LITTLE COOKS


spoon, stir in the sugar and peanut butter until combined. Next, stir in the egg until mixed in.


3 Mix together the flour, baking powder and bicarbonate of soda/ baking soda. Gently fold the flour mixture into the peanut butter mixture, in two halves, until well blended.


4 Place large heaped dessert spoons of the cookie mixture onto the prepared baking sheet. Bake for 15–18 mins until cooked but still a little soft in the middle. Leave the cookies to cool for a couple of mins, then use a spatula to move them to a cooling rack to cool completely.


5 Melt the chocolate in a heatproof bowl suspended over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Using oven gloves, carefully remove the bowl from the pan.


6 Using a teaspoon, drizzle the chocolate over the top of the cooled cookies. Leave the chocolate to set and harden.


LITTLE COOKS TIP Use an ice cream scoop to get your dough


from mixing bowl to baking tray – this stops you from getting sticky fingers and makes sure all your cookies are the same size.


CHOCCY-NUT BALLS MAKES 24


150g soft, pitted, dried dates, chopped


Juice and finely grated zest of 1 orange 100g cashew nuts 50g hazelnuts 1 tbsp hemp seeds


5 tbsp unsweetened cocoa powder or raw cacao, plus extra for coating


6 tbsp desiccated/dried flaked coconut, for coating


1 Put the dates and orange juice in a bowl to soak.


2 Toast the cashews and hazelnuts in a large, dry frying pan over a medium–low heat for 4 mins, tossing the pan until they start to colour. Tip into a food processor and blitz until finely chopped. Put the nuts into a large mixing bowl.


3 Add the soaked dates with the orange juice to the processor and blend to an almost smooth purée, pushing the dates down the sides of the processor.


4 Spoon the date mixture into the bowl containing the nuts. Stir in the hemp seeds and unsweetened cocoa powder


until mixed to a thick paste.


5 Cover a small plate with a layer of unsweetened cocoa powder and a second plate with the coconut.


6 Divide the mixture in half, then divide one-half evenly into 12 pieces. Roll each piece into a ball, about the size of a large marble, then roll them in the cocoa powder until evenly coated.


7 Repeat with the remaining half of the date mixture, this time dunking the balls into the coconut to make 12 balls in total. Arrange all the balls on a plate and chill for 1 hour to firm up. Store in an airtight container in the refrigerator.


FOODLOVERMAGAZINE.COM | 61


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68