Peanut Butter Cookies


These Peanut Butter Cookies have the most amazing melt-in-your-mouth texture, with perfectly crisp edges and a salty peanut butter centre.

*makes about 20 cookies


  1. 180 g flour
  2. ¾ teaspoon baking soda
  3. 100 g salted butter, softened
  4. 90 g granulated sugar
  5. 90 g brown sugar
  6. 180 g crunchy peanut butter, room temperature
  7. 1 egg
  8. 1 teaspoon vanilla extract


  1. Pre-heat the oven to 180°C. Line a baking tray with baking paper.
  2. In a mixing bowl, cream together the butter and sugars until light and fluffy
    (about 4-5 minutes).
  3. Mix in the peanut butter and then the egg. Add in the vanilla.
  4. Fold in the flour and baking soda until just combined.
  5. Shape the dough into balls and then place on the baking sheet, leaving 2 inches of space between each ball.
  6. Use a fork to flatten the cookies, then press in the opposite direction creating a criss-cross pattern.
  7. Bake for 9 minutes and leave to cool completely.



Dark Chocolate And Salted Caramel Ice Cream / No Churn


I’ve been making chocolate ice cream for a while now, but putting it toasted peanuts and caramel was a revelation. Because it perfectly captures the essence of my favourite candy bar – Snickers. I think I’ve just made the best chocolate ice cream I’ve ever made. Well, it’s more than just chocolate ice cream. It’s dark and dreamy, buttery and caramel-y. There’s bitter bits of dark chocolate, crushed toasty peanuts, and swirls of golden caramel.


  1. 500 g milk
  2. 250 g heavy cream
  3. 4 tablespoons sugar
  4. ½ teaspoon cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. ½ cup toasted peanuts
  8. 6 tablespoons salted caramel sauce


  1. Add the milk and sugar into a saucepan and place over medium-low heat.
  2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
  3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about half.
  4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
  5. Add in the dark chocolate and stir until melted.
  6. Take it off the heat and let it come to room temperature
  7. Store the mixture in the fridge to cool completely.
  8. Whip the heavy cream until soft peaks form.
  9. Fold the cream into the chocolate mixture.
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Store in an air-tight container or a baking tin covered with cling-film and secured with a rubber-band.
  12. Freeze for 8 hours at least.