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.