Warm peanut butter cookie ice-cream sandwiches with burnt honey

AT A GLANCE

  • Serves 4 people

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 (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.

Topics:

BROWN SUGAR, COOKIES, DESSERT, HONEY, ICE CREAM, FAST, PEANUTS, WINTER

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , VANESSA AUSTIN

FEATURED IN

Sep 2016

Sep 2016

View Full Site