But I can’t keep my hands out the cookie jar

Bow down before the perfect Chocolate Chip Cookie. Gooey in the middle, a little crispy on the outside, kinda salty, very chocolaty, bit rich but probably could be pushed to eat a second. I will never go searching for another cookie recipe ever again amen. (Recipe adapted from here ).

Chocolate Chip Cookies:

• 120g butter (softened)
• 60g light muscovado sugar
• 60g caster sugar
• 30g dark muscovado sugar
• 1 egg
• 240g plain flour
• 1 teaspoon of baking powder
• 150g of dark chocolate 
• 1 teaspoon of salt

Pre-heat oven to 180c. Mix all the different sugars with the butter until creamy. Beat in the egg then chuck in the flour, salt and baking powder. Chop the dark chocolate into chunks and fold into the dough. Next, roll the dough into balls and place on a greased baking tray, giving each of them a little squidge down. I think the trick to making sure you get the crispy-but-also-gooey thing right is keeping them quite big, I got around nine cookies out of this mixture. Bake them for 12-15 minutes until they go a nice golden colour but not quite brown - don't over do it! And you're done. GET IN MA BELLEH.

Check ma bunz

CHELSEA BUNS! These were fab. Little warning: if you microwave one, only do it for a few seconds because after that the sugar in the middle heats up to a devil temperature and you will burn your little greedy fingers (like I did).

Chelsea Buns (dough):

• 250ml milk
• 60g butter
• 500g white bread flour
• 1tsp salt
• 1 and 1/2 teaspoon of dried yeast
• 50g caster sugar
• 3 egg yolks (beaten) 

Pre-heat oven to 200c. Melt the butter and stir it into the milk, mix in the eggs and yeast. In a separate bowl mix up the flour, salt and sugar. Tip the liquidy bowl into the dry-ingredients bowl to form the dough. If it's too dry add a bit of water and if it's way too sticky add some flour (it should be quite sticky though). Then the FUN BIT - knead the dough for around half an hour, the more you go for it the better dough you'll get. When your arms get tired, pop the dough somewhere warm for an hour so it can rise. 

When the hour is up roll out your dough into a big rectangle that's about as thick as your finger. Then for the filling:

Filling:

• Dark muscovado sugar
• Raisins 
• Cinnamon 
• 60g melted butter
• Some icing sugar

Brush the dough with the melted butter then sprinkle the dark muscovado sugar and raisins all over it (be generous), sprinkle the cinnamon on top. Now roll the whole think length-ways so it looks like a giant sausage and start cutting chunky slices off it. Lay these slices next to each other (swirly side up) in a tin, sprinkle a little more cinnamon on the top of them if you fancy. Leave for another hour so they get even fatter. After this put them in the oven for about 20-25 mins. Mix the icing sugar with a bit of water and drizzle over the top. Done! Now you can eat too many and feel sick for the rest of the day.