Forgotten Cookies

What's in a name? Pop these in the oven, forget about them overnight, and you'll have crumbly cookies in the morning

• Cooking Time Prep 20 mins - 30 mins
  
• Skill Level Easy
• Servings Makes 32

Nutrition per serving

• Kcalories

  66

• Protein

  1g

• Carbs

  7g

• Fat

  1g

• Saturates

  0g

• Fibre

  0g

• Sugar

  7g

• Salt

  0.06g

Ingredients

• 2 large egg whites
• 120g golden caster sugar
• 120g pecans, roughly chopped
• 150g dark chocolate (at least 70% cocoa solids), roughly chopped
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 180C/gas 4/fan 160C. Line two baking sheets with foil to cover. In a large clean bowl, whisk the egg whites with a pinch of salt until stiff and dry. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue. Tip in the pecan nuts and chocolate, then the vanilla extract and gently fold into the meringue with a large metal spoon.
2. Spoon heaped teaspoonfuls of the meringue mixture, spaced apart, on to the lined baking sheets. Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
3. Carefully peel the cookies from the foil. Store in an airtight tin where they will keep for 3-4 days.

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Triple Chocolate Cookies

You've got all bases covered with white, milk and dark chocolate in these American-style cookies, best enjoyed warm with a cold glass of milk

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 24

Nutrition per serving

• Kcalories

  167

• Protein

  2g

• Carbs

  24g

• Fat

  8g

• Saturates

  5g

• Fibre

  0g

• Sugar

  17g

• Salt

  0.1g

Ingredients

• 100g soft brown sugar
• 100g golden caster sugar
• 100g butter, softened
• 1 egg
• 1 tsp vanilla extract
• 225g plain flour
• 140g milk chocolate, melted
• 85g white chocolate, chips or chopped into chunks
• 85g plain chocolate, chips or chopped into chunks

Directions

1. Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
2. Bake in batches for 8-9 mins until pale golden and still soft to touch-they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

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Rainbow Cookies

These colourful cookies are bound to be a big hit with kids and adults alike

• Cooking Time Prep 25 mins - 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 22

Nutrition per serving

• Kcalories

  168

• Protein

  2g

• Carbs

  26g

• Fat

  7g

• Saturates

  4g

• Fibre

  0g

• Sugar

  15g

• Salt

  0.1g

Ingredients

• 175g softened butter
• 50g golden caster sugar
• 50g icing sugar
• 2 egg yolks
• 2 tsp vanilla extract
• 300g plain flour
• zest and juice 1 orange
• 140g icing sugar, sifted
• sprinkles, to decorate

Directions

1. Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
2. Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.

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Sugar-Dusted Wedding Cookies

An English, shortbread-based version of the classic Mexican wedding cookie - perfect for homemade wedding favours

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes about 60-70 - easily increased

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 250g salted butter, softened
• 140g caster sugar
• 1 egg, separated, plus 2 egg yolks
• 2 tsp vanilla extract
• 100g ground rice
• 300g plain flour
• 140g preserving sugar (or demerara sugar)

Directions

1. In 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.
2. Lay 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.
3. Heat 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.

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Cookies & Cream Ice Cream

Your guests will be impressed with this rich and indulgent ice cream

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  836

• Protein

  7g

• Carbs

  52g

• Fat

  68g

• Saturates

  37g

• Fibre

  2g

• Sugar

  41g

• Salt

  0.46g

Ingredients

• 600ml double cream
• 1 plump vanilla pod
• 100g golden caster sugar
• 4 egg yolks
• 300g/11oz pack chocolate chip cookie dough

Directions

1. Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the cream and pod. Bring to the boil, then remove from the heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold (see tips, below).
2. In a large bowl, whisk the sugar and egg yolks together for a few minutes until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.
3. At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened (see rules, below). Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable (see methods, below).
4. Roll pieces of cookie dough into balls or thin snakes, flatten them with your hands and layer through the ice cream. Freeze until solid.

