b a k i n g

A silver lining for the past 10 days and becoming full time chef as well as teacher is some of the lovely cooking we’ve done (some not so lovely and actually a bit stressful 😬🤦‍♀️) - a silver lining to the enforced downtime. —--
This recipe for peanut butter and jam thumbprint biscuits was actually for a year 3 assignment and was made up by my 8 year old from what we had in the cupboard (with a little help from me). —--
Ingredients:1+1/2 cup oats,
1/2 cup ground almonds,
1/3 cup sugar,
1/2 cup peanut butter,
decent pinch of salt, jam,
1 tbsp flaxseed

Method: Add three tablespoons of water in a separate cup to the flaxseed leave for 15 mins (we did this to help bind the mixture together, you could probably use an egg instead of flaxseed or maple syrup instead of sugar) Whizz up the ‘dry’ ingredients (oats, almonds, salt) in a blender until the oats are like flour. Add in the peanut butter and sugar and mix until well blended. Add the flaxseed mixture and roll into a big dough. Roll into smaller balls (as big/small as you want) and flatten slightly to make your biscuits. Use your thumbs to make a crater in the middle. Bake in the oven for 10 minutes at 180 degrees. Once baked, fill the thumbprint craters with jam.

Eat whilst still warm. These are good for the soul 😋 
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