These cookies are really nice and filling, stuffed full of chia seeds, oats and raisins making them perfect for the mornings. These cookies are thick and chunky, which is why they are so perfect for the mornings if you like to be full in the mornings. I’m so pleased with this recipe, I planned it quickly and it turned out so well. I say this a lot but they are great for carrying to work as a little snack to keep you going throughout the day.
Recipe: Oatmeal and chia seed cookies (makes 8)
65g plain flour
1/2 tsp baking powder
Pinch of salt
1/2 tsp cinnamon
80g soft brown sugar
20g chia seeds
1/2 tsp vanilla extract
Set the oven to gas mark 5 and line 1 tray with baking paper.
Add all of the dry ingredients to a large bowl and mix well.
Next add the vanilla extract and butter.
Mix with a spoon first then use your hands until it forms a soft dough (it may stick to the hands a little but it’s fine).
Equally scoop out the dough, role into a ball, flatten and place on the tray.
Put into the oven and bake for 20 minutes.
Leave to cool on a wire rack before eating and store in an airtight container for up to 3 days.
This is a nice recipe, not to sweet but great for a treat! I love how the light coating of icing sugar adds that extra sweetness and how soft these cookies are. They taste amazing straight from the oven when slightly warm and remind me of brownies but not quite as gooey on the inside. These cookies also look really cool with colour contrast of the super dark cocoa powder against the crinkle effect from the icing sugar. I always love baking and carrying some to work for that midday snack or pick me up.
Recipe: Crinkle cookies (makes 10)
30g cocoa powder
45g soft brown sugar
45g caster sugar
30ml vegetable oil
90g plain flour
1/2 tsp baking powder
2 tbsp icing sugar
Combine the cocoa powder and sugars together in a large bowl.
Mix in the oil and egg until smooth.
Sieve in the flour and baking powder to form a smooth dough, put in the fridge for 10-15 minutes.
Preheat the oven to gas mark 5 and line 2 trays with baking powder.
Use a tablespoon to scoop out the dough, roll with your hands to form a ball, flatten and cover with icing sugar then place in the baking tray.
Repeat, until all of the mixture is used up and bake in the oven for 10 minutes. Leave to cool slightly before eating.
I used to bake flapjacks so often when I was much younger as it’s pretty simple to make. It’s actually been a while so I thought I’d switch it up using peanut butter (PB) and raisins for that lovely balance of sweet and salty. I’ve used smooth peanut butter but I feel like crunchy PB would work just as well. This is quite a sweet treat so be sure to eat with moderation, try offering some slices to your friends, family, and work colleagues!
This recipe is full of many great ingredients such as PB, oats and raisins. A great snack idea and full of protein for that extra burst of energy. These flapjacks taste so good and you get all of the flavours with a subtle hint of PB, also try them whilst slightly warm for a comforting dessert along with a scoop of ice cream.
Recipe: Peanut butter and raisin flapjacks (makes 9)
100g soft brown light sugar
75g smooth peanut butter
Set the oven to gas mark 4, line a small oven tray with baking paper and set aside.
In a small pot, add the honey, sugar, butter and peanut butter and place on a gentle heat until melted.
Put the oats and raisins into a large bowl and pour over the melted honey mixture, combining everything together.
Place into the oven for 25 minutes until golden brown but still slightly soft.
Wait at least 10 minutes for the flapjacks to cool down, before cutting into 9 bars.
Hello Everyone, I hope that your day has been well.
Today I’m sharing these are cute little cookies I made recently. They are a great snack to have throughout the day and they taste delicious when slightly warm from the oven. The center is nice and soft and they are not too sweet either. I packed a few of these for my work lunch and had them in the afternoon which was perfect. This recipe is super quick to make and can be kept for up to 3 day in an airtight container.
Recipe: Cocoa walnut cookies (makes 15)
55g caster sugar
135g plain flour
1 tbsp cocoa powder
40g walnuts, crushed
Heat the oven to gas mark 5 and line 2 trays with parchment paper.
Cream the butter and sugar together until light and creamy.
Sift in the flour and cocoa powder, add the walnuts and mix until it forms a soft dough.
Use a tsp to equally distribute the dough, form into a ball using your hands and flatten onto the tray.
Bake in the oven for 12-15 minutes and leave to cool before serving.
Hello everyone, welcome back to my blog and happy World Baking Day to all of my fellow bakers.
I’ve been trying to stick to a strict posting schedule but I think it’s time to switch things up a little and get back to how I used to post, which was a little more spontaneous but still with structure!
Baking is one of my favourite hobbies, and has been for so many years. It’s one of those activities I do that is so relaxing and therapeutic regardless of what it is that I am baking. Years back, I used to love baking sweet things because I had a bit of a sweet tooth (which I probably still do) but as I’m getting older I’m trying to bake things that are slightly healthier and I’m also trying to experiment with a range of different ingredients. I think the food world has become quite innovative depending on what your interests are but it’s great because there’s something for everyone, regardless of your health, diet or lifestyle.
I don’t plan to bake anything today so I thought I’d share a few of my favourite bakes over the years. Enjoy!