I found a really easy to make cookie. It’s called a freezer cookie.

Here’s what you’ll need to make these little pieces of yumminess…

7 oz plain flour
1 teaspoon baking powder
5 oz butter
7 oz caster sugar
1 egg
vanilla extract

If you have a food processor, place all the ingredients in the bowl and pulse until a dough forms. If you don’t have a processor then it’s going to take you a little longer!

Rub the fat into the flour until it looks like breadcrumbs.
Add the rest of the ingredients and mix until they form a dough.

Now for both versions, when you reach the dough stage, shape it into a round sausage then wrap it in baking parchment or greaseproof paper. Place  it in a freezer bag or wrap it in cling film. Now place it in the freezer until you are ready to bake it. If you want to bake it the same day you make it, it’s recommended that you leave the dough in the freezer for a minimum of 2 hours to firm up. You can then slice off 1 centimetre pieces and bake at 200 degrees celcius for 10 minutes until the cookies are golden.

Allow a gap between each cookie as they do spread during cooking, that’s why my cooked ones aren’t round in the top picture!!
Now remove the cookies from the oven, but allow to cool n the oven tray before moving to a wire rack. This allows the cookies to firm up before handling.

If using a fan oven, drop your oven temperature by 10 degrees and perhaps shorten your cooking time by 2 minutes to prevent over cooking.

The latest batch I’ve made included the grated zest of a lemon and they smell wonderful as I remove them from the oven!

I didn’t get back the other day to post up my bolognaise recipe, so here it is for you all to try….

1 lb good quality lean mince (please use lean mince, you don’t get all the nasty gunk!)
2 carrots
1 onion
2 cans tomatoes
1 tablespoon tomato puree
2 tablespoons cornstarch
salt
pepper
mixed herbs
garlic granules (use fresh if you like, I prefer these!)
worcester sauce
olive oil to saute veg

Finely dice up onions and carrots then sauté in a pot with about 2 tablespoons of olive oil until soft. Do this over a medium low heat, you want soft flavoured veg, not seared chunks!
while the onions and carrots sauté, put the mince out on a chopping board and sprinkle with the cornstarch. Mash the cornstarch through the mince.
Empty the tins of tomatoes into a jug with 2 tablespoons of mixed herbs, 1 teaspoon of garlic granules, salt and pepper. Blitz with a sick blender or bung the whole lot in a normal blender, then whizz up until smooth.
Add the tomato mix to the mince and veg, add tomato puree to the pot and stir the whole lot well to mix.
Turn heat to lowest setting and leave it for at least an hour to slowly cook and thicken.
Stir occasionally to prevent sticking.
After 1 hour the mix should be thick and flavourful, add worcester sauce and check seasoning.

At this point you now have a bolognaise sauce to make pasta, lasagne or chili. You can use straight away or you can cool this mix to freeze for later use.

This is a staple in our house and gets used on a regular basis.It’s even nice in a jacket spud!!