Category Archives: Biscuits, Cookies and Traybakes

White Chocolate & Peanut Butter Cookies

These White Chocolate & Peanut Butter Cookies are a must for any cookie lover. Deliciously soft cookies packed with white chocolate and peanut butter – what’s not to love?

How often do you think about food?

My whole life seems to revolve around food! The idea for these White Chocolate & Peanut Butter Cookies came to be one night when I was trying to fall asleep! I made gluten free white chocolate and peanut blondies a couple of months ago when my uni friends visited. I thought these flavours would work really well in a cookie. So the next morning I got up and baked these!

Do you prefer soft or crisp cookies?

I will always prefer soft cookies. In my opinion you can’t beat a cookie that is deliciously soft in the middle. The trick to achieving this is not over baking the cookies! When you take them out of the oven they will still look quite soft. If you were to try and take them off the baking tray they would fall apart. Trust me and leave them on the baking tray for at least five minutes. This allows them to firm up slightly so they can then be moved to a wire rack to finish cooling. 

If you do like a crisper cookie, bake them for 12 minutes. However the cookies will become more crisp after 3-4 days (if they last that long!)

How many White Chocolate & Peanut Butter Cookies does this recipe make?

This is a tricky question to answer! It really depends how big you make the cookies. The small ice cream scoop that I use makes cookie dough balls that are approximately 25g. This then makes 32 cookies. But if you didn’t have this size scoop, you could use a slightly bigger one, or a tablespoon measure. Alternatively just eyeball it and pick off pieces of dough and roll them into balls using the palm of your hands. 

5 from 7 votes
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White Chocolate & Peanut Butter Cookies

These White Chocolate & Peanut Butter Cookies are a must for any cookie lover. Deliciously soft cookies packed with white chocolate and peanut butter - what's not to love?

Course Cookie
Cuisine American
Keyword Peanut Butter, Cookies, White Chocolate
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 32
Calories 123 kcal
Author Curly

Ingredients

  • 100 g margarine
  • 100 g caster sugar
  • 125 g light brown sugar
  • 70 g crunchy peanut butter
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 200 g white chocolate chips (or chunks)

Instructions

  1. Preheat the oven to 170ºC (fan assisted 190ºC non fan). Line baking trays with grease proof paper or silicon liner and set aside

  2. Cream the butter, sugars and peanut butter together until light and fluffy don't be afraid to keep it mixing for 5 minutes or so

  3. Add the egg and vanilla and mix until combine

  4. Add the flour and salt and mix before then adding the  white chocolate

  5. Shape into equal sized balls,  I do this with a small ice cream scoop. Put them on the lined baking tray leaving a gap around each cookie to allow for them spreading whilst baking 

  6. Bake in the oven for 10-12 minutes - they will still seem quite soft! Leave to cool on the tray for a further 5 minutes. Transfer the cookies to a wire rack to cool completely  

Recipe Notes

Keep in an air tight container for 3-4 days. 

Nutritional information is given as a guide only.

Nutrition Facts
White Chocolate & Peanut Butter Cookies
Amount Per Serving
Calories 123 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 84mg 4%
Potassium 47mg 1%
Total Carbohydrates 16g 5%
Sugars 10g
Protein 1g 2%
Vitamin A 2.4%
Calcium 1.9%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Jam Flapjacks

Soft, delicious flapjacks with a layer of tasty jam. If that hasn’t made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should! 

 
Just how easy are these flapjacks to make?

When I say easy, I really do mean easy! There is no fancy equipment involved, literally melting and stirring. This makes these Easy Jam Flapjacks perfect for children to help with, but also great for unconfident bakers. 

I love baking, but personally I really can’t be bothered to use my mixer. Now this sounds weird because mixers make baking easy as you aren’t having to use muscle power. But for me its the washing up that I don’t look forward to! That is why with recipes like this that just require some gentle stirring are so great. 

Soft or crisp flapjacks?

That is one of the most important questions when talking about flapjacks. I am 100% team soft flapjack. These Easy Jam Flapjacks are deliciously soft apart from the outside edges that are slightly crisp. If you are strictly team crisp flapjack and need more than the edges to be crisp, bake them for five minutes longer. 

