100 Easy Cookies

100 Easy Cookies: The Baking Book for
Breads, Cakes, Cookies, Pies, Biscuits and
More

BY
Mahbuba Islam

Copy Right2021@Mahbuba Islam
Contents
1. Chocolate fudge crinkle biscuits
2. Ginger biscuits
3. Chewy chocolate chip cookies
4. Basic cookies
5. Edible cookie dough
6. Oat biscuits
7. Christmas biscuits
8. Shortbread biscuits
9. Easy chocolate biscuits
10. Christmas crinkle cookies
11. Coconut cookies
12. Next level chocolate chip cookies
13. Gingerbread cookies
14. Chocolate salted caramel cookie cake
15. Empire biscuits
16. Raspberry, almond & oat breakfast cookies
17. Easy chocolate chip cookies
18. Giant cookie
19. Bourbon biscuits
20.Manchego & chorizo melting biscuits
21. Fruity flapjack cookies
22. Mince pie cookies
23. Peanut butter cookies
24. Cheese & rosemary biscuits
25. Double-dipped shortbread cookies
26. Easter egg cookies
27. Easiest ever biscuits
28. Snowy chocolate crackle biscuits
29. Vegan chocolate chip cookies
30. Vintage chocolate chip cookies
31. Spider biscuits
32. Double choc peanut butter cookies
33. Gingerbread cake with caramel biscuit icing
34. Spiced lemon & ginger biscuits
35. Easy Easter biscuits
36. Unicorn biscuits
37. Florentine biscuits
38. Ginger cookie sandwiches with lemon mascarpone
39. Anzac biscuits
40. Peanut butter jelly cookies
41. Saffron, pistachio & white chocolate cookies
42. White chocolate & pretzel cookies
43. Cookie base classic s' mores
44. Double ginger cookies
45. Basic biscuit dough
46. Oatmeal raisin cookies
47. Custard & white chocolate biscuits
48. Malted cookies & cream vegan freak shake
49. Pistachio & cranberry cookies
50. Freezer biscuits
51. Fancy iced biscuits
52. Gingerbread cookie cottage
53. Simple jam my biscuits
54. Orange, oat & sultana cookies
55. Gooey chocolate cherry cookies
56. Funny face cookies
57. Peppermint candy biscuits
58. Macadamia & cranberry American cookies
59. Lemon biscuits
60. Cheese wheat meal biscuits
61. Sea salt water biscuits
62. Chocolate tiffin
63. Pea, mint & spring onion soup with parmesan biscuits
64. Halloween cookies
65. Bumper oat cookies
66. Show your spots cookie sandwiches
67. Chocolate spider cookies
68. Sugar-dusted wedding cookies
69...Malt chocolate ice cream with Oreo cookie crunch
70. Edible name place biscuits
71. Red Nose Day raspberry cookies
72. Cookie-dough crumble
73. Brookies
74. Orange pumpkin face cookies
75. Little almond cookies
76.Alfajores
77. Lemon posset with sugared-almond shortbread
78. Rich raspberry chocolate mousse cake
79. Peach Melba cheesecake
80. Biscuit lime pie
81.Lebkuchen
82. Nutty chocolate crunch
83. Red velvet melting moments
84. Mini choc-orange cheesecake tarts
85. Plum & amaretti semifreddo
86.Bakewell trifles
87. Easy chocolate fudge cake
88. Hazelnut crisps
89. Apricot & ratafia sponge cake
90. Low-fat cherry cheesecake
91. West Indian spiced aborigine curry
92. Peppermint petticoat tails shortbread
93. Blueberry & pecan oaties
94. Almond Florentines
95. Simply stunning chocolate fridge cake
96. Sweet snowballs
97. Seeded oatcakes
98. Snow globe cookies
99. White chocolate cookies
100. Bonfire Night cookies

1. Chocolate fudge crinkle biscuits
Ingredients
60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp. baking powder
70g icing sugar
Method
STEP 1Mix the cocoa, caster sugar and oil together. Add
the eggs one at a time, whisking until fully combined.
STEP 2Stir the flour, baking powder and a pinch of salt
together in a separate bowl, then add to the cocoa
mixture and mix until a soft dough forms. If it feels soft,
transfer to the fridge and chill for 1 hr. Heat the oven to
190C/170C fan/gas 5. Tip the icing sugar into a shallow
dish. Form a heaped teaspoon of the dough into a ball,
then roll in the sugar to coat. Repeat with the remaining
dough, then put, evenly spaced, on a baking tray lined
with baking parchment.
STEP 3Bake in the Centre of the oven for 10 mins – they
will firm up as they cool. Transfer to a wire rack and
leave to cool. Will keep for four days in a biscuit tin.

2. Ginger biscuits
Ingredients
100g salted butter , cubed
75g light brown soft sugar
1 tbsp. grated fresh ginger
100g golden syrup
250g self-raising flour
1½ tbsp. ground ginger
1 tsp. bicarbonate of soda
1 small egg yolk, beaten
Method
STEP 1Heat the oven to 190C/170C fan/gas 5. Line two
large baking trays with baking parchment. In a
saucepan over a low heat, melt the butter, sugar, fresh
ginger and golden syrup and leave to cool.
STEP 2Mix the flour, ground ginger and bicarbonate of
soda together in a bowl with a wooden spoon. Gradually
stir in the cooled sugar mixture and the egg yolk and
knead briefly to make a dough.
STEP 3Roll the dough into 20g balls and put on the
prepared baking trays with 3cm between each to allow
for spreading. Bake for 8-10 mins until golden brown.
Leave to cool on the trays for a min, then transfer to a
cooling rack to cool completely.

3. Chewy chocolate chip cookies
Ingredients
150g butter , softened
150g soft brown sugar , golden caster sugar, or ideally
half of each
1 egg
1 tsp. vanilla extract
180-200g plain flour (see tip below)
½ tsp. baking powder
200g chocolate chips or chopped chocolate
Method
STEP 1Mix the butter and sugar together using an
electric whisk or hand whisk until very light and fluffy,
then beat in the egg and vanilla. Fold in the flour, baking
powder, chocolate and ¼ tsp. salt as quickly as you can.
Don’t overwork the dough as this will toughen the
cookies.
STEP 2For the best flavor, leave the mixture overnight:
either cover the bowl and chill, or roll the mixture into
balls and chill.
STEP 3Heat the oven to 180C/160C fan/gas 4 and line
two baking sheets with parchment. Divide the mixture
into balls, the craggier the balls, the rougher the cookies
will look. If you want to give the dough more texture,
tear the balls in half and squidgy them lightly back
together. Space out evenly on the baking sheets, leaving
enough space between each to allow for spreading.
STEP 4Bake the fresh cookies for 8-10 mins and the
chilled ones for 10-12 mins, or until browned and a little
crisp at the edges but still very soft in the middle – they
will harden a little as they cool. Leave to cool on the tray
for a few minutes before eating warm, or transfer to a
wire rack to cool completely. Will keep for three days in
an airtight container.

4. Basic cookies
Ingredients
225g butter, softened
110g caster sugar
275g plain flour
1 tsp. cinnamon or other spices (optional)
75g white or milk chocolate chips (optional)
Method
STEP 1Heat the oven to 190C/170C fan/gas 5. Cream the
butter in a large bowl with a wooden spoon or in a stand
mixer until it is soft. Add the sugar and keep beating
until the mixture is light and fluffy. Sift in the flour and
add the optional ingredients, if you’re using them. Bring
the mixture together with your hands in a figure-of-eight
motion until it forms a dough. You can freeze the dough
at this point.
STEP 2Roll the dough into walnut-sized balls and place
them slightly apart from each other on a baking sheet
(you don’t need to butter or line it). Flatten the balls a
little with the palm of your hand and bake them in the
oven for around 10-12 mins until they are golden brown
and slightly firm on top. Leave the cookies on a cooling
rack for around 15 mins before serving.

5. Edible cookie dough
Ingredients
100g butter, softened to room temperature
175g soft brown sugar
140g plain flour
2 tbsp. full-fat milk
Method
STEP 1Beat the butter and sugar together, preferably in
a mixer. Add the vanilla, ½ tsp. salt and the flour, then
mix until it looks like breadcrumbs. Keep mixing as you
add the milk until it comes together to form a dough. Eat
as it is or try one of these flavorings:
STEP 2Salted caramel dough: Add 1 tbsp. dulce de
leche, ½ tsp. salt and a handful of dark chocolate chips to
the dough and mix well.
STEP 3S'more cookie dough: Add 1 tbsp. chocolate
hazelnut spread, 2 crumbled digestive biscuits, and some
mini marshmallows.
STEP 4Apple & cinnamon dough: Add some little
chunks of dried apple and a sprinkle of cinnamon sugar
(1 tsp. cinnamon mixed with 1 tbsp. soft brown sugar).
STEP 5Peanut heaven dough: Add 1 tbsp. peanut butter
and a handful of sugar-coated chocolate peanuts.

6. Oat biscuits
Ingredients
75g whole meal flour
75g porridge oats
50g caster sugar
75g butter
1 tbsp. golden syrup
2 tbsp. milk
Method
STEP 1Heat the oven to 180C/160C fan/gas 4. Line a
baking tray with baking parchment.
STEP 2Sift the flour into a bowl. Mix in the baking
powder, porridge oats and sugar.
STEP 3Melt the butter, syrup and milk in a small
saucepan or in the microwave and stir.
STEP 4Add to the dry ingredients. Mix until the liquid
covers all the oat mixture and until well combined.
STEP 5Spoon onto a baking tray and shape into rounds,
leaving space between each biscuit as they will spread
whilst cooking.
STEP 6Bake for 10-15 mins, or until golden brown.
Leave to cool for 5 mins before removing from tray.

7. Christmas biscuits
Ingredients
175g dark muscovdo sugar
85g golden syrup
100g butter
3 tsp. ground ginger
1 tsp. ground cinnamon
350g plain flour, plus extra for dusting
1 egg, lightly beaten
To finish
100g white chocolate
edible silver balls
Method
STEP 1Heat the sugar, golden syrup and butter until
melted. Mix the spices and flour in a large bowl. Dissolve
the bicarbonate of soda in 1 tsp. cold water. Make a well
in the Centre of the dry ingredients, add the melted
sugar mix, egg and bicarbonate of soda. Mix well. At this
stage the mix will be soft but will firm up on cooling.
STEP 2Cover the surface of the biscuit mix with
wrapping and leave to cool, then put in the fridge for at
least 1 hr to become firm enough to roll out.
STEP 3Heat oven to 190C/170C fan/gas 5. Turn the
dough out onto a lightly floured surface and knead
briefly. (At this stage the dough can be put into a food
bag and kept in the fridge for up to a week.) Cut the
dough in half. Thinly roll out one half on a lightly
floured surface. Cut into shapes with cutters, such as
gifts, trees and hearts, then transfer to baking sheets,
leaving a little room for them to spread. If you plan to
hang the biscuits up, make a small hole in the top of each
one using a skewer. Repeat with remaining dough.
STEP 4Bake for 12-15 mins until they darken slightly. If
the holes you have made have closed up, remake them
while the biscuits are warm and soft using a skewer. Cool
for a few mins on the baking sheets, then transfer to a
wire rack to cool and harden up completely.
STEP 5Break up the chocolate and melt in the
microwave on Medium for 1-2 mins, or in a small
heatproof bowl over simmering water. Drizzle the
chocolate over the biscuits, or pipe on shapes or names,
then stick a few silver balls into the chocolate. If hung up
on the tree, the biscuits will be edible for about a week,
but will last a lot longer as decorations.

8. Shortbread biscuits
Ingredients
100g butter, chilled and cubed
50g caster sugar, plus 1 tbsp. for sprinkling
Method
STEP 1Heat the oven 170C/150C fan/gas 3. Put the flour,
butter and sugar into a mixing bowl. Use your hands to
combine the ingredients until the mixture looks like
breadcrumbs, then squeeze until it comes together as a
dough.
STEP 2On a lightly floured surface, use a rolling pin to
roll out the dough to ½ cm thick. Cut the dough into
fingers and place on a lined baking tray. Use a fork to
create imprints, then sprinkle with the remaining caster
sugar.
STEP 3Chill the dough in the fridge for 20 mins, then
bake for 15-20 mins until golden brown. Remove the
shortbread fingers from the oven and leave to cool on the
tray for 10 mins.

9. Easy chocolate biscuits
Ingredients
350g light soft brown sugar
2 large eggs
100g cocoa powder
200g chocolate chips or chopped chocolate chunks, or
400g for optional dipping (choose your favorite type)
Method
STEP 1Beat the butter and sugar together with an
optional pinch of sea salt in a bowl until light and fluffy,
then beat in the eggs one at a time. Sift over the flour
and cocoa powder and beat into the butter mix, then fold
through the chocolate chips. The mix can be made up to
2 days ahead and chilled or frozen for a month, or used
straight away.
STEP 2To bake, heat oven to 190C/170C fan/gas 5. If the
mix is at room temperature, place evenly spaced
spoonful’s on parchment-lined baking sheets, allowing 2
tbsp. for each cookie. If the mix is fridge cold, you can
roll it into 40g balls before baking. The balls can be
frozen and the biscuits baked from frozen, but they’ll
need a few minutes more. Bake for 12-15 mins until
spread out and crusty around the outside. Leave to cool
slightly and enjoy warm, or leave to cool completely and
eat cold. The biscuits will keep in a tin for three days.
STEP 3As an optional extra, the biscuits can be dipped
in chocolate. To do this, melt your chosen type of
chocolate in a bowl over a pan of simmering water or in
the microwave. Leave to cool a little, then dip half of
each biscuit in the chocolate and leave them on
parchment-lined trays somewhere cool to set. Again, the
dipped biscuits will keep for up to three days in a tin or
lidded plastic container.

10. Christmas crinkle cookies
Ingredients
60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
2 oranges, zested
2 tsp. mixed spice
1 tsp. cinnamon
50g icing sugar
Method
STEP 1Mix the cocoa, caster sugar and oil together. Add
the eggs one at a time, whisking until fully combined.
STEP 2Combine the flour, baking powder, orange zest,
mixed spice, cinnamon and a pinch of salt in a separate
bowl, then add to the cocoa mixture and mix until a soft
dough forms. If it feels too soft, put in the fridge to chill
for 1 hr.
STEP 3Heat the oven to 190C/170C fan/gas 5 and tip the
icing sugar into a shallow dish. Roll heaped teaspoons of
the dough into balls (about 20g each), then roll in the
icing sugar to coat. Put the balls on one large or two
medium baking trays lined with baking parchment,
ensuring they’re evenly spaced apart.
STEP 4Bake on the middle rack of the oven for 10 mins,
then transfer to a wire rack to cool – they will firm up as
they cool, but still be fudgy in the Centre. Will keep for
up to four days in an airtight container.