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Chilli Chocolate Cookies

A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd

• Cooking Time Prep 20 mins
  Cook 12 mins
• Skill Level Easy
• Servings Makes 40 cookies

Nutrition per serving

• Kcalories

  142

• Protein

  2g

• Carbs

  17g

• Fat

  8g

• Saturates

  5g

• Fibre

  1g

• Sugar

  11g

• Salt

  0.2g

Ingredients

• 225g unsalted butter, softened
• 100g caster sugar
• 175g dark muscovado sugar
• 2 tsp vanilla extract
• 2 eggs, beaten
• 300g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• 1½ tsp cayenne pepper (less or more to taste)
• 100g bar dark chilli chocolate, roughly chopped
• 100g bar white chocolate, roughly chopped
• 100g bar dark chocolate, roughly chopped
• vanilla ice cream

Directions

1. Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
2. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

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Ginger Treacle Sponge

We know how you love hot treacle sponge and sticky ginger cake, so this gorgeous pud is sure to become a favourite

• Cooking Time Prep 30 mins
  Cook 1 hr, 45 mins
• Skill Level Moderately easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  546

• Protein

  5g

• Carbs

  86g

• Fat

  20g

• Saturates

  12g

• Fibre

  1g

• Sugar

  69g

• Salt

  0.8g

Ingredients

• 175g softened butter, plus extra for greasing
• 2 tbsp breadcrumbs
• 3 tbsp golden syrup
• 1 tbsp ginger syrup from a jar of stem ginger
• 175g soft light brown sugar
• 3 large eggs, beaten
• 1 tsp vanilla extract
• zest 1 lemon
• 175g self-raising flour
• 1 tsp ground ginger
• For the candied clementine
• 200g caster sugar
• 1-2 clementines, unpeeled and thinly sliced
• For the topping
• 6 balls stem ginger, chunkily diced, plus 3 tbsp syrup from the ginger jar
• 100g golden syrup

Directions

1. Butter a 1 litre pudding basin. Mix the breadcrumbs, golden syrup and ginger syrup and place in the bottom of the basin.
2. To prepare the steamer, put a small, upturned saucer or trivet into a large saucepan big enough to fit the pudding basin. Put the kettle on.
3. In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs, vanilla and lemon zest, then sieve the flour and ginger into the mixture. Fold everything together with a big spoon or spatula. Fill the pudding basin with the sponge mixture.
4. Cut out large sheets of greaseproof paper and foil, big enough to fit over the basin with a 2in overhang. Sit greaseproof on foil, fold a pleat into the middle, then butter the greaseproof. Put, butter-side down, over the pudding, and tie tightly under the rim with string. Sit the basin in the saucepan, add enough water from the kettle to come halfway up the basin sides, cover with a lid and simmer gently for 1 hr 45 mins.
5. Meanwhile, candy your clementine slices by pouring 100ml water from the kettle over the sugar in a small frying pan. Heat until melted, then add the clementine slices and bubble until they are shiny and sticky with sugar. Lift out with tongs and set aside on baking parchment to dry.
6. Check the pudding is cooked by inserting a metal skewer-there should be no raw mixture on the skewer, but you may find a little sticky syrup from the bottom.
7. For the topping, put the syrups in a small pan and bubble to thicken for a few mins, then stir in the ginger chunks and a few clementine slices. Turn the pudding out onto a serving plate and spoon over some syrupy ginger topping. Serve with crème fraîche and custard.

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Eton Mess Cake

Bring the flavours of an English summer to your table with this clever twist on a traditional favourite

• Cooking Time Prep 25 mins
  Cook 40 mins - 45 mins
• Skill Level Easy
• Servings Cuts into 15 pieces

Nutrition per serving

• Kcalories

  306

• Protein

  6g

• Carbs

  31g

• Fat

  18g

• Saturates

  9g

• Fibre

  1g

• Sugar

  20g

• Salt

  0.17g

Ingredients

• 175g unsalted butter
• 5 tbsp double cream, from a 300ml pot
• 1 tsp vanilla paste or extract
• 225g plain flour
• 100g ground almonds
• 1 tsp baking powder
• 200g golden caster sugar
• 5 large eggs, at room temperature
• 400g strawberries,½ roughly chopped, ½ finely sliced
• 4 meringues nests (50g/2oz), very roughly broken up
• a little icing sugar, to serve