Why add jam to flapjacks?

When I was at school, I had a weekend job in retail. On my lunch break I would often walk to Boots to get a meal deal. This frequently involved a flapjack with jam in the middle. Fast forward ten years (or so…) and I thought it was about time I recreated these jam flapjacks. 

Apart from making the flapjacks extra tasty, the jam also helps keep the flapjacks soft. It’s a lovely fruity touch to these already yummy flapjacks. 

How long will they keep?

These Easy Jam Flapjacks are great to make at the weekend for snacks during the week. They may get slightly firmer as the week goes on. Having said that they would easily last five days in an airtight container. 

5 from 7 votes
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Easy Jam Flapjacks

Soft, delicious flapjacks with a layer of tasty jam. If that hasn't made you want to make these Easy Jam Flapjack, the fact that they are so simple to make should! 

Course Snack, Tray Bake
Cuisine British
Keyword Flapjacks, Jam
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16
Calories 267 kcal
Author Curly

Ingredients

  • 250 g unsalted butter
  • 150 g light brown sugar
  • 2 tbsp golden syrup
  • 350 g porridge oats
  • 160 g raspberry jam

Instructions

  1. Line a 20x20cm tin and preheat the oven to 170ºC (fan, 190ºC non fan)

  2. Melt the butter, sugar and golden syrup in a pan over a medium heat. Stir regularly 

  3. Add the oats to the pan with the melted butter and stir until they are completely coated in the butter mixture 

  4. Tip half of the oats into the lined tin and spread them in an even layer

  5. Add the jam on top of the layer of oats and spread evenly 

  6. Add the rest of the oats on top and spread evenly. Bake in the oven for 35-40 minutes 

  7. Leave to cool in the tin for 30 minutes before removing from the tin and leaving to cool completely on a wire rack. Cut into squares 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Easy Jam Flapjacks
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 33mg 11%
Sodium 7mg 0%
Potassium 23mg 1%
Total Carbohydrates 18g 6%
Sugars 16g
Vitamin A 7.8%
Vitamin C 1.1%
Calcium 1.4%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Maltesers Cookie Bars

Soft and gooey cookie bars crammed with Maltesers, who wouldn’t want one of these Maltesers Cookie Bars?! The Maltesers Bunnies make these perfect for Easter – or any time of year. 

Who doesn’t love Easter baking?

Easter is my favourite holiday to bake for. I love all of the different Easter chocolates which are calling out to be baked with. I love the little Maltesers Bunnies you can buy at Easter so I had to turn these into something yummy!

Why cookie bars and not cookies?

I absolutely love cookies. But I am also occasionally a lazy baker. Cookie bars are all the deliciousness you want from a cookie but quicker and easier! Instead of scooping out cookie dough into little balls, you just tip it all into a tin. Fantastic! 

For the photos, I didn’t want to commit bunny murder so I left them whole. For serving, I did cut them in half again because a whole square would be a very large portion! However the choice is yours depending on how hungry you’re feeling!

Do you have to use Maltesers?

Absolutely not! These Maltesers Cookie Bars are a variation of my Chocolate Orange Cookie Bars so you can really use any chocolate you fancy. Also if you want to use Maltesers but it isn’t Easter so you can’t get hold of the bunnies, just leave these off. 

Gooey or crisp cookie bars?

I prefer my cookie bars like my cookies; gooey in the centre. If you like you’re like this too, bake them for 20 minutes. If you prefer a firmer cookie with crisper edges, bake them for 25 minutes. Then when they are baked, you can fight over who wants an edge piece and who wants the middle! 

What to consider when making these cookie bars

Before you make these Maltesers Cookie Bars, there are a few things I should mention. The Maltesers Bunnies may turn slightly dark when the cookie bars are baking. If they start looking to dark, loosely cover the tin with foil. Mine were slightly darker, but this didn’t affect the taste at all. 

Another thing to note is that the Maltesers inside the cookie bars get chewy once they are baked. I liked this and so did everyone that taste tested them for me. But I wanted to mention it because I know some people wouldn’t like a chewier texture. 

