line three large baking sheets with non-stick baking parchment.
- Using a free standing electric mixer with a paddle attachment, or a hand whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.
- Add the egg and peanut butter and mix for a further 2 minutes.
- Sift together the dry ingredients and add them to the butter and sugar mixture. Beat on a lower speed for a few moments until incorporated, scraping down the sides of the bowl as you go.
- Fold in the marshmallows by hand.
- Using a spoon, form the cookie dough into balls weighing about 30g each. Place these onto the prepared baking sheets leaving space between them.
- Bake the cookies for 11-13 minutes. Cook for 5 minutes before removing to a wire rack to cool completely.
Recipe from The Hummingbird Bakery Life is Sweet book, out now and available on Amazon.