food

Four 3-ingredient Cookies

Cookies have never been easier to make! These 3-ingredient recipes are a fun and easy way to bake with the kids and are a perfect addition to any tea party.

food

Four 3-ingredient Cookies

Cookies have never been easier to make! These 3-ingredient recipes are a fun and easy way to bake with the kids and are a perfect addition to any tea party.

Supplies

Banana, Oat and Choc Chip Cookies

  • 2 medium, ripe bananas
  • 120g oats
  • 50g chocolate chips

Peanut Butter Cookies

  • 230g peanut butter
  • 150g caster sugar
  • 1 large egg

Brownie Box-Mix Cookies

  • 400g packet brownie mix
  • 1 egg
  • 90g butter, melted and cooled

Shortbread

  • 100g butter, at room temperature
  • 50g caster sugar - reserve 1 teaspoon
  • 150g plain flour

Steps

Banana, Oat and Choc Chip Cookies

  1. Blitz the oats in a food processor for 5-10 seconds, until roughly chopped.
  2. Mash the bananas in a mixing bowl, then add the oats and chocolate chips.
  3. Mix well then drop large spoonfuls of the mixture onto a lined baking sheet. Cook for 12 minutes.
  4. Leave on the tray for 5 minutes then remove to a wire rack to cool.

Peanut Butter Cookies

  1. Put the peanut butter, caster sugar and egg into a mixing bowl and stir together.
  2. Scoop out 1 tablespoon of the mixture and roll into a ball. Place on a lined baking sheet and repeat with the rest.
  3. Press each down with a fork then place into the fridge for 30 minutes.
  4. Preheat oven to 180/160C. Bake for 18 mins.
  5. Leave on the tray for 5 minutes then remove to a wire rack to cool.

Brownie Box-Mix Cookies

  1. Preheat oven to 180/160C.
  2. Put the brownie mixture, egg into a mixing bowl and mix well.
  3. Pour in enough butter to bring it all together into a thick paste.
  4. Scoop balls onto lined baking sheet and bake for 12 minutes.
  5. Leave on the tray for 5 minutes then remove to a wire rack to cool.

Shortbread

  1. Beat the butter and 45 grams sugar together. Stir in the flour then turn onto a lined baking sheet and shape into a 1.5 centimetre thick circle.
  2. Cut into 8 segments, prick with a fork and sprinkle with remaining teaspoon of caster sugar.
  3. Place in the fridge for 20 minutes then bake for 22-25 minutes until starting to colour around the edges and the centre has firmed up.
  4. Slice through again and leave on the tray for 5 minutes before removing to a wire rack to cool.