50g/ 2oz/ ¼ cup caster (superfine) sugar, plus extra for sprinkling 

Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease a large baking sheet. 

Beat together the butter and sugar until soft and creamy, then add the grated clementine rind and beat well until it is fully incorporated. 

Gradually add the flour, using a wooden spoon at first, and then with your hands gently pull the dough together to form a soft ball. Roll out the dough on a lightly floured surface to about 1cm/ ½ in thick. 

Cut into fingers, sprinkle over a little extra sugar and put on to the baking sheet spaced well apart. Prick lightly with a fork. 

Bake for 20 minutes, or until light golden brown. Carefully lift the cookies on to a wire rack with a metal spatula and leave to cool completely. 

Cook’s Tip. The shortbread fingers will keep in an airtight container. 

Variation. Sprinkle the shortbread fingers well with sugar before baking. 

Energy 87 kcal/ 362 kj; Protein 0,7g; Carbohydrate 9,5g, of which sugars 4,7g; Fat 5,4g, of which saturates 3,3g; Cholesterol 14mg; Calcium 15mg; Fibre 0,3g; Sodium 47mg.

2 eggs 

2 eggs 

5 ml/ 1 tsp vanilla extract 

10 ml/ 2 tsp ground cinnamon 

225 g/ 8 oz/ 1 cup unsalted (sweet) butter, at room temperature 

225 g/ 8 oz/ generous 1 cup caster (superfine) sugar 

250 g/ 9 oz/ 2 ¼ cups plain (all purpose) flour 

pinch of salt 

In a large bowl, sift together the flour, salt and cinnamon. Set aside. 

In a large bowl, beat the butter until soft. Add the sugar and continue beating together until the mixture is light and fluffy. 

Beat the eggs and vanilla, then gradually stir into the butter mixture. Stir in the dry ingredients. 

Divide the mixture into four equal parts, then roll each into 5 cm/ 2 in diameter logs. Wrap tightly in foil and chill in the refrigerator until firm. 

Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease two baking sheets. 

With a sharp knife, cut the logs into 5 mm/ ¼ in slices. Place the rounds on the prepared sheets, spaced slightly apart, and bake for about 10 minutes, until lightly coloured. Leave on the baking sheet for 1-2 minutes until the cookies firm up slightly. 

With a metal spatula, transfer the cookies to a wire rack and leave to cool completely. 

Variation. Replace the ground cinnamon with mixed spice (apple pie spice), if you like. 

Energy 71 kcal/ 298 kj; Protein 0,8g; Carbohydrates 8,6g, of which sugars 4,8g; Fat 4g, of which saturates 2,4g; Cholesterol 17mg; Calcium 11mg; Fibre 0,2g; Sodium 31mg.

1 egg, beaten 

5ml/ 1 teaspoon of ground mixed spice (apple pie spice) 

115/ 4oz/ ½ cup of butter 

115g/ 4oz/ generous ½ cup golden caster (superfine) sugar 

115g/ 4oz/ ⅔ cup of raisins 

225g/ 8oz/ 2 cups self-raising (self-rising) wholemeal (whole-wheat) flour 

Finely grated rind of 1 lemon Milk, to mix 

Pared lemon rind, to decorate 

Pinch of salt

Preheat the oven to 200°C/ 400°F/ Gas 6. Lightly grease two baking sheets. 

Put the flour and salt in a bowl and lightly rub in the butter until the mixture resembles breadcrumbs. 

Add the sugar, spice, lemon rind, and raisins to the flour mixture and mix together. 

Stir in the egg and enough milk to make a stiff, but crumbly mixture. 

Using two spoons, put rough heaps of the mixture on to the prepared baking sheets. Bake for 15-20 minutes, until lightly browned and firm to the touch. Leave to firm up on the baking sheet for 1-2 minutes. 

Using a metal spatula, transfer the rock cakes to a wire rack and leave to cool completely. Serve the cookies decorated with lemon rind. 

10ml/ 2 teaspoons of baking powder 

50g/ 2oz/ ⅓ cup chopped mixed (candied) peel 

50g/ 2oz/ ½ cup chopped ready-to-eat dried prunes 

60ml/ 4 tablespoons of sunflower oil 

75g/ 3oz/ ⅔ cup brown (raw) sugar 

75ml/ 5 tablespoons of milk 

225g/ 8oz/ 2 cups plain (all-purpose) flour 

Finely grated rind of 1 lemon 

Preheat the oven to 200°C/ 400°F/ Gas 6. Lightly grease a large baking sheet.    

