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In this American-style cupcake recipe, created to celebrate the 4th of July, SKIPPY® Peanut Butter is paired with chocolate to create a delicious, indulgent treat that the kids will love. This recipe has been made in collaboration with SKIPPY®Peanut Butter.

#Skippy4July – America’s Favourite

Millions of Americans enjoy SKIPPY® Peanut Butter daily and it’s our turn in the UK to ‘Go Nuts’ for SKIPPY® Peanut Butter. You might have seen the TV advert recently, featuring a fun-filled, daredevil peanut butter character appealing to children and families.

Celebrate the American Independence Day with the whole family with America’s favourite smooth and creamy SKIPPY® Peanut Butter, also available in Extra Crunchy variety, with larger peanut pieces in a delicious creamy mix.

SKIPPY® Peanut Butter is made from the finest American peanuts that have been finely ground, resulting in a nut-packed taste, creamy texture and melt in the mouthfeel. This smooth texture makes SKIPPY® Peanut Butter easy to bake and cook with like I’ve done with these American-style SKIPPY® Peanut Butter and chocolate swirl cupcakes.

Americans do love their peanut butter and as such, they enjoy some of the most delicious peanut butter on the market. SKIPPY® Peanut Butter is made only with high-quality peanuts sourced from the USA, just one of the reasons the taste is so authentic!

SKIPPY® Peanut Butter (RRP £2.40 per 340g jar) is now widely available in Smooth and Extra Crunchy varieties, on sale in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado.

Ingredients Needed For the SKIPPY® Peanut Butter & Chocolate Swirl Cupcakes
  • 150 grams unsalted butter
  • 150 grams caster or granulated sugar
  • 150 grams self-raising flour
  • 1/4 tsp salt
  • 2 large free-range eggs
  • 1 tbsp sunflower oil
  • 2 tbsp SKIPPY® Peanut Butter
  • 2 tbsp cocoa powder
  • 1 tbsp full-fat milk
For the Skippy® Peanut Butter & Chocolate Swirl Frosting
  • 200 grams unsalted butter, softened
  • 100 grams SKIPPY® Peanut Butter
  • 2 tbsp vanilla
  • 600 grams icing sugar
  • 3 tbsp full-fat milk
  • 80 grams dark chocolate, melted and cooled
To decorate
  • mini marshmallows
  • peanut butter chips
  • milk chocolate chips
  • sparklers!
Equipment needed
  • mixing bowl – one large one small
  • 12-hole cupcake tin
  • paper cupcake cases
  • handheld mixer
  • spatula
  • measuring spoons
  • 2 x dessert spoons
  • piping bag and large star nozzle, for decorating

Instructions
  1. Cream together butter and sugar until light and fluffy. Add the eggs, one at a time, with a little flour and beat well.
  2. Add the remaining flour, salt and sunflower oil and stir until well combined.
  3. Divide the mixture evenly into two bowls. Add peanut butter to one bowl and cocoa powder and a little milk to the second.
  4. Spoon the mixtures into 12 cupcake cakes.
  5. Use a toothpick to swirl the two flavours together.
  6. Bake at 180 C/ 160 C fan for 20-25 minutes. Frost and decorate when cooled.

About SKIPPY® Peanut Butter

SKIPPY® Peanut Butter has a US heritage spanning more than 80 years: in 1933, Joseph Rosenfield changed the formula for peanut butter to create SKIPPY® Peanut Butter, which was less sticky and longer-lasting – no longer would peanut butter stick to the roof of your mouth!

Protein is important in our daily diets, and SKIPPY® Peanut Butter is both delicious and a good source of protein (as well as being high in Oleic Acid – good fats) providing 22.1g per 100g. SKIPPY® Peanut Butter makes an excellent PB&J sandwich too; a tasty and healthy lunch my children love. 

These SKIPPY® Peanut Butter and chocolate swirl cupcakes were inspired by my own childhood love of peanut butter and chocolate. As a child growing up in Canada, we used to make s’mores using peanut butter, chocolate chips, graham crackers and marshmallows, and that flavour, to me, is the most nostalgic way to eat peanut butter.

I realise now that the way I was taught to make s’mores is not the usual way (seriously, the next time you make them try spreading your graham crackers with some SKIPPY® Peanut Butter – how else do you get the chocolate chips to stay put? Trust me.

For more #SKIPPY4July recipe inspiration follow SKIPPY® Peanut Butter on Twitter and Instagram. Don’t forget to check out the wide variety of recipes on their website: www.peanutbutter.uk.com too!

What’s your favourite way to bake with SKIPPY® Peanut Butter? Let me know in the comments!

SKIPPY® Peanut Butter and Chocolate Cupcakes

In this American-style cupcake recipe, created to celebrate the 4th of July, SKIPPY® Peanut Butter is paired with chocolate to create a delicious, indulgent treat that the kids will love.

for the cupcakes
  • 150 grams unsalted butter
  • 150 grams caster sugar
  • 150 grams self-raising flour
  • 1/4 tsp salt
  • 2 large free-range eggs
  • 1 tbsp sunflower oil
  • 2 tbsp SKIPPY® Peanut Butter
  • 2 tbsp cocoa powder
  • 1 tbsp full fat milk
for the frosting
  • 200 grams unsalted butter (softened)
  • 100 grams SKIPPY® Peanut Butter
  • 2 tsp vanilla extract
  • 600 grams icing sugar
  • 3 tbsp full fat milk
  • 80 grams dark chocolate
  1. Preheat oven to 180C/ 160C fan and line a 12-hole cupcake tin with paper cases.

  2. Cream together the butter and sugar until light and fluffy.

  3. Add the eggs, one at a time, with a spoonful of the flour, and mix well.

  4. Add the remaining flour, salt and sunflower oil. Stir well.

  5. Divide the cake batter into two bowls.

  6. Add the SKIPPY® Peanut Butter to one bowl, and the cocoa powder and milk to the other. Stir until well incorporated.

  7. Using two dessert spoons, spoon both mixtures into the cupcake cakes.

  8. Use a cocktail stick to swirl the batters together.

  9. Bake in the centre of the oven for 20-25 minutes.

  10. Leave on wire rack to cool completely.

  11. To make the frosting, melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Cool.

  12. Mix together the butter, peanut butter, icing sugar and milk until light and fluffy.

  13. Remove 1/3 of the frosting mixture and add the melted, cooled chocolate. Stir well, adding a little extra milk if needed to reach the desired consistency.

