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Send us your recipes and win £20 from Powters

Winner of this week’s favourite family recipe competition is Jill Steggles, of Stetchworth Road, Wood Ditton, for her peanut butter biscuits.

She said: “They’re simply scrumptious and so easy to make. Makes 24; 77 calories per biscuit.”

The recipe feature is sponsored by Newmarket butchers Powters, who provide each weekly winner with a £20 voucher to spend in their Wellington Street shop.

The competition has been running for over a year now and shop owner Grant Powter said he had been delighted with the quality of the recipes submitted so far.

“The competition has been a great way of getting people to return to the shop. It’s a very positive way of encouraging new visitors and to reward existing customers,” he said.

“It’s been so interesting seeing the different varieties of recipes. The revival of cooking is something that’s pretty much across the board and we wanted to encourage people to cook healthy and nutricious meals from scratch. We also wanted to celebrate the heritage and quality of locally sourced and seasonal British food.”

If you have a recipe you think would appeal to readers, post it to Newmarket Journal Recipes, Rookery House, 40 The Guineas, Newmarket, Suffolk CB8 8SY.

Recipes should be tried and tested family recipes that use basic, reasonably-priced ingredients. They don’t just have to be meat dishes – cakes, puddings and preserves are also welcome.

Please include your name and your daytime telephone number, along with a brief explanation of why you think your recipe should win.

Peanut butter biscuits

Ingredients:

75g/3oz butter, softened

50g/2oz crunchy peanut butter

100g/4oz soft brown sugar

150g/5oz plain flour

Method:

Preheat oven to 180C, 350F; lightly grease and flour a baking tray.

In a bowl mix together the butter, peanut butter and sugar until well blended.

Then add flour, mix together thoroughly.

Divide mixture into four, roll each piece on a lightly floured surface into cylinder shapes about 10cm/4in long.

Use a sharp knife to cut each roll into six slices.

Space well apart on baking trays and bake for 10-12 minutes. Cool on wire racks.

 

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