11. Coconut cookies
Ingredients
200g unsalted butter, softened
75g caster sugar
1 tsp. vanilla bean paste
1 large egg
275g plain flour
125g desiccated coconut, toasted and cooled
100g dark chocolate
Method
STEP 1Heat the oven to 190C/170C fan/gas 5. Beat the
butter in a large bowl using an electric whisk or in a
stand mixer until very soft. Beat in both sugars and the
vanilla until light and fluffy, then beat in the egg until
just combined. Sift in the flour and a pinch of salt and
stir to combine. Fold in 100g of the toasted coconut.
STEP 2Roll the dough into 14-16 balls (about 45g each)
and arrange on a baking sheet lined with baking
parchment, well-spaced apart. Flatten each slightly using
the palm of your hand and bake for 12-15 mins until
golden brown and slightly firm to the touch. Leave to
cool on the sheet briefly, then transfer to a wire rack to
cool completely.
STEP 3Break the chocolate into pieces and tip into a
heatproof bowl, then melt in 20-second bursts in the
microwave. Or set the bowl over a pan of simmering
water, ensuring the bowl doesn’t touch the water,
stirring until smooth. Dip one half of each cookie into the
melted chocolate, then lay on a sheet of baking
parchment and sprinkle with the remaining toasted
coconut. Leave to set for about 30 mins.

12. Next level chocolate chip cookies
Ingredients
125g unsalted butter
100g plain flour
100g rye flour
1 tsp. sea salt flakes, plus extra for sprinkling
¼ tsp. bicarbonate of soda
100g golden caster sugar
1 large egg , plus 2 large yolks
200g chocolate , chopped into small chunks (choose dark
or milk, or a mixture of the two)
Method
STEP 1Melt the butter in a small saucepan until sizzling.
Watch it carefully – the butter will foam, and, when the
foam subsides, it will turn from yellow to a hazelnut
brown. At this point, remove from the heat, tip into a
bowl and leave to cool. Meanwhile, mix the flours, salt,
baking powder and bicarb together in a bowl and set
aside.
STEP 2When the butter is cool, tip in the sugars and
beat with a wooden spoon to combine. Add the egg, yolks
and vanilla and beat together. Scrape the wet mixture
into the dry ingredients and stir until it all comes
together into a dough. Fold in the chocolate, then chill
for at least 3 hrs, or until firm. Will keep chilled for up
to 24 hrs.
large baking sheets with baking parchment. Separate the
dough into 12 pieces, weighing for accuracy if you like.
Roll each piece into a ball using your hands, then put six
balls on each sheet, leaving space between them for
spreading. Bake for 10 mins, then, one sheet at a time,
remove from the oven, sprinkle with some sea salt and
slam the sheet hard against your work surface.
STEP 4Bake for another 3 mins, then repeat the
slamming of the sheet. Bake for 3 mins more. This
timing will give you soft cookies, but if you prefer them a
bit firmer, cook for a few minutes longer. Leave to cool
on the sheets for 10 mins before transferring to a wire
rack to cool completely.

13. Gingerbread cookies
Ingredients
1½ tbsp. black treacle
170g soft light brown sugar
½ tsp. fine sea salt
1 medium egg
200g plain flour
¼ tsp. ground cloves
1½ tsp. ground ginger
½ tsp. ground cinnamon
Method
STEP 1Beat together the butter, treacle, brown sugar
and salt in a large mixing bowl. Add the egg, then beat
through all of the remaining dry ingredients apart from
the caster sugar. Chill the mixture in the fridge for 1 hr.
baking sheets with baking parchment. Roll the mixture
into 20 even-sized balls (weighing for accuracy, if you
like). Tip the caster sugar onto a small plate, then add
each ball and roll around to coat. Space each ball out on
the baking sheets. Bake for 9-10 mins until golden
brown. Leave to cool completely on a wire rack.

14. Chocolate salted caramel cookie cake
Ingredients
For the sponge
150ml vegetable oil , plus extra for the tins
50g cocoa powder
250g brown sugar
150ml Greek yogurt
50ml milk
100ml strong coffee , cold
2 large eggs
100g white chocolate chips
For the chocolate buttercream
150g salted butter , softened
300g icing sugar
1 tbsp. cocoa powder
50g dark chocolate
For the decoration
200g cookies
4 tbsp. salted caramel sauce
½ tbsp. milk
dark chocolate (optional)
Method
STEP 1Heat the oven to 190C/170C fan/gas 5. Oil two
20cm sandwich tins and line the bases with non-stick
baking paper. Sieve the flour, cocoa and baking powder
into a large bowl, then stir in the sugar. Whisk together
the yogurt, milk, coffee and eggs in a jug until combined.
Gradually whisk the wet ingredients into the flour
mixture until you have a smooth batter. Fold in the
chocolate chips.
STEP 2Divide the mixture between the tins and bake for
30-35 mins, until a skewer inserted into the Centre of
each sponge comes out clean. Remove from the tins and
put on a wire rack to cool completely.
STEP 3Meanwhile, make the buttercream. Beat together
the butter, icing sugar and cocoa for 5-8 mins until
smooth and creamy. Melt the dark chocolate in a bowl
over a pan of boiling water, or in 30 second blasts in the
microwave. Whisk the melted chocolate into the
buttercream until fully incorporated. Put three quarters
of it into a piping bag with a large, round nozzle.
STEP 4Put one of the sponges onto a plate and pipe
buttercream around its edge, with dots going around the
circumference. Spread 2 tbsp. of the remaining
buttercream in the Centre of the cake using a spoon or
palette knife.
STEP 5Mix together the caramel and milk with a pinch
of salt. Spread half the caramel into the Centre to cover
the layer of buttercream. Crumble half of the cookies on
top of that. Chill for 30 mins until the buttercream has
hardened slightly.
STEP 6Lay the second sponge on top of the first. Repeat
the piping of the dots around the top of the cake, but this
time fill the whole circle with dots of buttercream.
Drizzle the salted caramel over the buttercream dots.
Break the remaining cookies into halves or quarters and
arrange on top of the cake, then grate over a little dark
chocolate, if you like.

15. Empire biscuits
Ingredients
175g plain flour , plus extra for dusting
100g cold salted butter , cut into cubes
335g icing sugar
½ tsp. vanilla extract
2 medium egg yolks
100g raspberry jam
50g glacé cherries , quartered
Method
STEP 1Put the flour, butter, 85g of the icing sugar, the
vanilla and egg yolks in a food processor and pulse in
bursts until combined (alternatively, rub together the
butter and flour with your fingertips and mix in the
sugar, vanilla and egg yolks). Add ½ tbsp. water if the
mix feels a little dry. Tip the rough mixture onto a work
surface and briefly knead until the dough has come
together. Wrap and chill for 30 mins.
baking sheets with baking parchment. Lightly dust your
work surface with flour and roll the dough out to around
3mm thick. Cut 24 rounds from the dough with a 7cm
cutter. Bring the remaining scraps of pastry together and
reroll to make more biscuits. Line up the discs of dough
on the baking sheets, then bake for 10-12 mins or until
lightly golden brown around the edges. Transfer to a
wire rack and leave to cool completely.
STEP 3Mix the remaining icing sugar with 2-3 tsp. of
water to make a very thick icing. Spoon or pipe the icing
over the top of half of the biscuits, leaving a border
around the edge of each one. Top with a small piece of
glacé cherry in the Centre, then leave to set for 30 mins.
Spread the jam over the un-iced biscuits and sandwich
together with the iced halves. Will keep for two days in
an airtight tin.

16. Raspberry, almond & oat breakfast
cookies
Ingredients
2 ripe bananas , mashed
150g porridge oats
2 tbsp. ground almonds
1⁄2 tsp. cinnamon
100g raspberries (fresh or frozen)
Method
two baking trays with baking parchment. Mix the
banana, oats, almonds, cinnamon and a pinch of salt in a
bowl to make a sticky dough. Gently stir through the
raspberries, trying not to break them up. Scoop up
tablespoons of the mixture and roll into balls, then place
on a baking tray and flatten with your hand.
STEP 2Bake for 15 mins until the cookies feel firm
around the edges and are golden brown. Leave to cool.
Will keep in an airtight container for up to three days.

17. Easy chocolate chip cookies
Ingredients
75g light brown sugar
1 medium egg
180g plain flour
½ tsp. bicarbonate of soda
150g dark chocolate, cut into chunks
Method
STEP 1Heat oven to 180C/160C fan/gas 4 and line two
baking sheets with parchment. Cream the butter and
sugars together until very light and fluffy, then beat in
the egg and vanilla. Once combined, stir in the flour,
bicarb, chocolate and ¼ tsp. salt.
STEP 2Scoop 10 large tbsps. of the mixture onto the
trays, leaving enough space between each to allow for
spreading. Bake for 10-12 mins or until firm at the edges
but still soft in the middle – they will harden a little as
they cool. Leave to cool on the tray for a few mins before
eating warm, or transfer to a wire rack to cool
completely. Will keep for three days in an airtight
container.

18. Giant cookie
Ingredients
200g butter at room temperature, plus extra for the pan
2 egg yolks
275g plain flour
150g chocolate chips
100g other cookie fillings, such as pretzels, chopped nuts,
pieces of fudge or toffee, marshmallows
vanilla ice cream, to serve (optional)
Method
STEP 1Heat oven to 180C/160C fan/gas 4. Tip the butter
and sugar into a large mixing bowl, beat until combined,
then stir in the yolks and vanilla. Tip in the flour, baking
powder, chocolate chips, a pinch of sea salt and any
other fillings you want to add. Mix until a crumbly
dough forms.
STEP 2Lightly butter a 25cm ovenproof frying pan.
Spoon in and flatten the cookie mixture. For a gooey
dessert, bake for 20 mins, leave to rest for 5 mins, then
scoop straight from the pan and serve with ice cream, if
you like. For a firmer cookie you can cut, bake for 30
mins, then leave to cool completely before cutting into
wedges.

19. Bourbon biscuits
Ingredients
125g soft unsalted butter
125g golden caster sugar , plus extra for sprinkling
1 large egg , lightly beaten
50g cocoa powder
For the filling
150g unsalted butter , softened
360g icing sugar , sifted
pink food coloring
Method
STEP 1Beat the butter and sugar together until creamy,
then mix in the rest of the ingredients. Add a splash of
milk if the mixture looks a bit dry – it should come
together as a dough.
STEP 2Line three baking sheets, dust lightly with flour,
then roll and pat one-third of the dough out to the
thickness of a £1 coin on each. Cover and freeze for 15
mins.
STEP 3Heat oven to 180C/160C fan/gas 4. Slide the
dough off the trays and put a new piece of parchment on
each. Trim the edges of the dough to straighten, then cut
into rectangles, roughly 6 x 3cm. Lift each one carefully
onto the tray, leaving some space between them as they’ll
expand. Bourbons usually have a pricked pattern, so use
a cocktail stick to do this if you want (not too many or
they’ll break up). Put the dough back in the freezer if it
gets too soft.
STEP 4Bake for 8-10 mins, then leave to cool on the
sheet as the biscuits will be soft when they’re hot.
Sprinkle over some sugar. Will keep for a week in an
airtight container.
STEP 5Meanwhile, make the filling. Beat the butter and
icing sugar together, then divide the mixture into three.
Add the cocoa to one lot, a dot of pink color to another,
and leave the last one plain (add a little more icing sugar
if you need to). Spoon each into a piping bag or a
sandwich bag with the corner snipped off.
STEP 6When the biscuits have cooled completely, pipe
the icings onto half of them, then sandwich together with
the other halves. Leave to set.

20.Manchego & chorizo melting biscuits
Ingredients
125g plain flour
½ tsp. sweet smoked paprika
1 tsp. fennel seeds , crushed
100g cold salted butter , cubed
100g manchego , grated
80g chorizo , very finely chopped
Method
STEP 1Put the flour, paprika and fennel seeds in a food
processor and blitz with the butter until it resembles fine
breadcrumbs. Add the manchego and chopped chorizo
and blitz again until a dough forms. Roll into a 4cm log
and wrap in baking parchment. Chill in the freezer for
30-40 mins until firm.
STEP 2Heat the oven to 180C/160C fan/gas 4. Unwrap
the dough and slice into 5mm-thick biscuits. Lay on a
lined baking sheet well-spaced apart (they will spread in
the oven). Bake for 15-20 mins until golden. Leave to
cool. Will keep in an airtight container for three days.

21. Fruity flapjack cookies
Ingredients
125g jumbo oats
150g softened butter
100g light muscovdo sugar
1 egg
100g mixed dried fruit or raisins
75g dried apricots, finely chopped
50g desiccated coconut
½ tsp. ground cinnamon (optional)
Method
STEP 1Heat the oven to 180C/160C fan/gas 4. Scatter
the oats over a baking tray and bake for 20 mins,
turning once until lightly browned. Remove from the
oven and set aside to cool. Tip the butter and sugar into
a bowl and beat with an electric whisk for 2 mins until
fluffy. Crack in the egg and add the golden syrup and
vanilla, then beat until completely combined. Scatter in
the flour, all the dried fruit, the coconut, cinnamon (if
using), the toasted oats and a pinch of salt. Beat again
until everything is combined and you have a thick
dough. Use the dough straightaway or cover and chill for
up to two days.
STEP 2Line two baking sheets with baking parchment
and arrange six large spoonful’s of dough on each, well-
spaced apart. Bake for 15 mins (or 18-20 mins if the
dough is fridge-cold) until the cookies have spread and
are brown at the edges but soft in the middle. Leave to
cool on the baking sheet for 5 mins, then transfer to a
wire rack and leave to cool completely. Will keep in an
airtight container or tin for up to five days.

22. Mince pie cookies
Ingredients
120g salted butter, softened
1 medium egg
1tsp vanilla extract
4 tbsp. (about 100g) mincemeat (vegetarian, if needed)
180g plain flour
1 tsp. cinnamon
150g dark chocolate, broken into chunks
Method
two baking sheets with baking parchment. Beat the
butter and sugar until very light and fluffy, then beat in
the egg and vanilla. Stir in the mincemeat until
combined, then the flour, bicarb, cinnamon, chocolate
and ¼ tsp. salt.
STEP 2Scoop tablespoons of the mixture onto the sheets,
leaving space between each for spreading. Bake for 10-12
mins, or until firm at the edges but soft in the middle –
they will firm up a little as they cool. Leave to cool on the
sheets slightly before eating warm, or transfer to a wire
rack and leave to cool completely.

23. Peanut butter cookies
Ingredients
200g peanut butter (crunchy or smooth is fine)
¼ tsp. fine table salt
1 large egg
Method
STEP 1Heat oven to 180C/160C fan/gas 4 and line 2
large baking trays with baking parchment.
STEP 2Measure the peanut butter and sugar into a
bowl. Add ¼ tsp. fine table salt and mix well with a
wooden spoon. Add the egg and mix again until the
mixture forms a dough.
STEP 3Break off cherry tomato sized chunks of dough
and place, well-spaced apart, on the trays. Press the
cookies down with the back of a fork to squash them a
little. The cookies can now be frozen for 2 months, cook
from frozen adding an extra min or 2 to the cooking
time.
STEP 4Bake for 12 mins, until golden around the edges
and paler in the Centre. Cool on the trays for 10 mins,
then transfer to a wire rack and cool completely. Store in
a cookie jar for up to 3 days.