  14. Place the frostings in a dual frosting piping bag fitted with a large star nozzle.

  15. Pipe and decorate as desired.

This is a sponsored recipe post in collaboration with SKIPPY® Peanut Butter, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

The post Celebrate American Independence Day and #SKIPPY4July with these delicious SKIPPY® Peanut Butter & Chocolate Cupcakes appeared first on Elizabeth's Kitchen Diary.

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I recently spent a rather beautiful summer’s day in Aberdeen, on the east coast of Scotland, exploring the city on foot. These are the adventures I got up to. With thanks to Visit Aberdeenshire and Mackie’s of Scotland for sponsoring this trip, although all thoughts and opinions expressed are my own.

How to Spend a Sunny Summer’s Day in Aberdeen, Scotland

I’ve called the Shetland Islands home for twenty years now, and the city of Aberdeen, where our lifeline ferry service deposits its passengers, bleary-eyed and wobbly legged after a night’s sea travel, has up until the last few years (for me) just been a place I passed through en route to more exotic destinations.

It always seemed to rain in Aberdeen when I was there too. However, did you know that Aberdeen gets a higher than average amount of sun compared to other Scottish cities? Around 1435.7 hours of sunlight shine down on Aberdeen every year, transforming its granite buildings into a shimmering silver city by the sea. For now, we’ll just ignore the fact it also sees a bit more rain, because it was a scorcher on that glorious day that I spent exploring the city on foot. 

Just look at that blue sky!

Old Aberdeen

I began my day well rested after a night at the rather luxurious Sandman Signature Hotel in the heart of the city. Heading North, following a trail of geocaches, I made my way to Old Aberdeen – about a half an hour’s brisk walk from the hotel.

Old Aberdeen has been a key political, ecclesiastical and cultural location since the Late Middle Ages. A wander through its 14th century cobbled streets and old university campus is a must-do on a beautiful sunny day; a living history step back in time.

Find out more…

St. Machar’s Cathedral

My first stop, after a nosy in about St. Peter’s Gate, the site of a mediaeval hospital, and The Snow Kirk, a hidden graveyard in the grounds of Aberdeen University that many Aberdonians don’t know exists, was St. Machar’s Cathedral.

St. Machar’s Cathedral is a fifteenth-century cathedral with massive twin spires, stunning stained glass windows and an awe-inspiring heraldic ceiling. Situated on the edge of Seaton Park, it is the oldest building in active use in Aberdeen. If you like browsing through old graveyards as I do, this one won’t disappoint. 

Find out more…

College Bounds

College Bounds is a street in Old Aberdeenshire; where travellers, traders, monks and scholars settled in the 14th century. There, Bishop Elphinstone founded King’s College, the forerunner to The University of Aberdeen. 

Walk around the quad and admire the distinctive Crown Tower of the chapel. The Chapel sanctuary, sitting beneath the tower, is open to visitors Monday to Friday, 10 am – 3:30 pm. 

Find out more…

Seaton Park

Just north of St. Machar’s Cathedral lies Seaton Park, one of Aberdeen’s largest public parks. Stroll through the ‘Cathedral Walk’ garden of Spring and Summer flower beds, visit the Wallace Tower and walled gardens, sit by the public fountain or follow the signposted riverside path following the River Don and take in the sights and sounds of nature.

Despite being in the middle of a large city, Seaton Park is an oasis of calm, with plenty of birdsong and tree canopy to help you reconnect with nature.

Find out more…

Brig o’ Balgownie

Continue on down the river path through Seaton Park, and you’ll eventually come to a thirteenth-century bridge called the Brig o’ Balgownie. Construction of this bridge, now a Scheduled Ancient Monument, began in in the late 13th century and was completed at the start of the 14th century under the instructions of Robert the Bruce. Many stories have been told about this bridge, including prose by Lord Byron himself.

The gothic arch is quite impressive to behold, and from there, there’s another riverside path running from the bridge along the river through the Donmouth Nature Reserve to the Bridge of Don, coming out on King Street. Keep an eye out for seals basking on the shoreline!

Find out more…

Mackie’s 19.2 

Follow the King Street back into the city centre, and a hot sunny summer’s day in Aberdeen most definitely requires cooling off with a generous scoop or two of Mackie’s ice cream.

Situated under the ‘Poised’ leopard at Marischal Square, Mackie’s 19.2 ice cream parlour offers over twenty vibrant ice cream flavours. Their most popular is the original and honeycomb, but on this day I opted for a double scoop of old school rum & raisin. Delicious!

Mackie’s 19.2 was named so because it is located exactly 19.2 miles from the family farm where they started making ice cream over 30 years ago. I paid a visit to this farm the day before this gloriously sunny day, seeing how they make their honeycomb, meeting the cows and learning about their plans to reduce their carbon emissions. Their ultimate aim is to one day go completely off-grid and use 100% renewable energy.

They also serve a range of delicious light lunch options – their matcha waffles come with my seal of approval! A wee caffeine kick to help fuel the rest of your day’s adventuring!

Find out more…

Nuart and Painted Doors

Those with an eye for art will notice the street art dotted around the city. This street art was introduced to the city in April 2017, and the Nuart Aberdeen international public art festival is continuing to add vibrant, often thought-provoking, compositions to the granite city canvas.

The artwork is created by some of the most acclaimed and progressive street and urban art practitioners in the world. You can explore these works of art via this map.

Find out more…

Aberdeen Maritime Museum

The Aberdeen Maritime Museum is a must-visit if you’re visiting, and it’s a perfect shelter if the weather turns. This award-winning museum tells the fascinating story of the city’s long relationship with the sea, and there are

Located on the historic Shiprow, this museum is the only place in the UK you can see displays on the North Sea and gas industry. Don’t forget to check out the Nuart Aberdeen artwork (pictured second, above) just outside the front doors when you’re heading there. The Aberdeen Maritime Museum is free to visit, but there is a donation box should you wish to help support them.

