Peanut butter biscuits or cookies

Magic Peanut Butter Biscuits (Cookies)

My mother in law taught my daughter to make these biscuits (cookies to my US readers) when she was young. Her cooking teacher was so amazed that you can make biscuits without any flour that he took them to the staff room to show them off.

Only half of them returned :)

This is a great recipe to make with small children, as long as you don’t mind them eating ridiculous amounts of sugar afterwards :P

This recipe makes about 15 biscuits.


1 cup of peanut butter. I like to use crunchy but smooth will work as well.

1 cup of white sugar

1 egg or equivalent in vegan egg replacer for a vegan version. We’ve tested both and they work really well

Optional additions include a couple of tablespoons of candy coated chocolate chips, mini M&Ms or extra nuts.


Preheat your oven to 180 degrees C or 350 degrees F.

Go and do something else for 10 minutes or by the time you go to put them in the oven it still won’t be hot enough.

Mix everything together until thoroughly combined.

Place heaped teaspoonfuls on a cookie sheet lined with baking paper and press down with a fork to flatten slightly and make ridges on the top. You can get about 8 on one cookie sheet. They’ll spread quite a lot.

Cook on the top shelf of your oven for about 20 minutes or until slightly browned on top.

Leave to cool completely on the cookie sheet before removing.


Toad in the hole. Sausages baked in Yorkshire pudding batter.

Toad in the Hole

Sausages baked in Yorkshire Pudding batter. Serve with baked apples and carrots or baked beans for a quick meal, a definite favourite with the kids! :)


8 large pork or beef sausages

30 gm pork or beef dripping or lard

1 cup self raising flour

1/4 teaspoon salt

2 eggs, beaten

1 1/4 cups milk

1 teaspoon dried mixed herbs

Freshly ground black pepper


Put the sausages in a shallow ovenproof dish or baking tin with the dripping or lard and bake in a hot oven (220 degrees C or 425 degrees F) for 5 to 10 minutes, turning the sausages occasionally to brown on all sides.

Meanwhile, make the batter. Sift the flour and salt into a mixing bowl. Make a well in the centre and put in the beaten eggs and half the milk. Mix the flour into the eggs and milk, gradually drawing flour in from the sides. Stir in remaining milk and beat vigorously with a wooden spoon or wire whisk to make the batter smooth. Stir in the dried herbs and pepper to taste.

Pour the batter into the dish or tin with the sausages and continue to bake in a hot oven for a further 40 to 45 minutes or until the batter has risen and is brown and crisp. Serve immediately.