24. Cheese & rosemary biscuits
Ingredients
80g plain flour
100g cold butter , chopped
100g cheddar , finely grated
1 small rosemary sprig , leaves finely chopped
1 large egg yolk
Method
STEP 1Heat oven to 180C/160C fan/ gas 4. Put the flours
in a bowl and rub in the butter until it resembles
breadcrumbs. Stir in the cheese and rosemary, then add
the yolk and mix in using a fork. When the mix starts to
clump together, use your hands to knead to a smooth
dough.
STEP 2Take walnut-sized pieces of dough, roll into balls
and place on one or two lined baking trays. Flatten
slightly with a fork, then bake for 12-14 mins.
Alternatively, roll out between sheets of baking
parchment and cut into shapes, then bake as before.
Cool on the baking sheet for a few mins before moving to
a wire rack to cool completely. Store in an airtight
container for up to a week.

25. Double-dipped shortbread cookies
Ingredients
100g icing sugar
250g plain flour
1 tbsp. milk , plus extra if needed
50g white chocolate , chopped
50g milk chocolate , chopped
Method
STEP 1Heat the oven to 180C/160C fan/gas 4. Beat the
butter with the icing sugar using an electric whisk until
the mixture is light and fluffy. Beat in the vanilla and
flour (the mixture will stiffen and look like crumble as
the flour is added). Add the milk and keep beating until
the mixture softens and sticks together (add some more
milk if needed).
STEP 2Scoop the dough into a piping bag fitted with a
large star nozzle and pipe swirled rings onto a baking
sheet lined with baking parchment. If the mixture is too
stiff to pipe easily, you can roll the dough into balls and
put them on the sheet instead. The cookies will spread as
they cook so don’t worry if there’s a small gap in the
Centre of the piped swirls, but ensure there is enough
space between each cookie so they don’t stick together as
they cook. Bake for 15 mins, or until lightly golden, then
transfer to a wire rack to cool.
STEP 3Put the white and milk chocolate in separate
bowls and microwave each in 20-second bursts until
melted. Dip the cookies into each chocolate, milk at one
end and white on the other, then let any excess drip off
before returning them to the rack to set. Will keep in an
airtight tin for up to four days.

26. Easter egg cookies
Ingredients
1 tbsp. vanilla extract
1 large egg
250g plain flour
50g white chocolate , chopped into chunks
100g bar dark chocolate , chopped into chunks
100g mini chocolate eggs , lightly crushed with a rolling
pin, leaving some larger pieces to decorate
Method
STEP 1Heat oven to 190C/170C fan/gas 5. Line two
baking sheets with baking parchment. Tip the butter,
sugars and vanilla into a bowl. Beat with a hand-held
electric whisk until pale and fluffy. Add the egg and beat
again. Tip in the flour, bicarb and a pinch of salt, then
use a spatula to mix together before adding the chocolate
chunks and about half the crushed mini eggs (set aside
the larger pieces) and mix again until everything is
combined.
STEP 2Scoop golf-ball-sized mounds of cookie dough
onto the baking sheets, making sure you leave plenty of
space between each one. (You should fit 4-6 cookies on
each, so you’ll have to bake in batches to make the total
20 cookies.) Push the remaining mini egg pieces into the
tops. Can be frozen at this point for up to three months.
Defrost thoroughly in the fridge before baking. Bake for
15-18 mins, swapping the sheets around halfway
through. For soft and chewy cookies, the cookies should
be golden around the edges but still pale and soft in the
middle. If you prefer a biscuit texture, you will need to
bake them a little longer.
STEP 3Remove from the oven and leave to cool for 10
mins before transferring to a wire rack, then bake the
second batch. Continue until all the cookies are baked.
Will keep in an airtight container for up to a week.

27. Easiest ever biscuits
Ingredients
1 large egg
Method
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a
baking sheet with baking parchment. Put the butter in a
bowl and beat it with electric beaters until soft and
creamy. Beat in the sugar, then the egg and vanilla, and
finally the flour to make a dough. If the dough feels a bit
sticky, add a little bit more flour and knead it in.
STEP 2Pull pieces off the dough and roll them out to
about the thickness of two £1 coins on a floured surface.
The easiest way to do this with small children is to roll
the mixture out on a baking mat. Cut out shapes using a
9cm biscuit cutter, or a use the rim of a small glass and
peel away the leftover dough around the edges. Press
some clean toys gently into the biscuits, making sure you
make enough of a mark without going all the way
through. Re-roll off-cuts and repeat.
STEP 3Transfer the whole mat or the individual biscuits
to the baking sheet and bake for 8-10 mins or until the
edges are just brown. Leave to cool for 5 mins, then
serve. Will keep for three days in a biscuit tin.

28. Snowy chocolate crackle biscuits
Ingredients
200g dark chocolate , chopped
300g soft light brown sugar
2 eggs
150g plain flour
60g cocoa powder
2-3 tbsp. milk
100g icing sugar
Method
STEP 1Melt the chocolate in a bowl set over a pan of
barely simmering water (make sure the base doesn’t
touch the water), or in a microwave in short bursts. Set
aside to cool.
STEP 2Beat the butter and sugar using electric beaters,
then beat in the eggs, flour, cocoa powder, baking
powder and chocolate. Pour in the milk to make a soft
dough, but don’t over mix it. Cover and chill for 1 hr.
STEP 3Heat oven to 180C/160C fan/gas 4. Line one or
two baking sheets with parchment. Put the icing sugar in
a bowl. Scoop heaped tablespoons of dough and roll each
ball in your hands before dropping it into the icing sugar
and rolling it around. Put on baking sheets and repeat,
spacing the balls apart.
STEP 4Bake for about 12-15 mins until the biscuits feel
firm when touched. The biscuits should puff up and
cracks should open up, too. Leave to cool on the trays,
then transfer to wire racks to cool completely. Will keep
for up to a week in an airtight container.

29. Vegan chocolate chip cookies
Ingredients
125g cold coconut oil
125ml coconut milk
275g plain flour
¼ tsp. bicarb
200g vegan chocolate chips or vegan chocolate, chopped
into small chunks
Method
STEP 1Tip the coconut oil and sugars into a bowl and
whisk until completely combined, then whisk in the
coconut milk and vanilla. Tip the flour, baking powder,
bicarb and a good pinch of flaky sea salt into the mix to
make a thick batter, then fold through the chocolate
chips. Chill the batter for at least 1hr. Can be made 2
days ahead.
STEP 2Heat the oven to 180C/160C fan/gas 4. Line a
couple of baking sheets with baking parchment, then
scoop or roll plum-sized balls of the dough and place
them on the baking sheets about 2cm apart. Flatten ever
so slightly and sprinkle with a bit more flaky salt if you
want. Cook on the middle shelf for 12-15 mins, turning
the tray once, until the cookies have spread and are
golden but still soft in the middle. Leave to cool slightly,
then lift the cookies onto a cooling rack while you bake
another batch. Will keep in a biscuit jar for up to 3 days.

30. Vintage chocolate chip cookies
Ingredients
150g salted butter, softened
80g light brown muscovite sugar
80g granulated sugar
1 large egg
225g plain flour
¼ tsp. salt
200g plain chocolate chips or chunks
Method
STEP 1Heat the oven to 190C/fan170C/gas 5 and line
two baking sheets with non-stick baking paper.
STEP 2Put 150g softened salted butter, 80g light brown
muscovite sugar and 80g granulated sugar into a bowl
and beat until creamy.
STEP 3Beat in 2 tsp. vanilla extract and 1 large egg.
STEP 4Sift 225g plain flour, ½ tsp. bicarbonate of soda
and ¼ tsp. salt into the bowl and mix it in with a wooden
spoon.
STEP 5Add 200g plain chocolate chips or chunks and
stir well.
STEP 6Use a teaspoon to make small scoops of the
mixture, spacing them well apart on the baking trays.
This mixture should make about 30 cookies.
STEP 7Bake for 8–10 mins until they are light brown on
the edges and still slightly soft in the Centre if you press
them.
STEP 8Leave on the tray for a couple of mins to set and
then lift onto a cooling rack.

31. Spider biscuits
Ingredients
50g peanut butter
1 medium egg
180g plain flour
20 peanut butter cups, Rolos or Maltesers
100g milk chocolate, chopped
icing eyes, or make your own
Method
baking sheets with parchment. Using an electric hand
whisk, cream the butter, peanut butter and sugar
together until very light and fluffy, then beat in the egg
and vanilla. Once combined, stir in the flour, bicarb and
¼ tsp. salt.
STEP 2Scoop 18-20 tbsps. of the mixture onto the trays,
leaving enough space between each to allow for
spreading. Make a thumbprint in the Centre of the
cookies. Bake for 10-12 mins or until firm at the edges
but still soft in the middle – they’ll harden a little as they
cool. Leave to cool on the tray for a few mins before
topping each biscuit with a peanut butter cup, Rolo or
Malteser. Transfer to a wire rack to cool completely.
STEP 3Heat the chocolate in the microwave in short
bursts, or in a bowl set over a pan of simmering water,
until just liquid. Scrape into a piping bag and leave to
cool a little. Pipe the legs onto each spider, and then stick
two eyes on each. Leave to set. Will keep for three days
in an airtight container.

32. Double choc peanut butter cookies
Ingredients
100g unsalted butter , softened at room temperature
100g caster sugar
1 egg , beaten
¼ tsp. salt
200g milk chocolate , 150g chopped into chunks and 50g
melted for drizzling
75g peanut butter (crunchy or smooth is fine)
handful of salted peanuts , roughly chopped
milk to serve, optional
Method
STEP 1Heat the oven to 180c/160 fan/gas mark 4 and
line two baking trays with parchment. Using a food
mixer or electric whisk beat the butter and sugar
together until light and fluffy. Add in the egg and whisk
to combine then beat in the flour, cocoa powder, salt and
chocolate chunks until fully incorporated. Using a spoon
swirl the peanut butter through the cookie dough.
STEP 2Scoop the dough into 12 large cookies onto the
two trays using a dessert spoon, leaving plenty of room
between each cookie as they'll spread. Bake in the oven
for 9-10 mins until still soft and melty in the middle.
They will look under baked but will harden once cool.
Drizzle over the melted milk chocolate and top with a
few chopped peanuts and a pinch of flaky sea salt. Serve
with a glass of milk for dunking.

33. Gingerbread cake with caramel biscuit
icing
Ingredients
150ml full-fat milk
3 tbsp. black treacle
225ml vegetable oil, plus a little for greasing
375g plain flour
1½ tsp. bicarbonate of soda
1½ tsp. ground cinnamon
3 good pinches of ground cloves
300ml buttermilk
3 large eggs
3 tbsp. dark rum (optional – replace with extra milk, if
you like)
1½ tsp. vanilla extract
For the caramel biscuit icing
250g pack slightly salted butter, very soft
600g icing sugar, plus a little extra for dusting
300g full-fat cream cheese
2 tsp. vanilla bean extract
200g smooth caramelized biscuit spread (I used Lotus
Biscoff biscuit spread)
50g desiccated coconut, to decorate
silver edible glitter (optional)
gingerbread shapes (see tip)
Method
STEP 1Measure the milk and treacle into a saucepan
(grease the measuring spoon with a little oil first and the
treacle will easily slide off). Bring to a gentle simmer and
stir until combined, then set aside to cool. Meanwhile,
grease 3 x 20cm loose-bottomed cake tins with a little oil
and line the bases with baking parchment (if you don’t
have enough cake tins, see tip). If the tins are any
shallower than 4cm, line the sides with a deep collar too.
Heat oven to 180C/160C fan/gas 4.
STEP 2Measure the flour, baking powder, bicarbonate of
soda, sugar and spices into a large bowl, then add ½ tsp
fine salt. Mix the dry ingredients together with a large
whisk; if there are any large lumps of sugar, squeeze
these through your fingers until you have an even,
sandy-textured mixture.
STEP 3In a jug, whisk the oil, buttermilk, eggs, rum and
vanilla. Add the milk and treacle mixture, and mix well.
Pour the wet ingredients into the dry, and whisk into a
smooth batter. Divide between the tins and bake for 25-
30 mins until a skewer inserted into the Centre of the
cakes comes out clean. You may have to swap the cakes
over to cook evenly, but don’t do this until they’ve had at
least 20 mins cooking. Cool the cakes in their tins for 10
mins, then transfer to a wire rack, peel off the
parchment and leave to cool completely. Once cooled,
you can wrap the sponges in cling film and store in a cool
place for 4 days, or freeze for up to 2 months – the
texture and flavor will be all the better for it.
STEP 4To makes the icing, put the butter and half the
icing sugar in a large bowl. Mash together roughly with
a spatula, then whizz with an electric hand whisk until
smooth. Add the remaining icing sugar, the cream
cheese, vanilla bean extract and biscuit spread. Mix
again until smooth and evenly mixed. Transfer half the
icing to another bowl and set aside. Use the remaining
icing to stack the cakes and cover the entire outside in a
thin layer – don’t worry about making the cake look too
neat at this stage, as any crumbs trapped in the icing will
be covered in the final coat. Chill the cake for 30 mins
and the remaining icing for 20 mins (remove the icing
from the fridge 10 mins before the cake to soften a little).
STEP 5When the icing on the cake is firm, remove it
from the fridge and use the remaining icing to cover the
cake. Smooth the sides using a palette knife, but leave
peaks and dips on top for your snow scene. Top the cake
generously with desiccated coconut, a dusting of sieved
icing sugar and some edible glitter, if you like, then
decorate the top and sides with gingerbread shapes (see
tip). If you’re not eating the cake within a few hours,
store it in the fridge, but bring back to room
temperature before serving. Will keep for 2 days.

34. Spiced lemon & ginger biscuits
Ingredients
85g dark muscovite sugar
½ tsp. ground cinnamon
½ tsp. coarsely ground black pepper
1 lemon , zested and 3-4 tsp. juice
225g plain flour
50g candied lemon peel (or a mix of lemon and orange)
50g stem ginger , chopped into small chunks
100g icing sugar
Method
STEP 1Mix the butter and sugar with a wooden spoon.
Stir in the spices, lemon zest and flour, then tip in the
candied lemon peel and stem ginger – you might need to
get your hands in to bring the mix together as a dough.
Divide the dough in two and shape each half into a log
about 5cm across. Wrap in cling film, then chill for 1 hr.
You can freeze the unbaked dough for up to three
months.
STEP 2Heat oven to 180C/160C fan/gas 4. Slice the logs
into 1cm-thick rounds, place on two baking trays lined
with baking parchment and bake for 12-15 mins. Leave
to cool completely on the tray.
STEP 3Mix the lemon juice with the icing sugar to make
a thin glaze. Brush over the biscuits and leave to set. Will
keep for three days in an airtight container.

35. Easy Easter biscuits
Ingredients
140g golden caster sugar , plus extra for sprinkling
1 medium egg , separated and beaten
1 lemon , zested
generous grating of nutmeg
½ tsp. fine salt
60g currants
Method
STEP 1Heat the oven to 180C/160 fan/gas 4. Place the
butter and sugar in a bowl and beat together with a
wooden spoon until well combined. Add the egg yolk,
lemon zest and nutmeg and beat again.
STEP 2Add the flour, salt and currants and mix
everything together to make a firm dough, using your
hands if necessary. Form into a puck-shape, wrap and
chill in the fridge for 30 mins.
STEP 3Line two large baking sheets with baking
parchment and lightly dust your work surface with flour.
Cut the dough in half and roll out to a ½ cm thickness.
Cut out biscuits using a 6cm fluted cutter, lift onto one of
the baking sheets with a palette knife, leaving a little
space in between. Repeat with the remaining pastry to
make a second tray of biscuits, re-rolling the off-cuts.
Chill for 30 mins.
STEP 4Bake for 7 mins, then remove from the oven,
brush with egg white, sprinkle with extra sugar and
return to the oven for 7-8 mins or until lightly golden
brown. Leave to cool on the trays for 5 mins then
carefully transfer to a wire rack to cool completely.

