fry as many pieces as will fit without
touching each other in the oil. Remove
using a slotted spoon and place on
paper towel to absorb excess oil.
Repeat until the dough is finished.
5 While deep-frying the churros,
combine the ground cinnamon and
castor sugar in a medium bowl. Add
the churros and toss until coated well.
6 Using a skewer, make a small hole
at one end of each churro and insert
about three quarters of the way
through the length of the churro.
Be careful not to go all the way
through to the other end. Working
with one at a time, fill each churro by
pressing the nozzle of the remaining
piping bag into the hole and
squeezing the honey-custard filling
into the cavity (you might have to twist
the nozzle to reach all the crevices).
Serve immediately.
PEANUT-BUTTER COOKIES
WITH HONEY AND
CINNAMON BUTTER
Makes 25 – 30 sandwiched cookies
EASY 1 hr + 2 hrs, to cool
WHAT YOU NEED
COOKIES
210g cake flour
1 tsp bicarbonate of soda
½ tsp baking powder
pinch salt
115g salted butter, at room
temperature
100g castor sugar
110g demerara sugar
1 egg
1 tsp vanilla extract
250g crunchy peanut butter
HONEY AND CINNAMON BUTTER
125g salted butter, at room
temperature
½ tsp vanilla extract
½ tsp ground cinnamon
40g honey
pinch salt
HOW TO DO IT
1 For the cookies, preheat the oven
to 170 ̊C and line 2 baking sheets with
baking paper. Set aside until needed.
2 Combine the cake flour, bicarbonate
of soda, baking powder and salt in
a large bowl and whisk until well
combined and lump-free. Set aside.
3 Place the 115g salted butter, castor
sugar and demerara sugar in the
bowl of a stand mixer fitted with the
paddle attachment. Mix until light
and fluffy, about 5 minutes. Add the
egg and 1 tsp vanilla extract, mix
until incorporated well, then add
the peanut butter and mix until well
combined, scraping down the sides of
the bowl as you go.
4 Add the flour mixture and mix until
incorporated, then increase the speed
and beat, about 90 seconds.
5 Using a tablespoon, scoop dollops
of the dough and roll them into 15g
balls between the palms of your
hands. Arrange the balls on the
prepared baking sheets, leavingabout 3cm of space between each
ball. Bake in the preheated oven
until golden brown, about 14 minutes.
Remove from oven and set aside until
completely cooled.
6 While the cookies are baking, make
the honey and cinnamon butter. Using
a hand-held mixer, whisk the 125g
salted butter until smooth and light
in colour, then add the ½ tsp vanilla
extract, along with the remaining
ingredients, and whisk until smooth
and well combined.
7 Sandwich the cookies together with
a dollop of the honey and cinnamon
butter. Store in an airtight container in
a cool spot (not the fridge) for up to
4 days.PEANUT-BUTTER COOKIES WITH
HONEY AND CINNAMON BUTTERFOODANDHOME.CO.ZA SEPTEMBER 2019 49