Peanut Butter Cookies

There’s nothing particularly clever about these cookies – you’ve probably got all the ingredients in the cupboard and they’re so easy to make you can let the kids loose in the kitchen.  They may even save one for you!


2 oz / 50 g smooth or crunchy Peanut Butter

2 oz / 50 g Butter (softened)

4 oz / 100 g Golden Caster Sugar

1 Egg (beaten)

4 oz / 100 g Plain Flour

2 tsp Baking Powder

2 oz / 50g Chocolate Chips (optional)


Pre-heat the oven to 180°C / 350°F / Gas Mark 4

Cream together the sugar, butter and peanut butter.

Add the egg and mix well.

Fold in the flour and baking powder and stir in the chocolate chips if you are using them. Shape into walnut sized balls and place, well spaced apart, onto a baking sheet (lined with grease proof paper). Flatten each ball out a little with the back of a fork.

Bake for 25 minutes until golden brown. Transfer to a wire rack to cool. Store in an airtight box.


Satay Chicken


4 skinless chicken breasts cut into thick slices.

1½ tbsp groundnut oil

For the sauce

3 heaped tbsp smooth peanut butter

1 tbsp chilli bean sauce

2 cloves garlic

A 2cm piece of root ginger

1 red chilli

A handful of coriander

2 limes – juice and zest.

2 tbsp light soy sauce

Salt & pepper


For the sauce, put all the sauce ingredients into a food processor and blitz until smooth.

Heat a wok or large frying pan over high heat until it is very hot, then add the groundnut oil and the chicken pieces and stir-fry for five minutes until the chicken is browned.

Turn the heat down to low, add the sauce and continue to stir-fry for another five minutes.

Arrange on warm plates garnished with cucumber and chilli slices.