At Snowdrops online group we offer a safe space for women to feel connected whilst being physically distanced.
Recently, we decided to do an online baking session. I sent out a recipe for four ingredient peanut butter cookies (see below) and anyone who wanted to join in, could. Those who couldn’t bake, joined the Zoom call anyway and chatted to us while we attempted to make the cookies (some more successfully than others!). My cookies came out burnt as I didn’t have any baking paper so greased the oven tray with butter – big mistake. But other peoples looked much better, as you can see below.
The session was successful; we all had a giggle, learned more about each other, practiced our baking skills, and took some time out from our busy schedules to do something for ourselves. Often, we forget how important we are and get caught up doing everything for others. Group is a really good reminder to take time for ourselves.
200g peanut butter (crunchy or smooth is fine)
175g golden caster sugar
¼ tsp fine table salt
1 large egg
Heat oven to 180C/160C fan/gas 4 and line 2 large baking trays with baking parchment.
Measure the peanut butter and sugar into a bowl. Add ¼ tsp fine table salt and mix well with a wooden spoon. Add the egg and mix again until the mixture forms a dough.
Break off cherry tomato sized chunks of dough and place, well spaced apart, on the trays. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time.
Bake for 12 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely. Store in a cookie jar for up to 3 days.