Sweet treats

  • Salted Macadamia & pecan butter cookies
  • Lemon & lime maderia traybake
  • Swiss apricot buns
  • Chocolate caramel cupcakes
  • Fruit, oat & butter flapjacks

One of our favourite cookie recipes

Salted Macadamia & Pecan Butter Cookies

  • Servings: approx. 20
  • Difficulty: easy
  • Print

Rich & chewy, these cookies are quick and easy and the use of coconut sugar adds an extra buttery caramel edge


•125g lightly roasted pecan nuts
• 50g lightly roasted macadamia nuts
• 225g unsalted butter
• 150g coconut sugar
• 100g dark brown sugar
• 1 tspn vanilla extract
• 100g caster sugar
• 1x large egg & 1x egg yolk
• 1 tspn cornflour
• ½ tspn baking powder
• ½ tspn baking soda
• 375g plain flour
• ½ tspn salt


  1. Melt butter gently & combine with the sugar and vanilla.
  2. Blend flour with all the dry ingredients together.
  3. Whisk eggs, add to the melted butter & sugar mix.
  4. Then mix all the ingredients together well, including the nuts.
  5. Place scoops of the dough, approx. golf ball size, onto a baking tray lined with parchment.
  6. Bake for approx. 12- 14min @ 170/c 375F gas 3, remove and allow to cool.

cookies, hand
Caught red -Handed😋

Lemon & Lime Maderia Traybake

  • Servings: approx. 14-16
  • Difficulty: easy
  • Print

One of the first recipes I was taught in college was a standard maderia mix which can be applied in many ways, in this recipe tangy lemon & lime frosting finishes it off, nice and easy


• 225g Butter softened (room temperature)
• 225g Caster sugar
• 275g Plain flour
• 4 Medium eggs
• 1 tspn vanilla extract
• Juice, & zest of a lemon & lime
• pinch of salt
• 300g icing sugar
• Blend this with some of the lime & lemon juice unil you reach a creamy pouring consistency, make sure and add a little juice at a time


  1. Cream the butter and sugar together in a mixer using the whisk attachment
  2. Add in the eggs one at a time along with spoonfulls of flour until all is added in
  3. Now add the vanilla, half the zest & a tablespoonfull of the lime and lemon juice and continue whisking until incorporated
  4. The mixture should be fairly light & fluffy.
  5. Pour the mixture into a tin which has been lined with parchment & place in a pre-heatd oven 180c/fan Gas4.
  6. Bake for approx. 30-35 min’ or until a skewer or tip of a knife inserted into the middle should come out clean
  7. Leave to cool, finish by spreading the frosting on top & sprinkling with the remaining lemon & lime zest

Swiss Apricot Buns

  • Servings: approx. 12
  • Difficulty: easy
  • Print

This is one off our Friday night treats courtesy of Kathleen, really easy, this one is credited to Mary Berry recipe. Very similar to viennese swirls, short & crumbly


• 225g Butter that has been softened
• 75g Icing sugar
• 200gSelf-raising flour
• 50g cornflour
• little apricot jam & icing sugar for dusting
• Bun tin & cases


  1. Cream the butter and sugar together & beat until soft & fluffy.
  2. Stir in the flours and mix until smooth.
  3. Spoon the mixture into a piping bag with a star nozzle. Pipe swirls of the mixture in a circular motion into the bun cases, leaveing a little gap for the jam.
  4. Bake in pre-heated oven 180°/c gas 4 for 15-20 minutes
  5. To finish, allow to cool & place a small amount of apricot jam in the center & dust with icing sugar.

Something a little different, Chocolate Marquise, Clemintine Sorbet, Peanut Rayu Brittle, Chocolate Soil & raspberry.


Something for the weekend

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