Girl Stays Home, Bakes Cookies

(Much like you) I’m at home. I’ve been spring cleaning, catching up on some writing, wondering what everyone else is up to, playing intense games of Monopoly with my younger brothers—and baking.
Lots of baking.

Since South Africa went into lockdown 13 days ago, I’ve spent a considerable amount of time in the kitchen, with a spatula in hand and an invisible chef’s hat propped on my head.

Today, I’m adding my easiest recipe of peanut butter biscuits to the list of treats I’ve whipped up – and sharing it with you because they are so simple. Seriously. No one can mess these up.

Ingredients
• 1 cup castor sugar
• 1 cup peanut butter
• 1 egg
(That’s genuinely everything.)

Optional
In our house, we like making half of the batter plain and the other half with oats and chocolate. To do this, just add:
• 1 additional egg (during the mixing stage)
• ½ cup dry, rolled oats (once half the batter is on the tray and ready to go into the oven)
• Chocolate, shopped into 2cm x 2cm pieces (probably what most people would consider ‘too much’)

Step 1: Decide you want biscuits. (Not really a step, but still an important part of the process.)

Step 2: Think of this recipe. Maybe you choose to try it because it’s quick and easy. Or because your grocery store is out of flour (thanks to some panic buying and a global pandemic) so you can’t bake your go-to batch of coping cookies. Whatever.
Don’t get caught up on the why. Stay positive. You’ve got eggs. You’ve got peanut butter. You’ve got sugar. And in just a few minutes: you’ll have biscuits too.

Step 2.5: Preheat the oven to 180°C (360°F -ish).

Step 3: Wash your hands (20 seconds. With soap. You know the drill.)

Step 4: Dump everything into a bowl – sugar, peanut butter and the egg.

Step 5: Stir, stir, stir until it’s combined.

Step 6: You’re almost at the finish line (already? Yes, already.)
Scoop out the batter – I like using a teaspoon to get a more or less even amount every time – and roll into little balls. Place the balls evenly across a parchment-lined baking sheet.

Step 6.5: If you’re going to add rolled oats and chocolate to half the batter, now’s the time to do it.
If you do: stir, stir, stir until it’s combined and then roll the rest of the batter into balls too.

Step 7: Press the tines of a fork (the part you stab your food with) into each batter ball, to flatten it.

Step 8: Into the oven we go!

Step 9: Sit patiently in front of the oven, counting down the seconds until they’re done.

Step 10: Bake for about 10 – 12 minutes, rotating the tray at 6min if necessary.

That’s it!
I would say wait for it to cool before you dig in but, honestly: we never do.

Between all the baking, cleaning and family time – it has become increasingly important for me to be thankful. For my health, our heroes on the front-line, my friends that make me feel close and connected (despite the distance) and my family (for putting up with me 24/7).

I hope you’re doing okay too.
Stay home. Stay well. Bake some biscuits.

P.S A love letter and the wonders of simple pleasures.