Sift the flour and baking powder, then stir in the sugar, prunes, peel and lemon rind. 

Mix the oil and milk, then stir into the mixture, to make a dough which just binds together. 

Spoon into rocky heaps on the baking sheet and bake for about 20 minutes until golden. Transfer to a wire rack and leave to cool completely. 

Energy 132 kcal/ 559 kj; Protein 2,1g; Carbohydrate 25,3g, of which sugars 11g; Fat 3,2g, of which saturates 0,4g; Cholesterol 0mg; Calcium 44mg; Fibre 1g; Sodium 16mg.

2 eggs 

7.5ml/ 1 ½ teaspoon of baking powder 

15ml/ 1 tablespoon of Marsala or 5ml/ 1 teaspoon of vanilla extract 

75g/ 3oz/ ½ cup sultanas (golden raisins) 

115g/ 4oz/ 1 cup finely ground yellow cornmeal 

175g/ 6oz/ 1 ½ cups plain (all-purpose) flour 

225g/ 8oz/ 1 cup of butter 

225g/ 8oz/ 1 cup of sugar 

Pinch of salt 

Soak the sultanas in a small bowl of warm water for 15 minutes. Drain. 

Preheat the oven to 180ºC/ 350ºF/ Gas 4. Lightly grease two or three baking sheets. 

Sift the cornmeal, flour, baking powder and salt together into a mixing bowl. Set aside. 

Put the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the eggs, one at a time. Beat in the Marsalla or vanilla extract. Add the dry ingredients to the butter mixture, beating until well blended. Stir in the sultanas. 

Drop heaped teaspoons of the mixture onto the prepared baking sheet in rows about 5cm/ 2in apart to allow room for spreading while baking. 

Bake in the oven for 7-8 minutes, until the cookies are golden brown at the edges. 

Leave to firm up slightly on the baking sheets for 1-2 minutes before carefully transferring the cookies to a wire rack using a metal spatula. 

Leave to cool completely before serving. Store the cookies in an airtight container for up to 5 days. 

Energy 60 kcal/ 254 kj; Protein 1,1g; Carbohydrate 9,6g, of which sugars 3,3g; Fat 2,1g, of which saturates 1,2g; Cholesterol 12mg; Calcium 10mg; Fibre 0,3g; Sodium 17mg.

15ml/ 1 tablespoon of clear honey 

Put the flour, oats and chopped apricots in a large mixing bowl. 

Put the butter, sugar, and honey in a pan and cook over a gentle heat until the butter melts and the sugar dissolves, stirring the mixture occasionally. Remove the pan from the heat. 

Pour the honey and sugar mixture into the bowl containing the flour, oats and apricots. Mix with a wooden spoon to form sticky dough. 

Divide the dough into nine pieces and place on the prepared baking sheet. Press into 1cm/ ½ in thick rounds. 

Scatter over the topping of apricots and hazelnuts and press into the dough. Bake the cookies for about 15 minutes, until they are golden and slightly crisp. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Energy 262 kcal/ 1098 kj; Protein 3,7g; Carbohydrate 33,2g, of which sugars 14,4g; Fat 13,6g, of which saturates 6,8g; Cholesterol 27mg; Calcium 71mg: Fibre 2,1g; Sodium 130mg.

150g/ 5oz/ 1 ¼ cups self-raising (self-rising) wholemeal (whole-wheat) flour 

150g/ 5oz/ ¼ cup soft dark brown sugar 

115g/ 4oz/ ½ cup unsalted butter, at room temperature, diced 

Preheat the oven to 190°C/ 375°F/ Gas 5.Lightly grease two baking sheets. 

Beat together the butter and sugar until light and fluffy. Beat in the mixed spice and egg yolk. Add the chopped apple and flour and stir together well. The mixture should form a stiff dough but if it is too dry, add some milk. 

Roll the dough out on a floured surface to 5mm/ ¼ in thick. Using a star cookie cutter, stamp out the cookies. 

Place on the baking sheets and bake for about 10-15 minutes, or until beginning to brown around the edges. Using a metal spatula, transfer the cookies to a wire rack to cool. 

