4 ingredient recipes

Starting out easy is a gorgeous peanut butter cookie recipe with just 4 ingredients! So simple and quick to make. The perfect nutty crunch to dip in your breakfast tea. All you need is:

• 1 large egg, room temperature, beaten,
• 1 cup creamy peanut butter,
• 1/4 cup oat bran,
• 1/4 cup maple syrup.

Simply mix all your ingredients in bowl until combined, then using a level table spoon roll the mixture into equal sized balls. Drop the balls onto ungreased baking sheets and flatten with a fork. Then bake for 15 minutes at 180°. Remove to a wire rack to cool. Don't forget to preheat your oven before you get stuck in.

If you're a shortbread fan, we have this quick and easy recipe. These are one of our favourite sugar-free biscuits drizzled with a little melted dark chocolate. All you need is:

• 3/4 salted butter, softened,
• 1 cup sugar alternative,
• 1 tsp vanilla extract,
• 3 and 1/2 cups all purpose flour.

Similarly, you'll want to preheat your oven to 180°. Cream the butter and sugar alternative together then add in your vanilla extract. Sieve in your flour and mix. Once the dough is formed, leave it to refrigerate as this will make using a cutter much smoother. For smaller biscuits bake for 12-15 minutes and for larger sizes give them 18-20 minutes.

It wouldn't be right if we didn't have the ultimate crunchy sugar-free biscuits recipe: Cookies! For these, you'll need:

• 100g almond flour,
• 1 medium egg,
• 2 tbsp double cream,
• 2 tbsp unsalted butter, softened,
• 3 tbsp granulated sweetener,
• 1 tsp vanilla extract,
• 50g dark chocolate/chocolate chips.

Preheat your oven to 180°.

Combine all the ingredients, apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture. While you're waiting, chop your chocolate. Then stir into the dough.

Form dough balls with your hands or spoon the mixture onto a baking sheet lined with baking paper. Press down into the desired shape. Preferably half a cm thick.

Bake for 13 minutes or until the edges are nicely browned. These sugar-free biscuits are soft when they come straight out of the oven, but firm up as they cool down for that much loved crunch!

For a chewy alternative to this cookie recipe, sub the cream for 50g of softened unsalted butter and add an extra egg yolk. Make sure to cream the sugar alternative and butter together before adding in the eggs and folding in the dry ingredients.

Most people like to make the chewy ones bigger, if so just add a few extra minutes onto your baking time. Perfect!