Ok, so we're not going to dress this up as the healthiest of #FuelMyFriday's... but when there's reason to celebrate, even top athletes allow themselves a treat and you can to!
Cassie Wild was recently announced as returning to the World Class Performance Programme for the 2020/21 season, and with the University of Stirling based athlete quite the prolific baker, we caught up with her for a recipe to a delicious celebratory treat.
Over to you Cassie...
I really enjoy experimenting with my baking and post several of my creations up to my @cassiesbakes_ Instagram channel. This Peanut Butter Cookie Bar recipe is one I've crafted myself, it's fun treat to make and great for sharing with friends!
Cassie Wild has been selected as a Podium Potential athlete on the 2020-21 World Class Programme
Ingredients:
- 250g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 1 tbsp Cornflour
- 115g Unsalted Butter
- 45g Granulated Sugar
- 140g Light Brown Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 100g Milk Chocolate Chips
- 100g Reece's Pieces
- 100g Reece's Peanut Butter Chips
- 2 tbsp Peanut Butter
Method:
- Start off by setting your oven to pre-heat to 180°C, and line a 9x9 inch square tin with non-stick baking paper.
- Mix together the flour, bicarbonate of soda, salt and corn flour in a bowl and set to the side.
- Gently melt the butter, and then in a larger bowl whisk together with the sugars for two minutes, before adding the egg and peanut butter and whisking well again.
- Next mix in well the dry ingredients earlier set aside, and then finally adding in all the chocolates to the mixture.
- Spoon out the cookie dough into your lined tin and bake for 18-22 minutes.
- Once out the oven, allow to cool slightly before decorating with a drizzling of melted chocolate and peanut butter.
- Slice into small squares and share as a treat with your friends and family!