• Sarah Rainey

Peanut butter traybake


If you, like me, could eat an entire tub of peanut butter (yes, even a 400g one) in one sitting, then this is the recipe for you.

You can use any type of nut butter - cashew, almond, pecan - or even this disgustingly delicious biscuit spread, and choose smooth or crunchy, depending on your mood. But I reckon peanut, with its salty-sweet moreish-ness, is the best (and this is my favourite brand).

This traybake is so simple to whip up, and makes a lovely afternoon snack, perfect with a nice mug of tea on a grey Tuesday like today. Plus, with no added sugar, you can eat as much as you want (within reason). Enjoy!

Makes 16 squares

Ingredients:

400g peanut butter (or other nut butter of your choice)

2 tsp baking powder

3 medium eggs

Method:

Preheat the oven to 180C (fan 160C) and grease and line a 20cm-square baking tray with foil or greaseproof paper, making sure you press it into the corners.

Beat the eggs into 350g of the nut butter.

When smooth, add the baking powder and stir to combine.

Scrape the batter into the prepared tray and bake in the centre of the oven for 20 minutes, until risen and just starting to crisp on top. Allow to cool for 10 minutes.

Gently heat the remaining nut butter in a saucepan or in the microwave until it melts and becomes liquid. Drizzle this over the top of the traybake, just like this...

Let it cool completely in the tin before slicing into squares. They should keep for up to a week in an airtight container.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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