Find out more…

Aberdeen Beach

A half an hour’s stroll from the city centre you’ll find Aberdeen Beach, a 2 mile stretch of golden sand popular with locals and holidaymakers alike. You can regularly see surfers catching the waves at the beach in all weathers! At the south-side of the Esplanade is a leisure centre with John Codona’s Pleasure Fairs, Queens Links Leisure Park, a cinema, shops and several restaurants on the seaside. Perfect for the kids.

Watch out for harbour porpoises playing in the harbour mouth as ships enter and leave this key shipping port. If you’re looking for a bite to eat, The Silver Darling Restaurant is located nearby.

Find out more…

Footdee

At the south end of Aberdeen Beach you’ll find the quirky fishing quarter of Footdee. “Fittie”, as it’s known by the locals, consists of squares of tiny cottages, flower-filled gardens and brightly painted outhouses. It’s a fabulous place to wander through, but be aware that people do live in these houses and to respect their privacy when you’re taking that amazing Instagram photo.

This former 19th-century fishing community was designed by architect John Smith, the same designer responsible for Balmoral Castle. You’ll notice, as you browse the eccentric decorations with their seaside themes, that all the houses face inwards

Find out more…

Vovem

For your evening meal, why not try out Aberdeen’s premier steak house – Vovem, on Union Street. They pride themselves on using quality beef from Aberdeenshire and the wider UK, grilled to perfection by their very own Asadors (grill masters).

I enjoyed a rather delicious sirloin steak from Grace Nobles’ Aberdeenshire Highland Beef, served with the most incredible Manchego truffle steak fries and a side of creamy cabbage with bacon. Perfection!

Find out more…

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The BBQ season is officially upon us! Lamb is an incredibly versatile bbq meat, and in this post, I’m sharing three super quick and easy Asian-inspired lamb marinades for lamb steaks, chops and kebabs. This recipe post has been made in collaboration with Try Lamb.

Why you should choose lamb for your next BBQ

I do love a good barbecue, me. There’s something intensely primal and satisfying about cooking outdoors over hot coals. Juicy tender meat, those delicious crispy charred bits – it’s one of my favourite ways to cook and eat.

Lamb is a perfect BBQ meat – it’s inexpensive these days (I picked up a three for £10 deal in our local supermarket for this blog post), and it’s incredibly versatile too.

Also, because lamb is one of those meats that can be served medium-rare, it means you don’t have to as careful with making sure it’s cooked all the way through, like with other lighter meats.

What are the best lamb cuts for the BBQ?
  • Lamb leg steaks: a lean cut that cooks quickly and evenly.
  • Lamb chops: flavoursome and versatile, perfect for the BBQ.
  • Cubed lamb leg: a lean cut that lends itself to quick cooking on the BBQ. You can use cubed lamb shoulder too, which is more frequently found in the supermarket, but the shoulder tends to be fattier and is best for slow cooking.

Ingredients needed for these easy Asian BBQ lamb marinades 

With just a few simple storecupboard ingredients you can whip up these three delicious Asian-inspired BBQ marinades in a matter of minutes. 

The quantities for these marinades are sufficient for four lamb leg steaks, eight lamb chops and 300 grams of cubed lamb.

Marinade for lamb leg steaks
  • 4 tbsp dark soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp maple syrup
  • 1 tbsp garlic puree
  • 3 spring onions, finely chopped
  • 2 tbsp sesame oil

Marinade for grilled lamb chops
  • 2 tbsp hoisin sauce
  • 1 tbsp runny honey
  • 1 tbsp dark soy sauce
  • 2 tbsp apple cider vinegar
  • 0.5 tsp Chinese Five Spice

Marinade for lamb kebabs
  • 3 tbsp dark soy sauce
  • 2 tbsp runny honey
  • 1 tsp ginger puree
  • 1 tsp chilli puree
  • 0.5 tsp Chinese Five Spice
Recipe Video – How to make these three easy Asian BBQ lamb marinades
Recipe Video - Three Easy Asian BBQ Lamb Marinades - YouTube
How long should BBQ lamb be marinated for?
  • 4-5 hours for smaller cuts like chops, steaks and kebabs.
  • 12-24 hours for larger cuts like butterflied lamb legs.

Why should we marinate lamb?

The acid present in a lamb marinade helps to break down the tissue of the meat, allowing moisture to be absorbed. This results in a more tender dish infused with the flavours used in the marinade.

Tips for marinating the lamb
  • Prepare your marinades in the dishes you are going to marinade your meat in to save washing up.
  • Alternatively, pour the marinade into a sealable plastic bag before adding the meat. 
  • Turn the plastic bag, or flip the meat over in the dish, every few hours to distribute the marinade evenly.
  • Discard the remaining marinade. 
I don’t have dark soy sauce, can I use regular soy sauce?

Dark soy sauce is thicker with a richer flavour, and it also contains less salt than regular soy sauce. It’s often used in marinades for meat, but yes, you can substitute with regular or light soy sauce. You won’t get the same rich flavour or the vibrant red colour though.

Tips for BBQing lamb
  • Bring your lamb to room temperature before cooking, as this will help the meat cook more evenly.
  • Prepare your barbecue and make sure the charcoal is white so it’ll be at the best cooking heat.
  • Using BBQ tongs, transfer your marinaded lamb to your barbecue grill.
  • Turn the meat every few minutes to prevent burning.
  • If your lamb is cooking too quickly or starting to burn, move it to a cooler area of the barbecue or raise the grill level.

How long to grill lamb leg steaks
  • Medium-rare: 6 minutes or when the internal temperature reaches 60°C.
  • Well-done: 8 minutes or when the internal temperature reaches 70°C.

Lamb leg steaks are best grilled and served medium-rare (that means it’s still pink inside!). The NHS says you can eat whole cuts of lamb when they are pink inside – or “rare” – as long as they are cooked on the outside. This is because any bacteria are generally located on the outside of the meat.

