After last weeks attacks in Paris, like many others I’m sure I had a total realisation moment. I’d been out with some old work mates on the Friday night and chatted excitedly about my planned trip to Paris the following weekend. When I got home a friend had texted to check we weren’t in Paris that weekend and told us to check the news, we scoured the web and watched in horror at what had happened. All I wanted to do for the rest of the weekend was stay inside, appreciate life, my little cosy flat and the company of my boyfriend. It’s events like these that make you realise, nothing is more important than telling your loved ones what they mean, and to be thankful for being safe.

I didn’t leave the house apart from for Parkrun, not even to do a food shop, so when I decided I wanted to bake…there was only one ingredient I knew I had to base it around (I ALWAYS have a jar of nut butter in the cupboard!)  To say the least I am a little obsessed with nut butter. These were ridiculously easy to make and have a lovely shortbread texture to them. Enjoy with a cuppa, they’ll keep for a few days wrapped in foil.

Ingredients:

• 1 tbsp soft butter
• 8 tbsp nut butter
• 2 tbsp honey or date syrup
• ¼ tsp bicarbonate of soda
• ¼ tsp ground cinnamon
• 1 tsp vanilla extract
• 1 x 100g ground almonds
• Chocolate chips (optional)

Method:

• If making date spread then mix a handful of dates in your food processor with a tablespoon warm water and mix on high until smooth.
• Mix together the butter, peanut butter, maple syrup, bicarbonate of soda, salt, cinnamon and vanilla. Fold in the ground almonds and mix.
• Put the bowl in the fridge for 30 minutes. Preheat the oven to 160°C and line a baking tray with baking paper.
• Scoop out 1 tablespoon of the cookie dough at a time, shape into a rough ball and place onto the baking tray, if adding chocolate chips press a couple of chips into each ball.
• Press down onto each cookie with the back of a fork
• Bake for 20 minutes or until golden brown. Remove from the oven and allow to cool completely before transferring to a plate or cookie tin.

Date spread in the making