36. Unicorn biscuits
Ingredients
250g plain flour
150g butter
100g caster sugar
1 egg
pink food coloring
50g icing sugar
1 lemon , juice only
your choice of colored sprinkles (we used hundreds and
thousands, pink and yellow sugar and some white
chocolate stars)
Method
STEP 1Rub the flour and butter together with your
fingertips until it looks and feels like fresh breadcrumbs
then add a pinch of salt. In another bowl, mix together
the sugar, egg and vanilla extract then pour it over the
butter and flour mixture. Gently knead it together then
separate the dough into 2 equal blocks. Knead some pink
food coloring into one of them and keep the other plain.
Wrap both types of dough in sheets of cling film and chill
in the fridge for 20-30 mins.
STEP 2Roll the plain dough out onto a lightly floured
surface until it’s about 25cm long and 20cm wide. Do the
same with the pink dough and lay one on top of the
other. Lightly roll over the surface once or twice with
your rolling pin just to press them together. Trim off all
the edges so they're straight then carefully roll them up
from one of the short edges to make a tight spiral. Wrap
tightly in cling film and chill for 1hr or overnight.
trays with baking parchment. Unwrap the dough, trim
the end and cut the rest into 20 slices and lay them cut
side down on your prepared baking tray. Bake for 15-17
mins or until ever so slightly golden at the very edges.
Allow them to cool on the tray before transferring them
to a wire rack to cool completely.
STEP 4Mix the icing sugar with enough lemon juice to
make it the consistency of smooth peanut butter and
pour the sprinkles into a shallow bowl or plate. Dip the
outside edges of the biscuits into the icing (or spread it
onto the edges using the back of a teaspoon) and then
into the sprinkles, turning to coat. Leave to set before
serving.

37. Florentine biscuits
Ingredients
For the biscuit base
175g slightly salted butter, softened
¼ tsp. ground cinnamon
For the Florentine topping
50g butter
50g golden syrup
½ tsp. salt
50g plain flour
75g glacé cherries, chopped
75g flaked almonds
150g dark chocolate, chopped
Method
STEP 1To makes the biscuits, put the butter, sugar and
vanilla in a bowl and beat with an electric whisk until
creamy. Add the flour and cinnamon, and combine with
a spatula to make a soft dough. Form into a ball, wrap in
cling film and chill for at least 1 hr.
STEP 2In a saucepan, melt the butter, sugar, golden
syrup and salt. Remove from the heat and whisk in the
flour, then stir in the cherries and almonds. Set aside to
cool and firm up a little. Heat oven to 180C/160C fan/gas
4 and line a baking sheet with parchment.
STEP 3Tip the dough onto a floured work surface and
roll out to the thickness of a £1 coin. Using a 6cm fluted
cookie cutter, stamp out as many circles as you can, then
scrunch up the trimmings, re -roll and stamp out some
more. Transfer to the baking sheet, and spoon some of
the Florentine mixture onto each biscuit until it’s all used
up. Bake on the middle shelf for 12-15 mins until the
biscuits are golden and the topping has melted. Leave to
cool on the sheet for at least 15 mins.
STEP 4While the biscuits cool, melt the chocolate in a
small heatproof bowl suspended over a pan of gently
simmering water, or in short bursts in the microwave.
Stir every 30 secs or so to ensure it doesn’t burn. Dip
each biscuit about a third of the way into the chocolate,
then return to the sheet to set. You may need to spoon
the chocolate over the final few. Will keep for up to four
days in a sealed container.

38. Ginger cookie sandwiches with lemon
mascarpone
Ingredients
100g unsalted butter , melted
25g black treacle
1 large egg
175g gluten-free flour blend (I used Doves Farm)
1 tbsp. ground ginger
½ tsp. ground black pepper
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground cardamom (the seeds from 3 pods,
crushed – see tip)
75g demerara sugar , to coat
For the filling
175g mascarpone
85g lemon curd
Method
STEP 1To make the cookies, put the butter, sugars,
treacle, egg and vanilla in a large bowl and mix together
with an electric whisk until smooth and combined. In a
separate bowl, mix together the remaining ingredients
except the demerara. Add the dry ingredients to the egg
mixture and mix until a very sticky dough is formed.
Cover with cling film and chill for at least 4 hrs.
baking trays with baking parchment. Roll the cookie
dough into balls, about a tablespoon in size, then roll in
the demerara sugar. Place on the lined trays, leaving
about 2.5cm space between cookies.
STEP 3Bake for about 14 mins or until just lightly
browned around the edges, swapping the trays over
halfway through cooking. Allow to cool on the trays for
10 mins before transferring to a wire rack to cool
completely.
STEP 4To make the filling, beat together the
mascarpone and lemon curd in a bowl until smooth and
creamy. Transfer to a piping bag fitted with a plain
round piping tip. Pipe a layer of the cream onto the base
of half the cookies and sandwich together with the other
half. Will keep for 3-4 days in a sealed container in the
fridge – the texture will turn soft and cakey (this is no
bad thing).

39. Anzac biscuits
Ingredients
85g porridge oat
100g plain flour
100g caster sugar
100g butter, plus extra butter for greasing
Method
STEP 1Heat oven to 180C/fan 160C/gas 4. Put the oats,
coconut, flour and sugar in a bowl. Melt the butter in a
small pan and stir in the golden syrup. Add the
bicarbonate of soda to 2 tbsp. boiling water, then stir
into the golden syrup and butter mixture.
STEP 2Make a well in the middle of the dry ingredients
and pour in the butter and golden syrup mixture. Stir
gently to incorporate the dry ingredients.
STEP 3Put dessertspoonful’s of the mixture on to
buttered baking sheets, about 2.5cm/1in apart to allow
room for spreading. Bake in batches for 8-10 mins until
golden. Transfer to a wire rack to cool.

40. Peanut butter jelly cookies
Ingredients
50g peanut butter
1 medium egg
180g plain flour
2 tbsp. chopped peanuts
10 heaped tsp. raspberry jam
Method
STEP 1Heat oven to 180C/160C fan/ gas 4 and line two
baking sheets with parchment. Cream the butter, peanut
butter and sugars together until very light and fluffy,
then beat in the egg and vanilla. Once combined, stir in
the flour, chopped peanuts, bicarb and ¼ tsp. salt.
spreading. Make a thumbprint in the Centre of the
cookies and fill each with 1 heaped tsp. raspberry jam
(you could make your own jam for this). Bake for 10-12
mins or until firm at the edges but still soft in the middle
– they will harden a little as they cool. Leave to cool on
the tray for a few mins before eating warm, or transfer
to a wire rack to cool completely. Will keep for three
days in an airtight container.

41. Saffron, pistachio & white chocolate
cookies
Ingredients
30ml milk
big pinch saffron
220g butter , melted
1 large egg
300g plain flour
1⁄2 tsp. baking powder
100g pistachios , roughly chopped
Method
STEP 1Warm the milk in a saucepan with the saffron.
Once steaming, take off the heat and whisk in the melted
butter, then put in the fridge to chill completely. Whisk
the egg with the caster sugar until light and fluffy – this
will take around 3-5 mins, then add the cooled butter
and light brown sugar and whisk briefly to combine. Tip
in the flour, baking powder and a big pinch of salt, and
use a spatula or the paddle attachment of a stand mixer
to combine – be careful not to over mix it.
STEP 2Fold in the chocolate and pistachios, then tip the
mixture onto a piece of baking parchment. Roll it up in
the parchment into a thick, compact log and twist the
ends to make a cracker shape. Wrap in cling film, then
put in the fridge for at least a couple of hours to chill –
leave it overnight if you have time.
STEP 3When ready to bake, heat oven to 190C/170C
fan/gas 5 and line a baking sheet with baking parchment.
Unwrap the cookie log and use a sharp knife to slice into
thick 1cm disks, space out on the sheet (you might need
to do this in two batches) and bake for 12-15 mins until
set and golden around the edges, but still soft. Allow to
cool a little, then move to a wire rack to cool completely.
Will keep for 2-3 days in an airtight container.

42. White chocolate & pretzel cookies
Ingredients
1 medium egg
180g plain flour
50g mini pretzels
Method
baking sheets with parchment. Cream the butter and
sugars together until very light and fluffy, then beat in
the egg and vanilla. Once combined, stir in the flour,
bicarb, white chocolate, mini pretzels and ¼ tsp. salt.
Break some of the pretzels up a little, but keep others
whole to decorate the tops of the cookies.
spreading. Bake for 10-12 mins or until firm at the edges
but still soft in the middle – they will harden a little as
they cool. Leave to cool on the tray for a few mins before
eating warm, or transfer to a wire rack to cool
completely. Will keep for three days in an airtight
container.

43. Cookie base classic s' mores
Ingredients
16 chocolate chip cookies
8 marshmallows
8 tsp. chocolate hazelnut spread
Method
STEP 1Preheat the grill to high and line a baking sheet
with parchment. Put 8 cookies on the tray and top with a
marshmallow. Grill until the marshmallow begins to
brown and melt.
STEP 2Put a tsp. of chocolate hazelnut spread on the
other 8 cookies and sandwich on top of the melty
marshmallow layer.

44. Double ginger cookies
Ingredients
350g plain flour
1 tbsp. ground ginger
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus
thin slices, to decorate (optional)
1 large egg
200g bar dark chocolate , chopped
Method
STEP 1Mix the flour, ground ginger, bicarbonate of
soda, 1/2 tsp. salt and sugar in a bowl, then rub in the
butter to make crumbs. Stir in the chopped stem ginger.
STEP 2Beat together the egg and syrup, pour into the
dry ingredients and stir, then knead with your hands to
make a dough. Cut the dough in half and shape each
piece into a thick sausage about 6cm across, making sure
that the ends are straight. Wrap in cling film and chill
for 20 mins. You can now freeze all or part of the dough
for 2 months.
baking sheets with baking parchment. Thickly slice each
sausage into 12 and put the slices on the baking sheets,
spacing them well apart and reshaping any, if necessary,
to make rounds. Bake for 12 mins, then leave to cool for
a few mins to harden before transferring to a wire rack
to cool completely.
STEP 4Melt the chocolate in a bowl over a pan of gently
simmering water, making sure that the water isn’t
touching the bottom of the bowl. Dip half of each cookie
into the chocolate – you may need to spoon it over when
you get to the final few. Decorate with a slice of ginger, if
you like, and leave to set. Will keep for 1 week in an
airtight container.

45. Basic biscuit dough
Ingredients
140g caster sugar
1 egg yolk
300g plain flour
Method
STEP 1Mix the butter and sugar in a large bowl with a
wooden spoon, then add the egg yolk and vanilla extract
and briefly beat to combine.
STEP 2Sift over the flour and stir until the mixture is
well combined – you might need to get your hands in at
the end to give everything a really good mix and press
the dough together.

46. Oatmeal raisin cookies
Ingredients
100g raisin
150ml vegetable oil
1 large egg, beaten
140g plain flour
300g oats
Method
baking trays with baking parchment. Pour 50ml/2fl oz.
boiling water over the raisins and leave to soak for 20
mins until plump. Drain, reserving the liquid.
STEP 2Meanwhile, in a large bowl, mix together the oil
and sugar. Gradually beat in the egg, along with the
reserved water from the raisins, the cinnamon and
vanilla extract. Sift the flour, bicarbonate of soda and a
pinch of salt into the bowl, then add the oats. Finally,
mix in the raisins.
STEP 3Drop heaped tbsps. of the cookie dough onto the
baking trays, well-spaced apart as they will spread when
cooking. Bake for 12-15 mins until golden. Leave to cool
on the trays for 10 mins before tucking in, or transfer to
a cooling rack to cool completely. Will keep in an airtight
container for up to 3 days.

47. Custard & white chocolate biscuits
Ingredients
175g caster sugar
1 egg
85g custard powder
85g white chocolate , chopped into small chunks
Method
STEP 1Heat oven to 180C/160C fan/gas 4. Line 2-3 baking
sheets with baking parchment. Put the butter and sugar in a
food processor and whizz until light and fluffy. Add the egg
and vanilla, and mix well. Sift together the flour and custard
powder, then tip into the bowl and pulse to mix into a dough.
Scrape out the food processor and work the chocolate in by
hand.
STEP 2Roll the dough into balls a little smaller than a
walnut, then place on the baking sheets, a little apart to allow
for spreading. Press each biscuit down lightly with your
fingers.
STEP 3Bake for 12-15 mins until lightly golden. Remove and
cool on a wire rack.

48. Malted cookies & cream vegan freak
shake
Ingredients
200g dairy free dark chocolate , plus a few squares
melted, to serve
450ml dairy free milk (we used oat milk)
800ml dairy free vanilla ice cream
4 tsp. malt extract
to serve (optional)
vegan biscuits , soya whipped cream, vegan brownies
Method
STEP 1Blitz all of your ingredients, except the 'to serve'
items, together in a blender until smooth. Decorate your
glass with melted chocolate and additional biscuits. Pour
your milkshake into the glass and top with soya whipped
cream and crumbled brownies.

49. Pistachio & cranberry cookies
Ingredients
225g plain flour
75g pistachios
75g dried cranberries
Method
STEP 1Mix the butter, sugar and vanilla extract with a
wooden spoon. stir in the flour, then tip in the pistachios
and cranberries – you might need to get your hands in at
this stage to bring the mix together as a dough. Halve the
dough and shape each half into a log about 5cm across.
Wrap in cling film, then chill for 1 hr. or freeze for up to
3 months.
STEP 2Heat oven to 180C/160C fan/gas 4. slice the logs
into 1cm-thick rounds, place on a baking tray lined with
baking parchment and bake for 12-15 mins. Cool
completely on the tray.

50. Freezer biscuits
Ingredients
200g pack butter , softened
200g soft brown sugar
2 eggs
140g oats
Your choice of flavors
50g chopped nuts such as pecan , hazelnuts or almonds
50g raisin , or mixed fruit
Method
STEP 1When the butter is really soft, tip it into a bowl
along with the sugar. Using an electric hand whisk or
exercising some arm muscle, beat together until the
sugar is mixed through. Beat in the eggs, one at a time,
followed by the vanilla extract and a pinch of salt, if you
like. Stir in the flour and oats. The mixture will be quite
stiff at this point. Now decide what else you would like to
add – any or all of the flavors are delicious – and stir
through.
STEP 2Tear off an A4-size sheet of greaseproof paper.
Pile up half the mixture in the middle of the sheet, then
use a spoon to thickly spread the mixture along the
Centre of the paper. Pull over one edge of paper and roll
up until you get a tight cylinder. If you have problems
getting it smooth, then roll as you would a rolling pin
along a kitchen surface. You’ll need it to be about the
width of a teacup. When it is tightly wrapped, twist up
the ends and then place in the freezer. Can be frozen for
up to 3 months.
STEP 3To cook, heat oven to 180C/fan 160C/gas 4 and
unwrap the frozen biscuit mix. Using a sharp knife, cut
off a disk about ½cm wide. If you have difficulty slicing
through, dip the knife into a cup of hot water. Cut off as
many biscuits as you need, then pop the mix back into
the freezer for another time. Place on a baking sheet,
spacing them widely apart as the mixture will spread
when cooking, then cook for 15 mins until the tops are
golden brown. Leave to cool for at least 5 mins before
eating.

