Instead I retreated to the kitchen, armed with apron and ready to bake up a storm. I baked Nigella Lawson's 'Chocolate Choc-Chip Muffins' from her book, Feast. And Bill Granger's 'Peanut Butter And Chocolate Chunk Cookies' from the terrific cookbook, Every Day. I cannot seem to find a link to that recipe so here it is (sorry Bill):Bill Granger's Peanut Butter and Chocolate Chunk Cookies
Makes 18
150g firlmy packed soft brown sugar
2 tablespoons unsalted butter
4 tablespoons Crunchy Peanut Butter (I call it Peanut Paste & I use Kraft)
1 egg (free range please - I use 59g)
1 tablespoon natural vanilla extract
155g plain flour
1 teaspoon baking powder
100g good quality milk chocolate, chopped
Preheat the oven to 190 degrees. Line two baking trays with baking paper. Beat the sugar, butter and Peanut Butter with electric beaters until pale and creamy. Add the egg and vanilla and beat until well combined. Sift together the flour and baking powder, fold into the mixture and then stir in the chocolate.
Take heaped tablespoons of dough and roll into balls with your hands. Flatten them slightly and arrange on the trays, leaving some room for spreading. Bake for 10-12 minutes, or until golden brown (the cookies will be soft until they cool). Cool on a wire rack and then store in an airtight container.
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I was probably lucky the little Miss was feeling a bit off colour because I only taste tested 1/2 a muffin and 1/2 a cookie. If she was my apprentice I would have sacrificed half of the mixture. I'm taking these along to a picnic tomorrow, it's a reunion picnic with my old work colleagues. I hope Miss A feels well enough or we will need to postpone. Fresh air does wonders though - fingers crossed.
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