When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Chocolate Dipped Chocolate Chip Oat Cookies.

Chocolate Dipped Chocolate Chip Oat Cookies.

Lee Majhen-Todd

Oat cookies are a much-loved treat and most people have some sort of recipe that they fall back on when they have a need for an oaty treat.

 Why do I love this particular oat cookie recipe?

It’s got the perfect combination of crunch, chewy and sweet, and with an edge of dark chocolate, it sets it up to be, in my opinion, a most perfect oat cookie.

 Let me know what you think?

 Go on, give it a go and enjoy your sweet life!

Dipped and ready t enjoy1

 What You Need

  • 125g Butter – See Tip Box

  • 125g Self Raising Flour

  • 125g Light Brown Sugar

  • 125g Oats

  • 100g Dark Chocolate Chips

  • 1 Tbsp Golden Syrup

  • ½ Tsp bicarbonate of Soda

  • 130g Dark Chocolate – chopped into small pieces or use chocolate chips

All the dry ingredients int a bowl

How It’s Done

  •  Heat the oven to 180c

  • Line a couple of oven trays with non-stick baking parchment

  • Place the flour, sugar, oats, baking soda and 100g chocolate chips into a large bowl.

  • Give everything a good mix so that the brown sugar is broken up and everything is really well combined.

  • Place the butter and golden syrup into a saucepan and gently heat until the butter has melted.

  • Give it a good stir and once mixed, add it to the dry ingredients.

  •  Mix it really well so that everything is coated in the butter mixture.

Make sure every bit of the dry ingredients are coated in the butter mixture

  • Divide the mixture into 16 and scrunch each piece into a tight ball

  • Lay the balls onto the prepared trays – leaving about an inch and a half between each ball and press them down just a little – See Tip Box

  • If the pressed balls split around the edges, just use your fingers to push the cracks closed.

Leave a nice space between each of the cookies before baking.

  • Place the trays into the hot oven and bake for 15-18 minutes until the become a light gold – See Tip Box

  • Once baked, remove the trays from the oven and let them cook completely on the trays

  • Once cooled, dip in the melted chocolate

Bake until golden

 Dip The Biscuits

  •  Place the chocolate chips into a microwavable bowl and heat in bursts of 30 seconds until the chocolate has melted completely.

  • Dip one edge of the biscuits into the melted chocolate and lay them on the non-stick baking parchment until the chocolate is set.

Dip one edge of the cookie in the melted dark chocolate

  Tip Box

  • Press the ball down gently – Pressing the ball of dough down a little when it’s on the tray will help it to bake a little more evenly.

When pressed down, if the dough ball

Butter -I always use salted butter to cook and bake with, but if you’re more of an unsalted butter person, add a pinch of salt to the uncooked dough mixture.

  • Baking – All ovens vary so adjust the baking time accordingly.

Enjoy a mouthful of delicious cookie

Spicy Peanut Butter Spaghetti Noodles with Carrot & Tomatoes

Spicy Peanut Butter Spaghetti Noodles with Carrot & Tomatoes
Black & White Pinwheel Biscuits.

Black & White Pinwheel Biscuits.
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