With panic buying wiping most food items from supermarket shelves, bakers are left in disappointment when arriving at the shops. As flour is still hard to obtain and there is lots of time to fill, here are our final two of the best flourless recipes to make during lockdown boredom.
Each recipe can be made by hand and contains items that are easy to find.
Peanut Butter Cookies
- 200 grams of smooth peanut butter
- 175g grams of caster sugar
- ¼ teaspoon of salt
- 1 egg
- Preheat the oven to 180°C, gas mark 4 or 160°C for a fan oven.
- Place baking paper on two trays.
- Cream the peanut butter and sugar together.
- Add the salt and mix.
- Beat the egg in a separate bowl and then combine with the mixture. It will form your dough.
- Take a tablespoon of mixture and roll it into a ball. Then place it on the tray and press it down with a fork. Repeat for the rest of the dough, ensuring you leave enough space for them to spread out.
- Put them into the oven for 10-12 minutes. Once ready, they will have browned slightly.
- Leave the biscuits to harden on the trays before removing them with a fish slice and moving them to a cooling rack.
You could also add chocolate chips or press down the middle and add a teaspoon of jam.
Make sure you use baking paper so that they don’t stick to the tray. If you skip this step, they will likely break.
This recipe was adapted from BBC Good Food and can be found here.
- 120 grams of margarine
- A tin of condensed milk
- A packet of digestives
- 6 tablespoons of hot chocolate powder
- 50 grams of dessicated coconut, plus extra for rolling it in
- Use a rolling pin to break the digestives into fine crumbs. This can be done in a plastic bowl or a sealed plastic bag.
- Mix in the hot chocolate powder and coconut.
- Melt the margarine and add to the mixture, along with the tin of condensed milk.
- Take a tablespoon of mixture and roll it into a ball. Roll the ball in extra coconut and put to the side.
- Repeat for the rest of the mixture.
These look wonderful in paper cases or alone and can be any size you like. You could also roll them in chocolate strands or cocoa powder, if you’d prefer.
If they’re not setting place them in the fridge for a few hours.
This recipe was adapted from Big Oven and can be found here.
This is the final part of our flourless recipe series. Enjoy!
Feature image credit: Isla Glen