Tag Archives: Biscuits

Guilt Free Cookies

Do you ever get those moments, when nothing but a biscuit and a cuppa will do? But oh what about the bingo wings and the ‘moment on the lips, lifetime on the hips’? Well, with these little gems, you can have your cake and eat it – or at least your biscuit!

As an avid cook I do like to try out different recipes, just ask my family, they’ll struggle to think of a meal that we’ve had twice in the last year. But they do have their favourite biscuits, peanut butter being one of them (which I’ve posted on here a while back). So I thought it was time for a change.

I love baking rich, indulgent cookies, but my husband has recently been complaining on his expanding waist line. So in order to satisfy his desire for a sweet snack, yet ensuring the button doesn’t fly off his trousers, I made three treats whose recipes are courtesy of the Weight Watchers.

Caramel Cookies
Makes 60


120g butter softened
140g light brown sugar
1 egg
1 tsp vanilla extract
120g plain flour
120g wholemeal flour
½ tsp baking powder

Preheat oven to 200° (fan 180°) and set aside two non stick baking trays. In a large bowl cream together the butter, sugar, egg and vanilla extract. Add the remaining ingredients and beat thoroughly, ideally using an electric mixer. Scrape the dough out of the bowl and roll into a log (or two) approximately 4 cm wide. Wrap tightly in cling film and refrigerate for at least 60 minutes. Cut the dough into 3mm slices and arrange on a baking tray. Bake for 10 minutes until lightly brown. Allow to cool slightly before transferring onto a wire rack to cool completely.

Chocolate Chip Cookies
Makes 24


25g butter softened
2 tbs vegetable oil
100g light brown or muscovado sugar
1 tsp vanilla extract
1 pinch of salt
1 egg
100g plain flour
¼ tsp baking powder
75g chocolate chips or broken chocolate – plain, milk or dark

Preheat the oven to 190° (fan 170°) and set aside two non stick baking trays. In a large bowl cream together the butter, oil and sugar until light in texture and paler in colour. Add the vanilla extract, salt and egg and beat well until creamy. Sift in the flour and baking powder and fold in the chocolate chips. Drop spoonfuls of the cookie mix onto non stick baking trays and bake for 5 – 8 minutes until golden and spread out. Allow to cool slightly before transferring onto a wire rack to cool completely.

Choc-Peanut Frozen Cookies

Makes 16


60ml skimmed milk
4 tsp heaped, cocoa powder
25 g caster sugar
50g peanut butter
125g oats
2 tbs vegetable oil

In a small pan heat together the milk, cocoa powder and sugar until the cocoa powder and sugar has dissolved. Bring to the boil and remove the pan from the heat. Add the peanut butter and stir until it has dissolved. Mix in the oats and the oil. Divide the mixture into 16 balls and place on a large tray. Freeze for at least 4 hours, preferably overnight.

I was actually expecting them to be half the size of ‘normal’ cookies, but no, they were just as big and smelt delicious as they were cooking. The trouble was, they were a bit too moreish, which meant double the amount were eaten! Oh well, looks like I’ll be getting the needle and thread out to reinforce the trouser buttons after all!


Peanut Butter Biscuits

There are certain tasks around the house that remind me of different family members. Wiping the bathroom sink out and putting the loo roll the ‘correct’ way round reminds me of my mother, grinding coffee, my elder sister and changing an electric plug, my Grandfather, are just a few. A couple of days ago I was sitting shelling peas whilst reminiscing about by Grandmother. She would sit in the garden with a bowl and colander, surrounded by sweet smelling peas tucked up in the pods, merrily chatting whilst shelling at a speed that would put the top chefs to shame.

She was everything a Grandmother should be, caring and loving, first class at knitting and baked the most amazing cakes. The ones that spring to mind instantly are her coffee and walnut cake, gooey sticky meringues and our particular favourite as children, her chocolate fairy cakes covered in melted chocolate with a Smartie on top.

My sisters and I have tried to reconstruct her recipes, but no matter how many times we try the end product just never turn out quite the same as Gran’s.

My daughter has very fond memories of my Gran, and from an age when her first words were being vocalised she decided to call her Biscuit Tin Gran, on the account that the biscuit tin played a starring role during every visit. When Gran died and her belongings were being sorted out, it was felt appropriate that the infamous biscuit tin be passed to my daughter.
At the age of 16 my daughter seems to have developed the baking bug, much to my delight, although to say she’s a messy cook is an understatement. I am sure Biscuit Tin Gran would be incredibly proud of her though, but would “box her ears” for the chaos she creates in a kitchen!

One of the first recipes my daughter attempted on her own was Peanut Butter Biscuits. A great recipe for beginners as everything can be thrown in a mixer together and it takes no time at all to get from weighing the ingredients to eating the goodies.

Peanut Butter Biscuits

60g margarine
60g light brown sugar
60g golden syrup
115g crunchy peanut butter
85g plain flour
30g medium oatmeal
¼ tsp bicarbonate of soda dissolved in 1 tbsp hot water

Preheat the oven to 180°C. Mix all the ingredients together to form a soft dough. Roll a spoonful of the dough in your hands to form a walnut size round and gently flatten. Space apart on a tray covered with baking paper. Bake on the middle shelf in the oven for 15 minutes until golden brown. Allow to cool, enjoy with a cuppa.