Recipe: White Chocolate & Macadamia Nut Cookies

White Chocolate & Macadamia Nut Cookies

These cookies are a dream – that perfect texture of part chewy, part crispy. And chock full of white chocolate chunks and macadamia nuts, they are simply divine, and I’ll be heading back to this recipe time and time again. This recipe makes about 12-14 cookies, depending on how big you make them, but if you get 12 out of the dough then cooking times should be accurate here. Adapted from On the Table in 30 Minutes.


  • 115g unsalted butter, softened
  • 115g soft light brown sugar
  • 1 tbsp golden syruo
  • 175g self-raising flour
  • 55g macadamia nuts, roughly chopped
  • 55g white chocolate, roughly chopped
  1. Preheat the oven to 180 degrees celcius and cover a couple of baking sheets with parchment paper.
  2. Put the butter and sugar into the bowl of a stand mixer and beat for a couple of minutes, until light and fluffy. Add the golden syrup, and mix again. Sift in the flour, and mix until just incorporated.
  3. Add the nuts and chocolate, and fold into the mixture, using your hands to form a dough, if necessary.
  4. Divide the dough into approximately 12 equal sized balls and put them onto the baking sheet. Slightly flatten each ball with your hand.
  5. Bake for 12 to 14 minutes, until light golden. Leave on the baking sheets for 2 minutes after coming out of the oven, before transferring to wire racks to cool completely.

White Chocolate & Macadamia Nut Cookies 2

White Chocolate & Macadamia Nut Cookies 3

White Chocolate & Macadamia Nut Cookies 4

White Chocolate & Macadamia Nut Cookies 5

Recipe: Little Lemon Cookies

Lemon Cookies

These lovely little lemon cookies are just divine – perfect alongside a cup of tea in the afternoon. They’re not the easiest to make, in that the texture is super crumbly, but they’re worth persevering with as they really are delicious once they come out of the oven. Maybe upping the butter would help to stick the dough together a bit better, but that’s something for me to try next time. Until then, I suggest you hurry off and make yourself a large batch of these melt-in-your-mouth biscuits to enjoy. Adapted from On the Table in 30 Minutes.


  • 120g unsalted butter, softened
  • 55g golden caster sugar
  • Finely grated rind of 1 small lemon
  • 170g self-raising flour
  1. Preheat your oven to 180 degrees celcius. Cover a couple of baking trays with parchment paper.
  2. Put the butter into a large bowl and beat with a wooden spoon for a couple of minutes, until soft and fluffy.
  3. Gradually beat in the sugar and lemon rind until combined.
  4. Sift in the flour and mix until crumbly. Gather together with your hands and knead lightly to form a dough.
  5. Divide the dough into approximately 16 pieces and shape into balls, before placing onto the trays. Flatten down lightly.
  6. Bake for 12-15 minutes, until golden. Leave to cool on the trays for 2 minutes, before transferring to a wire rack.

Lemon Cookies 2

Lemon Cookies 3

Lemon Cookies 4

Recipe: Carrot, cashew & chilli soup


I’m a big fan of soups at this time of year. It’s a great way to warm up on these cold winter days plus it’s a great healthy lunch, packed full of yummy veg. I’m always looking for new recipes to make a nice change to the generic carrot and coriander or potato and leek, so when I came across this one I couldn’t wait to make it and share the leftovers with my family. It’s only got a few ingredients and yet it’s packed full of flavour, so perfect when you’re looking for something easy.


  • 8-10 medium carrots, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp olive oil
  • A pinch of salt and pepper for seasoning
  • 50g cashew nuts
  • 800ml vegetable stock
  • A pinch of chilli powder


  1. Preheat the oven to 220°C/gas 8 and place a roasting tin in the oven to heat up.
  2. Put the carrots, garlic and olive oil into the hot roasting tin, then season with salt and pepper.
  3. Roast in the oven for approximately 20 minutes.
  4. Place the cashew nuts on a baking tray and roast in the oven for about 5 minutes or until they are golden brown. Leave them aside to cool.
  5. Blend the cashew nuts in a food processor until the mixture starts to clump together.
  6. Heat up the stock. Once the vegetables in the oven are cooked, add the stock, vegetables, cashew mixture and chilli powder to a blender and blend until smooth.
  7. Serve and enjoy!


Adapted from recipe in Be Body Beautiful by Lucy Mecklenburgh.