How long to grill lamb chops
  • Medium-rare: 6 minutes or when the internal temperature reaches 60°C.
  • Well-done: 8 minutes or when the internal temperature reaches 70°C.
How long to grill lamb kebabs
  • Well-done: 12-14 minutes or when the internal temperature reaches 70°C.

If you use metal skewers for your lamb kebabs, the metal will conduct the heat towards the inside of the lamb, cooking it more quickly. If you’re using soaked wooden skewers, increase the time by a few minutes.

What to serve with this BBQ lamb

Personally, I like to serve an Asian style cold noodle salad with this recipe. Cook your favourite egg noodles, drain and rinse them under cold water to halt the cooking process.

Drizzle the cold noodles with a little sesame oil, and toss with some julienned carrots, sliced radishes and sliced mangetout. Sprinkle with toasted sesame seeds.

The Try Lamb, Love Lamb Campaign

Lamb is incredibly delicious and versatile meat. It’s easy to grow, thriving in European pastures.

Try Lamb was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies have been sharing our lamb recipes with the world, hoping to inspire you to give the lamb a try. Trust me, you’ll love it!

You can find out more by visiting the Try Lamb website and following them on Instagram and Facebook.

What’s your favourite BBQ lamb recipe? Let me know in the comments!

Three Easy Asian BBQ Lamb Marinades

With just a few simple store-cupboard ingredients you can whip up these three delicious Asian-inspired BBQ marinades in a matter of minutes – perfect for lamb leg steaks, chops and kebabs.

Marinade for lamb leg steaks
  • 4 tbsp dark soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp maple syrup
  • 1 tbsp garlic puree
  • 3 spring onions (finely chopped)
  • 2 tbsp sesame oil
Marinade for lamb chops
  • 2 tbsp Hoisin sauce
  • 1 tbsp runny honey
  • 1 tbsp dark soy sauce
  • 2 tbsp apple cider vinegar
  • 0.5 tsp Chinese Five Spice
Marinade for lamb kebabs
  • 3 tbsp dark soy sauce
  • 2 tbsp runny honey
  • 1 tsp lazy ginger puree
  • 1 tsp chilli puree
  • 0.5 tsp Chinese Five Spice
  1. Mix together all the ingredients in separate bowls.

  2. Add your lamb, cover, and marinade for several hours.

Weight Watchers Points
  • There are 3 Weight Watchers Smart Points per serving of this recipe.

Other BBQ lamb recipes you might like
A few other of our BBQ lamb recipes you might enjoy! Happy grilling!
Lamb Leg Steaks in a Herb Marinade #RaiseTheSteaks

This barbeque recipe is super quick and easy to prep and easy to transport to a picnic/bbq site. It's also packed full of flavour!

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This BBQ kebabs recipe is super easy to whip up for any last minute BBQs you might be hosting this summer. Cubes of squeaky Halloumi cheese marinaded in chilli, parsley, cumin and coriander are threaded onto skewers with red onion, green pepper and sizzling SPAM® Chopped Pork and Ham. This recipe has been made in collaboration with SPAM® Chopped Pork and Ham.

SPAMtastic sizzling recipes for the BBQ 

Summer will be on us before we know it and hopefully, it will be another hot one! Last summer was absolutely epic, wasn’t it! If you’re looking for some new and interesting recipes for the BBQ this year, why not try out iconic meat SPAM® Chopped Pork and Ham to make some delicious sizzling snacks to enjoy in the garden or on the campsite.

Treat your guests to something much more exciting than the usual bangers and burgers this summer; made from a minimum of 90% premium shoulder pork and leg ham, SPAM® Chopped Pork and Ham is the perfect quick and easy meat for an alfresco feast that will impress friends and family. It’s already cooked in the can, to seal in the goodness and ensure safety.

Dice, slice and grill SPAM® Chopped Pork and Ham for a variety of quick, easy and satisfyingly tasty snacks. Whether it’s the popular SPAMBURGER HAMBURGER, this SPAM® BBQ Kebab with a Middle Eastern twist, or a chunky toasted SPAM® Tortilla Sandwich, there’s a recipe to please every alfresco diner.

And for extra convenience, the lightweight and easy to open tub makes it even easier and convenient to enjoy SPAM® Chopped Pork and Ham in the great outdoors. Plus, they don’t need refrigeration!

Ingredients needed
  • 340 gram tin of SPAM® Chopped Pork and Ham
  • 250 grams of halloumi cheese
  • 2 x red onions
  • 1 x green pepper
  • 75 ml olive oil
  • 1 tsp chilli puree
  • 0.5 tsp toasted ground cumin seeds
  • 0.5 tsp toasted ground coriander seeds
  • 1 tbsp fresh chopped parsley 
  • salt
  • freshly ground black pepper
Equipment needed
  • 12 x 6-inch/15 cm metal skewers or 8 x 8-inch/20 cm skewers
  • small bowl
  • chopping board & knife
  • bbq basting brush
  • bbq

Instructions
  1. Place olive oil, parsley, chilli puree and spices in a small bowl and season to taste.
  2. Cut halloumi cheese into 1-inch cubes and stir into the marinade.
  3. Cut SPAM® Chopped Pork and Ham into four slices, and cut each slice into 8 1-inch squares.
  4. Thread the marinaded halloumi cheese and SPAM® Chopped Pork and Ham onto metal BBQ skewers with sliced onion and green pepper.
  5. Brush the kebabs with a little extra olive oil and BBQ for a few minutes on each side, until the SPAM® Chopped Pork and Ham is sizzling and browned.
  6. Serve the kebabs hot with any remaining chilli marinade.
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Baked doughnuts are super simple to make with a Tala Performance non-stick mini ring doughnut muffin pan. In this yeast-free recipe, lemon zest, lemon extract and lavender flowers are combined to make delicious, fluffy, moist, perfectly baked doughnuts with a fragrant lavender icing sugar glaze. This post is in collaboration with Tala.

Tala Performance fresh & floral Spring bake challenge

Hands up – who else loves doughnuts! I know I do, and my kids absolutely love them too.

