3-ingredient peanut butter cookies
We’ll start you off easy. Eggs, sugar and peanut butter don’t sound like they’d ever form a solid cookie, but our head of digital, Kath Pope has tried this and can confirm that it works. She warns that they err on the sweet side, and suggests using dark chocolate to counteract that sweetness, but all in all, they’re a great, gluten-free biscuit.
Get the recipe for three-ingredient peanut butter cookies here.
The eggy breakfast sandwich
The virtue of this simple egg sandwich is the neat way it comes together. Pour beaten eggs into a pan, drop two pieces of bread on top, cook and then, with a flick of the wrist, fold your omelette and bread into a sandwich. It’s like a fancy toasted sarmie on steroids, one that our food stylist Hannah confirms she will be making again.
Get the recipe for eggy breakfast sandwich here.
Cinnamon bun-flavoured gnocchi
Sounds weird, we know, but the way we look at it, these aren’t far from our own sweetened souskluitjies, and are reportedly quite a traditional street food snack in Italy. If it’s good enough for the Italians, it’s good enough for us.
Get the recipe for cinnamon bun-flavoured gnocchi here.
Cookie dough for one
Who doesn’t love stealing a slick of cookie dough before its baked? This was less of a hard sell and we loved Hannah’s South African twist by adding condensed milk for sweetness and dessicated coconut, reminiscent of our tannie’s fridge cakes.
Get the recipe for edible cookie dough here.