Although I have previously visited the idea of the small batch bake (gingerbread and strawberry cakes) I realised the full extent of just how practical they are two weeks ago. It was my 24th birthday, and given that I cook on a daily basis, it seemed natural that I make my own birthday cake. Not in the least because I could then make it as sugar and fat laden as my heart desired.
I made a salted caramel cheesecake, and it was divine, to the fatty, sugary max. The problem? Each day I ate a slice (and some) and with each passing day it felt more like an obligation than a pleasure. Cheesecake is expensive, damnit, I ain't gon waste it! Had I made a mini cheesecake? My skirt might not have fitted as snugly on the weekend, and I might not have viewed eating a SALTED CARAMEL CHEESECAKE as a chore. Essay conclusion: mini batches are my saviour.
I'm sure you've seen varieties of these biscuits on the interwebs before, and they really are genius. They are completely flourless, made of peanut butter, and have choc chips. This is all the vital information you will ever need.
INGREDIENTS - makes 6-8 small/medium cookies
1/2 cup natural peanut butter (the less oily the better - I used Daryls, but Pics would also be good, or make yo own!)
1 tablespoon maple syrup
1 teaspoon vanilla bean paste
good pinch of sea salt
2 squares of Lindt salted chocolate
1/2 teaspoon baking powder
1. Preheat the oven to 180 degrees Celsius, and line a baking tray.
2. In your food processor, combine all the ingredients until a ball starts to form and roll around your food processor like the Bowlder Dash level of Crash Bandicoot.
3. Using your hands, scoop out 6-8 evenly sized balls, and roll them gently in your hands to make them ball shaped. Pop them on the tray one at a time, and squish them gently into a cookie shape with the palm of your hand.
4. Once they are all ready to go, pop them in the oven for about 10-15 minutes, checking on them to get the desired level of external crunchy vs internal chewy.