Baked doughnuts are a (slightly) healthier alternative to a traditional fried doughnut, and they’re a lot easier (and quicker!) to make too. All you need are a few simple ingredients and a good quality non-stick doughnut pan like the Tala Performance 12 cup mini doughnut pan.

This pan, made from robust commercial weight steel, is ideal for perfectly sized mini baked doughnuts. Its double layered non-stick coating is safe to use with metal utensils, and it means your doughnuts will turn out of the pan perfectly every time.

To put this pan to the test, I have been invited to participate in the Tala Performance Fresh & Floral Spring Bake Challenge. The theme: to create the ultimate baked doughnuts recipe featuring gorgeous spring flavours and flowers.

For my baked doughnuts, I was inspired to create a lemon and lavender doughnut with a fragrant lavender icing glaze, and I am so excited to share this recipe with you!

The doughnut itself is a yeast-free cake-style doughnut with a perfect texture. It is flavoured with lavender sugar, lemon zest and lemon extract for an extra fresh Spring kick. Don’t be tempted to replace this extract with lemon juice as it won’t have the same taste.

To create the glaze, I’ve used a blender to grind my homemade lavender sugar to a fine powder, and I’ve tinted it purple. The resulting flavour combination is deliciously fragrant, but in just the right quantities, floral themed baked doughnut – and I’m ridiculously pleased how delicious they are!

Ingredients needed for this easy yeast-free baked doughnuts recipe
  • self-raising flour
  • lavender sugar
  • bicarbonate of soda
  • salt
  • lemon zest
  • semi-skimmed milk
  • butter
  • sunflower oil
  • free-range egg
  • lemon extract
  • lavender icing sugar (see recipe notes)
  • purple food colouring
  • sprinkles
Equipment needed for this fresh & floral recipe

How to make baked doughnuts – step by step instructions
  1. Place the flour, lavender sugar, bicarbonate of soda, salt and lemon zest into a bowl and whisk together.
  2. Measure milk into a jug and add the egg, oil, melted butter and lemon extract. Whisk thoroughly.
  3. Add the wet ingredients to the dry, a little at a time, mixing well to eliminate lumps.
  4. Transfer the mixture to a piping bag fitted with a wide nozzle.
  5. Pipe the batter twice around each lightly greased doughnut ring.
  6. Bake in a preheated oven for 12 minutes. Cool on a wire rack and decorate as desired.
Tips for making this..
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Scottish stovies are the ultimate comfort food. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for the perfect Sunday leftovers meal. This recipe has been made in collaboration with Try Lamb.

Scottish comfort food at its finest

Nothing beats a proper Sunday roast lamb, except perhaps, for the leftovers.

No cooking on Monday, woohoo! Leftover roast lamb is an incredibly versatile ingredient – you can make it into soups, sandwiches, stir-fries, or, as we do here in Scotland, stovies!

Scottish stovies are comfort food at its finest, and this slow-cooked dish can be enjoyed where ever you live in the British Isles or worldwide. Every family has its own way of making it, and the beauty of this ‘recipe’ (and I use the word loosely), is that you can make it however you want. Use whatever leftovers you’ve got – cubed roast lamb, leftover roast vegetables, leftover gravy – and make it as solid or liquid as you like by adjusting the quantities accordingly.

Ingredients for Scottish Stovies
  • lard (or butter or olive oil)
  • brown onion
  • leftover Sunday roast lamb
  • turnip
  • potatoes
  • leftover lamb gravy
  • water
  • salt
  • pepper

How to make Scottish Stovies – step by step instructions
  1. Heat lard in a large pan over medium-high heat and fry the onions until they soften (don’t let them colour!).
  2. Add your diced, cold, leftover roast lamb.
  3. Add half of a small peeled, chopped turnip.
  4. Cover with a layer of peeled, thickly sliced potatoes.
  5. Pour in any leftover gravy you have and enough water to reach just under the layer of potatoes.
  6. Pop the lid on and cook on medium heat for 30 minutes, until the potatoes are tender, shaking the pan occasionally. 
Scottish Stovies – Recipe Video
Scottish Stovies - YouTube

Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for an authentic taste of Scotland.

An ice cold glass of milk often accompanies too. 

You can also serve it with lashings of brown sauce if desired.

Stovies – Cookery for Northern Wives

In 1925, Shetlander Margaret B. Stout published a cookery book about Shetland Islands recipes: Cookery for Northern Wives. One of these recipes was for stovies, which she describes as:

  • One and a half pounds of Mutton.
  • One pound of potatoes.
  • Pepper and Salt.
  • One onion. Half a small Turnip.
  • One tablespoonful of Suet.

Method: Cut mutton up finely; chop suet; put these into pan and pour on enough boiling water to cover; simmer gently for one hour. Chop onion finely, grate turnip and potato; add these and stew gently for another hour; season and serve hot.

This is a perfect example of simple, honest, Scottish home cooking, and the reason why I include turnip in this Stovies recipe. You could also include carrot or even any leftover roast vegetables you have from your Sunday roast. Just add these in at the end of cooking, to warm through.

How do you make your Stovies? Let me know in the comments!

Scottish Stovies Recipe

Scottish stovies are the ultimate in Scottish comfort food. Made with the leftovers from Sunday night’s roast dinner, it’s a super easy Monday meal to make. Serve with oatcakes and sliced beetroot for a true taste of Scotland. 

  • 2 tbsp lard (or butter or olive oil)
  • 1 large brown onion (finely chopped)
  • 450 grams leftover roast lamb (cubed)
  • 0.5 small turnip (peeled and chopped)
  • 700 grams potatoes (peeled and thickly sliced)
  • 250 ml leftover lamb gravy
  • cold water (to cover)
  • salt (to taste)
  • pepper (to taste)
  1. Heat lard in a large pot over a medium-high heat. Fry the onion until softened, but without colouring it.

  2. Add the cubed lamb and diced turnip.

  3. Layer over the potatoes, and pour over the leftover gravy.

  4. Add enough water to come up just underneath the layer of the potatoes.

  5. Season well, pop the lid on and simmer for 30 minutes, until the potatoes are tender.

Other Leftover Roast Lamb Recipes
A collection of our other leftover Sunday roast lamb recipes.
Leftover Roast Lamb Soup with Split Peas & Spelt

This leftover roast lamb soup is ready in just under half an hour if you use a pressure cooker. It makes for a perfect packed lunch to fill you up with plenty of vegetables, pearled spelt and green split peas.

