Lovely, yummy, jammy cookies!

IMG_3097It’s that time of the week again when I get my bake on! 🙂 

As you already know I’ve gone down the valentines route a little already with my Jammy Dodger Cupcakes but I’m not done with the romantic notion of valentines yet! Its so easy to make and bake things with a theme and when love is in the air its really fun to play around with different ideas and ways of decorating…!


I’ve decided to keep it simple this time around and have opted for jammy hearts!

They are sweet and tasty and pretty to look at!

Tip: With this recipe it’s important to buy a really good quality jam as it will be doing most of the ‘talking’ for these bakes! 🙂

I have lots more ideas in the pipeline so will try to bake and blog as much as my work and social life permit 😉




  • 125g butter, softened
  • 120g caster sugar
  • 1/2 tsp vanilla extract
  • 1 egg, at room temperature
  • 250g plain flour
  • 1 tsp baking powder
  • 1 tbsp milk
  • Jar of quality strawberry or raspberry jam


1. Preheat oven to 180°C/Gas 4. Line a baking tray with baking paper.

2. Using an electric mixer, beat the butter, sugar and vanilla in a bowl until pale and creamy.

3. Add the egg and beat in to the mixture until well combined.

4. Connect the dough hook to your stand mixer and sift the flour and baking powder in to the butter mixture. Add the milk and mix until combined.


Tip: This dough can seem like it takes a long time to come together but it will get there eventually! If it sees like it is too sticky you and add another tablespoon of flour and perhaps try kneading with your hands to help bring it together.

5. Turn your dough out on a light floured surface and using a rolling pin, roll the dough out to about 1/2 and inch in thickness.

6. Take the larger of your heart shaped cutters and cut out as many heart shape as you can.



7. Gently place your dough hearts on the prepared baking tray. You might not be able to fit them all on at once.


Tip: It will be easier if you have a spatular to help lift the dough hearts off the surface – but be careful with them.

8. Now that your dough hearts are on a baking tray it will be easier to cut out the middles. Take the smaller heart shaped cutter and carefully cut out hearts from the middle of half of the cookies on your baking tray.

Remember: You will only need to cut small hearts out of the middle of HALF of your cookies. You need to make sure that they other half are left as whole hearts.

9. Place your baking tray in the oven and allow to cook for 10-12 minutes or until golden brown.

10. Once your cookies have finished baking, remove from the oven and allow to cool slightly before transferring on to a wire rack to cool completely.

11. Take the heart shaped cookies with the holes in the middle and careful use a sieve to cover them in icing sugar.


12. Next, take a whole heart cookies and using a teaspoon, place a small dollop of raspberry or strawberry in the middle of the biscuit.

13. Take the other half of the cookies with holes in the middle and place them over the whole cookies so that the jam is visible from the middle of the heart.

14. Enjoy!

Love S & P x


Stem Ginger & Dark Chocolate Cookies

IMG_2251What a week….and it’s only Tuesday! Truly shattered – but that’s ok, i’m happy and I have a cookie & a brew. Balance restored 🙂

We started house hunting again at the weekend, I love it! We’ve been looking for over a year now and whilst its definitely been pretty frustrating at times, I still really enjoy the whole experience and I still get silly excited going to see a house, just in case its going to be ‘Our House’. It will be so worth the wait 🙂

Anyway, as a result of our little adventures, I didn’t get any time to bake at the weekend….but, never fear – last week I baked up a batch of classic stem ginger cookies with an added twist of being dipped in dark chocolate! Heaven for ginger lovers such as myself and The Boy 😉

This recipe is super easy but super sticky – it definitely adds to the fun factor of baking though! These are my favourite cookies!



  • 200g caster sugar
  • 350g self raising flour
  • 2 tbsp ground ginger
  • 1 teaspoon bicarbonate of soda
  • 115g unsalted butter
  • 80g golden syrup
  • 1 large free range egg – beaten
  • 50g stem ginger (in syrup), finely chopped
  • 150g Dark Chocolate



1. Preheat your oven to 180c or Gas Mark 4 and place grease proof paper on a baking tray. You will most likely have to bake these in batches unless you have a couple of baking trays.

2. Sift the flour, bicarbonate of soda, ground ginger and sugar in to a bowl and mix together.

3. Over a gentle heat, melt the golden syrup and butter together and leave to cool slightly.

4. Once the mixture has cooled slightly, add it to your flour mixture and mix the two together.

5. Once all of the mixture has been thoroughly combined, roll the mixture in to around 20(ish) chestnut sized balls – this is the fun sticky bit!


6. Place the cookie dough balls on a baking tray.

Tip: Ensure that your cookie dough balls have plenty of room to spread out on the baking tray – this will help them cook more evenly.

7. Place in the oven for around 15 minutes, they will be ready when they are golden brown.

Tip: Oven’s vary so you might want to check your cookies every couple of minutes once they have been in the oven for 10 minutes.

8. Once your cookies have finished baking, remove them from the oven and leave on the baking tray for 5 minutes before sliding on to a rack to cool completely.


9. Now that your cookies have cooled completely, gently melt the dark chocolate over a low heat.

10. Pour the melted chocolate in to a bowl and one by one, dip your cookies in to the dark chocolate, tip the bowl slightly to ensure en even coverage of half of the cookie.


11. Place each chocolate covered cookie on to a baking tray covered with grease proof paper before placing in the fridge for 30-60 minutes to allow the chocolate to set.

12. Remove from the fridge and allow the cookies to reach room temperature before munching!

Love S & P x

p.s….They also make a lovely yummy gift…….