Oat & Raisin Cookies

If I’m making cookies, usually the decision whether to add chocolate or not is not even questioned. In this case however, it really isn’t needed. (I know – blasphemy!)

These are seriously addictive; you can’t just have one. Go on, I dare you.


170g butter
100g brown sugar (demerara or light brown sugar)
100g caster sugar
1 large egg
2 tsp vanilla
220g self-raising flour (I used GF)
½ tsp baking soda
½ tsp cinnamon
½ tsp ground mixed spice
¼ tsp nutmeg
250g oats
100g raisins
30g desiccated coconut

This recipe was a bit of an experiment of adding a bit of everything. If in doubt, I tend to put coconut in everything. I’m sure adding chocolate, nuts or anything else would work too.

Preheat the oven to 180°C and line baking sheets with parchment paper.

Cream the butter with both sugars. Whisk in eggs and vanilla.

Sieve in the flour, baking soda, cinnamon, ground mixed spice and nutmeg. Whisk until incorporated.

Beat in the oats, then add the raisins and coconut. (I’m sure you could try adding in anything else here: chocolate, cranberries, nuts, etc.)

Shape the cookies and flatten slightly. I’d say I used about a tablespoon of the mixture per cookie… probably more. Use your best judgement.

Put them in the oven for about 10-15 mins. They will be pretty soft when you take them out so you have to leave them to cool for about 10 minutes before trying to take them off the parchment. I was impatient and tried to take one off immediately. I thought my experimental recipe had gone horribly wrong but they sorted themselves out after a few minutes.

Got milk?


Toblerone Cheesecake

Yay cheesecake!


Right – so I actually made this cheesecake about 4 weeks ago. I know. I’m a disgrace. I’ve been busy graduating from college and trying to decide what to do with my life. No biggie!

My mother was away on holidays so I figured I might as well make something with wheat. Why not, sure. It’s beginning to become a bit of a novelty actually making stuff without gluten-free flour. I might as well have thrown in extra gluten in for the craic. Don’t worry, I didn’t – that would be weird.

Seen as there were only two of us in the house at the time (and my brother isn’t much of a dessert person), it’s safe to say I ate a hell of a lot of cheesecake that week. I did have some help from a few friends… but mostly I helped myself.

I’m a dessert fiend – don’t judge me.

It’s not like I had cheesecake for breakfast every day that week…

1.67    1.51

150g Digestive biscuits (smashed)
70g butter, melted
400g cream cheese
240g Toblerone, melted
270ml cream, whipped
Toblerone shavings for top

This recipe is very quick and easy, almost dangerously so. I found the original recipe here and adapted the ingredients to suit my tin size. It’s one of those easy cheesecakes that you just throw in the fridge.

Baked cheesecake is still on my to-do list.

Throw the biscuits in a zip-lock bag and give them a good whack. Smash ’em up good.

Melt some butter. Pour that in the bag and mix around until all the crumbs are coated.

Press into the base of a spring-form tin (Think my tin is 26cm). Leave this in the fridge to set a bit.

Beat the cream cheese. Whip the cream and fold that in.

Melt the Toblerone. Mix that in too.

Pour this over the crumb base. Be all artistic and shave some Toblerone bits on the top.

Leave the cheesecake in the fridge for at least 2-3 hours.

Easy peasy.