51. Fancy iced biscuits
Ingredients
For lime & vanilla biscuits
300g plain flour
¼ tsp. salt
zest 3 limes
150g cold unsalted butter, diced
1 large egg
To decorate
400g royal icing sugar
juice 1-2 lemons (about 75ml), or 2-4 limes
gel food coloring - we used orange, pink and yellow
Method
STEP 1Line a couple of trays with baking parchment
and heat oven to 180C/160C fan/gas 4. Mix together the
flour, salt, caster sugar and lime zest (keep the zested
limes for the icing). Add the butter and rub together
until the mixture resembles fine breadcrumbs.
STEP 2Beat the egg and vanilla bean paste together with
a fork, then mix into the other ingredients. Knead until
even. Chill until firm, then roll on a lightly floured
surface until about 4-5mm thick. Stamp out 8cm rounds,
transfer to baking trays, then chill again for 15 mins
before baking for 15-17 mins until golden. Remove from
the oven, transfer to a wire rack and leave to cool before
decorating.
STEP 3For the icing, put the royal icing sugar into a
bowl, add about 65ml lemon or lime juice and use a
metal spoon or electric mixer to beat until it is fairly
thick and glossy. If the icing is too thick though, it will be
hard to pipe. Take a quarter of the icing, put into a
piping bag fitted with a No 2 (very small round) piping
nozzle and set aside. To see step-by-step images, please
see the tips, below left, for a link to our guide page.
STEP 4For the flood icing, add another 10ml lemon or
lime juice to the remaining icing, a few drops at a time
until it is pourable. You can now divide this icing into as
many bowls as you like and color by mixing in a little gel
food coloring.
STEP 5Place the colored icing into three piping bags,
ready for decorating.
STEP 6To decorate the biscuits, use the thicker icing to
draw your outline or design onto the biscuits. Let the
icing set for a few minutes.
STEP 7Pipe enough runnier icing to cover the entire
biscuit – don’t worry about it being neat at this point.
Use a toothpick to spread the icing evenly inside the hard
icing ‘wall’. If the surface of the icing isn’t flat, gently
shake the biscuit back and forth until you have a smooth
covering.
STEP 8To add a simple dot decoration, while the icing is
still wet, use the runnier icing again to pipe dots again –
this will sink on, leaving you with a smooth effect. Pop
the biscuits onto a baking tray and place into an oven at
its lowest setting for about 30 mins to allow the icing to
set hard.

52. Gingerbread cookie cottage
Ingredients
For the walls and roof
650g self-raising flour , plus extra to dust
175g butter , cut into cubes
225g brown sugar
175g black treacle
2 eggs , beaten
To decorate
2x tubes white ready-to-use icing
2x chocolate flake bars
2x packs white mini marshmallows
200g icing sugar , sifted, plus extra for dusting
colored lollies, chocolate buttons, sweets
30cm square silver cake board
Method
STEP 1Place the flour, ginger, cinnamon and butter in a
food processor and pulse until they resemble
breadcrumbs (do this in two batches if the bowl is small).
Combine the sugar, treacle and egg in a large mixing
bowl. Tip in the flour mix and stir, then bring the dough
together with your hands. Turn onto a lightly floured
surface and knead until smooth. Cover and chill for at
least 1 hr.
STEP 2Heat oven to 180C/fan 160C/gas 4. Line three
baking sheets with non-stick paper. Divide the dough
into three and roll out on a floured surface to the
thickness of two £1 coins. Using the templates, cut out
two each for the roof, sides and two pointed end walls.
Lift them onto the baking sheets. Re-roll scraps of
dough, then cut out the small trees. Bake for 12 mins or
until just firm. Leave to firm up for 5 mins, then transfer
to a wire rack to cool.
STEP 3To assembles the house, pipe a door on an end
wall and a window on a side wall, using the squeezy
icing. Pipe icing generously along one long edge of one
side wall and stick it to the board. Repeat with an end
wall, join the corners with a line of icing, then fix a flake
bar to the base as a 'foundation'. Stick the remaining
walls together. Use another flake bar to support the
other end wall. Fix on the roof pieces, then leave
overnight to set.
STEP 4Stick the marshmallows all over the roof, using
the decorating icing as glue. Fix chocolate buttons
around the door and to cover the corner joins. Pipe
icicles along the front edge of the roof using the squeezy
icing – start each one with a small pea-sized blob of
icing. Pull the icing nozzle downwards and away from
the blob – the icing will break off in a jagged 'icicle'.
Alternatively, decorate with a line of white chocolate
buttons.
STEP 5Mix the icing sugar with drops of water until you
have a thick but spreadable icing. Spread this over the
board and decorate with the lollipops (fastened to soft
sweets), sweets, chocolate buttons and gingerbread trees.
Dust lightly with icing sugar for a snowy effect.
STEP 6NOTE: To make the templates draw each shape
on card or paper, using the following measurements.
Side walls: 16cm x 10cm. Roof walls: 19cm x 12cm. End
walls: Total height 18cm to the apex. 10cm tall to the top
of the box. Angled line 11cm long.

53. Simple jam my biscuits
Ingredients
100g caster sugar
100g butter
1 egg, lightly beaten
4 tbsp. strawberry jam
Method
STEP 1Heat oven to 190C/fan 170C/gas 5. Rub the flour,
sugar and butter together until the mixture resembles
breadcrumbs. Alternatively, you can do this in the food
processor. Add enough egg to bring the mixture together
to form stiff dough.
STEP 2Flour your hands and shape the dough into a
tube, about 5cm in diameter. Cut into 2cm-thick slices
and place on a large baking sheet. Space them out as the
mixture will spread when baking.
STEP 3Make a small indentation in the middle of each
slice with the end of a wooden spoon, and drop a tsp. of
jam in the Centre. Bake for 10-15 mins until slightly
risen and just golden. Cool on a wire rack.

54. Orange, oat & sultana cookies
Ingredients
100g butter at room temperature
1 egg
50g mashed ripe banana
100g light soft brown sugar
½ tsp. grated orange zest
¼ tsp. salt
100g rolled oats
50g chopped walnut
75g sultana or dark chocolate chips
Method
STEP 1Heat oven to 180C/160C fan/gas 4. Cream the
butter and sugar together until well blended and smooth.
Gradually beat in the banana, vanilla extract and egg.
Add the zest. Mix well with a wooden spoon until
thoroughly blended.
STEP 2In a large bowl, mix the flour, salt, baking
powder, oats, coconut, walnuts and sultanas or chocolate
chips. Stir the dry ingredients into the wet and mix
thoroughly until a thick dough is formed. Line a baking
sheet with parchment. Drop heaped tbsps. onto the sheet,
leaving a 5cm (2in) space around each one, and press
down lightly. Bake for 15-20 mins until lightly browned.
Cool.

55. Gooey chocolate cherry cookies
Ingredients
200g unsalted butter , at room temperature
85g light muscovite sugar
1 egg
50g plain chocolate , 50-70% cocoa, roughly chopped
50g white chocolate , roughly chopped
85g natural color glacé cherry , roughly chopped
Method
STEP 1Heat oven to 190C/fan 170C/gas 5. Beat the
butter, sugars and egg until smooth, then mix in the
flour, chocolates and cherry pieces and ½ tsp. salt. Spoon
onto non-stick baking sheets in large rough blobs – you’ll
get 20 out of this mix. Make sure they are well spaced as
the cookies grow substantially as they bake. The raw
dough can be frozen.
STEP 2Bake for 12-14 mins until just golden, but still
quite pale and soft in the middle. If baking from frozen,
give them a few mins more. Cool on the sheets for 5
mins, then lift onto racks with a fish slice and leave to
cool completely.

56. Funny face cookies
Ingredients
For the cookies
175g soft butter , plus extra for greasing
1large egg yolk
zest 1 lemon
½ tsp. salt
To decorate
cake pops or lolly sticks
200g icing sugar
1 large egg white
pink and brown food coloring pastes
pink and gold edible glitter (optional)
Method
STEP 1Beat together the butter and sugar until pale and
creamy, then beat in the yolk, vanilla and zest. Sift the
flour and salt into the bowl, then stir in to make a soft
dough. Split into two flat discs, then wrap in cling film
and chill for 30 mins, or until firm but not rock hard.
Meanwhile, heat oven to 180C/160C fan/gas 4. Line two
baking sheets with baking parchment.
STEP 2Flour the work surface, then roll the dough to
5mm thick. Stamp the dough with an 8cm round cutter,
then re-rolling any trimmings. Using the same cutter, cut
a crescent moon and a pointy oval shape from each
circle. Pinch the corners of the oval and indent the top
and bottom to make lips. For moustaches, shape the half
moon, pressing a dent into the top of the curve, then
tweak and pinch the ends to make a moustache.
STEP 3Chill for 10 mins, or until firm, then poke cake
pop sticks carefully into the dough. I find putting one
hand on top of the dough as I insert the stick with the
other prevents the stick from popping through the
surface of the dough.
STEP 4Bake for 12 mins, one tray at a time, until pale
golden. Leave on the tray for 5 mins before lifting to a
wire rack (use a palette knife rather than the sticks) and
cooling completely. Make the icing by beating the egg
white and the sugar until thick and smooth. Divide into
four batches and color them two shades of pink and two
of brown. Spoon the darker icings into disposable piping
bags and snip off the tips (or use a number 2 nozzle).
STEP 5Pipe moustache and lip outlines onto the cookies.
Dry for a few mins. Now loosen the paler icings with a
few drops of water until runny. Spoon a little onto each
cookie and let it flood to the outline, nudging it up to the
edge if needed, using a cocktail stick or tip of a teaspoon.
Dry for 10 mins, then pipe a darker mouth line onto the
lips, and zigzagged lines over the moustaches. Sprinkle
with glitter if using, and leave to set.

57. Peppermint candy biscuits
Ingredients
175g plain flour , plus a little extra for dusting
100g butter , cut into small cubes
85g caster sugar
1 egg yolk
about 5 peppermint candy canes
Method
STEP 1Before you start, read the tips at the bottom of
the recipe.
STEP 2Tip the flour and butter into a bowl. Use your
fingers to squash the lumps of butter into the flour, then
rub together until the mixture resembles wet sand. Add
the sugar and egg yolk and 1-2 tbsp. cold water. Mix
together with a blunt cutlery knife, then your hands,
until it becomes a soft dough. (Or, get an adult to help
you to do this in a food processor.) Wrap the dough in
cling film and pop in the fridge for 20 mins to chill.
STEP 3Heat oven to 200C/180C fan/gas 6. Line 2 baking
trays with baking parchment. Put the candy canes in a
resalable plastic bag, then wrap in a tea towel. Use a
rolling pin to bash them to a chunky rubble. Set to one
side.
STEP 4Dust your work surface with a little flour, then
use a rolling pin to roll out the dough. Cut out heart
shapes with your big cookie cutter. Put them on the
baking trays, spaced a little apart. Use your small cutter
to cut out a little heart in the Centre of each big heart.
Re-roll your cuttings to make about 20 hearts in total.
STEP 5Bake for 8 mins. Carefully remove the trays from
the oven, then fill each small heart with a little of the
crushed candy cane. Return to the oven for 4 mins more,
until the biscuits are just starting to turn golden and the
candy cane has melted.
STEP 6Once out of the oven, quickly sprinkle the gooey
Centre of each heart with a little extra crushed candy
cane. Leave to set and cool completely on the trays. Once
cool, the biscuits will peel straight off the trays. Wrap
them in pretty boxes to give as a gift.

58. Macadamia & cranberry American
cookies
Ingredients
3 x 200g/7oz white chocolate bars, chopped
200g butter
2 eggs
350g plain flour
1 tsp. cinnamon
100g dried cranberry
100g macadamia nut , chopped
Method
STEP 1Heat oven to 180C/160C fan/gas 4. Melt 170g of
the chocolate, then allow to cool. Beat in the butter, eggs,
sugars and vanilla, preferably with an electric hand
whisk, until creamy. Stir in the flour, baking powder,
cinnamon and cranberries with two-thirds of the
remaining chocolate and macadamias, to make a stiff
dough.
STEP 2Using a tablespoon measure or a small ice-cream
scoop, drop small mounds onto a large baking dish,
spacing them well apart, then poke in the reserved
chocolate, nuts and berries. Bake in batches for 12 mins
until pale golden, leave to harden for 1-2 mins, then cool
on a wire rack.
STEP 3To freeze, open-freeze the raw cookie dough
scoops on baking trays; when solid, pack them into a
freezer container, interleaving the layers with baking
parchment. Use within 3 months. Bake from frozen for
15-20 mins.

59. Lemon biscuits
Ingredients
200g soft butter
140g caster sugar
1 egg yolk
zest 2 lemons , juice 1
280g plain flour , plus a little extra for rolling
½ jar good lemon curd
Method
STEP 1Stir together the butter, sugar, egg yolk, vanilla
and zest from 1 lemon using a wooden spoon. Stir in the
flour – you might need to get your hands in at the end.
Tip onto a floured surface, bring together into a smooth
dough, then roll out, half at a time, and stamp out 5-6cm
rounds. Keep re-rolling trimmings, you should get about
40 biscuits. Arrange on trays lined with baking
parchment, cover with cling film and chill for 30 mins.
STEP 2Heat oven to 200C/180C fan/gas 6. Bake the
biscuits for 8-12 mins until pale golden, then cool. Once
cool, spread half the biscuits with a little lemon curd and
top with a second biscuit. Arrange the biscuits on wire
racks over trays. Mix enough lemon juice into the icing
sugar to give a runny consistency, then drizzle over the
biscuits. Scatter over a bit more lemon zest and leave to
set.

60. Cheese wheat meal biscuits
Ingredients
25g medium oatmeal
100g butter
100g cheddar cheese, finely grated
1 large egg yolk
Method
STEP 1Heat the oven to 180C/160C fan/gas 4. Put the
flours and oatmeal into a bowl and rub in the butter. Stir
in the cheese. Add the egg yolk and mix in using a fork.
When the mixture starts to clump together, use your
hands to knead to smooth dough.
STEP 2Place the dough between two sheets of baking
parchment and roll out thinly to about 1/2cm. Cut out
desired shapes and lift them using a palette knife onto a
non-stick baking sheet. Reroll any trimmings and cut out
more shapes. Bake in the oven for 12–14 mins until
golden brown. Leave on the tray for a few minutes to
firm up before removing to a cooling rack.
STEP 3Alternatively, take walnut-sized pieces of dough,
roll into balls and place on the baking tray. Flatten
slightly with a fork and bake as before.

