Small batch baking recipes for 2-3 people


HAnd further down will be the best peanut butter cookies you’ve ever made – dense and chewy, but also ridiculously easy,” says Edd Kimber.

“As an extra treat, I also dip them in chocolate, because everything tastes better dipped in chocolate, right?”

Chocolate Peanut Butter Cookie

Makes: 6


175g light brown sugar

1 large egg

½ teaspoon vanilla extract

Pinch of fine sea salt

225 g smooth peanut butter, at room temperature

Sea salt flakes, for sprinkling

100g dark chocolate, melted


1. Place the sugar and egg in a large bowl and whisk briefly until combined. Add the vanilla and salt and whisk again briefly to combine. Now add the peanut butter and whisk until a thick but smooth batter forms.

2. Cover the bowl and refrigerate for 30 minutes. Line a baking sheet with parchment paper. Using a 60ml ice cream scoop or your hands, place six scoops or scoops of cookie dough onto the prepared tray, spacing them well apart. Transfer to the freezer for 10 minutes. Meanwhile, preheat oven to 180C (160C fan) 350F, gas mark 4.

3. Sprinkle cooled cookies with sea salt flakes and bake for 20-22 minutes, or until cookies have spread a bit and edges are lightly browned. Let cool completely.

4. To serve, dip cookies halfway into melted chocolate, then return to lined platter. Refrigerate until the chocolate has set. If stored in a sealed container, these cookies will keep for four to five days.

Bakery-Style Blueberry Muffin

Filled with fruit, these muffins come with a crispy streusel topping

(Edd Kimber/AP)

“These muffins are the result of a challenge that pushed me to see how many blueberries I could pack into a muffin without it falling apart,” Kimber says.

“Being bakery style, they’re big and generous, filled with fruit and have a nice crunch thanks to the streusel topping. If you want to make the muffins even simpler, you can skip the streusel and sprinkle with demerara sugar instead.

Makes: 4


35 g unsalted butter, diced

50g caster sugar

Zest of ¼ lemon (optional)

80g sour cream or buttermilk or yoghurt

1 large egg white

85g plain flour

1 teaspoon baking powder

¼ teaspoon fine sea salt

170g blueberries

For the streusel topping:

60g plain flour

35g caster sugar

40g unsalted butter, melted


1. Preheat oven to 180 C (160 C fan) 350 F, gas mark 4. Place four paper cases in a muffin pan.

2. First prepare the streusel: place the flour and sugar in a small bowl and drizzle with the melted butter, stirring with a knife until the mixture comes together. Use your hands to form a ball of dough, then refrigerate until needed.

3. To make the muffins, melt the butter, then pour it into a mixing bowl. Add sugar, lemon zest (if using), sour cream and egg white and mix until smooth. In another bowl, whisk together the flour, baking powder and salt. Add the butter mixture with the blueberries and stir gently and briefly, until a thick paste forms. Don’t worry about it being perfectly smooth; it is important not to overmix, as it can easily become tough.

4. Divide the batter evenly between the paper cups. Crumble the cooled streusel over the top and bake for about 25 minutes, or until golden brown and a skewer inserted into the muffins comes out clean. Cool in the tray for 10 minutes, before carefully transferring to a wire rack to cool completely

Classic pretzels

The perfect snack with a cold beer

(Edd Kimber/AP)

“Although they are believed to have been invented by an Italian monk, pretzels are most associated with Germany, where they are often eaten with mustard and a pint of beer,” says Kimber.

“It was also in Germany that pretzels began to be soaked in a lye solution (caustic soda) before baking, to give them their characteristic color and flavor. Fortunately, baking soda can be used instead lye, and if you cook it first, the results are surprisingly good.

Makes: 4


250g strong white bread flour

½ teaspoon fine sea salt

3g fast acting dry yeast

25 g unsalted butter, at room temperature

130ml lukewarm water

1 tablespoon barley malt extract or honey

Vegetable oil, for greasing and brushing

Sea salt flakes, for sprinkling

For the precooking solution:

1L of water

50g barley malt extract

50g baking soda


(Kyle Books/PA)

1. Put the flour, salt and yeast in a large bowl and mix. Add the butter and rub into the mixture until there are no visible lumps. Make a well in the center and pour the water and malt extract into it. Mix to form a shaggy dough, then invert onto a work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a lightly greased bowl, cover with cling film and leave to rest for one to two hours, until it has doubled in size.

2. Divide the dough into four equal pieces and roll them into balls. Cover and let stand 10 minutes. Line a large baking sheet with parchment paper and brush with oil or spray with a little nonstick cooking spray.

3. Working with one piece of dough at a time, roll it into a smooth rope about 60-65cm long, leaving the center a little thicker than the ends. Lay the rope in a U shape with the ends facing you. Take the two ends, cross them once, then lift and press the curved part of the string at the top, forming the traditional pretzel shape. Transfer to the prepared tray and cover lightly with cling film while you make three more pretzels in the same way. Let stand 30 minutes, before transferring to the refrigerator for an hour.

4. Preheat oven to 200 C (180 C fan) 400 F, gas mark 6. To prepare the pre-bake solution, bring water to a boil in a medium saucepan. Add malt extract and baking soda and whisk to combine. Turn off the heat, then place one pretzel at a time in the liquid for one minute. Lift with a slotted spoon, return to the baking sheet and sprinkle generously with sea salt flakes.

5. Use a sharp paring knife to cut along the thickest part of the pretzels, then bake for 15-18 minutes or until rich mahogany brown. Leave to cool for a few minutes before eating. Pretzels will keep for up to two days after baking and can be frozen for up to a month.

Edd Kimber’s ‘Small Batch Bakes’ (published by Kyle Books, £18.99; photography by Edd Kimber), available August 25.


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