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Leftover Roast Lamb & Winter Vegetable Soup

A hearty & filling soup made with homemade lamb bone broth, leftover roast lamb and seasonal winter vegetables.

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Leftover Roast Lamb & Mint Sausage Rolls

Perfect for picnics, this simple sausage roll recipe will be sure to impress children and adults alike.

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Roasted Lamb & Mini Bannock Christmas Canapés

A simple make-ahead Christmas Canapé of roasted lamb on a mini bannock topped with mint or redcurrant jelly

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15-Minute One-Pan Lamb & Quinoa Midweek Supper

A quick and easy midweek supper made with leftover Sunday roast lamb (or any other cooked lamb). Proper comfort food!

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This is a sponsored recipe post in collaboration with Try Lamb, a European campaign designed to encourage family cooks to include lamb on the dinner table in simple, easy, flavoursome ways. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

The post Scottish Stovies Recipe appeared first on Elizabeth's Kitchen Diary.

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These date and oat muffins are super easy to make, and they taste absolutely fantastic! If you’re a fan of sticky toffee pudding or date squares you’ll love these breakfast muffins made with rolled oats, wholemeal flour, buttermilk and chopped dates.

Easy Date & Oat Breakfast Muffins

If you’re looking for something a little different for a breakfast muffin, you’ve come to the right place!

I recently stumbled across this recipe in an old Canadian notebook one of my grandmothers sent me some years ago. It was a little yellow stapled-together, typed out on a typewriter and photocopied compilation entitled ‘Muffin Time!’, created by Lindel Distributors with the help of their friends.

I have no idea who Lindel Distributors were, or even which side of Canada they came from, but let me tell you, it’s a treasure trove of muffin recipes!

These muffins are remarkably easy to make, and they’re deliciously moist and flavoursome. Despite the brown sugar content, and the natural sugars in the dates, they’re almost savoury in taste. 

I’ve slightly adapted the original recipe which called for wholemeal flour only – I’ve used equal parts wholemeal and plain/all-purpose flour. I’ve also sprinkled the muffin batter with a little rolled oats before baking, for decoration.

Serve with a generous slab of butter and a little jam for a leisurely breakfast.

Ingredients needed
  • rolled oats
  • buttermilk – or sour milk
  • whole wheat flour
  • plain flour
  • baking soda
  • baking powder
  • salt
  • brown sugar
  • dates
  • egg
  • butter

How to make these date and oat muffins
  1. Mix oats and buttermilk in a bowl and set aside to soak.
  2. Combine the flours, baking powder, baking soda, salt, brown sugar and dates in a bowl.
  3. Beat the egg and melt the butter, and add to the oat mixture.
  4. Stir the oat mixture into the dry ingredients until just combined.
  5. Spoon into a prepared muffin tin.
  6. Bake in a preheated 190 °C/ 400 °F oven for 20 minutes.
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This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! Don’t forget to enter our giveaway to win a shipment of Pomora olive oil worth £39! This post contains affiliate links.

Lazy chicken tray bake aka the easiest sheet pan dinner ever

If I’m to be completely honest, sometimes I can be a really, really lazy cook.  Sometimes I just want something effortless, something tasty that I can throw together with minimal effort. Hot comfort food with no work.

That’s where this recipe came from. That, and finding myself with a considerable number of fresh beetroot in my vegetable crisper. We get regular, locally grown veg box deliveries, and one of my favourite vegetables included in these deliveries is fresh beetroot.

Roasted beetroot is one of the most delicious flavours, I think, and combined with roasted sweet potato and juicy roast chicken it’s a sweet and earthy medley. Throw in some whole garlic bulbs (yes, the whole thing!) and a generous drizzle of rosemary-infused olive oil and you’ve got a quick and easy busy midweek dinner recipe, with only one pan to wash up afterwards. Win!

Ingredients for this easy sheet pan chicken dinner recipe
  • chicken leg quarters or separate chicken legs/ thighs
  • sweet potato
  • beetroot
  • garlic
  • rosemary-infused olive oil

How to make this garlic & rosemary chicken leg tray bake – six easy steps
  1. Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.
  2. Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.
  3. Do the same with the sweet potato.
  4. Cut the tops off of your garlic bulbs and arrange in the pan.
  5. Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).
  6. Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.
Lazy One Pan Garlic and Rosemary Chicken Tray Bake – Recipe Video
Lazy One Pan Garlic and Rosemary Chicken Tray Bake - YouTube

This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! Win-win!

The not-so-secret trick for this recipe is that I use Pomora rosemary-infused olive oil to flavour the chicken and vegetables. 

Pomora rosemary-infused olive oil

Pomora are a small UK business who works closely with two olive oil producers in Italy – Carmello in Sicily and Antonio in Campania. As their growing regions are vastly different, so is the flavour of their oils. 

They way that they work is that you ‘adopt’ an olive tree from one of their two farms, and in return, you’ll receive olive oil and updates about how your tree is doing.

Each quarter I receive a shipment of 3 x 250ml tins of olive oil from Antonio’s family farm. The first shipment of the year is a gorgeous olio nuovo, perfect for making a Caribbean Papaya Salad, while the second shipment is a trio of flavoured extra virgin olive oils in rosemary, lemon and chilli. Their chilli oil is my favourite – I love it drizzled on pasta with a rich tomato sauce (and plenty of cheese!). Then, in the late summer, a shipment of extra virgin olive oil arrives, followed by another trio of flavoured oils in basil, garlic and white truffle.

They’re an incredibly delicious brand of olive oil, and I’ve been working with them for years. Prices for their quarterly subscription start from £29 per quarter, and I’m delighted to say their oil is now available in the USA for as little as $49 per quarter!

Can I use chicken thighs instead?

Absolutely! Truth be told, I usually make this recipe with a mix of chicken legs and chicken thighs. Just cut the veg into one-inch segments and reduce the cooking time to 45 minutes.

