Adaptable Cookie Dough


Sorry I haven’t been on in a month, I’ve been very busy. But.. I am going to share one of my favourite recipes. The reason I like it so much is because it is so easy to change and personalise. Just whip up some of the dough, and add your favourite ingredients. It’s that simple! Here is the recipe: 

Adaptable Cookie Dough (makes approx. 24)

150g butter (salted or unsalted), softened

300g sugar (caster or brown)

2 eggs

2 tsp vanilla extract

300g plain flour

2 tsp baking powder

220g your choice of filling (choc chips, nuts, berries, MnMs etc.)

1. Preheat oven to 180 degrees Celsius.

2. Beat butter and sugar with electric mixer, until light and fluffy. Add and eggs one at a time. Add vanilla.

3. Slowly incorporate flour and baking flour. Once fully mixed through, add your fillings. 

4. Roll into balls, and place on a lined baking tray. Cook for 10-12 minutes, until lightly golden, Enjoy!

Happy Baking! x

caramel and dark choc.

caramel and dark choc.


Apple Pastries

Hello there! 

 Sorry I haven’t posted, I was having a lovely holiday! 🙂 I must say by the time I got home I was feeling very baking deprived. 

 Anyway, this weekend we were invited to a lovely picnic – all very nice, great to take advantage of the (rare) sunny day. The only problem was we were invited about 2 hours before we were due there. Which left me only enough time to make my ‘safety net’ apple pastries. They really are ridiculously simple, and use ingredients that I always have around in the kitchen. 


 So here is the recipe:

 1 sheet puff pastry

1 apple (or nectarine, pear, peach etc.)

Juice of 1/2 lemon

White sugar


1. Preheat oven to 175*C. Peel the fruit, (you won’t need to peel stone fruit if you decide to use that) and cut into eighths. 

2. Lightly coat the fruit with sugar (sometimes I use cinnamon as well when I am using apple).

3. Cut 8 circles in the thawed puff pastry, each circle about 2-3cm bigger than the slices of fruit.

4. Place one slice of fruit on each circle, fold pastry over into a crescent moon shape (like you would fold a dumpling) , and close by pressing the edges together with a fork. Don’t worry if there are small tears in the pastry.

5. Brush lemon juice on the top of each pastry, and sprinkle with a bit of sugar.

6. Place on a lined baking tray and bake for approximately 20 minutes – until the pastry has puffed up and are a golden colour.

7. If desired, dust with icing sugar. I find they’re best served warm, with cream. Mmm… Enjoy!

Happy baking! x