A lot of my cooking inspiration comes from cookbooks, blogs and TV programs, but a lot also comes from necessity.
I live with flatmates which means that I haven’t got a lot of kitchen cupboard space so I try to use things up before buying something else. And it is actually a fun exercise to come up with something tasty with the ingredients you have at hand.
This recipe is an altered version of peanut butter cookies. I changed the peanut butter for almond butter as I had some I wanted to use up and because I had some chocolate I hand I threw that in too.
This turned out to be a nice combination as the almond butter is less pungent and a more mature flavour than peanut butter so it needed the addition of chocolate to make it interesting.
Serving idea: Break into pieces and serve with three minute icecream and chocolate sauce.
Almond butter chocolate chip cookies, makes 25
275 ml plain flour
1/2 tsp salt
1 tsp baking powder
100 ml caster sugar
100 ml soft light brown sugar
100 g softened butter
100 ml almond butter
1 tsp vanilla
70 g chopped chocolate of your choice
Mix sugars, butter, vanilla and almond butter. Whisk in the egg. Mix the flour with baking powder and salt and add it to the batter. Add the chopped chocolate and stir to combine. Roll the dough into small balls and place on a lined baking tray. Flatten the balls slightly with a fork. Bake in 190-200 degrees for 8-10 minutes.