Chocolate cookies – just add awesome

Hello my lovely readers! Today I’m going to share one of my favourite Nigella Lawson biscuit recipes with you. I’ve been making these beauties for a few years now and they never fail. They’re called Totally Chocolate Chocolate Chip Cookies but I am taking the liberty of changing their name to Totally Awesome Chocolate Chip Cookies. I am a sucker for anything sweet and salty and I think that’s why I love these so much, there is a little saltiness to them that cuts through the sugar and complements the bitterness of the dark chocolate. They also have a gorgeous texture and they hold their shape well. I, on the other hand, may not hold my shape so well if I eat one more of these little suckers so I’d better stop. I went to a bridal expo today and there is nothing like the thought of squeezing yourself into a gown and paying someone thousands of dollars to photograph you to make you want to reach for a carrot stick. But, everything in moderation I say! That includes housework.

Milk & cookies

You can find the recipe for these here, courtesy of

Totally awesome chocolate chip cookies

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Cranberry, muesli & white chocolate cookies

Here is a recipe for some delish cranberry, muesli & white chocolate biscuits I made for a friends birthday recently. I think they would be perfect Christmas biscuits because cranberries always feel so festive. They also have muesli in them which makes them suitable for breakfast. In my opinion.

This recipe is adapted from Taste and you will need

250g softened butter
1 1/2 cups caster sugar
1 1/2 teaspoons vanilla essence
2 eggs at room temperature
3 1/2 cups self raising flour
1 cup white chocolate bits
3/4 cup dried cranberries
1 cup muesli
Cream butter, sugar and vanilla until fluffy (in an electric mixer). Add eggs, 1 at a time, beating after each addition. It’s important to have the eggs at room temperature so they dont cause the butter to seize up.
Add sifted flour to the butter mixture and then add cranberries, chocolate and muesli. Stir to combine. Roll out walnut sized balls, place them 5 cm apart on the trays and flatten with your palm.Bake for 12-15, swapping trays halfway through cooking, or until golden. Box up, wrap in a bow and give them to someone lovely.


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A melting moment in time

I have so many crafty things on the go this week that I haven’t been having much of a relaxing holiday as planned. But, that’s just how I like it! One thing that has been keeping me busy is my new Empire Red Artisan Kitchenaid courtesy of my (former) work peeps (thank you peeps!). They gave me the Kitchenaid as a leaving present and I have dubbed him ‘Sir Mix-a-Lot’ and baby, has he got back! And front! He is gorgeous and makes things so easy. So, here’s a recipe I wanted to try for a long time but thought it would be too fidley until Sir Mix-a-Lot came along.

Lemony Melting Moments (recipe adapted from Best Recipes)


250 g unsalted butter at room temperature

2 tbsp cornflour, sifted

2 tbsp custard powder, sifted

4 tbsp icing sugar (confectioners sugar), sifted

1 1/2 cups plain flour, sifted


1 1/2 cups icing sugar (confectioners sugar), sifted

1 tbsp fresh lemon juice

zest of 1 lemon

2 tbsp (28.5 g) butter at room temperature


Pre-heat oven to 160c

In a high sided bowl cream the butter and icing sugar and gradually beat in the flour, custard powder and corn flour and mix until a dough is formed

Roll into even sized balls, just smaller than a walnut and place in rows on a tray lined with baking paper. The biscuits will not spread a lot so space them 2-3cm apart. If the dough is too sticky, pop it in the fridge for a few minutes or roll with cold, damp hands.

Use a flat surface, like the bottom of a glass, to gently press down the ball a little. You can also use the back of a fork to make fork marks if you like.

Bake for 20 minutes or until cooked through – you don’t want them to brown though.

For the icing, just beat everything together and when the biscuits are cool sandwich two biscuits together with icing. The biscuits will be very delicate – if they break when you ice them, put them in the freezer for 5 minutes to firm up.

If you prefer a vanilla icing on the biscuit, replace the lemon juice with vanilla essence and leave out the zest.

These delicious biscuits should melt in your mouth and won’t last long around boyfriends. Or me.

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