Recipe: White Chocolate & Raspberry Muffins

White Chocolate & Raspberry Muffins

Yes, this seems like an odd choice to follow yesterday’s post about workout gear, but I’m not someone who believes in depriving yourself of something sweet and tasty every now and again, in amongst all the healthy stuff and the keeping active. I’ve been doing a ton of working out myself this weekend and have gotten into much better eating habits already this 2015, so I feel like if I want to have something a little less healthy every once in a while then I will go ahead and just do it, without the guilt. These little beauties are a very lovely treat too, if you ask me. Sweet and delicious, they’re just right for an afternoon snack. The recipe is just a bit different from one in On the Table in 30 Minutes.


  • 250g plain flour
  • 1 tbsp baking powder
  • 115g golder caster sugar
  • 85g unsalted butter, chilled
  • 1 large egg
  • 175ml semi-skimmed milk
  • 175g fresh raspberries
  • 140g white chocolate chunks
  1. Preheat your oven to 200 degrees celcius and line a 12 hole muffin tin with paper cases.
  2. Sift together the flour and baking powder into a large bowl. Add the sugar and stir, before grating the butter roughly into the mixture and using a fork to combine.
  3. Lightly beat the egg in a separate bowl and beat in the milk. Make a well in the middle of the dry ingredients and add the egg/milk mixture. Stir gently until combined – try not to over mix. Fold in the raspberries and half of the chocolate chunks.
  4. Divide the mixture between the muffin cases and sprinkle the remaining chocolate chunks over the top.
  5. Bake for 18-20 minutes, until golden, risen and just firm to the touch.
  6. After 2 minutes, transfer to a wire rack and leave to cool completely.

White Chocolate & Raspberry Muffins 2

White Chocolate & Raspberry Muffins 3

White Chocolate & Raspberry Muffins 4

White Chocolate & Raspberry Muffins 5

Recipe: Lemon Drizzle Squares

Lemon Drizzle Squares

With the heaviness of all the food at this time of year, I enjoy having something light and fresh every now and again, to cut through the richness of the other offerings around at Christmas. These lemon drizzle squares are just the ticket for a Christmas afternoon, with a cup of tea on the side, next to the twinkling of the tree lights. They are so incredibly easy to make and will be a hit with all the family. You can make them as big or small as you like, so the amount of people they serve varies, but you might not want to share them anyway! This recipe is adapted from On the Table in 30 Minutes.


  • 115g unsalted butter, softened
  • 115g golden caster sugar
  • 115g self-raising flour
  • 2 medium eggs
  • Finely grated rind and juice of half large lemon

For the topping

  • 85g granulated sugar
  • Finely grated rind and juice of half large lemon
  1. Preheat the oven to 200 degrees celcius, 400 fahrenheit and lightly grease a 20cm square cake tin, before lining with parchment paper.
  2. Put the butter, sugar, flour, eggs, rind and juice in a large bowl and, using a handheld electric mixer, beat for 1-2 minutes, until pale and creamy.
  3. Spoon the mixture into the prepared tin and level out, before baking for 20-25 minutes, until risen, golden and just firm to the touch.
  4. While the cake is cooking, mix together the remaining sugar, lemon rind and juice in a small bowl.
  5. Once the cake is cooked, remove it from the oven and pierce the top all over with a cocktail stick. Spoon the topping over whilst still hot.
  6. Leave the cake to cool in the tin, before cutting into squares to serve. The topping will have become crunchy on cooling.

Lemon Drizzle Squares 2

Lemon Drizzle Squares 3

Lemon Drizzle Squares 4

Lemon Drizzle Squares 5

Cinnamon Recipes

One of my favourite things about Christmas is cinnamon. The smell of it coming from scented candles, its taste in a warm drink, or baked into delicious sweet treats all through December. I’m always trying to come up with new recipes that can feature this lovely little spice, so for now I’m going to pick out a few of my past cinnamon recipes, in case you feel like whipping up a little something as Christmas arrives.

Cinnamon Recipes

1. Cinnamon Sugared Almonds / 2. Cinnamon Parmiers / 3. Cinnamon Berry Granola Bars / 4. Cappuccino, Cinnamon & Pecan Muffins / 5. Cinnamon Nutella Cake / 6. Overnight Cinnamon Rolls / 7. Cinnamon Churros / 8. Apple Cinnamon Cupcakes