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Oatmeal and Raisin Cookie Recipe


I barely have to say the word cookie before there is a frenzy of excitement from the children. Nothing seems to please them more at snack time than being able to choose a knobbly cookie from a biscuit tin.

I created this recipe a few years ago and specifically use cup measurements so it’s easy for young children to measure themselves. Monty in particular loves to be in charge of putting everything in the bowl and switching on the mixer. He’s always decidedly unimpressed when I want to measure precisely or mix by hand!

You know me so I don’t need to tell you that this recipe has less sugar than an adult version would. It has also be extensively tried and tasted by children and grown-ups alike.

Oatmeal and Raisin Cookies

115g unsalted butter (at room temperature)

1/3 cup of soft brown sugar (double if you want sweet cookies which spread out)

1 egg

3/4 cup of plain flour

1/2 tsp bicarbonate of soda

1/2 tsp of ground cinnamon

1 1/2 cups of rolled oats (I like Mornflake Oats or Waitrose Jumbo Oats)

1/2 cup raisins

Oven preheated to 180°C. Large baking tray at the ready greased or lined.

  • Cream the butter and sugar together then crack in the egg to cream.
  • Sift in the flour, bicarb and cinnamon (not the end of the world if you don’t sift) and combine.
  • Add the oats and then the raisins until everything is well mixed.
  • Using teaspoons, spoon out onto the baking tray. They don’t spread much as they are low sugar so they will stay in the shape you create. I like to make them into chunky little rock cake shapes.
  • Bake for 10 – 12 minutes until they are golden and smell delicious.
  • Remove from oven, cool for a few minutes on the tray then transfer to a wire rack to cool under a tea towel.
  • Will keep for up to a week in a tightly sealed container.

Sandwich Bread

Oh joy to be back in the kitchen creating yummies!

Totally loving this sandwich bread loaf recipe from Michel Roux Jr. I used dried yeast rather than fresh as that’s what I had when our baking window came up but it turned out just fine. Better than fine, it was eat-three-slices-with-butter good. It is quite a sweet bread, bordering on doughnut-y but I am not complaining about that. It may not be an everyday bread but it is well worth making and one I’ll be baking again.

The kids were thrilled with themselves and gleefully ate it with butternut squash soup for supper and as sandwiches the next day. Hurrah!

Dodgy Biscuits

I have a liking for making jam. Eating it, not so much. Luckily the rest of my family don’t feel the same way so there is an outlet for my produce. We made jammy dodgers this week from a recipe in Tana Ramsay’s Family Kitchen. There is a definite satisfaction in making these yummy little delights although be prepared to rest the dough for five hours.


As you can see Monty was very excited about the prospect of baked goods.


They looked so cute al lined up on the rack I couldn’t wait until daylight to take pictures. Sadly star shapes don’t work so well as they tend to break when you set them on top. Of course, broken biscuits taste just as good.


Milla calls them ‘jammy dodgy biscuits’ which is certainly apt. After asking her to stand by the window so I could take a photo of her eating one she now thinks that is how they should be enjoyed.

Banana Bread for Babies and Toddlers

Banana Bread for Babies and Toddlers No Added Sugar Vegan BLW


When it finally dawned on me that my baby needed snacks in between meals I was somewhat at a loss when it came to what precisely she would have. Two years later and I am still making my very first baby snack creation but now with the assistance of  Milla. I hope you enjoy the recipe as much as we do.


Banana Bread.

5 ripe bananas

250g plain flour

1 tsp baking powder

Half tsp baking soda

1 tsp ground cinnamon

75ml water

• Mash up the bananas until smooth then mix in the water.

• Sift in all of the dry ingredients (and add dry fruit if using).

• Mix to combine but don’t over-mix (like you’re making a muffin batter, flour all gone then no more).

• Turn into a well greased pound loaf tin.

• Bake for one hour at 200 degrees centigrade (maybe 180 in a fan).

• Allow to cool on a rack wrapped in a tea towel (leaving the tea towel around it in the cake tin seems to keep it nice for longer).


• Add a handful of dried fruits (figs, raisins, dates, apricots) occasionally needs a little more water.

• Add nuts and seeds (ground for babies).

• Replace one banana with another fruit (soft ripe pear, mango, strawberries).

• Add a little cocoa powder for chocolate banana bread.

Keeps for about one week if it lasts that long…