Recipes

Giant Gooey Cookies


Ingredients
75g Butter(softened)
75g Sugar
70g Milk/Dark chocolate
50g White chocolate (this is optional however makes it sweeter... AND YUMMIER)
1 egg
1 tbsp milk
250g Self raising flour
2 tsp vanilla essence
50g Cocoa powder
handful dessicated coconut
water

1. Preheat oven to 180*C/170*C/gas mark 5. Line 2 baking trays.
2. Cream the butter and sugar, then add flour, vanilla essence, coconut and cocoa powder.
3. Chop chocolate into chunks and whisk egg.
4. Add the chocolate and egg to mixture and stir thoroughly.
5. Stir in milk and carefully add some water to mixture to form a dough (not too much as it will become sticky).
6. Lightly flour a surface and place dough on it.
7. Divide mixture into 6-8 balls by solling in palms of your hands in circular motion.
8. Place on the baking trays and flatten the the back of a wooden spoon/spatula. [flatten again whilst cooking]
9. Bake for 15 minutes or until lightly firm to touch.
10. Transfer to cooling rack and leave to firm. 

Gluten free breakfast muffins

Ingredients

200g porridge oats

284ml milk

125g brown sugar

1/2 tsp xanthum gum

150ml brown nut oil

1 egg

200g rice flour

1 1/2 tsp baking powder

1/2tsp bicarbonate of soda

75g raspberries

handful banana chips

1. preheat oven 200C. place 12 muffin cases in a muffin tray.
2. place oats, milk and sugar in a bowl, stir and set aside.
3. whisk oil and egg together and pour into oat mixture. stir in flour, baking powder, bicarbonate of soda and xanthum gum. add fruit and mix well.
4. spoon into muffin cases and cook for roughly 15 minutes( may take up to 25 minutes, size depending)- until brown and risen.
5. cool on a wire rack. if you have used rubber muffin cases, remove muffins to cool as to prevent them becoming soggy. 

banoffee flapjacks


ingredients
175g porridge oats
70g butter
50g brown sugar (40g for a less sweeter taste)
50g toffee pieces/chocolate chips
1/2 tsp baking powder
1tsp vanilla extract
1 heaped tbsp golden syrup/agave nectar

1. preheat oven 180C. Line a round/square cake tin.
2. Place butter, syrup and sugar in a medium sized saucepan and stir together until butter has melted.
3. take off the heat, add oats,banana, toffee, vanilla and baking powder to mixture and stir thoroughly.
4. transfer into cake tin and flatten with a spatula.
5. cook for 20-25 minutes or until golden.
6. cut flapjack whilst hot and leave to cool.