To make the topping sift the icing sugar into a bowl and add just enough elderflower cordial to mix to a fairly thick but still pourable consistency. 

When the cookies are completely cool, trickle the icing randomly over the stars. Immediately sprinkle it with sugar and leave to set. 

Energy 157 kcal/ 659 kj; Protein 1,4g; Carbohydrate 26,6g, of which sugars 18,1g; Fat 5,7g of which saturates 3,4g; Cholesterol 25mg; Calcium 27mg; Fibre 0,4g; Sodium 42mg.

150g/ 5oz/ 10 tablespoons of unsalted (sweet) butter 

Preheat the oven to 180°C/ 350°F/ Gas 4. Line two or three baking sheets with baking parchment. 

In a large bowl, beat together the butter and both sugars until light and creamy. Add the beaten egg and beat well until thoroughly combined. 

Sift together the flour; bicarbonate of soda and salt. Add to the butter; sugar and egg mixture and mix in well. Finally add the oats, sultanas, chopped rings and toffee pieces and stir gently until just combined.

Using a large tablespoon, place heaps of the mixture well apart on the prepared baking sheets to allow room for spreading during baking. Bake for about 10-12 minutes, or until lightly set in the centre and just beginning to brown at the edges. 

Remove the cookies from the oven and leave to firm up on the baking sheets for a few minutes. 

Using a metal spatula, transfer the cookies to a wire rack and leave to cool completely. Store in an airtight container for 3-4 days. 

Energy 249 kcal/ 1047 kj; Protein 3,1g; Carbohydrate 38,8g, of which sugars 23,2g; Fat 10,1g, of which saturates 5,3g; Cholesterol 32mg; Calcium 34mg; Fibre 1,3g; Sodium 79mg

175g/ 6oz/ ¾ cup unsalted (sweet) butter, at room temperature, diced 

Preheat the oven to 180°C/ 350°F/ Gas 4. Lightly grease two baking sheets. 

Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and beat well together. 

Add the lemon rind and flour and stir together gently. Fold the candied peel, walnuts and chocolate chips into the mixture. 

Place tablespoonfuls of the mixture, spaced slightly apart, on the baking sheets and bake in the oven for 12-15 minutes, until cooked but still pale in colour. Transfer the cookies to a wire rack using a metal spatula and to leave to cool completely. 

For the glaze, put the icing sugar in a bowl and stir in the lemon juice. Spoon some glaze over each cookie. Decorate with candied peel, if using. 

Variation. Replace the candied peel in the cookies with glacé (candied) cherries and decorate with a small piece of cherry on top. 

Energy 150 kcal/ 626kh; Protein 1,8g; Carbohydrate 16,2g, of which sugars 9,8g; Fat 9,2g, of which saturates 4,4g; Cholesterol 23mg; Calcium 31mg; Fibre 0,5g; Sodium 61mg

Preheat the oven to 190°C/ 365°F/ Gas 5. Lightly grease two large baking sheets. 

Put the butter; muscovado sugar; treacle and egg in a large bowl and beat together until well combined and the mixture is light and fluffy. 

Stir in the flour and millet flakes, the almonds and dried fruit. Put tablespoonfuls of the mixture on the prepared baking sheets, spaced well apart to allow room for spreading during baking. 

Bake in the oven for about 15 minutes until golden brown. 

Leave the cookies on the baking sheets to film up for a few minutes, then use a metal spatula to transfer them to a wire rack and leave to cool completely. 

Cook’s tip. Make sure that you use millet flakes for these cookies rather than millet grains. The grains will swell too much during cooking and spoil the cookies. 

Energy 99 kcal/ 416 kj; Protein 1,2g; Carbohydrate 15,8g, of which sugars 10,5g; Fat 3,7g, of which saturates 1,2g; Cholesterol 7mg; Calcium 20mg; Fibre 0,4g; Sodium 32mg.

25g/ 1oz / 2 tablespoon chopped mixed candied peel

25g/ 1oz/ 2 tablespoon glacé (candied) cherries, coarsely chopped

25g/ 1oz/ ¼ cup hazelnuts coarsely chopped

25g/ 1oz/ 2 tablespoons soft brown sugar

45ml/ 3 tablespoon / ¼ cup golden (light corn) syrup 

75g / 3oz / tablespoon butter 

115g/ 4oz/ ⅔ cup plain (semisweet) chocolate

115g/ 4oz/ 1 ¼ cups rolled oats  

Lightly grease a 20cm/ 8 in square microwave-proof shallow dish and line the base with a sheet of rice paper 

Place the butter and golden syrup in a microwave-proof bowl and microwave on full (100 percent) power for 1 ½ minutes until melted. Stir well together. 