5 from 7 votes
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Maltesers Cookie Bars

Soft and gooey cookie bars crammed with Maltesers, who wouldn’t want one of these Maltesers Cookie Bars?! The Maltesers Bunnies make these perfect for Easter – or any time of year. 

Course Tray Bake, Cookie
Cuisine American, International
Keyword Cookie Bars, Maltesers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Calories 233 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 200 g Maltesers crushed

To finish

  • 9 Mini Malteser Bunnies (2 packs)

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line a 20x20cm tin with baking paper
  2. Cream the butter and the sugars together until light and fluffy. Add the egg and vanilla and mix until combined
  3. Add in the flour, salt and crushed Maltesers and mix until combined

  4. Tip all of the mix into the prepared tin and smooth the top until it is level. Place the Malteser Bunnies at regular intervals across the cookie dough

  5. Bake in the oven for 20 minutes for a soft cookie and 25 minutes for a firmer cookie
  6. Allow to cool in the tin for 10 minutes before leaving to cool completely on a wire rack. Cut into 18 equal squares

Recipe Notes

I crush the Maltesers in a bowl with the end of a rolling pin.

Keep for up to two days in an airtight container. 

Nutritional information is given as a guide only.

Nutrition Facts
Maltesers Cookie Bars
Amount Per Serving
Calories 233 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 9mg 3%
Sodium 135mg 6%
Potassium 26mg 1%
Total Carbohydrates 21g 7%
Sugars 12g
Protein 1g 2%
Vitamin A 5.2%
Calcium 1%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Double Chocolate Mini Egg Cookies

Deliciously decadent cookies crammed with mini eggs. These Double Chocolate Mini Egg Cookies will make you want to stock up on mini eggs so you can make them all year!

Easter is my favourite holiday to bake for. There are endless sweet treats that can be made with the amazing variety of chocolate that are available at this time of year. People go crazy for them which is why supermarkets have started selling Easter chocolate as soon as January hits. 

Is it too early for Easter baking?

Although I think January is slightly too early to be indulging in Easter chocolate, it does help food bloggers! With it being available in shops earlier it means we can buy the chocolate needed to test out new recipes. This is especially good for me because I give up chocolate each year for lent. This isn’t because I’m religious but I just like to prove I can do it! 

Each year it is a bit of a rush for me to test all of my Easter recipes before lent starts. This is because nearly all of them involve chocolate and I want to be able to test them myself before blogging them. 

These Double Chocolate Mini Egg Cookies are my first new Easter recipe this year. Now I said Easter baking was my favourite, but it is also one of the most challenging. This is because there are so many Easter bakes already out there. I hadn’t seen a recipe Double Chocolate Mini Egg Cookies (even though I’m sure it is not original!) so I went for it. 

I’ve wanted to make a double chocolate cookie for a while because I don’t have any on my blog yet. I needed to tweak my standard cookie recipe like I used in my Peanut Butter Cup Cookies to make them even more chocolatey. To do this I needed Mr Curly’s help because maths is not my strong point! 

I may have sampled one…or three of these Double Chocolate Mini Egg Cookies before taking them into work. I loved them, Mr Curly loved them and my friends at work went crazy for them! They were a big hit and also easy to make too. 

Do I have to use Mini Eggs in these cookies?

Absolutely not, feel free to use any Easter Chocolate you like. There are so many to choose from that you can make these cookies with your favourite. Also if you aren’t making these at Easter you can use normal chocolate chips. 

5 from 11 votes
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Double Chocolate Mini Egg Cookies

Deliciously decadent cookies crammed with mini eggs. These Double Chocolate Mini Egg Cookies will make you want to stock up on mini eggs so you can make them all year!

Course Snack, Cookie
Cuisine American, International
Keyword Cookies, Chocolate, Mini Egg
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 25
Calories 151 kcal
Author Curly

Ingredients

  • 100 g margarine
  • 225 g light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 185 g self raising flour
  • 40 g cocoa powder
  • ½ tsp salt
  • 200 g mini eggs lightly crushed

To finish

  • 80 g mini eggs

Instructions

  1. Lightly crush the mini eggs so you have a mixture of small and large pieces. I do this with the end of a rolling pin

  2. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper 

  3. Cream the butter and sugar together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined

  4. Add the flour, cocoa powder and salt and mix briefly to combine before adding crushed mini eggs. Stir through until completed mixed

  5. Add balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. I use a small ice cream scoop for this

  6. Add a mini egg on top of each cookie 

  7. Bake in the oven for 10 minutes. When you take them out of the oven they should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack

Recipe Notes

Do not over cook these cookies! They will look soft but they firm up as they cool. 

