These treats are great for christmas and super tasty.

Finished gingerbread people.

Ingredients you will need:

- 12oz / 350g plain flour (you will need extra for rolling out the dough)

- 6oz / 175g light soft brown sugar

- 4½oz / 125g butter   
- 1 tsp bicarbonate of soda
- 2 tsp of ground ginger
- 1 tsp ground cinnamon
- 1 free-range egg
- 4 tbsp golden syrup

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Method: 

Step 1: Sift the flour, bicarbonate of soda, ginger and cinnamon into a food processor and mix together slightly.

Step 2: Add the butter to the flour mixture and blend in the food processor until the mixture resembles breadcrumbs. 

Step 3: Next stir in the sugar.

Step 4: Lightly beat the egg and golden syrup together and then add to the mixture in the food processor. Pulse the mixture until it clumps together.

Step 5: Tip out the dough and knead briefly until the dough is smooth. Then wrap in clingfilm and place into the fridge to chill for around 15 minutes.

Step 6: Preheat the oven to 180ºC/ 350ºF and line two baking trays with greaseproof paper. 

Step 7: Roll out the dough onto a lightly floured surface to about half a centimetre in thickness. Using whatever cutters you would like cut out the biscuits and place onto the baking tray. The biscuits will spread a little so make sure that there is space between your biscuits. 

Step 8: Bake for around 10-15 minutes depending on the size of your biscuits or until the biscuits are lightly golden brown.

Step 9: Remove from the oven and leave on the baking tray to cool for around 10 minutes and then transfer to cooling racks to cool completely. 

Step 10: Once cooled it's time to decorate! I used a simple icing to decorate mine; I simply mixed icing sugar with a little splash of water and mixed together adding more sugar and water until I reached the consistency I was after. I just added a small amount of food colouring to add some extra details. Practice makes perfect with this step so just keep going even if your first one doesn't look just as you want it to! 

These muffins are delicious, super fruity and very versatile.

Finished muffin.

Ingredients you will need:
(makes around 12)

- 2 cups of self-raising flour
- 1 cup of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 cup of brown sugar (tightly packed)
- 2 eggs lightly beaten
- 250g washed blueberries
- 1.5 cups of milk
- 0.75 cup of oil





Method:

1. Preheat the oven to 180ºC/ 350ºF and prepare the muffin trays with paper cases. Combine together all the dry ingredients in a large bowl.

2.  Combine together all the wet ingredients in a different bowl.

3. Add the wet ingredients to the dry ingredients and mix together. Do not over beat, the batter should be lumpy.

4. The add the blueberries and mix in carefully. Here you could change the blueberries and add chocolate chips, raspberries, anything you fancy to be honest.

5. Divide the mixture into paper muffin cases and place in the oven for approximately 20 minutes or until the muffins are well risen and when a skewer in placed into the muffin it comes out clean.

6. Take the muffins out of the muffins and leave to cool in the tin for 5 minutes and then place on a cooling rack to cool completely. Then enjoy!

What more do I have to say? 

Finished chocolatey brownies. 

Ingredients you will need:

- 150g dark chocolate
- 100g milk chocolate (chunks if preferred)
- 100g white chocolate (chunks if preferred)
- 225g self- raising flour
- 125g caster sugar
- 255g butter
- 4 eggs

Method:

Step 1: First pre-heat the oven to 180ºC/ 350ºF. Then line your baking tray (around 20cm²) with greaseproof paper and butter. 

Step 2: Put about an inch of water into a pan and heat it to a simmer. Then place a heatproof bowl on the pan, making sure that the water doesn't touch the bowl. Next add the butter and the dark chocolate and heat gently until all melted and combined together. Then remove from the heat and leave to cool slightly. 

Step 3: Sift the flour into a bowl and then stir in the sugar. 

Step 4: Whilst the chocolate and butter mixture is cooling slightly it is a good time to chop up the chocolate if you are using chocolate bars. I like doing this as it allows you to have control over the size of the chunks and you can mix up the sizes as you wish. 

Step 5: Crack the 4 eggs into a bowl and whisk slightly. Add the eggs into the chocolate and butter mixture and next add the flour and sugar mixture. Then beat well, the mixture will look dry and unappealing at first but if you persist it will soon turn into a chocolatey, fudgey mixture. Next add the white and milk chocolate chunks and stir well.

Step 6: Pour the brownie mixture into the pre-prepared baking tin and place in the middle of the oven for 30 - 35 minutes. Take out of the oven when the brownie has risen, the top looks shiny and papery and the edges are coming away from the side of the tin. Leave to cool in the tin for around 20 minutes.

Step 7: Carefully remove the brownie from the tin and leave to cool completely on a cooling rack. When completely cool, cut up that brownie and dive in!