Oaty cookies

These have powdered ginger as their spice, and chopped

crystallised ginger pieces as their 'extra ingredient'

250g softened butter

250g granulated sugar (use white or golden)

1 teaspoon vanilla extract (not essence)

1 egg

4 tablespoons milk

125g self raising flour

¾ teaspoon salt

1 teaspoon spice (mixed, ginger or cinnamon)

300g rolled oats (the ones you use for porridge, but not quick cook ones)

Extra ingredients of your choice (see below)

Pre-heat the oven to 180C.

In a very large mixing bowl, cream the butter, sugar and vanilla. Into another bowl, sieve the flour, salt and spices. Add half the flour, then the egg, then the rest of the flour, to the creamed butter and sugar, stirring to mix at each stage.

Gradually add in the oats, stirring all the time. I know it looks like they won’t all go in, but they will. Have a five minute break, to let the pain in your stirring arm subside. Add any extra ingredients and combine.

Drop tablespoon-sized blobs onto greased baking sheets (or use baking parchment), leaving space between the cookies as they’ll spread. If the mixture is very stiff, just push the cookies down a bit with your finger.

Bake for 12-15 minutes, until golden.

The extra ingredients might include any or more of; chocolate chips, chopped cherries, desiccated (or grated fresh) coconut, crystallised ginger pieces, sultanas, jelly tots, smarties, chopped nuts...

One of my favourites is 200g of desiccated coconut and a squeeze of runny honey.

Rich scones

500g strong plain flour

Pinch of salt

30g baking powder

75g white sugar (granulated or caster is fine)

2 eggs

I-3 tablespoons milk

200g dried fruit (optional)

Preheat the oven to 230C.

Sieve the flour, salt and baking powder into a big mixing bowl. Add the dried fruit, if used. Add the eggs and stir in. Add enough milk (it depends on the humidity, temperature and how big your eggs are just how much) to make a very soft dough.

Press or roll the dough out to 3cm thick (yes, that thick) and cut out scones with a 6-8cm cutter, being careful to press straight down and not twist. Place on a floured baking sheet (or use baking parchment). Refrigerate for 10 minutes.

Remove the scones from the fridge, turn them over, and brush with eggwash. Bake for 15-20 minutes until light brown.

Serve with clotted cream , and jam of your choice, while still just warm.

For the fruit version, you can use sultanas, raisins, chopped apricots, chopped glace cherries, or grated eating apple and a pinch of cinnamon.