Nutritional information is given as a guide only.

Nutrition Facts
Double Chocolate Mini Egg Cookies
Amount Per Serving
Calories 151 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 6mg 2%
Sodium 89mg 4%
Potassium 25mg 1%
Total Carbohydrates 15g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 3.1%
Calcium 1.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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Peanut Butter Chocolate Crinkle Cookies

Peanut Butter Chocolate Crinkle Cookies are deliciously fudgy inside and slightly crisp on the outside. These have quickly become one of my favourite cookies!

I’ve seen photos of crinkle cookies all over Pinterest for quite some time, but had never made them. I finally caved in just before Christmas. I was looking for cookies to bake to include in the hamper I was making for Mr Curly’s Aunt.

For the base recipe, used Gimmie Some Oven’s recipe and oh my goodness was I surprised. I have no idea why I waited so long to make these crinkle cookies! They are absolutely delicious! Slightly crisp on the outside but soft and fudgy in the middle – the perfect cookie!

Although the original recipe was so delicious, I decided to tweak it slightly.  I’ve had some Reece’s Pieces in my baking cupboard for a while now, just waiting to be turned into something delicious. Chocolate and peanut butter are a match made in heaven which is why I made these Peanut Butter Chocolate Crinkle Cookies.

I have used the Reece’s Pieces in the hard sugar shell for this recipe because they added some colour to the cookies. The sugar shell also helps to protect the peanut butter inside when they’re baking. This means that if you eat the cookies when they are still warm, the peanut butter inside the Reece’s Pieces is slightly runny. 

Both varieties of these crinkle cookies went down extremely well. I took these Peanut Butter Chocolate Crinkle Cookies into work. As usual they didn’t last long which is always a good sign! They will keep for up to five days in an airtight container. I will be very surprised if they last that long because you will find it hard to stop eating them! 

If you’re not a fan of peanut butter, don’t panic! You can leave it out completely as per the original recipe or as an alternative you can add Smarties or M&M’s. 

5 from 10 votes
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Peanut Butter Chocolate Crinkle Cookies

Peanut Butter Chocolate Crinkle Cookies are deliciously fudgy inside and slightly crisp on the outside. These have quickly become one of my favourite cookies!

Course Snack, Cookie
Cuisine American
Keyword Peanut Butter, Chocolate, Crinkle Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 22
Calories 153 kcal
Author Curly

Ingredients

  • 150 g plain flour
  • 50 g cocoa powder
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 160 g granulated sugar
  • 50 ml oil (vegetable or sunflower)
  • 2 large eggs
  • ½ tsp vanilla extract
  • 60 g crunchy peanut butter
  • 100 g Reece's Pieces in a crunchy shell

To finish

  • 160 g icing sugar

Instructions

  1. In a bowl, mix together the flour, cocoa powder, baking powder and salt until completely combined. Leave to one side. 

  2. In your mixer bowl, add the sugar and oil. Beat until combined before adding in the eggs and vanilla. Gradually add in the flour on a low speed until it is all mixed in 

  3. Add the peanut butter and Reece's Pieces and mix using a spatula until they are distributed evenly 

  4. Spoon the mix into a tupperware container and leave to cool in the fridge for 2-24 hours 

  5. Once your cookie dough is chilled and you're ready to bake them, preheat the oven to 180ºC (fan assisted 200ºC non fan). Line two baking trays with parchment paper and set aside

  6. Add the icing sugar to a bowl and take the dough out of the fridge. Take pieces of dough to form 1-inch balls. I do this by using a small ice cream scoop. Roll each ball around in the icing sugar until it is thickly covered 

