Double chocolate cookies

4 oz/ 100g Soft butter
4 oz/ 100g Muscavado Sugar
1 Egg
½ teaspoon Vanilla Essence
5 oz/ 125g Self-Raising Flour
3 oz/ 75g Rolled Oats
4 oz/ 100g Chopped White and Milk Chocolate, or Chocolate drops/buttons (or as much as you want to put in!)

Preheat the oven to 180oC and line a baking try with greaseproof paper
1. Mix the butter and sugar together in a large bowl.
2. Whisk the egg and vanilla essence together.
3. Add the egg and half of the flour to the butter/sugar mix and stir well.
4. Put the chocolate in and mix them in.
5. Finish by adding the rest of the flour and the oats.
6. You should have a sticky mix that you can spoon onto the baking tray (leave space in-between as they spread during cooking.)

Cook for about 15 - 20 minutes, or until golden brown, then leave to cool on the tray before putting onto a wire rack to cool completely.

Fairy Cakes

4oz/ 100g Caster sugar
4oz/ 100g Soft butter or Margerine
2 Medium eggs
7oz /180g Self-Raising flour

Makes 12 cakes.

Preheat the oven to 180°C and put paper cases into a bun tin.
1. Mix the sugar and butter together in a large bowl.
2. Whisk the eggs in a separate bowl.
3. Gradually add the egg and flour, a spoonful at a time.
4. When all of the ingredients have been added, carefully spoon the mixture equally between the cake cases.
5. Put on the middle shelf of the oven for around 15 minutes, or until golden brown.
6. Leave on a wire rack to cool.
7. Once cool, decorate with ‘writing' icing, chocolate buttons, sprinkles etc.