If you’ve signed up to one of our antenatal courses taught by Kate, you’ll probably be lucky enough to try one of her amazing cookies. Baked to perfection, they’ve become nothing short of legendary amongst our parents-to-be!
With so many people asking for her recipes, we thought it was only right to share some of them with you here… Enjoy!
4oz self raising flour
Half teaspoon bicarbonate of soda
4oz porridge oats
4oz soft brown sugar
1 tablespoon golden syrup
2oz dark chocolate
180 degrees oven, 2 greased baking sheets
Melt the butter and syrup and add to all the dry ingredients. Mix well. Scoop up and form little balls of mixture and put on baking sheet. Into preheated oven for about 8 minutes. Makes about 16 biscuits. Leave on sheets to cool for 5 minutes. Then onto wire rack. When cool, drizzle with melted chocolate.
Refrigerator Biscuit Roll
8oz plain flour
5oz castor sugar
Half teaspoon vanilla essence
2oz finely chopped walnuts / chocolate chips / chopped glace cherries / seedless raisins / chopped almonds
Sift flour and salt. Cream butter and sugar. Lightly mix egg and vanilla and beat into creamed mixture then add half sifted flour and mix to soft paste. Add remaining flour and nuts or cherry mixture and mix to soft dough.
Turn onto floured board and shape dough into roll about 2 inches in diameter. Wrap in foil and chill for several hours until firm (will keep for 2 weeks in fridge).
Heat oven to gas 5 and slice biscuit roll into rounds about quarter inch thick. Arrange half inch apart on greased baking sheets and bake for about 10 minutes. Cool then remove to wire rack.
Chocolate, Raisin and Almond Cookies
400g Demerara sugar
1tsp almond essence
280g plain flour
1tsp bicarbonate of soda
1 tsp baking powder
250g Rolled oats
115g dark chocolate, chopped
8oz almonds, chopped finely
Preheat oven to 375f. Grease baking sheets.
Cream butter and sugar and mix in eggs and almond essence. Sift flour, salt, bicarbonate, baking powder. Add egg mixture along with other ingredients and mix thoroughly.
Shape dough into small balls (about 25g each) place on greased baking sheet, press down with spatula, transfer to over, bake for 16 minutes or until golden brown. Makes 56 cookies.
Apricot and Oat Cookies
4oz soft butter
4oz Light brown soft sugar
Half tsp vanilla
1 large egg
4oz self-raising flour
4oz shredded coconut
4oz porridge oats
4oz dried apricots, chopped
Cream butter and sugar, add beaten egg then remaining ingredients to form a stiff mixture. Take walnut-sized pieces of dough and roll into balls. Onto baking sheet and flatten a little. Bake in oven 180 degrees for 12-15 minutes. They harden when cool. Makes approximately 24 cookies.