  7. Line the cookie balls up on the baking trays leaving enough room for them to spread in the oven

  8. Bake them in the oven for 10 minutes and then allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely  

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Peanut Butter Chocolate Crinkle Cookies
Amount Per Serving
Calories 153 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 19mg 6%
Sodium 47mg 2%
Potassium 89mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 14g
Protein 2g 4%
Vitamin A 0.6%
Calcium 1.8%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Mincemeat Thumbprint Cookies

All the tasty flavours you’d expect from a mince pie but quicker and easier! These Mincemeat Thumbprint Cookies are the perfect treat to rustle up over Christmas.           I love mince pies but whenever I make them I am always slightly disappointed. They don’t live up to my expectations. This is probably because I always try and fill them with too much mincemeat and then they don’t end up looking as uniform as I’d like!

Traditional mince pies also are quite fiddly with all of the rolling out and cutting of the pastry. Last year I made Frangipane Mince Pie Slices which were very popular and a great alternative to Mince Pies. This year, I wanted to come up with an even easier recipe. 

As we all know the build up to Christmas is such a busy time for everyone with the present buying and food prep. This is why any time saving Christmas recipes are always a win in my book!

These Mincemeat Thumbprint Cookies could not be easier. You don’t need a mixer which means there’s not even extra washing up! They aren’t anything fancy, they are just simple and tasty. 

5 from 5 votes
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Mincemeat Thumbprint Cookies

All the tasty flavours you'd expect from a mince pie but quicker and easier! These Mincemeat Thumbprint Cookies are the perfect treat to rustle up over Christmas. 

Course Cookie
Cuisine British
Keyword Mincemeat, Cookie, Biscuit, Christmas
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16
Calories 137 kcal
Author Curly

Ingredients

  • 200 g self raising flour
  • 100 g caster sugar
  • 100 g margarine
  • 1 orange zested
  • 1 egg beaten
  • ¼ tsp almond extract
  • 4 tbsp mincemeat

Instructions

  1. Heat the oven to 170ºC (fan assisted, 190ºC non fan). Rub the flour, sugar and butter together until you have a breadcrumb texture

  2. Add in the orange zest and almond extract before adding in enough egg to create a stiff dough – you may not need the whole egg

  3. Shape the dough into a tube and cut into slices approximately 1cm thick

  4. Put them on a baking tray lined with baking parchment make sure you leave enough space between each biscuit for them to expand when they bake
  5. Make a small indentation in the middle of each biscuit with the back of a ½ tsp measure and spoon in a small amount of mincemeat in the centre of each cookie

  6. Bake for 10-15 minutes until they are golden brown

  7. Allow to cool completely on a wire rack 

Recipe Notes

Don't be tempted to use too much mincemeat or else it will run down the side. 

Keep for up to two days in an airtight container. 

Nutritional information is given as a guide only.

Nutrition Facts
Mincemeat Thumbprint Cookies
Amount Per Serving
Calories 137 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 91mg 4%
Potassium 33mg 1%
Total Carbohydrates 20g 7%
Sugars 10g
Protein 2g 4%
Vitamin A 5.1%
Vitamin C 5.3%
Calcium 0.9%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Orange Cookie Bars

Chocolate orange can (and definitely is) eaten throughout the year, but chocolate orange and Christmas go hand in hand in my opinion. What better way to enjoy it than these Chocolate Orange Cookie Bars?

Chocolate orange is one of my favourite types of chocolate and flavour combinations in general. I’m not a massive fan of fruit and chocolate, but orange and chocolate is the exception. Last year I made Chocolate Orange Rocky Road so this year I wanted to step it up a notch. 

I have wanted to make cookie bars for quite a while now. I love cookies – especially soft cookies. For me crisp cookies are a waste of a cookie. You need the soft squidginess in a cookie. Which is why these Chocolate Orange Cookie Bars are so good! 

Apart from their delicious softness, these Chocolate Orange Cookie Bars are also really easy to make. Don’t get me wrong, cookies aren’t difficult to make, but they take a little bit of time to portion up and then I usually have to cook them in batches. With these, you just tip all of the batter into the tin with no faffing at all – perfect!

Time saving steps like this is great at any time of year, but especially at Christmas when everyone is so busy. These don’t take long to make or bake which is another advantage. And if I haven’t convinced you to make these yet, they are also delicious!

