Soft Baked Cookies

Good Morning,

Just a quick post because I’m more than slightly disorganised today, I was going to make these last night, to add a photo, but I’m making them tonight now, so you’ll have to bear with me for photographic evidence.

I absolutely adore this recipe, and the result is SO good (even if I do say so myself!)



125g Butter (Softened)

100g Light Brown Soft Sugar

125g Caster Sugar

1 Egg (Lightly Beaten)

1 tsp Vanilla Extract

225g Self Raising Flour

1/2 tsp Salt

200g Chocolate Chips (or whatever you want in your cookies, eg: fruit, smarties, bits of broken up chocolate bar in various forms)


Preheat the oven to 180°C / 350°F / Gas mark 4

Cream Butter and Sugars in a large mixing bowl

Add Egg and Vanilla

Stir together

Sift in Flour and Salt

Add in Chocolate Chips (etc)

Keep stirring together

Roll into walnut size balls and place quite spread out onto a baking sheet lined with baking paper

(I do these in batches of 6 and spread them right out, and they still sometimes meet, you get about 18)

Bake for 7 minutes for gooey cookies or 10 if you want them to be crunchier.

Leave on the tray for a couple of minutes to set after you’ve taken them out of the oven, and then transfer to a wire rack to cool.


Have a fab Wednesday, whatever you’re up to!



Kay’s Easy Shortbread


I don’t know about you, but when I started baking, I stuck to what I knew, eventually branching out and being (still not very) adventurous! Shortbread always intimidated me for some reason… But I’m here to put your mind at rest, seriously Shortbread is EASY!!!!!

I’m not even going to lie, this recipe comes from a stained, torn, food-splattered cookbook that was my Dads, and is now mine! It’s called “Cooking is Fun” which still makes me raise my eyebrows and bitterly mutter something along the lines of “Suuuuuure it is”.  Produced by those helpful people at “Good Housekeeping” and stolen from a high school a long while ago, with someone else’s name in the front along with their form room! (Looking it up on Amazon, it’s from 1976).

Here is the shortbread recipe, I am henceforth calling:

Kay’s Easy Shortbread!

Makes (lots, ish, depending on how you cut them…)

Here is a picture of some I made at Christmas: Pre Xmas Baking (6)


150g Plain Flour

50g Caster Sugar

100g Butter

Caster Sugar for Dredging/Chocolate for dipping/Icing sugar for icing… seriously, you get the idea….


Preheat oven to 150°c/300°f/gas mark 1-2

Sift the Flour and Sugar together in a bowl. (Is “Sift” a mental word? Sieve it? Still weird… anyway….)

Work the butter into the dry ingredients by squeezing gently with one hand, keeping it in one piece until it binds together, (if it’s a bit too dry, I literally wet my hand under a tap to add a little bit of moisture…)

Lightly flour a board, and roll out, if you’re making “rounds”, divide into two pieces, roll to approx 1cm thickness keeping a round shape. If you’re making “fingers” roll into a rectangular shape to approx 1cm thickness, if you’re cutting shapes (eg stars) roll to 1cm thickness and cut them out, but try not to work the dough too much if you’re re-rolling it out…

Put your dough –  in whatever form you have so created –  into a lined baking tray (say’s greased in the book, but I use baking paper it’s up to you really)

Prick the surface of the dough with a fork  or a cocktail stick, or something pointy…

Place into the centre of the oven and bake for approx, 45 minutes (I know it’s ages!!!) it might be less for some ovens, and for smaller shaped shortbread so keep an eye on it! It’s done when the shortbread is firm and lightly browned

When cooked lift them onto a cooling rack (see why I use baking paper now!)  and Dredge* with caster sugar.

When cooled divide if necessary, and eat!

Lasts… I  have no idea, no more than a couple of days in this house! If they last a while for you I’d appreciate a timescale!

*Dredging, is something I had to look up  (see how unashamed I am here?!) It’s sprinkling caster sugar on top, seriously, why can’t they just say that!? But yeah, you can buy (or perhaps already own) a dredger, or you can use a sieve or a tea-strainer like I did!

For my christmas ones I dusted with icing sugar, which is a bit less dense… and looks a bit prettier.

The iced ones, I followed the packaging on my icing sugar, it’s essentially add water to icing sugar to desired consistency and GO NUTS, I decorated with edible gold balls… Leave to set on baking paper.

The chocolate ones, I melted some chocolate (can do this over a pan of water or in the microwave) and dipped the shortbread in once it had cooled, leaving to set on some baking paper.



Kay’s Triple Choc Brownies


I mentioned before I’m getting back into baking, and I thought it would be a fun break if I was to post something here every week, and share some of the things I like to cook! SAM_1886

This first recipe, is one I have shared before, though it’s possibly my favourite, both to make, and to eat!

(Sorry but you’ll have to convert any measurements yourselves – because I’m too lazy to look them up!)

Kay’s Triple Choc Brownies!

Makes approx 24. SAM_0108


185g Butter

185g Plain Chocolate

85g Plain Flour

3 Eggs

275g Caster Sugar

100g Chocolate Chips (I use 50/50 white and milk chocolate)


Preheat oven to 160°c/325°f/gas mark 3

Melt the Butter and Plain Chocolate in a bowl (you can do this over a pan of hot water, or in a microwave).

Line a baking tin with baking paper.

In another bowl mix the Eggs and Caster Sugar until creamy.

When the chocolate mixture has cooled, add to the egg and sugar and fold together, sift in the Flour.

When this is well mixed, the texture should be quite stiff and “fudgy”, fold in the chocolate chips.

Pour mixture into the tin, and cook in the middle of the oven for 35 minutes.

Allow brownies to cool in the tin.

Cut, eat, enjoy.

These keep for a week or so in a sealed container, though they rarely last that long!