61. Sea salt water biscuits
Ingredients
200g plain flour
50g butter , cold, cut into cubes
flaky sea salt
Method
STEP 1Heat oven to 180C/fan 160C/gas 4. Line two
baking sheets with parchment. Place the flour, baking
powder, butter and ½ tsp. of the flaky salt in a food
processor, then whizz for a minute until the butter is
completely mixed with the flour. Add 4 tbsp. water and
pulse until the dough comes together. If it still feels dry,
add 1 tsp. more water and process until you have a soft
but not sticky dough.
STEP 2Roll out the dough on a lightly floured surface
into a rectangle approximately 50 x 25cm and as thin as
possible. Brush a little water over the surface of the
dough, scatter 1 tsp. salt flakes over and press in lightly.
Prick the dough all over with a fork, then cut into 18
squares. Place on the prepared trays – don’t worry if
they stretch a bit. Bake for 10-15 mins until the biscuits
feel dry and sandy but are still pale – they may still feel
soft but will harden up when cooling. Transfer to a wire
rack and leave until completely cool. Will keep in an
airtight container for up to 2 weeks.

62. Chocolate tiffin
Ingredients
150g butter, cubed, plus extra for the tin
3 tbsp. caster sugar
6 tsp. cocoa powder
225g biscuits, crushed
handful of raisins
110g milk chocolate
110g dark chocolate
Method
STEP 1Butter and line a 15-20cm tin with baking
parchment. In a large saucepan, melt the butter, sugar,
syrup and cocoa. Stir through the biscuits and raisins.
STEP 2Pour the mixture into the prepared tin and press
down, then smooth the top with the back of a spoon.
Microwave both chocolates in short 20 second bursts,
stirring frequently, until melted. Pour them over the
mixture in the tin. Use a palette knife or spoon to smooth
over, so it's completely coated in chocolate.
STEP 3Put the tin into the fridge and leave for about 2
hrs to set, or overnight. Run a kitchen knife under the
hot tap then cut into squares.

63. Pea, mint & spring onion soup with
parmesan biscuits
Ingredients
1 tbsp. olive oil
knob of butter
½ bunch spring onion , sliced, plus a few extra to serve
1 potato , cut into small dice
1l hot vegetable stock
900g frozen pet its poi’s
½ small bunch mint , leaves picked, plus a few extra to
serve
85g parmesan (or vegetarian alternative), very finely
grated
Method
STEP 1Heat the olive oil and butter in a heavy based
pan. When foaming, add the spring onions and potato.
Gently fry without coloring for about 5 mins. Stir in the
stock, bring to the boil and simmer for 10 mins or until
the potato is tender.
STEP 2Stir in the peas, bring to the boil again, then cook
for about 3 mins until they are just done. Remove the
pan from the heat, add the mint leaves and whizz in a
blender or food processor until smooth.
STEP 3To makes the parmesan biscuits, heat the grill to
high. Line a baking sheet with baking parchment and
divide the grated parmesan into 6 long strips. Grill for 1
min or until the cheese has melted and is lightly golden.
While still warm and a bit flexible, release the biscuits
from the baking parchment with a palette or cutlery
knife, then cool until firm.
STEP 4To serve, heat the soup and divide between 6
bowls. Scatter with mint and sliced spring onions, if you
like, and serve with the parmesan biscuits on the side.

64. Halloween cookies
Ingredients
200g unsalted butter , very soft
1 large egg yolk
300g plain flour , plus extra for rolling
100g raspberry jam (or use lemon curd or chocolate
spread)
For the icing
food colorings (optional)
Method
large baking sheets with baking parchment. Put the
butter, sugar, egg yolk, vanilla and ¼ tsp. salt into a large
bowl and beat with a wooden spoon until smooth. Stir in
the flour to make a stiff dough, then shape into 2 discs,
cover with cling film and chill for 10 mins.
STEP 2With plenty of extra flour on the work surface
and rolling pin, roll a batch of dough to the thickness of
a £1 coin. Stamp out as many 7cm rounds as you can. In
half of the rounds, stamp out 2 eye sockets with an apple
corer, then use well-floured fingers to pinch the jaw
shapes. Lift onto the baking sheets. Bake for 15 mins or
until pale golden, then cool for 2 mins before lifting onto
a wire rack.
STEP 3Sandwich the cold biscuits together with the jam.
Mix the icing sugar with 4 tsp. water until smooth, divide
into 3, then color as you like. Put into piping bags, snip
off the tips, then pipe spooky patterns and faces onto the
skulls.

65. Bumper oat cookies
Ingredients
175g butter
175g demerara sugar
100g golden syrup
85g plain flour
250g porridge oats
100g each of ready-to-eat dried apricots, chopped and
stem ginger , chopped
75-80g pack dried sour cherries
2 tbsp. boiling water
1 medium egg , beaten
Method
STEP 1Heat the oven to 180C/fan160C/gas 4. Line
several baking sheets with baking parchment or non-
stick sheets. Warm the butter, sugar and golden syrup in
a large saucepan over a medium heat until the butter has
melted. Stir in the flour, bicarbonate of soda, oats,
cinnamon, dried fruits and ginger, then the water and
finally the egg. Leave to cool until easy to handle.
STEP 2With dampened hands, shape the mixture into 18
large balls, then flatten them onto the baking sheets –
allowing plenty of space for spreading – and bake for 15-
20 mins until golden. (This will give a soft, chewy cookie.
For a crisper one, reduce the heat to 160C/fan140C/gas 3
and bake for a further 5-10 mins.)
STEP 3Allow the cookies to cool on the trays briefly,
then lift onto to a cooling rack. Will keep in an airtight
container, separated with baking parchment, for up to 1
week.

66. Show your spots cookie sandwiches
Ingredients
140g icing sugar
2 large eggs , 1 beaten for glazing
To decorate
147g bag Smarty’s
4 tbsp. hundreds and thousands
For the icing
140g icing sugar
¼ tsp. vanilla extract
Method
STEP 1In a food processor, whizz the butter, icing sugar
and vanilla until smooth. Add 1 egg and blend to
combine, then tip in the flour and blitz once more. Scoop
the dough into a ball and wrap in cling film. Chill for 30
mins.
STEP 2Heat oven to 200C/180C fan/gas 6. Dust 2 large
baking trays with flour. Break the dough into large
cherry-sized pieces. Roll into balls and put on the baking
trays, spaced a little apart. Squash down the balls
slightly with 3 fingers. Bake (in batches, if necessary) for
8 mins – the cookies will still be very pale at this stage.
STEP 3Remove the cookies from the oven. While still
warm, quickly brush the tops with the beaten egg, then
dip half in the hundreds & thousands, and press a few
Smarties onto each of the remaining cookies – do this
while the egg is still wet, so the toppings will stick once
cooked. Bake for a further 4 mins. Leave to cool on wire
racks.
STEP 4To makes the icing, beat together the butter, icing
sugar and vanilla. Once the cookies are completely cool,
use the icing to sandwich together the 2 different cookies.
Un-iced cookies can be made up to 4 days ahead and
kept in an airtight container. You can fill with the icing
up to 1 day ahead.

67. Chocolate spider cookies
Ingredients
200g dark or milk chocolate , broken into chunks
113g pack liquor ice Catherine wheels
2 x 154g packs Oreo cookies
white and black icing pens
Method
STEP 1Melt the chocolate in a heatproof bowl over a
pan of barely simmering water. Once melted, turn off the
heat and leave the chocolate in the bowl to keep warm
while you assemble the spiders.
STEP 2Unroll some of the liquor ice wheels and cut into
2-3cm lengths to use as the Chocolate spiders’ legs.
STEP 3Splodge a small tsp. of chocolate onto half of the
cookies. Arrange eight liquor ice legs on top, then
sandwich with another cookie. Spread some more
chocolate on top of the second cookie to cover, then put
somewhere cool to set.
STEP 4Use the icing pens to add eyes, by first blobbing
two big dots of white icing on each, topped with two
smaller dots of black icing.

68. Sugar-dusted wedding cookies
Ingredients
140g caster sugar
1 egg , separated, plus 2 egg yolks
100g ground rice
300g plain flour
140g preserving sugar (or demerara sugar)
Method
STEP 1In a large bowl, mix the butter, caster sugar,
three yolks and vanilla with a wooden spoon until
creamy. Stir in the ground rice and flour – you may need
to get your hands in at the end to get all of the dry
ingredients incorporated. Roughly divide the mixture
into 3.
STEP 2Lay out 3 large sheets of greaseproof paper, and
on each one, roll out a third of the dough into a long, thin
sausage – about 1in thick. Use the paper to help you to
roll it out as smoothly and evenly as possible. Lightly
beat the egg white, then brush all over the dough. Scatter
over the preserving sugar and roll so the dough is
completely coated. Wrap up in the paper and carefully
transfer to the fridge to chill for 30-40 mins until firm.
At this stage you can freeze for up to 2 months, wrapped
well in cling film.
STEP 3Heat oven to 200C/180C fan/gas 6. Using a sharp
knife, slice each roll into roughly 20-30 small biscuits.
Arrange over baking parchment-lined baking trays –
they will spread a little so leave gaps. Bake for 8-12 mins
until pale golden. Cool on the trays until firm. Can also
be frozen at this stage for up to a month.

69...Malt chocolate ice cream with Oreo
cookie crunch
Ingredients
750ml milk
250ml double cream
6 egg yolks
140g sugar
85g milk chocolate , chopped
25g plain chocolate , chopped
140g original flavor oval tine
154g pack Oreo cookie , broken into chunks about the
size of a large pea
Method
STEP 1Bring the milk and cream to a simmer in a pan.
Meanwhile, whisk the egg yolks and sugar until
combined. Pour the milk onto the eggs, stirring well.
Pour this back into a cleaned-out saucepan and slowly
heat through for about 10 mins, stirring all the time.
Don’t allow the liquid to simmer. It should thicken as it
heats up and is ready when it’s thick enough to coat the
back of a wooden spoon.
STEP 2Pour the hot custard mix over the chocolate in a
bowl and allow it to melt. Add the Oval tine and whisk
until smooth.
STEP 3Cool, then churn in an ice-cream machine. As it
thickens, add the biscuits. Freeze. When ready to eat,
serve with White chocolate sauce

70. Edible name place biscuits
Ingredients
300g icing sugar
½ tsp. peppermint extract
4 giant cookies
sweets and sprinkles , to decorate
Method
STEP 1Mix icing sugar with peppermint extract and
enough water to make a thick icing. Spread the icing
over cookies and create a border around the edges using
sweets and sprinkles. Leave for 10 mins for the icing to
set. Then, using an icing pen, write a guest’s name in the
Centre of each cookie. When the icing is dry, wrap in
cellophane and tie up with a pretty ribbon.

71. Red Nose Day raspberry cookies
Ingredients
1 quantity basic biscuit dough - link in recipe
1 tsp. cinnamon
6 tbsp. raspberry jam
6 tbsp. icing sugar , sifted
icing , to decorate
Method
STEP 1Heat oven to 180C/fan 160C/gas 4. Make up the
basic biscuit dough (click here for the recipe), sifting in
the cinnamon when you add the flour. Shape into 2 balls,
wrap in cling film and chill for 20-30 mins.
STEP 2Roll out the dough on a lightly floured surface,
then stamp out 28 biscuits with a 7-8cm wide cutter. Lay
these on non-stick baking sheets. Using a 4cm cutter, cut
out the ‘noses’ from half the biscuits. Bake for 10-12
mins until pale golden, then lift onto a cooling rack.
STEP 3Mix the raspberry jam with the sifted icing
sugar. When the biscuits are cool, spoon a little of the
jam onto each whole biscuit, then carefully sandwich the
other biscuits on top. Serve as they are, or pipe icing,
made with a little water, to draw funny faces.

72. Cookie-dough crumble
Ingredients
500g bag frozen fruits of the forest or fruit of your choice
350g fresh cookie dough (we loved Saxby’s Choc Chip
Fresh Cookie dough)
Method
STEP 1Heat oven to 220C/fan 200C/gas 7. Tip the still-
frozen fruit into a shallow baking dish and scatter torn
pieces of the dough all over the top. Bake for 20 mins till
crisp and golden and serve with cream, ice cream or
custard.

73. Brookies
Ingredients
For the cookie layer
120g unsalted butter, softened, plus extra for the tin
100g dark muscovite sugar
1 large egg, plus 1 egg yolk
250g plain flour
50g milk chocolate chunks
For the brownie layer
185g dark chocolate (at least 70% cocoa solids)
3 large eggs
50g cocoa powder
130g plain flour
50g milk chocolate chunks
Method
STEP 1Butter a 23cm square cake tin and line with
baking parchment. Heat the oven to 180C/160C fan/gas
4. First, make the cookie layer. Put the butter and both
sugars in a bowl and beat with an electric whisk until
just combined. Alternatively, do this in a stand mixer.
Add the whole egg and egg yolk, and beat again until
combined. Mix in the flour, ¼ tsp. salt, the bicarbonate
of soda and chocolate chunks. Press the cookie dough
into the base of the prepared tin using the back of a
spoon, then chill for 30 mins.
STEP 2For the brownie layer, melt the butter and
chocolate in a heatproof bowl over a pan of just
simmering water, stirring until smooth and combined.
Leave to cool slightly, about 10 mins. Whisk the eggs,
vanilla and sugar together in a large bowl with an
electric whisk until slightly thickened, about 3 mins. Fold
the cooled chocolate and butter mixture through the
beaten eggs with a large spoon until well combined.
STEP 3Fold the buttery chocolate mixture, cocoa and
flour together to combine. Spoon the brownie mixture
over the cookie dough layer, dot with the chocolate
chunks, and sprinkle with sea salt flakes, if you like.
Bake in the Centre of the oven for 50 mins-1 hr., or until
a skewer inserted into the middle comes out with just a
few crumbs clinging to it. Leave to cool completely in the
tin before cutting into squares.

74. Orange pumpkin face cookies
Ingredients
175g plain flour
50g icing sugar
finely grated zest 1 medium orange
For the filling
100g mascarpone
1 tsp. icing sugar
25g plain chocolate (55% cocoa solids is fine), melted
For the glaze
50g icing sugar
about 1 tbsp. orange juice
Method
STEP 1Preheat the oven to fan 160C/ conventional
180C/gas 4. Put the butter in a bowl and beat with a
wooden spoon until smooth. Add the flour, icing sugar
and orange zest and beat together to make a softish
dough. Knead into a ball and wrap in cling film. Chill
for 1 hour.
STEP 2Roll the dough out on a lightly floured surface to
a thickness of about 3mm. Cut 24 circles with a 7.5 cm
round plain cutter. Put them on a couple of baking
sheets.
STEP 3Using a small sharp knife, cut out Halloween
faces on 12 of the circles. Gather up the spare biscuit
dough and press into pumpkin stem shapes, trimming
with a sharp knife. Press to the top of each biscuit with a
knife to join. Make lines on the face biscuits with the
back of a round bladed knife, to look like the markings
on a pumpkin. Bake all the biscuits for about 15 minutes
until pale golden. Leave to set for a while, then cool
completely on a wire rack.
STEP 4Mix the glaze ingredients to make a smooth,
runny icing, adding a bit more juice if needed, then set
aside. For the filling, beat the mascarpone with the icing
sugar, then stir in the cooled melted chocolate.
STEP 5Spread the filling over the cooled plain biscuits,
then press the ‘face’ ones on top – do this just before you
want to eat them, otherwise they go soft. Brush with the
glaze, using a clean paint brush or pastry brush. Eat the
same day.