As I have mentioned, I like a soft centred cookie so I recommend baking these for twenty minutes. This means you get the gooey centre and the chewy goodness around the outside. If however you like a firmer cookie, bake these for an extra five minutes. 

I would always pick a middle square of cookie – which would you pick?

5 from 7 votes
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Chocolate Orange Cookie Bars

Chocolate orange can (and definitely is) eaten throughout the year, but chocolate orange and Christmas go hand in hand in my opinion. What better way to enjoy it than these Chocolate Orange Cookie Bars?

Course Tray Bake
Cuisine British, International
Keyword Chocolate Orange, Cookie Bars
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 262 kcal
Author Curly

Ingredients

  • 125 g margarine
  • 100 g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 200 g chocolate orange chopped

To finish

  • 100 g small chocolate orange segments (16 segments)

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line a 20x20cm tin with baking paper 

  2. Cream the butter and the sugars together until light and fluffy. Add the egg and vanilla and mix until combined

  3. Add in the flour, salt and chopped chocolate orange and mix until combined

  4. Tip all of the mix into the prepared tin and smooth the top until it is level. Place the small chocolate orange segments at regular intervals across the cookie dough 

  5. Bake in the oven for 20 minutes for a soft cookie and 25 minutes for a firmer cookie 

  6. Allow to cool in the tin for 10 minutes before leaving to cool completely on a wire rack. Cut into 16 equal squares 

Recipe Notes

Keep for up to two days in an airtight container. 

Nutritional information is given as a guide only.

Nutrition Facts
Chocolate Orange Cookie Bars
Amount Per Serving
Calories 262 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 152mg 6%
Potassium 29mg 1%
Total Carbohydrates 24g 8%
Sugars 13g
Protein 2g 4%
Vitamin A 5.9%
Calcium 1.1%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Dark Chocolate, Almond & Cherry Fudge

Rich dark chocolate fudge studded with cherries and almonds. This Dark Chocolate, Almond & Cherry Fudge would make a fantastic Christmas gift or you can always keep it for yourself!

I don’t know about you, but every year I find it harder to think of gift ideas for people. This is why I like giving people homemade goodies. Not only do people seem to really enjoy them, it is also a thoughtful gift as people appreciate that you have spent time making something for them. 

I first made fudge about five Christmases ago. I used Nigella’s recipe for her Chocolate Pistachio Fudge and absolutely loved it. So this year, I have tweaked her recipe to come up with this Dark Chocolate, Almond & Cherry Fudge. 

I love the simplicity of this recipe. Whatever your cooking ability, you will definitely be able to make this. It is also something that keeps really well. You can make it well in advance and freeze is wrapped in baking paper in a Tupperware box. You can then have a nibble whenever you fancy some and you don’t even need to let it thaw first! 

My Dad was my chosen taste tester for this Dark Chocolate, Almond & Cherry Fudge. He is the resident dark chocolate fan in our family as well as being rather partial to almonds and cherries too! I sent some his way for him to enjoy as a preview and to let me know what he thought. His response was that it was that it was very moreish! This, along with Mr Curly and I giving it the thumbs up meant it was ready to be photographed. 

5 from 8 votes
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Dark Chocolate, Almond & Cherry Fudge

Rich dark chocolate fudge studded with cherries and almonds. This Dark Chocolate, Almond & Cherry Fudge would make a fantastic Christmas gift or you can always keep it for yourself!

Course Snack
Cuisine British
Keyword Fudge, Dark Chocolate, Almond, Cherry
Prep Time 10 minutes
Cook Time 5 minutes
Chilling time 5 minutes
Total Time 15 minutes
Servings 54
Calories 68 kcal
Author Curly

Ingredients

  • 350 g dark chocolate (70% cocoa solids)
  • 1 x 397g tin condensed milk
  • 30 g unsalted butter
  • pinch sea salt
  • 80 g dried cherries
  • 85 g blanched almonds

Instructions

  1. Line a 20x20cm tin with baking paper and set aside

  2. Put the nuts in a bag and bash them with a rolling pin to break them up slightly so you have some smaller and larger pieces

  3. Break the chocolate into a heavy bottomed saucepan. Add the condensed milk, butter and sugar and melt over a low heat making sure you stir every so often 

  4. When everything is melted, add the dried cherries and crushed nuts. Stir until mixed through

  5. Pour the fudge into the prepared tin and smooth the top until level. Leave to chill in the fridge for at least four hours but overnight is best 

  6. Once the fudge is completely chilled, cut it into equal sized pieces

Recipe Notes

Keep in the fridge for up to a week. 

