Quick recipes that are gluten-free are always a challenge, so here are my two favourites:
Peanut Butter Cookies
Ingredients
- 1 jar of crunchy peanut butter (454g)
- 2 eggs
- 400g caster sugar
- 2 teaspoons vanilla extract
- Chocolate chips (optional)
Method
- Pre-heat oven to Gas Mark 4/180 non-fan/160 fan
- Mix everything together and roll in to 12 balls
- Place balls on a baking sheet, lined with greased baking paper and cook for 15 to 20 mins dependent on whether you like your cookies soft or crispy
- Yes, really…that’s it!!
Chocolate Crispy Squares (courtesy of BBC Food)
Ingredients
- 5 Mars Bars chopped up
- 150g/5ozs unsalted butter (plus a bit extra for greasing the baking tin)
- 100g/3 1/2 ozs of rice crispies
- 75g/3 ozs Plain or milk chocolate
Method
- Grease a 20cm/8in square deep sided tin with a little usalted butter
- Place a heatproof bowl over a pan of simmering water and add the butter and mars bars
- stir until completely melted and smooth
Remove from the heat and stir in the rice crispies until completely covered
- Place in the tin and push down to ensure it is in the corners
- Add the remaining chocolate the to the bowl, and when melted spread over the top
- Set aside to cool and harden, preferably in the fridge overnight
- Cut in to squares and keep in an airtight tin
- Offer to guests and pretend it was MUCH more complicated than that
The Bombay Boys 