Updated: Feb 24, 2020
These cookies are delicious and can be eaten any time of the year. You can have fun making these and bring them to a New Year party making 12 large cookies.
You will need:
110g unsalted butter
50g caster sugar
110g soft brown sugar
3 drops vanilla extract
1 large free range egg, beaten
155g plain flour2 pinches baking powder
170g M&M's (any flavor)
(You can take a tablespoon flour out and replace it with cacao powder for chocolate cookies)
1) Preheat your oven to 180 C / Gas 4 and line your tray with baking paper.
2) Mix the sugars and the butter together (don't worry if the mixture is not creamy, the egg will do the trick!). Add the beaten egg and the vanilla extract and mix well.
3) Sieve the flour and the baking powder into the creamed mixture and mix well; make sure that none of the flour is left on the edges of the bowl.
4) Add the M&M's. At this point you should be able to make a ball with out it being too sticky, if it is sticky chill for 10 minutes.
5) Roll out a ball the size of a walnut and place evenly on the baking tray, with six balls on each tray.
6) Bake in the oven for 10 to 12 minutes. When you take the delicious cookies out of the oven, place then on a cooling rack to cool for 10 minutes.
These cupcakes are delicious and perfect for the New Year. They look perfect on the table and make 12.
For the cupcakes
125g plain flour
40g cocoa powder
½ tsp baking powder
1/4 tsp bicarbonate of soda
80g unsalted butter, softened
170g golden caster sugar
1 large egg
175g low-fat natural yogurt
For the buttercream frosting
200g unsalted butter, softened
130g icing sugar
15g cocoa powder For the Decorations:
Food safe pen
1) Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with cupcake cases and set aside. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
2) In a separate bowl, use an electric hand whisk to cream together the butter and caster sugar, until pale and fluffy, then crack in the egg. Whisk to combine, then add the yogurt and whisk again. Add the sifted flour mixture along with 2 tbsp water and mix gently until just combined.
3) Divide the mixture between the cupcake cases and bake for 25 mins, until risen and a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
4) Meanwhile, make the frosting. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
5)Spoon the icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of each cooled cupcake.
6) Sprinkle the sprinkles on the top and take 1 side of the Oreo off. Using your food safe pen draw on a clock with the time being close to midnight