With the COVID-19 level 4 lockdown in full swing, you're probably seeing a lot of baking on your newsfeed as people are drawn back into the kitchen to beat boredom.
If you're looking for something easy to whip up you could throw together this dairy and egg free 'water cake', or these tasty flatbreads.
But for many of us, an extreme shortage of flour in supermarkets means we're at a bit of a loss.
Enter Metro writer Laura Abernethy, who shared this amazing peanut butter cookie recipe this week which only uses three ingredients - no flour required.
All you need is some peanut butter, one egg and some sugar.
Abernethy says if you have some chocolate chips you can throw them in, but they're not essential.
Ingredients:
- 200g peanut butter (both crunchy and smooth work fine)
- 175g caster sugar (other sugars will work too if you can’t find caster)
- 1 egg
Method:
- Heat your oven to 180C and line a baking tray with greaseproof paper.
- Mix the peanut butter and sugar together in a bowl until well combined.
- Add the egg and mix to form a dough.
- Roll them into 1 inch balls and place them a few inches apart on the sheet.
- Flatten them with a fork in a criss cross pattern.
- Cook them for 10-12 minutes until they are golden around the edges and then let them cool. You can keep them in an airtight container for three days, or freeze the dough before baking it and cook them from frozen (by adding two more minutes to the cooking time), whenever you need a quick treat.
It's as easy as that! The recipe is so simple and hands-on the kids can also get involved, and the result is a perfect afternoon pick-me-up if you're missing a treat from your local cafe.
