Name: Warm peanut butter cookie ice-cream sandwiches with burnt honey
Yield: 4
Ingredients: 200 gm honey; 60 ml (¼ cup) pouring cream; 20 gm butter, diced; Vanilla ice-cream, to serve; Peanut butter cookies; 260 gm peanut butter; 150 gm brown sugar; 3 eggs; 75 gm (½ cup) wholemeal flour; 1 tsp baking powder; 30 gm salted peanuts

There’s no fussing with these cookies – it’s all about the melt-and-mix. They’re best served warm, so you don’t have to wait for them to cool – perfect for a quick wintry dessert. If you can’t be bothered making the burnt honey, just drizzle with honey instead.

Ingredients

200 gm honey

60 ml (¼ cup) pouring cream

20 gm butter, diced

Vanilla ice-cream, to serve

Peanut butter cookies

260 gm peanut butter

150 gm brown sugar

3 eggs

75 gm (½ cup) wholemeal flour

1 tsp baking powder

30 gm salted peanuts

Method

1.For peanut butter cookies, preheat oven to 180C and line 2 oven trays with baking paper. Stir peanut butter in a saucepan over medium heat until warm and softened, then stir in sugar. Tip into a bowl, beat in eggs, then stir in flour, baking powder, peanuts and a pinch of salt. Form into 8 balls, place on prepared trays leaving space between, and flatten to about 5mm thick. Scatter each with a little sea salt and bake, swapping trays halfway through cooking, until firm (12-15 minutes).

2.Meanwhile, cook honey in a saucepan over medium-high heat until caramelised (4-5 minutes), then stir in cream, butter and a pinch of salt.

3.To serve, sandwich scoops of vanilla ice-cream between warm cookies and drizzle with burnt honey.

Styling by Emma Knowles

Styling by Vanessa Austin