Freeze by wrapping in baking paper ad then putting in a Tupperware box. Keep in the freezer for a couple of months. 

Nutritional information is given as a guide only.

Nutrition Facts
Dark Chocolate, Almond & Cherry Fudge
Amount Per Serving
Calories 68 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 1mg 0%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 1.4%
Calcium 1%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Lemon & Thyme Drizzle Traybake

This Lemon & Thyme Drizzle Traybake is a traditional British recipe with a twist. The fresh thyme leaves are delicious with the lemon – give it a try, you’ll love it! The Great British Bake Off is back and this week was cake week. The signature challenge was a traybake which made me question every other tray bake I had made! Firstly I had recently started referring to traybakes as sheet cakes because I thought this better described what they were. I thought of traybakes as things like flapjacks and rocky road and not cakes.

After watching GBBO, traybakes can clearly be cakes too and I think sheet cakes is more of an American term. I still like calling them sheet cakes so I might use both names to spice things up!

Other than the name, I was also using a different sized tin than used for traditional traybakes. I was using a 20cm² tin which is typically used for brownies. It meant I could make nine deeper squares of cake – who doesn’t want a bigger slice of cake?! However again I don’t think this is traditionally what traybakes look like. 

So after reevaluating everything I thought I knew about traybakes, I thought I should go back to basics. When I think of a traybake, I instantly think of a lemon drizzle traybake. This is slightly strange though because I’m not keen on lemon drizzle traybakes! I don’t like the crispy sugar topping at all; the  actual cake is tasty though! Because of this, I can’t remember the last time, or if I have ever made one. 

Therefore I decided it was time to make a variation of a lemon drizzle traybake that I did like. I’ve wanted to make a cake flavoured with lemon and thyme for quite a while now. I have a book that I write down all of my recipe ideas in and it has been in there for ages, just waiting for the perfect time to make it. 

After I’d decided on the flavours, I knew the best place to find a recipe to adapt was no other than the legend that is Mary Berry. She had to have lemon drizzle recipe that I could tweak; and she didn’t disappoint! 

After a few tweaks, my Lemon & Thyme Drizzle Traybake was made! Most importantly, my Lemon & Thyme Drizzle Traybake doesn’t have a crisp sugar topping, and instead a lovely soft but sharp drizzle. I finally have a lemon drizzle traybake that meets my preferences!

5 from 7 votes
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Lemon & Thyme Drizzle Traybake

This Lemon & Thyme Drizzle Traybake is a traditional British recipe with a twist. The fresh thyme leaves are delicious with the lemon - give it a try, you'll love it!

Course Cake
Cuisine British
Keyword Lemon, Thyme, Traybake, Sheet cake
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 24
Calories 173 kcal
Author Curly

Ingredients

For the cake

  • 225 g margarine
  • 225 g caster sugar
  • 275 g self raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 4 tbsp semi-skimmed milk
  • 2 lemons zested
  • 3 tsp thyme leaves

For the drizzle

  • 100 g icing sugar
  • 2 tbsp lemon juice
  • ½ tsp thyme

Instructions

  1. Preheat the oven to 160ºC (fan assisted 180ºC non fan) and line a  traybake or roasting tin with baking paper

  2. Cream the butter and sugar together for a couple of minutes until light and fluffy

  3. Add the rest of the cake ingredients and mix until combined

  4. Tip into the prepared tin and spread to flatten the top. Bake for 35-40 minutes or until a cocktail stick comes out clean

  5. Leave the cake to cool on a wire rack

  6. Once the cake is completely cooled, make the drizzle by combining the lemon juice with the icing sugar. Add a little at a time because you may more need it all 

  7. Drizzle over the traybake and scatter with the fresh thyme leaves. Cut into squares and serve. 

Recipe Notes

Add the lemon juice gradually as you may not need to add it all. You want the drizzle to be thin enough to actually drizzle over the cake, but thick enough so it is visible on the cake. 