Add the oats, sugar, peel, cherries and hazelnuts and mix well. 

Spoon the mixture into the dish and level the surface with the back of a spoon. Microwave on full (100 percent) power for 6 minutes, giving the dish a half turn every 2 minutes. Allow to cool slightly, then cut into 16 fingers and place on a wire rack to cool. 

Break the chocolate into pieces and put in a microwave-proof bowl. Microwave on full (100 percent) power for 2-3 minutes, stirring twice until melted and smooth. 

Spread the chocolate over the tops of the cookies and mark in a zig-zag pattern with the prongs of a fork. Leave to set. 

Rice paper is used for cooking in traditional recipes as well as in microwave methods. It prevents mixtures, such as this sweet oat base, from sticking by cooking on to them. When cooked, the rice paper can be eaten with the biscuits or other items. 

Energy133 kcal/ 555kj; Protein 1,5g; Carbohydrate 15,7g, of which sugars 10,4g; Fat 7,5g, of which saturates 3,7g; Cholesterol 10mg; Calcium 14mg; Fibre 0,9g; Sodium 44mg

1 egg 115g/ 4oz generous ½ cup caster (superfine) sugar 

115g/ 4oz ½ cup unsalted (sweet) butter, at room temperature, diced 

225g/ 8oz / 2 cups self-raising (self-rising) flour, plus extra for dusting 

a few drop of almond extract (optional) 

50g/ 2oz/ ½ cup dried mango pieces, chopped 

50g / 2oz / ¼ cup golden caster (superfine) sugar 

50g/ 2oz / ¼ cup unsalted (sweet) butter 

60ml/ 4 tablespoons plain (all-purpose) flour 

60ml / 4 tablespoons golden (light corn) syrup 

100g/ 3 ½ oz/ scant 1 cup flaked (sliced) almonds 

175g/ 6oz / 1 ½ cups ready-to-eat dried apricots, chopped 

Preheat the oven to 190°C / 375°F / Gas 5. Lightly grease two baking sheets. 

In a large bowl, beat together the butter and sugar until the mixture is light and fluffy, then beat in the egg. Stir in the almond extract, if using, and the flour; using a wooden spoon and then your hands to make a firm soft dough. 

Roll the dough out on a floured surface and, using a 7.5cm / 3in round cookie cutter; stamp out 24 rounds. Place them on the baking sheets, spaced slightly apart. 

To make the topping, combine the apricots, mango, almonds, and flour in a bowl. Put in the butter, sugar and syrup in a small pan and heat gently until the butter has melted and the mixture is combined. Pour over the fruit and nuts and mix together. 

Spoon the mixture on top of the cookies. Bake for 12-14 minutes until golden crisp. Leave the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool. 

Energy 167 kcal/699 kj; Protein 2.5g; Carbohydrate 22,1, of which sugars 13g; Fat 8,2g, of which saturates 3,8g; Cholesterol 15mg; Calcium 39mg; Fibre 1,3g; Sodium 51mg 

Ingredients

1 egg
1 lb (400/500 gr.) stale bread
2 oz (50 gr.) sugar 
6 oz (170 gr.) dried fruit
6 oz (170 gr.) suet (could be less if preferred or butter)
teaspoon mixed spice

Directions

Soak the bread in water (or milk) until it is soft.

Squeeze and remove as much water as possible and break up the bread with a fork

Add suet, sugar, spice and dried fruit and mix well.

Stir in beaten egg

Put in a greased tin and bake in oven for 1 ½ hours. However, probably wise to regularly check and turn the dish every now and then to avoid it burning on one side.

Ingredients for 2½ dozen of cookies

½ teaspoon salt
¾ cup packed light brown sugar
1 cup dried unsweetened cranberries
1 large egg, lightly beaten
1 teaspoon baking soda
1 ½ cups old-fashioned rolled oats
1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole wheat flour (about 1/3 cup)
2 teaspoons ground vanilla (or vanilla extract)
4 ounces extra dark chocolate chips
6 tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degrees.

