Vegan Chocolate Cookies

Also known as Granny Boyd’s biscuits a la Nigella (from Domestic Goddess). I’m not that keen on these but Lex likes them and they store well so they’re a great lunchbox staple.

For about 20 cookies you need:
250g vegan marge
300g self raising flour
30g cocoa
125g sugar

Whizz it all together in a food processor and then roll into balls (about the size of walnuts). Squish down with a fork and bake for 15 mins. Cool and store in an airtight container till needed. Sorted.

Peanut Butter and White Chocolate Blondies

Lex and I watched peanut butter being made on How do they do it this morning and decided to have a peanut butter themed food day. I’ve been meaning to try this recipe for a while and this is the perfect opportunity to do so. It’s another Rachel Allen recipe from her Bake cook book.

For about 18 small bite sized portions you need:
125g plain flour
1 tsp baking powder
100g soft butter
150g crunchy peanut butter
175g soft brown sugar
1 egg
1 tsp vanilla extract
75g chopped white choc or white choc drops

Begin by creaming together the butter, peanut butter and sugar. Then add the egg and vanilla extract. Mix in the flour and baking powder (by this time you will have a stiff dough) and then finally add the white chocolate. You can turn the dough into a small, lined and greased baking tin if you want, but I used a mini muffin tin instead to save having to cut it up. Bake for about 25 mins till risen, golden brown and almost firm in the middle. Leave to cool then try and save for the week’s lunch boxes. Fail miserably and make another batch mwahh!!