Nutrition Facts
Lemon & Thyme Drizzle Traybake
Amount Per Serving
Calories 173 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 27mg 9%
Sodium 100mg 4%
Potassium 71mg 2%
Total Carbohydrates 22g 7%
Sugars 13g
Protein 2g 4%
Vitamin A 7.6%
Vitamin C 0.8%
Calcium 3%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece’s Peanut Butter Cups. Pure heaven. 

I don’t blow my own trumpet very often, but with these Peanut Butter Cup Cookies I really need to. When I think of a recipe in my head, I always hope it will turn out to be a tasty recipe but this exceeded my expectations.

These Peanut Butter Cup Cookies are everything i look for in a cookie; soft, chocolatey and big! In my opinion, cookies need to be soft. I find a crisp cookie very disappointing. If I wanted something hard I’d chose a biscuit! I also like my cookies packed with delicious goodies and in this case I’m talking about Peanut Butter Cups. 

Peanut Butter Cups are my idea of heaven. I’d never eat peanut butter on toast, but I love it combined with chocolate. These cookies don’t just have Peanut Butter Cups in them, they also have actual peanut butter in the cookie dough. This helps elevate the delicious peanut butter flavour and also adds a crunch as I use crunchy peanut butter. 

The trick with these Peanut Butter Cup Cookies is to not over bake them. If you do, they will loose their lovely softness which is the whole point of these! They will seem very soft and you will question me probably more than once, but trust me they will firm up slightly as they cool to become a perfect soft cookie. 
   It is not just me who loves these cookies, I got rave reviews from my trusty taste testers. I took them into work and people couldn’t resist having more than one. When there was only one left, I was too sad to think they were nearly gone so I took it to eat later; must to the upset of my colleague who went looking for it a few minutes later! I love these cookies so much I couldn’t bear to not have one last one! 

If you love peanut butter, you have to try these Peanut Butter Cup Cookies because they really are amazing!

4.75 from 4 votes
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Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are one of the best cookies I have eaten. Incredibly soft and delicious cookies packed with Reece's Peanut Butter Cups. Pure heaven. 

Course Snack
Cuisine American
Keyword Peanut Butter, Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Calories 162 kcal
Author Curly

Ingredients

  • 100 g margarine
  • 100 g caster sugar
  • 125 g soft brown sugar
  • 40 g crunchy peanut butter
  • 1 egg
  • 1 tsp vanilla extract
  • 225 g self raising flour
  • ½ tsp salt
  • 150 g mini peanut butter cups roughly chopped
  • 50 g milk chocolate chips
  • 75 g mini peanut butter cups (20) to top

Instructions

  1. Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and line three baking trays with liners or parchment paper 

  2. Cream the butter, sugars and peanut butter together until light and fluffy, this may take a couple of minutes. Add the egg and vanilla and mix until combined

  3. Add the flour and salt and mix briefly to combine before adding the chocolate chips and chopped peanut butter cups. Stir through until completed mixed

  4. Spoon balls of the cookie dough onto the lined baking trays making sure you leave enough space to allow for the cookies to spread when cooking. Cut 20 mini peanut butter cups in half and add two halves to each cookie, press into the dough slightly

  5. Bake in the oven for 10 minutes 

  6. After 10 minutes take the cookies out of the oven. They should still be soft to touch in the centre. Leave them to cool for 5-10 minutes before gently lifting them to cool completely on a wire rack 

Recipe Notes

I used a small ice cream scoop to measure out portions of the cookie dough. These were approximately 50g per scoop. 

Do not over cook these cookies! They will look soft but they firm up as they cool. 

Nutritional information is given as a guide only

Nutrition Facts
Peanut Butter Cup Cookies
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 146mg 6%
Potassium 55mg 2%
Total Carbohydrates 19g 6%
Sugars 10g
Protein 3g 6%
Vitamin A 4%
Calcium 1.4%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.

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