Gadgetgeniussweet & simple
Rustle up enviable small-batch bakes and even a showstopping pavlova without using the oven
recipes SAMUEL GOLDSMITH photographs KIM LIGHTBODY
Air-fryer ice cream cookie sandwich
MAKES 4 PREP 20 mins COOK 15 mins EASY V
75g butter, softened
40g light brown soft sugar
40g caster sugar
1 tsp vanilla extract
1 egg
150g plain flour
¼ tsp bicarbonate of soda
100g plain chocolate chips
4 scoops vanilla ice cream
1Heat the air-fryer to 160C. Beat the butter and both sugars together in a bowl until creamy and pale. Mix in the vanilla and the egg, then fold in the flour, bicarbonate of soda and a pinch of salt to form a dough. Fold in the chocolate chips.
2Either line your air-fryer basket with foil (this will help the base of the cookies to cook) or use a baking tin that will fit into your air-fryer. Divide the mixture into 8 balls and arrange in the tin or lined basket spaced apart (you may need to do this in batches). Bake for 12-15 mins until golden. Check the underneath of the cookie is crisp and cooked through, then leave to cool.
3Put a scoop of ice cream between two cookies to make an ice cream sandwich. You should have enough to make four. Cookies will keep in an airtight container for three days.
PER SERVING 606 kcals • fat 29g • saturates 17g • carbs 76g • sugars 48g • fibre 2g • protein 8g • salt 0.7g
Air-fryer pavlova
SERVES 6-8 PREP 15 mins COOK 1hr 35 mins EASY V
3 egg whites (freeze the yolks
for another recipe)
185g caster sugar
½ tsp vanilla extract
½ tsp white wine vinegar
½ tsp cornflour
400g seasonal fruit, chopped into
bitesize pieces
1 tbsp icing sugar
250ml double cream
1Heat the air-fryer to 120C. Line the air-fryer basket or an air-fryer baking tin with baking parchment. Cut into a circle to fit neatly.
2Whisk the egg whites until they form stiff peaks, then whisk in the sugar, a spoonful at a time, until each spoonful is combined and the meringue looks glossy. Whisk in the vanilla, vinegar and cornflour, then spoon out onto the parchment and create a mound of meringue with a dip in the centre to hold the filling later. (You can also pipe the meringue.) Bake for 20 mins.
3Reduce the temperature to 100C. Bake for a further 1 hr-1 hr 15 mins until the meringue is crisp on the outside (check the bottom as well). Turn off the air-fryer, leaving the pavlova inside to cool completely. Carefully lift out the meringue and put on a platter or plate. Will keep in an airtight conta
