Lemon & Raisin Cookies

Ingredients:

150g / 5oz Dark brown sugar
150g / 5oz Margarine (dairy free if required)
Finely grated rind of 1 lemon
150g / 5oz Self raising flour
1tsp Baking powder
75g / 3oz Porridge oats
75g / 3oz raisins (or other dried fruit)

Method:

- Pre heat oven to 180c /Gas 4
- Cream sugar and margarine. Mix in lemon rind.
- Mix in baking powder, oats and flour. Add raisins and mix.
- Grease baking tray, place heaped dessertspoons of mixture onto tray and flatten slightly (space well apart as mixture spreads).
- Bake for 10 to 15 minutes until golden.
- Leave to cool slightly before moving to wire rack.
- Cookies will feel soft to touch when warm, but will crisp up as they cool.


Add lemon juice for extra tang!
Substitute half of raisins for choc chips.
Try orange rind instead of lemon.

Dairy Free Brownies

These are very yummy & gooey! Great for egg or dairy allergy suffers!

Ingredients:

250g plain flour
350g demerara sugar
65g plain cocoa powder
1 tsp baking powder
1 tsp salt
250ml water
250ml vegatable oil
1 tsp vanilla extract

Method:

Preheat oven to 180C / Gas 4

In large bowl stir flour, sugar. cocoa powder, baking powder & salt.

Pour in water, vegetable oil and vanilla.

Mix until blended and spread evenly into 23x33cm / 9x13in baking tin.

Bake for 25-30min until top is no longer shiny.

Cool for 10mins before cutting into squares.

*hazelnuts, walnuts or sunflower seeds can be added to dry ingredients*