Peanut Butter Cookies


These Peanut Butter Cookies have the most amazing melt-in-your-mouth texture, with perfectly crisp edges and a salty peanut butter centre.

*makes about 20 cookies


  1. 180 g flour
  2. ¾ teaspoon baking soda
  3. 100 g salted butter, softened
  4. 90 g granulated sugar
  5. 90 g brown sugar
  6. 180 g crunchy peanut butter, room temperature
  7. 1 egg
  8. 1 teaspoon vanilla extract


  1. Pre-heat the oven to 180°C. Line a baking tray with baking paper.
  2. In a mixing bowl, cream together the butter and sugars until light and fluffy
    (about 4-5 minutes).
  3. Mix in the peanut butter and then the egg. Add in the vanilla.
  4. Fold in the flour and baking soda until just combined.
  5. Shape the dough into balls and then place on the baking sheet, leaving 2 inches of space between each ball.
  6. Use a fork to flatten the cookies, then press in the opposite direction creating a criss-cross pattern.
  7. Bake for 9 minutes and leave to cool completely.




Rhubarb and Lime Galette


With all the brightness from the zesty lime, and sour notes from the rhubarb, this galette not only looks like a showstopper, but is incredibly delicious. 


For the crust:

  1. 180 g flour
  2. 1 tablespoon granulated sugar
  3. ¼ teaspoon salt
  4. 150 g butter (very cold, cut into cubes)
  5. 3-4 tablespoons ice water

For the filling:

  1. 4-5 thin rhubarb stalks (leaves removed)
  2. 1 lime (zest and juice)
  3. 2 tablespoons granulated sugar
  4. 1 teaspoon cornstarch
  5. pinch of salt
  6. 1 tablespoon cane sugar


  1. In a large bowl, mix together the flour, sugar and salt. Add the cubes of butter and rub them into the flour until you have a crumble. There should still be some large chunks of butter.
  2. Drizzle with ice water, one spoon at a time, and mix gently until the dough just comes together. Do not knead.
  3. Form the dough into a ball, cover with plastic wrap. Rest the dough in the fridge for at least one hour.
  4. Roll out the dough into a large circle about 1/8 inch thick, on a lightly floured surface.
  5. Transfer the dough to a baking sheet covered with baking paper.
  6. Slice the rhubarb stalks in half, and then into smaller pieces. They should be roughly the same size. Place them in a bowl with the lime zest, juice, granulated sugar and cornstarch. Arrange the rhubarb pieces in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the rhubarb and press gently to seal.
  7. Place the galette in the freezer for 15 minutes, meanwhile pre-heat the oven to 200°C.
  8. Brush the edges with the egg wash or some milk, then sprinkle with cane sugar.
  9. Bake for about 35-40 minutes, or until the edges are golden-brown.