Cinnamon Christmas Cookies

7oz Butter

7oz Caster Sugar

12oz Plain Flour (plus extra for dusting)

2 Egg Yolks

2 Tsp Cinnamon

1 Tsp Mixed Spice

Cooking time: Gas mark 4 / fan 160 / gas 180c for 20 minutes

Serving: Depending on what size shapes you do 18

1. Preheat oven and grease baking trays

2. Sieve the flour and spices into a bowl

3. Add the sugar and butter

4. Mix with a spoon, whisk, or fingers to make breadcrumbs

5. Add the egg yolks and using your hands or a whisk bring all the mixture together to form a dough

6. Bring the dough together and knead lightly on a surface for a few minutes but not so it becomes hot, if it does put it in the fridge to chill

7. Dust a clean surface and rolling pin with some flour and roll the dough out till its approx. 1cm thick

8. Use cookie cutters to then cut out various shapes and transfer to the baking tray

9. Put in the oven till they turn slightly golden or for 20 minutes and then remove

10. Remove from the pan after a few minutes to a wire cooling rack and leave to cool

Glace Icing

12oz Icing Sugar

2 Tbs Water

Food Colouring (Optional)

1. Sieve the icing suagr into a bowl

2. Add the water and mix together till it forms a stiff icing, if it is too runny add more icing sugar

3. If desired then squirt in a few drops of colouring for effect

4. Pipe or swirl onto the cookies and make pretty designs

5. Add anything else e.g. grated chocolate, silver balls, sweets and then tuck in!

Cherry and Raisin Cookies

4oz Butter

2oz Light Muscovado Sugar

2oz Caster Sugar

1/2 Egg

4 1/2 oz Self Raising Flour

4oz Cherries and Raisins

Cooking time: 190c for 12 minutes

Serving: 6

1. Whisk the butter and sugars together until they are creamed well together

2. Add the half of the egg and whisk into the creamed mixture

3. Mix in the flour and the chopped Cherries and Raisins

4. Spoon onto the greased baking tray and place in the oven and bake for approx. 12 minutes

5. Once baked leave on a wire rack to cool or I think they are best eatten straight away with a cup of tea or coffee.

N.B. You can change the filling for these to anything you like, just make sure they are not too big otherwise they will stick to the tray.

N.B. If you want the cookies as chocolate then add 1 Tbs of Coco Powder

Chocolate Chip Chewy Cookies

3.5oz Oats
4.5oz Plain Flour
3.5oz Butter
3.5oz Dark Brown Sugar
3.5oz Castor Sugar
1 Large Egg
½ tsp Vanilla Essence
4oz Chocolate Chips

Serving: 15 small / 8 big
Oven Temp: Gas Mark 5 / 190c / 375 F
Cooking Time: 10-15 minutes

1. Mix together the flour and oats in a bowl
2. Cream the butter and both sugars in a separate bowl
3. Whisk in the egg and vanilla essence into the buttered mixture
4. Add the chocolate chips and the flour and oats into the creamed mixture and stir well
5. Roll into even sized balls and place approx. 5cm apart on the baking tray
6. Place in the oven and bake, checking at 10 minutes to ensure it does not burn
7. Remove from the oven and leave to cool slightly before removing from the baking tray onto a cooling rack

N.B. If you prefer your cookies more Crispy then leave in the oven longer
N.B. If you prefer you can replace the chocolate chips with cheeries, dried fruit or white chocolate chips