75. Little almond cookies
Ingredients
50g whole almond
100g soft butter
2 tbsp. caster sugar
1 tbsp. dark rum
140g-175g plain flour , plus extra for rolling out
icing sugar , to serve (about 100g)
Method
STEP 1Heat oven to 170C/150C fan/gas 3 and roast the
almonds for 5-10 mins until they are a pale golden color.
Cream together the butter, sugar, rum and a pinch of
salt, then add the flour until the dough just comes
together – it will be soft. Roughly chop the almonds and
add them to the dough. Carefully roll out the dough on a
well-floured surface to a 4-5mm thickness and cut out
small cookies roughly 3-4cm across. Freeze the cookies
on a baking sheet for 20 mins to harden.
STEP 2Bake the cookies in the oven for about 20 mins
until just set – they will still be very pale. Lay out on a
wire rack and dust icing sugar on both sides while they
are still warm, being careful not to break them as you
turn them. The icing sugar will melt. When they are cool,
sprinkle them extremely generously with more icing
sugar so that they are completely white. Store in an
airtight container for up to 2 days, or freeze for up to 2
months.

76.Alfajores
Ingredients
200g plain flour
300g corn flour
250g unsalted butter , softened at room temperature
150g caster sugar
zest of 1 lemon
3 large egg yolks
1 tbsp. cognac
450g jar dulce de leche
Method
STEP 1Combine the flour, corn flour and baking powder
together in a bowl with a pinch of salt. Using a food
mixer or an electric whisk in another bowl beat the
butter together with the sugar and lemon zest until very
pale. Add the egg yolks followed by the Cognac and
vanilla extract. Beat in the dry ingredients until you have
smooth dough. Wrap the dough in cling film and chill for
a minimum of 1 hour. You can make the biscuit dough
the day before and leave in the fridge.
STEP 2Line two large baking trays with baking
parchment. Roll out the dough on a lightly floured
surface to the thickness of a pound coin then cut out 60
biscuits with a 5cm round or fluted cutter. Put the
biscuits back in the fridge for 20 mins to firm up.
STEP 3Heat the oven to 180C/160C fan/gas 4. Bake the
biscuits for 8 mins until just set. You want the biscuits to
stay pale with a crumbly texture. Leave to cool
completely before sandwiching two biscuits together
with a spoonful of dulce de leche. Once all the biscuits
are sandwiched together roll in desiccated coconut.

77. Lemon posset with sugared-almond
shortbread
Ingredients
600ml double cream
zest 3 lemons, plus 75ml juice
For the shortbread
140g cold butter, diced
140g plain flour
85g golden caster sugar, plus extra for dusting
50g ground rice (or more flour if you can't find it)
85g flaked almond
Method
STEP 1Make the posset first. Put the cream in a big
saucepan with the sugar and gently heat, stirring, until
the sugar has melted. Bring to a simmer and bubble for
1 min. Turn off the heat and stir in the lemon zest and
juice. Divide between pots or bowls, cool to room
temperature, then carefully cover and chill for at least 3
hrs., or up to 24 hrs.
STEP 2To make the shortbread, heat oven to 160C/140C
fan/gas 3. Whizz the butter and flour together in a food
processor until no lumps of butter remain (or rub
together with your fingertips). Tip into a bowl and stir in
the sugar, ground rice and almonds. Line the base of a
roughly 22cm square tin with baking parchment. Tip in
the mixture and press it down firmly, making it as flat as
you can. Dredge with more sugar and bake for 25-30
mins until pale golden. Cool in the tin.
STEP 3Cut the shortbread into shards and serve with
the possets and little spoons.

78. Rich raspberry chocolate mousse cake
Ingredients
For the base
50g 70% plain chocolate , broken into pieces
50g butter
1tbsp golden syrup
200g Hob Nobs
For the mousse
200g 70% plain chocolate , broken into pieces
200g milk chocolate (at 30% cocoa solids), broken into
pieces
4 eggs , separated
300ml whipping cream
3 x 150g pun nets raspberries
Method
STEP 1For the base, melt the chocolate with the butter
and golden syrup in a bowl over barely simmer watering
or on a low heat in the microwave.
STEP 2Put the biscuits in a bag and crush with a rolling
pin until they reach a crumb consistency. Combine the
two and spread over the base of a 23cm spring form tin.
Refrigerate for about an hour to set.
STEP 3For the mousse, melt the remaining plain
chocolate and the milk chocolate together in the same
way and allow to cool until lukewarm. Using an electric
beater, whisk the eggs whites in one bowl to stiff peaks.
Softly whip the whipping cream in another bowl until
thickened but not as far as soft peaks.
STEP 4Stir the egg yolks into the chocolate, then beat
the cream into the mixture - a balloon whisk is good for
this. Work quickly if the chocolate looks like it might be
becoming grainy. Gently fold in the eggs whites with a
whisk, spread the mixture over the biscuit base and
return to the fridge overnight.
STEP 5Release from the tin and decorate with
concentric circles of raspberries and serve.

79. Peach Melba cheesecake
Ingredients
100g butter , melted, plus a little extra for the tin
200g crunchy biscuit (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar , plus extra to taste
300ml pot double cream
450g raspberry
3 really ripe peaches , peeled if you like, or 6 canned
peach halves (juice saved), diced into raspberry-sized
chunks
Method
STEP 1Line the base and sides of a 20cm loose-bottomed
or spring form tin with baking parchment – use smudges
of butter to help the paper stay in place around the sides.
Put the biscuits in a plastic food bag and crush to
crumbs using a rolling pin, then mix thoroughly with the
melted butter. Tip into the prepared tin and press down
firmly to create an even base. Chill while you prepare
the filling.
STEP 2Put the soft cheese, icing sugar and vanilla in a
bowl, then beat with an electric mixer until smooth. Tip
in the cream and continue beating until mixture is
combined. Scatter over 100g of the raspberries and half
of the peach chunks. Using a spatula, fold in with just a
few folds – as you assemble the cheesecake they’ll ripple
through more.
STEP 3Spoon the cream mixture onto the biscuit base,
working from the edges inwards. Smooth the top of the
cheesecake down with the back of a dessertspoon or
spatula. Leave to set in the fridge overnight.
STEP 4In a food processor, blitz 250g of the remaining
raspberries, sieve, stir back in 1 tsp. of the seeds, if you
like, and sweeten to taste with icing sugar. Add enough
water or canned peach juice to make it saucy and chill
until serving.
STEP 5Bring the cheesecake to room temperature about
30 mins before serving. If using a loose-bottomed tin,
unmould by placing on top of a can, then gradually pull
down the sides of the tin. Slip the cheesecake onto a
serving plate, removing the lining paper and base.
Scatter the remaining raspberries and peach chunks
over the cheesecake, dribble over some of the sauce and
serve the rest alongside.

80. Biscuit lime pie
Ingredients
300g pack ginger nut biscuit
100g butter , melted
3 egg yolks
zest and juice 4 lime , plus thin lime slices (optional) to
serve
zest juice 1 lemon
397g sweetened condensed milk
Method
STEP 1Heat oven to 180C/fan 160C/gas 4. Tip the
biscuits into a food processor and blitz to crumbs. Add
the butter and pulse to combine. Tip the mix into a
fluted rectangular tart tin, about 10 x 34cm (or 20cm
round tin) and press into the base and up the sides right
to the edge. Bake for 15 mins until crisp.
STEP 2While the base is baking, tip the egg yolks, sugar,
and lime and lemon zests into a bowl and beat with an
electric whisk until doubled in volume. Pour in the
condensed milk, beat until combined, then add the citrus
juices.
STEP 3Pour the mix into the tart case and bake for 20
mins until just set with a slight wobble in the Centre.
Leave to set completely, then remove from the tin, cool
and chill. Serve in slices topped with thin lime slices, if
you like.

81.Lebkuchen
Ingredients
250g plain flour
85g ground almond
200ml clear honey
1 lemon, finely grated zest
85g butter
pinch each ground cloves, grated nutmeg and black
pepper
For the icing
100g icing sugar
1 egg white, beaten
Method
STEP 1Tip the dry ingredients into a large bowl. Heat
the honey and butter in a pan over a low heat until the
butter melts, then pour into the flour mixture along with
the lemon zest. Mix well until the dough is combined and
fairly solid. Cover and leave to cool.
STEP 2Heat oven to 180C/fan160C/gas 4. Using your
hands, roll dough into about 30 balls, each 3cm wide,
then flatten each one slightly into a disk. Divide the
biscuits between two baking trays lined with baking
parchment, leaving room for them to expand. Bake for
15 mins, then cool on a wire rack.
STEP 3To ice the biscuits, mix together the icing sugar,
egg white and 1-2 tbsp. water to form a smooth, runny
icing. Dip the top of each biscuit in the icing and spread
with the back of a knife. Leave to dry out in a warm
room.

82. Nutty chocolate crunch
Ingredients
250g assorted biscuits , roughly chopped
250g assorted nuts , or a mix of nuts and dried fruit
300g milk or plain chocolate , or a mixture of both,
chopped
140g golden syrup
Method
STEP 1Butter and line a 20cm square tin with non-stick
baking parchment. In a large bowl, combine the biscuits
and nuts, halving any larger nuts. Melt the chocolate,
butter and golden syrup in a bowl set over a pan of
simmering water, stirring occasionally until smooth and
glossy, then pour this over the biscuit and nut mixture.
STEP 2Tip the mixture into the tin, then flatten lightly –
it doesn’t need to be completely smooth. Chill for at least
2 hrs or overnight before cutting into squares.

83. Red velvet melting moments
Ingredients
For the biscuits
1 tsp. red paste food coloring
225g plain flour
35g cocoa powder
85g icing sugar
30g corn flour
For the cream cheese frosting
125g icing sugar
50g full-fat cream cheese
¼ tsp. lemon extract
Method
baking trays with baking parchment. Put the butter and
vanilla into a large bowl, and beat until soft and creamy.
Add the coloring and beat to combine. Sift the remaining
biscuit ingredients into the bowl and mix together until it
comes together to form a uniform dough.
STEP 2Using your hands, roll the dough into small balls
(I weigh these so each biscuit is the same size, 20g each),
then place 10 onto each prepared baking tray, leaving a
couple of inches between each biscuit. Using a fork
dipped in flour, press onto each of the biscuits, leaving an
indent and pressing the biscuits a little flatter.
STEP 3Pop the trays into the fridge for about 15 mins or
until the biscuits have firmed up slightly, then bake for
20-25 mins. Allow them to cool on the trays for 5 mins
before moving to a wire rack to cool completely.
STEP 4For the filling, put the butter, icing sugar and
vanilla in a large bowl and beat together until light and
fluffy. Add the cream cheese and the lemon extract, and
beat until just combined – the lemon extract helps to give
the filling a little extra boost of flavor, to help it stand up
against the biscuits.
STEP 5Once the biscuits have cooled, put the filling in a
piping bag fitted with a plain round tip and pipe filling
on half the biscuits, sandwiching together with a second
biscuit.

84. Mini choc-orange cheesecake tarts
Ingredients
350g pack chocolate chip cookie dough (we used Jus-Rol)
200ml double cream
300g tub cream cheese , softened
298g can mandarin in juice
Method
STEP 1Turn a metal muffin or bun tin upside down.
Divide the cookie dough into 12 pieces. Roll each piece
into a ball, then press over each dome, shaping down the
sides to make an upside-down tart case. Chill for 30
mins.
STEP 2Heat oven to 180C/160C fan/gas 4. Bake the tin
and cookie dough for 12-15 mins until the tart cases are
golden. While still warm, cut away any excess that has
dripped down the sides, prying with a knife to remove.
Cool on a wire rack.
STEP 3Whip the cream to soft peaks, then stir in the
cream cheese and icing sugar. Drain the mandarins,
reserving the juice. Add 4 tbsp. of mandarin juice to the
cream mixture and beat until smooth. Spoon into the
cases and top with slices of mandarin. Chill until ready
to serve.

85. Plum & amaretti semifreddo
Ingredients
450g ripe purple plum , halved and stoned
350g caster sugar
2 large egg whites
300ml double cream
85g soft amoretti biscuit , roughly broken up
Method
STEP 1Line a 30 x 20cm tray with cling film. Put the
plums in a pan with 2 tbsp. water and 110g of the sugar.
Cover with a lid and stew over a medium heat for 10
mins until soft. Allow to cool slightly, then blitz with a
hand blender. Pass through a sieve to remove the plum
skins. Allow to cool.
STEP 2Put the remaining sugar in a pan with 150ml
water, and dissolve over a low heat. Boil for 5 mins or
until the mixture reaches 120C on a cooking
thermometer.
STEP 3To makes the meringue base, whisk the egg
whites until stiff. With the beaters running, carefully
pour the sugar mixture onto the egg white, whisking
until thick. In another bowl, softly whip the cream, then
gently fold in the liqueur, plum pulp, biscuits and the
meringue. Pour into the tin, cover with cling film and
freeze for a few hrs. until set. To serve, remove from the
freezer 5 mins before scooping into balls.

86.Bakewell trifles
Ingredients
25g crunchy amoretti biscuit
140g madeira loaf cake
½ x 225g jar cocktail or maraschino cherries , drained,
plus extra to serve
200g cherry compote or jam
2 x 150g pots custard
300ml double cream
3 tbsp. toasted flaked almond
Method
STEP 1Crumble the biscuits and cake, roughly mix and
divide between 8 small glasses. Halve the cherries and
divide between the trifles, then top with compote or jam.
STEP 2Beat together the custard and cream, then dollop
on top. Scatter over the almonds, add a cherry half to
each trifle and chill until ready to serve.

87. Easy chocolate fudge cake
Ingredients
150ml sunflower oil, plus extra for the tin
150g caster sugar
2 large eggs, lightly beaten
150ml semi-skimmed milk
For the icing
225g icing sugar
40g cocoa powder
2½ tbsp. milk (a little more if needed)
Method
STEP 1Heat the oven to 180C/160C fan/gas 4. Oil and
line the base of two 18cm sandwich tins. Sieve the flour,
cocoa powder and bicarbonate of soda into a bowl. Add
the caster sugar and mix well.
STEP 2Make a well in the Centre and add the golden
syrup, eggs, sunflower oil and milk. Beat well with an
electric whisk until smooth.
STEP 3Pour the mixture into the two tins and bake for
25-30 mins until risen and firm to the touch. Remove
from oven, leave to cool for 10 mins before turning out
onto a cooling rack.
STEP 4To makes the icing, beat the unsalted butter in a
bowl until soft. Gradually sieve and beat in the icing
sugar and cocoa powder, then add enough of the milk to
make the icing fluffy and spreadable.
STEP 5Sandwich the two cakes together with the butter
icing and cover the sides and the top of the cake with
more icing.

