Homemade Roasted Peanut Butter & book review

The Ginger & White cookbook was published earlier this year it shares the recipes from a beloved coffee shop(s) in London.

It stresses the importance of good coffee not the milky nothing coffees in chain cafés. In fact it’s the first thing the authors and owners (Tonia George, Emma Scott, & Nicholas Scott) show you how to do before they even get to the amazing recipes in this book.

I am always looking for a good cup of coffee. It’s not just about the coffee though they cover everything you’d expect from a café. Breakfast & Brunch, Lunch, Sarnies, Baking, and Pantry bits & bobs.

Normally I would head straight to the baking section of any cookbook and I’m not going to lie it’s where I first looked. They have delicious looking scones, cakes (a few gluten-free), and loaf cakes, but it was the Sarnie section that I was drawn too!

With recipes for Goats’ curd & baby spinach on white stick with red onion marmalade, Pulled ham hock on potato soudough with roasted mustardy shallots, and Salt beef on sourdough with cucumber pickles & mustard mayo where else would you want to go to lunch? Heck these sandwiches would be good any time of the day!


Still to me the best sandwich in the world is a peanut butter and jelly sandwich. It’s the American child in me. So, when I saw they had a recipe for homemade Roasted Peanut Butter I knew I was in love.

I whizzed it up and enjoyed my childhood favorite with an adult twist. My friends’ grandmother makes all sorts of jams and she gave me a homemade apple plum jam that I used to make this sandwich!

Roasted Peanut Butter
from The Ginger & White Cookbook

500g unsalted peanuts, with skin
1 tsp sea salt
175ml groundnut oil
1 tbsp clear honey
1 tbsp demerara sugar

Preheat the oven to 180C/160Cfan/gas4. Take two glass jars straight out of the dishwasher and place them in the oven to dry while you roast your peanuts so they will be sterilized when you’re done making the peanut butter.

Place the peanuts in a large roasting tin and roast until golden, 35-45 minutes. Move them around about half way to insure even browning. The skin will peel off to revel a nice tan color underneath. Once they are a nice bronze color (plus the smell fills the kitchen) they are ready.

Place the peanuts, still in their skins, to a food processor or blender with the rest of the ingredients and blend until combined and a consistency you are happy with.

If it feels too thick add a little bit more oil, you want it to be paste like. You can add more honey or sugar to taste. Transfer it to your sterilized jars, seal tightly, and label with the date! Or spread some on toast right away and enjoy!!


notes: The Ginger & White cookbook was provided for my review. All opinions are my own for further information please my contact/policy page. This post was written for day 11 of Blog Every Day in May blogging challenge the topic was British Sandwich Week. #BEDM 

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