Orange Chocolate Chip Cookies

Orange Chocolate Chip Cookies

I’m beginning to see a bit of a trend with my food posts, they all seem to be biscuits, cakes or puddings!I like to think that’s because they are the most appealing recipes rather than I eat more sugar than health-food but I’m beginning to wonder.

It doesn’t help having children of course. I’d rather bake and give my 7-year-old home-baked biscuits than rubbish stuffed full of aspartame and trans-fats. Still, it isn’t doing my waistline any favours, especially when the biscuits are THIS delicious!


  • 250g/9oz butter
  • 150g/5.5oz caster sugar
  • 300g/10oz self-raising flour
  • 2 tbsp milk
  • Grated zest of 1 orange
  • 50g chocolate chips

Orange Chocolate Chip Cookies


  • Preheat the oven to 180 degrees/Gas 4/fan oven 160 degrees.
  • Beat sugar and butter until light and fluffy
  • Stir in flour, orange zest and milk and mix well
  • Add the chocolate chips and mix gently
  • Divide the mixture into 18 portions and put flattened balls of cookie dough on your baking sheets, leaving room for the biscuits to ‘spread’ in the oven
  • Bake for 15-20 minutes until golden.
  • Cool for 5 minutes on the baking sheets then remove to a wire rack to cool and crisp up.

Orange Chocolate Chip Cookies


Oat and Coconutty Cookies

Oat and coconut cookies

These cookies are delicious, and I’m kidding myself that my 7 year old eating them counts towards his 5-a-day. There ARE 2 different kinds of fruit in the biscuits PLUS oats (which ARE after all a superfood) so I think even with the addition of lots of sugar and butter they can’t be all that bad!

They’re chewy and coconutty with sweet juicy sultanas. Perfect with a great cup of coffee!


  • 85g/3oz porridge oats
  • 85g/30z desiccated coconut
  • 20g sultanas
  • 100g/4oz plain flour
  • 100g/4oz caster sugar
  • 100g/4oz butter
  • 1 tbsp golden syrup
  • 1 tsp bicarbonate of soda

These are super simple to make.

Preheat the oven to 180 degrees C (160 if you’re using a fan oven), Gas 4.

Melt butter, sugar and golden syrup in a saucepan, then mix in all the other ingredients and stir well.

Spoon tablespoons of mixture onto a baking sheet with room between to allow for the biscuits spreading.

Bake for 8-10 minutes then transfer to a wire rack to cool.

Oat and coconut cookies

The original recipe was adapted from WW1 Anzac biscuits here.

Honey I shrunk the kid

Giant Bourbon biscuit

Either my son’s shrinking or biscuits are getting bigger…

Actually this is a Giant Bourbon Biscuit which they’re selling at Waitrose at the moment. How fabulous is that? They also do oversize Custard Creams, Jammy Dodgers and Iced Rings and wow, they’re good! Just the ticket for a Friday afternoon with a cup of tea!

Why Jason Statham is Making Me Fat


So, I was innocently watching The Ipcress File as I pottered around the kitchen. I love the fact that I can watch telly on my iPad while I’m doing the dishwasher! Anyway, back to Ipcress: as you may know Harry Palmer (Michael Caine) is a bit of a foodie. The movie starts with him slowly and precisely grinding his own coffee and making a fresh caffetiere of coffee, which would presumably have marked him out as a real gourmet in the Sixties.

I’m not being a coffee snob, I just have a cosy vision of everyone in England drinking Camp instant coffee in the Sixties, and I’m sticking to it.

And it got me thinking about having a nice fresh cup of coffee and perhaps something sweet to go with it, and so we’re back to Madeleines and Jason Statham

I had half a lemon left over so I decided to try a variation on the original recipe. I added the grated rind of a lemon and a few chocolate chips to the mixture, and by the time Harry Palmer got to talking about champignons in the supermarket we were scoffing freshly baked Madeleines…

I MUST give that Madeleine tin back to the friend I borrowed it from, it’s obviously not good for me to have one. Madeleines are just too easy to make (and eat)!

Anyway, here’s Michael Caine making pedantic 1960s coffee…


2 delicious things: Jason Statham and Madeleines


I offer you two delicious treats this Wednesday morning: freshly baked Madeleines and Jason Statham.  You may wonder why I’ve grouped those two lovely, but seemingly unrelated, things together?

I’ll explain.  My first introduction to Madeleines was watching the fabulous movie The Transporter, and they have become inextricably linked in my mind. Every time I think of these delicious French delights I  also think of Jason Statham (no bad thing) and vice versa. *sigh*

I’ve been meaning to buy a Madeleine tin for a while now, but simply haven’t come across one in a shop, so I borrowed my good friend Lou Lou‘s tin and recipe at the weekend and finally got baking. I didn’t realize quite how delicious, and easy, they would be…

If you don’t fancy the idea of a half-naked well-muscled Statham covered in motor oil in possibly the best fight-scene in the world feel free to skip this clip and go to the recipe at the bottom of the page, but I *do* thoroughly recommend it…

If you can’t spare the full 5 minutes to watch this clip, I recommend skipping forward to 3:01 and just watching from there…

Madeleines MadeleinesMadeleines

Madeleine Recipe

Makes 8, takes 15 minutes including 8 minutes cooking time.


  • 60g butter (melted)
  • 1 egg
  • 50g caster sugar
  • 50g plain flour
  • vanilla extract


Preheat the oven to 180 degrees C and butter the Madeleine tin.

Whisk the egg and sugar until thick, then mix in the vanilla.

Add the flour and fold into the egg mixture. Fold in the butter and spoon into the Madeleine tin.

Bake for 7-8 minutes until they are golden brown and come starting to shrink away from the edges of the tin.

Tip onto a cooling rack and dust with icing sugar.