Happy New Year!
What a wonderful and eventful year 2015 was. I became a wife and gained the most wonderful husband and family I could ever wish for, I moved across the Atlantic to the beautiful city of Seattle, I started the Arugula & Rocket food blog AND I opened an online cook shop – phew, no wonder I’m so tired!!!
But today, as I reflect on the year that has passed and wonder what may be in store for me in 2016, I am also nursing the hangover from hell after some rather over-zealous New Year celebrations – will I ever learn? It seems not!
So for those of you who are in a similar fragile state, I am sharing my favourite recipe from 2015 – my Irresistible No-Bake Almond Butter Cookies. These cookies truly are irresistible and make the perfect hangover treat whilst lounging on the sofa under the duvet, with a hot mug of tea and a good film on the telly.
Nothing on the TV? If you fancy some retail therapy instead, but simply don’t have the energy to leave the sofa, why not magically pop over to the Arugula & Rocket online cookshop and take a look at our New Year Sale – with some offers at less than half price, can you afford to miss out?!!!
Anyway, enough of the sales pitch, let’s get back to the task in hand – to enjoy our cookies and get over our hangovers in style!
Wishing you all a happy, prosperous and taste-tastic 2016!
Start by placing the butter, sugar, almond milk (you can also use whole, or semi-skimmed milk) and salt into a saucepan. Place the saucepan on a high heat and bring the contents to a quick boil. Let boil for 1 minute, stirring occasionally to prevent sticking.
Remove the saucepan from the heat and stir in the almond butter and almond essence until it has completely dissolved. Then stir in the oats.
Scoop and divide the mixture onto a non-stick baking mat. It’s best to use a cookie scoop, but as I didn’t have one I improvised with an ice-cream scoop.
Leave the cookies to cool for half an hour or until they have set. Then devour, or store in an airtight container in the fridge or freezer.
- Tovolo® Silicone Spatula
- Tovolo® Non-Stick Baking Mat
- Tovolo® Ice Cream Scoop
- USA Pan Cookie Pan
Readers in the UK, France, Germany, Spain & Italy can now enjoy huge savings in Arugula & Rocket Cookshop New Year Sale on Amazon.
No-Bake Almond Butter Cookies
½ Cup Unsalted Butter
2 Cups Sugar
½ Cup Almond Milk (or Whole/Semi-Skimmed Milk)
Pinch of Salt
½ Cup Almond Butter
2 Tsp Almond Essence
3 Cups Porridge Oats
Bring the butter, sugar, almond milk and salt to a quick boil in a saucepan.
Let boil for 1 minute, stirring occasionally.
Remove from heat and stir in the almond butter and almond essence until smooth.
Stir in the oats.
Divide the mixture and place on a non-stick baking mat to cool until set (approx. 30 minutes).
(Recipe adapted from Erza Pound Cake)