88. Hazelnut crisps
Ingredients
85g hazelnut
50g plain flour
200g caster sugar
2 egg whites
Method
STEP 1Heat oven to 200C/180C fan/gas 6. Line 2 large
baking sheets with baking parchment. Toast the
hazelnuts in a dry frying pan, then grind in a food
processor or mini chopper until roughly ground. Mix
together the flour, sugar and ground nuts. Whisk the egg
whites to soft peaks, then fold into the dry ingredients
with the vanilla.
STEP 2Drop tsps. of the mixture, spaced apart, onto the
lined baking sheets. Bake for 8-10 mins until just
starting to color. Let cool for 10 mins, then remove and
cool completely on a wire rack. Store in a tin for up to 3
weeks.

89. Apricot & ratafia sponge cake
Ingredients
200g softened butter , plus extra for the tin
200g caster sugar
4 large eggs
½-1 tsp. almond essence (optional)
410g can apricot halves in natural juice, drained, 100g
roughly chopped, remainder halved
85g ratafia or amoretti biscuit (keep ratafias whole or
break the amoretti)
25g flaked almond
Method
STEP 1Heat oven to 180C/160C fan/gas 4. Butter the
base and sides of a 22cm loose-bottom cake tin and line
with baking parchment.
STEP 2Put the butter, sugar, flour and baking powder in
a large bowl. Break in the eggs, add the almond essence,
if using, then beat with an electric mixer until smooth
and creamy. Set aside a quarter of the mixture, then stir
the chopped apricots and 25g of the biscuits into the
remainder. Spoon into the tin and lightly smooth with
the back of the spoon. Bake for 25 mins until the cake is
almost set. Meanwhile, stir the apricot halves, remaining
biscuits and flaked almonds into the reserved cake
mixture until well mixed. Quickly dot the extra cake
mixture onto the part-baked cake, then return to the
oven for 20 mins more or until a skewer inserted into the
Centre of the cake comes out clean.

90. Low-fat cherry cheesecake
Ingredients
25g butter , melted
140g amaretti biscuit , crushed
3 sheets leaf gelatine
zest and juice 1 orange
2 x 250g tubs quark
250g tub ricotta
100g icing sugar
For the topping
400g fresh cherry , stoned
5 tbsp. cherry jam
1 tbsp. corn flour
Method
STEP 1Line the sides of a 20cm round loose-bottomed
cake tin with baking parchment. Stir the butter into two
thirds of the biscuit crumbs, and reserve the rest.
Sprinkle the buttery crumbs over the base of the tin and
press down. Soak the gelatin in cold water for 5-10 mins
until soft.
STEP 2Warm the orange juice in a small pan or the
microwave until almost boiling. Squeeze the gelatin of
excess water, then stir into the juice to dissolve.
STEP 3Beat the quark, ricotta, vanilla and icing sugar
together with an electric whisk until really smooth.
Then, with the beaters still running, pour in the juice
mixture and beat to combine. Pour the cheesecake
mixture over the crumbs and smooth the top. Cover with
cling film and chill overnight.
STEP 4To makes the topping, put the cherries in a pan
with the orange zest and 100ml water. Cook, covered, for
15 mins until the cherries are softened. Put one-third of
the cherries in a bowl and mash with a potato masher to
give you a chunky compote. Return to the pan, add the
jam, corn flour and 2 tbsp. water, and mix to combine.
Cook until thickened and saucy – if the sauce is too dry,
add a splash more water. Cool to room temperature.
STEP 5Just before serving, carefully remove the
cheesecake from the tin and peel off the parchment.
Scatter over the remaining biscuit crumbs and some
cherry sauce. Serve in slices with the remaining cherry
sauce alongside.

91. West Indian spiced aborigine curry
Ingredients
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground turmeric
1 large aborigine
2 tbsp. tomato purée
½ green chili , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp. caster sugar
½-1 tbsp. rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to
serve
Method
STEP 1Mix the dry spices and 1 tsp. salt together in a
bowl and set aside.
STEP 2Slice the aborigine into 1cm rounds, then score
both sides of each round with the tip of a sharp knife.
Rub with the spice mix until well coated (you should use
all of the mix), then transfer to a board. Put 150ml water
in the empty spice bowl with the tomato purée, chili,
ginger and sugar. Set aside.
STEP 3Heat the oil in a large non-stick frying pan over a
medium heat and arrange the aborigine in the pan,
overlapping the rounds if needed. Fry for 5 mins on each
side, or until golden. Add the liquid mix from the bowl,
bring to a simmer, cover and cook for 15-20 mins,
turning the aborigine occasionally until it’s cooked
through. If it seems dry, you may need to add up to
100ml more water to make it saucier. Season.
STEP 4Scatter over the spring onions and coriander, and
serve with rice, yogurt, roti and lime wedges for
squeezing over.

92. Peppermint petticoat tails shortbread
Ingredients
100g caster sugar
½ tsp. peppermint essence
250g plain flour , plus a little extra for rolling
100g corn flour
½ tsp. salt
icing sugar , for dusting
Method
STEP 1Put the butter, sugar and peppermint essence in
a food processor and whizz until pale and creamy. Add
the flour, corn flour and salt, and pulse until the mixture
clumps together into small pieces. Tip onto a lightly
floured work surface and bring the dough together as a
ball, but don’t overwork it. Roll the dough to a 25cm
circle, about 1cm thick. Trim around a large plate to give
a really neat edge. Transfer to a large baking sheet. Use 2
fingers to crimp all the way around the edge of the
dough then, using a fork, mark dotted lines to portion
the shortbread into 8 wedges. Put the tray in the fridge
and chill for at least 30 mins.
STEP 2Heat oven to 180C/160C fan/gas 4. Cook the
shortbread for 25 mins until golden and cooked through.
Leave to cool completely on the tray. To decorate, place a
lacy doily over the shortbread and dust with a generous
layer of icing sugar. Pull the doily away to reveal the
beautiful lacy pattern. Keep in a tin for up to 5 days.

93. Blueberry & pecan outies
Ingredients
85g porridge oat
70g pack dried blueberry (or use raisins or dried
cranberries)
50g pecan , roughly broken
1 egg , beaten
Method
STEP 1Tip the flour, baking powder, oats, sugar and
cinnamon into a bowl, then mix well with your hands.
Add the butter, then rub it into the mixture until it has
disappeared.
STEP 2Stir in the blueberries and pecans, add the egg,
then mix well with a cutlery knife or wooden spoon until
it all comes together in a big ball. Lightly flour the work
surface, then roll the dough into a fat sausage about 6cm
across. Wrap in cling film, then chill in the fridge until
solid.
STEP 3To bake, heat oven to 180C/fan 160C/ gas 4.
Unwrap the cookie log, thickly slice into discs, then
arrange on baking sheets. Bake for 15 mins (or a few
mins more if from frozen) until golden, leave on the trays
to harden, then cool completely on a wire rack before
tucking in.

94. Almond Florentines
Ingredients
2 tbsp. melted butter , plus a little extra for brushing
2 egg whites
100g icing sugar
2 tbsp. plain flour
300g toasted flaked almond
Method
STEP 1Heat oven to 160C/140C fan/gas 3. Line 2 baking
sheets with baking parchment and brush with butter.
Mix the butter, egg whites, sugar and flour until smooth,
then add the almonds. With wet fingers or the back of a
spoon, flatten tbsps. of mixture into 16 biscuits on the
sheets. Bake for 15-18 mins until golden. Cool. Will keep
in an airtight container for 2-3 days – put pieces of
parchment between to stop sticking.

95. Simply stunning chocolate fridge cake
Ingredients
200g bar dark chocolate , broken into chunks
700ml double cream
5 boxes good milk chocolate biscuits , 48 biscuits in total
or to make your own see tip, below
400g mascarpone
5 tbsp. Baileys
5 tbsp. icing sugar , sifted
Method
STEP 1Melt the chocolate and 150ml of the cream
together in a small pan. Cool until spreadable, then use
to sandwich pairs of the cookies together.
STEP 2Choose a cake stand or flat plate to assemble
your cake. Tip the remaining cream, the mascarpone,
Baileys and icing sugar into a big bowl, and use an
electric hand whisk to beat until thick and the mixture is
just holding its shape.
STEP 3Arrange some of your cookie sandwiches to make
a base that almost covers the plate. Dot a little of the
cream under each, and stick into position. Spread or
dollop over a good layer of cream, then adds another
layer of cookies, a little smaller than the first. To get a
neat finish, choose a front to your cake – and always
start by arranging the outside ring of cookies from there
(then you can snap cookies in half to fill in the middle).
Repeat, making the layers smaller each time, until you
finish with a single cookie and a dollop of cream on top!
Chill in the fridge overnight.

96. Sweet snowballs
Ingredients
400g white chocolate , broken into pieces
100g rich tea biscuit
50g white Malteser
50g mini marshmallow
50g dried cranberries
50g cake crumbs
edible glitter (optional)
Method
STEP 1Melt the chocolate in a bowl over a pan of
simmering water. Meanwhile, crush the biscuits and
Maltesers in a large bowl with a rolling pin.
STEP 2Add mini marshmallows, dried cranberries and
cake crumbs, then the chocolate and golden syrup. Mix
well. Tip desiccated coconut onto a plate. Drop large
spoonful’s of mixture onto the plate, then roll them
around, coating in coconut and shaping into balls. Place
on a baking tray and chill for 30 mins before serving.
Sprinkle with edible glitter if you like.

97. Seeded oatcakes
Ingredients
50g butter
100g medium oatmeal
2 tsp. poppy seed
2 tbsp. sesame seed
Method
STEP 1Heat oven to 200C/180C fan/gas 6. Melt the
butter in a small pan, then allow to cool slightly. Tip all
the dry ingredients into a bowl, with ½ tsp. salt, then
pour in the butter. Add 5-6 tbsp. boiling water and
combine to make firm dough.
STEP 2Turn out the dough onto a lightly floured surface,
then roll out until about 0.5cm thick. Cut into small
squares, then bake for 12-15 mins until golden. Leave to
cool for a few mins, then transfer to a wire rack and cool
completely.

98. Snow globe cookies
Ingredients
100g cold butter, cubed
50g caster sugar
1tbsp milk
vegetable oil, for the parchment
30 (about 160g) glacier mints, or other clear mint-
flavored boiled sweets
For the icing and filling
200g royal icing sugar
6tbsp sprinkles
Method
STEP 1Blitz the flour, butter and caster sugar together
in a food processor until the mix looks like breadcrumbs.
Add the vanilla and milk, and pulse to larger crumbs.
Briefly knead on a lightly floured surface into a smooth
ball, then wrap and chill for at least 30 mins. Line two
large baking sheets with baking parchment, then lightly
oil the parchment.
STEP 2Heat the oven to 180C/160C fan/gas 4. Roll the
chilled dough out on a floured work surface to the
thickness of a £1 coin. Stamp out rounds using an 8cm
cutter, then cut holes from the middles using a 5cm
cutter. Cut small holes in the tops of the biscuits using
the tip of a round piping nozzle or a straw – this is where
you’ll thread the ribbon for hanging. Re-roll the offcuts
and continue to stamp out biscuits until all the dough is
used – you’ll need an even amount, as you’ll be
sandwiching the biscuits together (you should get about
20). Carefully transfer to the prepared sheets.
STEP 3Bake for 6 mins until just golden at the edges.
Meanwhile, put the mints or sweets in a food processor
or pestle and mortar, and blitz or crush until finely
broken up. After 6 mins, remove the biscuits from the
oven and spoon the crushed mints into the cut-out
middles (use about 1 heaped tsp. per biscuit). Bake for 5
mins more until the mints have just melted, but haven’t
started to color (they will turn golden if left too long).
The middles will look bubbly, but will settle as they cool.
If the melted mints haven’t reached the edges, use a
metal skewer to carefully ease the molten middles to the
sides. Leave on the sheets to harden, and then transfer to
a wire rack to cool completely.
STEP 4To makes the icing, mix the icing sugar with 5-6
tsp. water until you have a thick, pipe able icing. Spoon
into a piping bag fitted with a small round nozzle.
Decorate the bottoms of the biscuits (the melted mints
will be flush with the bottoms, so this will leave more
room for the sprinkles) by flooding them with icing, or
piping on patterns or snowflakes. Leave to dry
completely, setting aside the leftover icing in the piping
bag.
STEP 5Once the biscuits are dry, carefully flip one over
onto a clean tea towel so you won’t damage the icing.
Pipe a little of the reserved icing around the biscuit,
being careful not to get too close to the middle or edges –
the icing will spread when you sandwich the biscuits
together. Spoon a teaspoon of sprinkles into the clear
middle, making sure not to touch the icing, then
sandwich with another biscuit, matching up the ribbon
holes. Leave to dry completely before shaking, as the
sprinkles will stick to any wet icing. Repeat with the
remaining biscuits, icing and sprinkles. Thread ribbons
through the holes and hang for decorations, or store in
an airtight container for up to one week.

99. White chocolate cookies
Ingredients
1 medium egg
180g plain flour
180g white chocolate, broken into chunks
Method
two large baking sheets with baking parchment. Beat the
butter and sugars together in a large bowl using an
electric whisk, or in a stand mixer until just combined.
Crack in the egg and beat again. Stir through the vanilla,
flour, bicarb, chocolate chunks and ¼ tsp. fine sea salt.
STEP 2Roll the mixture into 10 even-sized balls between
the palms of your hands. Arrange over the prepared
baking sheets and bake for 10-12 mins until golden
brown at the edges. Leave to cool slightly on the sheets,
then transfer to a wire rack and leave to cool completely,
or eat warm with ice cream.

100. Bonfire Night cookies
Ingredients
100g caster sugar
1 large egg
250g plain flour
2 tbsp. cocoa powder, sifted
For the icing
1 large egg white
250g icing sugar, sifted
½ tsp. lemon juice
gel food colorings
star sprinkles (optional)
Method
STEP 1Beat the butter and sugar together with an
electric whisk for 4-5 mins until light and fluffy. Beat in
the egg until combined. Add the flour, cocoa powder,
cinnamon and ginger, and continue to beat until the
mixture comes together into dough. Put the dough
between two pieces of baking parchment and roll out to
a 6mm thickness using a rolling pin.
STEP 2Heat the oven to 200C/180C fan/gas 6. Remove
the top layer of parchment and cut out cookies using a
6cm round or star cutter. Re-roll the offcuts and
continue to cut out cookies until all the dough has been
used (you should get 20-22, depending on the cutter).
STEP 3Arrange the cookies on a large baking sheet lined
with baking parchment, spacing them at least 2cm apart
(you may need two baking sheets). Bake for 7-10 mins
until slightly golden at the edges. Leave to cool on the
baking sheet for 10 mins, then transfer to a wire rack to
cool completely.
STEP 4Once cool, make the icing. Beat the egg white
with an electric whisk until just starting to froth up,
about 1 min. Add the icing sugar, 1 tbsp. at a time,
whisking continuously at a medium-high speed until
combined. Add the lemon juice and whisk to stiff peaks,
about 5 mins – the icing should be shiny. Add more icing
sugar if needed to help it stiffen up.
STEP 5To decorate, divide the icing into bowls and color
with the gel food colorings (we left some icing white, then
colored three bowls with blue, yellow and red). Spoon
the colored icing into separate piping bags fitted with
small round nozzles (or snip off the ends). Pipe lines on
the biscuits to create firework-like ‘burst’ patterns or
swirls. While the icing is wet, decorate with star
sprinkles, if you like. Leave to set slightly, then serve.
Will keep in an airtight container for up to a week.

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