Combine flours, oats, baking soda, salt, and vanilla in a medium bowl.

In a separate bowl, mix butter and sugar in a large bowl (or mixer bowl) until smooth.

Slowly add dry ingredients into the butter mixture, beating until well-blended.

Add the egg and mix until incorporated.

Remove from mixer. Add cranberries and chocolate chips and stir by hand until combined.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with silpats or parchment paper.

Bake for 12 minutes, rotating the sheets midway through the baking process.

Cool on wire racks.

Ingredients

chocolate chips
graham cracker pieces
mini marshmallows
waffle cones
Optional toppings: M&Ms, Rolos, peanut butter cups, bananas, strawberries, coconut, brown sugar, butterscotch chips, nuts, anything your imagination can come up with

Directions

Layer desired waffle cones with toppings and wrap in foil. Toss in the campfire coals for 5-7 minutes or until everything is nice and melted. They can also be baked in the oven at 400 degrees for 5-7 minutes. Can be assembled ahead of time for a fun treat.

Ingredients for 2 servings

1/8 teaspoon salt
¼ cup sliced almonds
½ teaspoon vanilla
¾ cup strawberries, sliced
1 cup almond milk
1 tablespoon coconut sugar
2 tablespoons cocoa powder
2 tablespoons maple syrup
4 tablespoons chia seeds

Directions

Combine almond milk, chia seeds, cocoa powder, maple syrup, vanilla and salt in a small mixing bowl.

Whisk to combine.

Pour into a sealed container and place in the fridge overnight, or at least 3-5 hours. The mixture should thicken to a pudding-like texture.

At the same time, slice the strawberries and toss with coconut sugar to coat.

Cover with saran wrap and place in the fridge to macerate overnight, or until the pudding has reached the correct consistency.

To assemble, lightly mash the strawberries to resemble a jam-like texture.

Pour half the mashed strawberries in the bottom of two serving bowls or jars.

Sprinkle with sliced almonds.

Evenly distribute the chia seed pudding into two jars.

Add the remaining mashed strawberries among the two jars, and top with remaining sliced almonds and chia seed pudding.

If desired, garnish with extra sliced strawberries and almonds.

Ingredients for 10 servings

Crust

¼ cup coconut oil, melted
¼ cup shredded coconut
¼ teaspoon salt
½ cup cashews
½ cup pecans
½ teaspoon pumpkin pie spice
1 cup dates
1 teaspoon vanilla

Filling

¼ cup maple syrup
¼ cup water
1/3 cup coconut milk
¾ cup raw cashews
1 teaspoon vanilla
1 (15 oz.) can pumpkin puree
1 ½ teaspoon pumpkin pie spice
2 tablespoons chia seeds, ground
Dash of nutmeg

Directions

Crust

Add pecans and cashews to a food processor and blend on high until crumbly. Add the rest of the crust ingredients and blend until the dates are crumbly and the mixture begins to stick together.

Line a muffin tin with individual pieces of parchment paper to prevent from sticking (or use silicone baking cups). Scoop a heaping spoonful into the bottom of each mold.

Press the crust into the bottom of the mold while pushing the mixture up onto the sides to form a well. Press lightly with your fingers to make sure the crust is tightly packed. Place in the freezer while you make the filling.

Filling

Add cashews and water to a high speed blender and blend until smooth and creamy. Add the rest of the filling ingredients and blend until thoroughly mixed.

Remove the muffin tin from the freezer and fill the cups with the filling. To do this, spoon the filling into a plastic baggie and squeeze the filling to one corner. Snip the corner off and pipe into the crust.

For an optional garnish, sprinkle with coconut flakes and a pecan on each individual pie.

Return the muffin tin to the freezer and chill for at least another 30 minutes.

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to a few months.

Ingredients for 24 cookies

¼ teaspoon kosher salt
½ cup old-fashioned rolled oats, not instant
1 cup dried pitted dates, 4-ounces, chopped
1 cup water
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons honey or agave syrup
2 tablespoons reduced-fat or no-stir natural chunky peanut butter
2 tablespoons unsweetened cocoa powder
8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups
Cooking spray

For coating:

crushed graham crackers, finely chopped peanuts, low-fat granola, unsweetened coconut flakes  about ½ cup of each, optional

Directions

Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.

Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.

Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.