I prefer my chicken skin browned and crispy, how do I do this?

To get a nice, crispy brown skin simply heat some olive oil in a saute pan until hot and brown the chicken leg quarters all over before placing in the sheet pan.

I don’t have rosemary-infused olive oil – what can I use?

Use a good quality olive oil and either two teaspoonfuls of dried rosemary, or one tablespoonful of fresh, chopped rosemary.

How many Weight Watcher’s Points are in this recipe?

There are 21 Weight Watchers Smart Points in this recipe.

Lazy One Pan Garlic and Rosemary Chicken Tray Bake Recipe

This lazy chicken tray bake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! 

  • 4 chicken leg quarters
  • 400 grams beetroot
  • 700 grams sweet potato
  • 4 bulbs garlic
  • 4 tbsp rosemary-infused olive oil (see notes)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • fresh parsley (to serve (optional))
  1. Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.

  2. Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.

  3. Do the same with the sweet potato.

  4. Cut the tops off of your garlic bulbs and arrange in the pan.

  5. Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).

  6. Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.

If you don’t have rosemary-infused olive oil, simply use a good quality olive oil and sprinkle over 2 teaspoonfuls of dried rosemary, or 1 tbsp fresh chopped rosemary.

Other Easy Chicken Traybake Recipes
A few other chicken traybake recipes that you might like!
Easy One-Tray Roast Chicken
Photo Credit: charlotteslivelykitchen.com

A complete roast dinner with only 10 minutes of preparation, ready in under an hour and using just one tray (so hardly any washing up). Chicken wrapped in parma ham with potatoes, parsnips, carrots, peas and even the gravy!

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cajun chicken & vegetables
Photo Credit: www.lostinfood.co.uk

Cajun chicken and vegetables, an all-in-one dish combining chicken and vegetables with Cajun spices and a fresh hit of lemon. A quick midweek dinner in one.

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Lemon, garlic and herb baked chicken
Photo Credit: www.recipesmadeeasy.co.uk

The garlicky, tangy juices that this lemon, garlic and herb baked chicken produces are so delicious make sure you have something to mop them all up, they are too good to waste.

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This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots. Finish off with a swirl of chilli-infused olive oil for an extra kick! 

Spicy Carrot Soup

This is one of our family favourite soup recipes – the recipe I turn to time and time again when, for some reason, I end up with too many carrots in the fridge.

It’s a remarkably easy recipe to make, and its delicious warming spiciness is the perfect belly warmer; perfect when you’ve been out hiking the clifftops with the family and you’re looking for something to warm you from the inside out for lunch.

Ingredients needed for this easy soup recipe
  • 2 tbsp good quality olive oil
  • 2 tsp black mustard seeds
  • 1 tbsp dried curry leaves
  • 450 grams of peeled, coarsely chopped carrots
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/2 inch fresh ginger root, chopped
  • 1 handful of fresh coriander leaves
  • 1 tbsp mild curry powder
  • 10 cardamom pods, seeds only
  • 1/2 tsp cumin seeds
  • 1 small dried chilli
  • 1 litre chicken stock
  • 1/8 tsp ground turmeric
  • 100 ml plain natural yoghurt

How to make this carrot soup recipe – step by step instructions
  1. Place the olive oil, black mustard seeds and curry leaves in a soup pot and heat over medium-high heat until the seeds begin to pop.
  2. Add the carrots, onion, garlic, ginger, curry powder, dried chilli, cardamom seeds, cumin seeds and fresh coriander leaves. Stir to coat well.
  3. Pop the lid on the soup pot, reduce the heat to low and leave for 15 minutes for the vegetables to soften.
  4. Add the chicken stock and turmeric and bring the soup to a boil. Reduce heat and cook for 20 minutes.
  5. Allow the soup to cool slightly and puree with a hand blender.
  6. Stir in the natural yoghurt and season to taste.
Spicy Carrot Soup – Recipe Video
Spicy Carrot Soup - YouTube

This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots.

Tips for making this easy soup recipe
  • measure everything out in advance – it makes things a lot easier
  • peel the carrots before you weigh them as you can lose a lot of weight with the peel
  • use the ginger and chilli sparingly if you don’t want too spicy of a soup
  • if the soup is too hot, stir in another spoonful (or two) of plain, natural yoghurt to cool it down
  • if the soup isn’t hot enough, garnish with a swirl of chilli-infused olive oil for an extra kick!
  • freeze before adding the yoghurt – simply defrost heat and add the yoghurt before serving.
  • this soup reheats very well – perfect for taking out on hill walks in a thermos flask or reheating over a camping stove.
  • make it vegetarian by using vegetable stock instead of chicken. 
  • use coconut or soy yoghurt and vegetable stock to make it vegan.

How many Weight Watchers Points are in this low-calorie soup?

There are 6 Smart Points per serving of this recipe.

Spicy Carrot Soup Recipe

This delicious and warming spicy carrot soup contains seven different store-cupboard spices, as well as fresh ginger and garlic. It freezes and reheats well too, so you can batch cook it if you’ve got a glut of carrots.

  • 2 tbsp olive oil
  • 2 tsp black mustard seeds
  • 1 tbsp dried curry leaves
  • 1 brown onion (coarsely chopped)
  • 2 garlic cloves (chopped)
  • 450 grams carrots (peeled and chopped weight)
  • 0.5 inch fresh ginger root (peeled and chopped)
  • 1 tbsp mild curry powder
  • 1 small dried red chilli (crumbled)
  • 1/2 tsp cumin seeds
  • 10 cardamom pods (seeds only)
  • 1 handful fresh coriander leaves
  • 1 litre chicken stock
  • 1/8 tsp ground turmeric
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 100 ml plain natural yoghurt (or more, to taste)
  1. Place the olive oil, black mustard seeds and curry leaves in a soup pot and heat over medium-high heat until the seeds begin to pop.

  2. Add the carrots, onion, garlic, ginger, curry powder, dried chilli, cardamom seeds, cumin seeds and fresh coriander leaves. Stir to coat well.