Directions

1. Grease a deep, 20 x 30cm traybake or roasting tin, then line with parchment. Heat oven to 160C/140C fan/gas 3. Melt the butter, take off the heat and stir in the cream and the vanilla. Mix the flour, almonds, baking powder and ¼ tsp fine salt and set aside for later.
2. Put the caster sugar and eggs into a large bowl, and whisk with electric beaters until very thick and foamy, about 5 mins. Pour in the butter mix, whisk briefly, then add the flour mix and whisk briefly again until even. Stir in the chopped strawberries, then pour the batter into the tin and level the top.
3. Scatter the sliced strawberries and meringue over the cake, then bake for 40-45 mins until risen, golden and a skewer comes out clean. Cool for 20 mins in the tin, then transfer the cake to a rack. Just before serving, dust with a little icing sugar. Enjoy with the rest of the double cream, whipped if you like.

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Little Lemon-Tons

Individual lemon sponge cakes with crunchy sugar topping that make a perfect addition to a tea stand

• Cooking Time Prep 25 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  299

• Protein

  3g

• Carbs

  37g

• Fat

  15g

• Saturates

  8g

• Fibre

  1g

• Sugar

  29g

• Salt

  0.4g

Ingredients

• 175g butter, softened
• 140g caster sugar
• 140g self-raising flour
• 50g ground almonds
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• juice 3 lemons, zest of 2
• 200g granulated sugar

Directions

1. Heat oven to 180C/160C fan/gas 4. Line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm strips over the base). Beat the butter, caster sugar, flour, almonds, baking powder, eggs, vanilla and the lemon zest and juice from ½ lemon with an electric whisk until smooth. Scrape into the tin and bake for 25-30 mins until a skewer poked in comes out clean. Let cool.
2. Turn out onto a wire rack, trim edges and slice into 16 squares. Tip the granulated sugar onto a plate. Pour remaining lemon juice into another shallow dish. Very, very quickly, dip all sides of the cake squares, one-by-one, into the juice, then quickly in the sugar. Sit on a wire rack to set and crisp.

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Fruity Simnel Squares

This easy twist on the classic fruit sponge makes plenty of squares - all decorated with marzipan eggs

• Cooking Time Prep 40 mins
  Cook 1 hr
• Skill Level Easy
• Servings Cuts into 15 squares

Nutrition per serving

• Kcalories

  576

• Protein

  9g

• Carbs

  79g

• Fat

  25g

• Saturates

  10g

• Fibre

  3g

• Sugar

  65g

• Salt

  0.5g

Ingredients

• 250g mixed dried fruits
• 100g dried apricots, chopped
• 85g glacé cherries, chopped
• zest 2 oranges, juice 1 orange (use the second in the topping)
• 200g butter, softened, plus extra for the tin
• 200g light muscovado sugar
• 4 large eggs
• 200g self-raising flour
• 50g ground almonds
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 500g marzipan, 200g/7oz cut into 2cm chunks, the rest for the topping
• For the topping
• 50g butter
• 50g light muscovado sugar
• 100g plain flour
• 100g flaked almonds
• 3 tbsp golden syrup
• 85g icing sugar, sieved
• 2-3 tsp orange juice

Directions

1. Soak all the dried fruit in the orange juice for 2 hrs, or overnight.
2. Butter and line a 20 x 30cm tin with baking parchment. Heat oven to 160C/ 140C fan/gas 3. In a large bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time; mix well between each addition.
3. Sift the flour into the bowl and mix in the ground almonds and spices. Add the marzipan chunks, zest and dried fruit with any remaining juice, and give everything a good stir to combine.
4. Tip the cake mix into the prepared tin, level the surface, and bake for 45 mins-the cake may still be a little gooey in the centre at this point. Remove from the oven and increase the heat to 200C/ 180C fan/gas 6.
5. Make the topping. Rub the butter, sugar and flour together with your fingers to a crumbly breadcrumb texture. Grate in 200g reserved marzipan, add the flaked almonds and golden syrup. Mix everything with a fork, making sure it stays crumbly and doesn't clump. Sprinkle over the cake and return to the oven for 12-15 mins. Meanwhile, divide the rest of the marzipan into 11 and roll into balls.
6. Remove the cake from the oven once cooked through, arrange the marzipan balls on top and allow to cool in the tin. Mix the icing sugar with enough orange juice to give a runny icing, drizzle it all over the cake, then let it set a little before slicing it.

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