  3. Pop the lid on the soup pot, reduce the heat to low and leave for 15 minutes for the vegetables to soften.

  4. Add the chicken stock and turmeric and bring the soup to a boil. Reduce heat and cook for 20 minutes.

  5. Allow the soup to cool slightly and puree with a hand blender.

  6. Stir in the natural yoghurt and season to taste.

This recipe has been adapted from the carrot soup with seven spices recipe found in Paul Gaylor’s Great Homemade Soups: A Cook’s Collection (2013).

Other soup recipes you might like
A few of our other soup recipes that you might..
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Peanut butter cookies are a classic family favourite. This dairy-free version is super easy to make and they’re great for taking out on microadventures for refuelling! This recipe was originally published in February 2014 and was republished in April 2019 with new photos, video and a printable recipe card.

My grandmother’s easy peanut butter cookie recipe

Shortly after Christmas (2014) I received a heavy parcel in the post all the way from California. It contained scanned and bound copies of my grandmother’s handwritten cookery notebooks kindly copied and posted by my step-father (who, although he was born and raised on the East Coast of Canada now calls the warmer climes of the western USA his home). What a treasure these papers are. It’s wonderful to see my grandmother’s handwriting after all these years (she passed away when I was only sixteen) and to relive her cooking journey through them – it’s priceless.

I’ve been working my way through these recipes one by one, jotting my own notes next to hers. There are some rather bizarre recipes contained within those pages! I think most of the recipes date from the 1960s through to the 1990s, but some could be even older.

Some ingredients I can’t buy here in the UK (like graham crackers and Chipits) and I notice a distinct lack of butter in the ingredients lists. Shortening (white vegetable fat for my UK readers) is a common fat substitute.

The recipe instructions aren’t always clear or even complete, so I am testing my own cooking abilities by filling in the blanks. I hope to share many of these recipes with you once they’ve passed my family taste test first!

The first recipe I’ve made from these treasured pages which have generated a resounding, lip-smacking Yes! from my entire family is this peanut butter cookie recipe. I’ve slightly adapted the original recipe by adding finely chopped peanuts (or sometimes a whole peanut) on the top, but other than that this is my grandmothers.

They make for a perfect refuelling snack while out on microadventures with the kids. See what our youngest thought of them in our latest microadventure video below!

Smuggler’s Cave – Shetland Microadventures S1: E2
Smuggler's Cave - Shetland Microadventures S1: E2 - YouTube

During the school Easter holidays, we visited the Smuggler’s Cave in Burra, Shetland.

This is the second episode of a Shetland Microadventure vlog series our youngest, myself and my husband are making.

Does anyone else in North America remember the peanut butter sold in teddy bear shaped glass jars? When you opened the lid there was always a whole peanut sitting on the top. I think placing a peanut on the top of these cookies was inspired by that childhood memory.

Peanut butter is quite different now than what I remember as a child. Maybe it’s because there is more emphasis on healthy eating and reduced sugar these days. Now, and I insist on for maximum flavour you try and do this yourself, you should use peanut butter with a very short ingredients list: ideally just peanuts! My favourite is the Whole Earth smooth original peanut butter but under no circumstances should sugar be on the ingredients list.

These cookies are incredibly more-ish. I ate far too many of them and only just managed to salvage enough for the children’s lunchboxes before they all disappeared! There is just the right amount of chew and crunch and they’re wicked with a big glass of ice cold milk.

What ingredients are needed for these cookies?
  • 1/2 cup/ 140 grams peanut butter (preferably no sugar added)
  • 1/2 cup/ 100 grams vegetable shortening
  • 1 cup/ brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1.5 cups/ all-purpose flour
  • 1 tsp baking soda
  • chopped roasted, salted peanuts – optional
Products from Amazon.co.uk
How to make this easy cookie recipe – step by step instructions
  1. Cream together the brown sugar and shortening until light. Add the egg and vanilla.
  2. Sift over the flour and baking soda. 
  3. Mix well until it forms a soft cookie dough.
  4. Roll into 1-inch round balls and arrange on a baking sheet.
  5. Press down slightly with a fork dipped in cold water.
  6. Add chopped peanuts (optional) and bake in a pre-heated 180 C/ 350 F oven for 8-10 minutes. 
Tips for making this classic cookie recipe
  • use a silicone baking mat to help stop the cookies from spreading too much
  • make sure your peanut butter is a sugar-free variety for the best flavour
  • ensure your baking tray is cooled between batches – I pop mine outside for a few minutes to cool quickly
How many Weight Watchers Points are in this recipe?

There are 5 Weight Watchers Smart Points per cookie.

Peanut Butter Cookies Recipe

Peanut butter cookies are a classic family favourite. This dairy-free version is super easy to make and they’re great for taking out on microadventures for a treat!

  • 140 grams peanut butter
  • 100 grams vegetable shortening
  • 225 grams soft brown sugar
  • 1 large egg (beaten)
  • 1 tsp vanilla
  • 225 grams plain flour
  • 1 tsp bicarbonate of soda
  • 30 grams roasted peanuts (to decorate)
  1. Preheat oven to 180 C/ 350 F and lightly grease a baking sheet. Alternatively, use a silicone baking mat (I use this – it’s great!)

  2. In a large bowl, cream together white vegetable fat, peanut butter and sugar until light and fluffy.

  3. Add the beaten egg and vanilla, mixing well.

  4. Sift together flour and soda and add to the wet mixture, combining well.

  5. Roll into balls one inch in diameter and place, well spaced apart, on the prepared baking sheet.

  6. Using a fork dipped in cold water, gently flatten each biscuit.

  7. Press a whole peanut, or some chopped peanuts, into the top of each biscuit.

  8. Bake for 8-10 minutes, until golden brown. Leave cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

Other cookie recipes you might like
A few more cookie recipes from the Elizabeth's Kitchen Diary archives.
The Very Best Homemade Oatmeal Raisin Cookies

These crispy on the outside, soft and chewy on the inside oatmeal raisin cookies are reminiscent of childhood. Delicately spiced with cinnamon, they get even better the next day.

Continue Reading Continue Reading
Chewy Trail Mix Oatmeal Cookies

Home made trail mix forms the base of..

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