Happy New Year…
…to you and yours. I can’t believe we’re into 2016 already, I was just saying ‘Surely it can’t be Christmas’ and then whiz-bang it was over and we’d started a New Year! I’ve been reliably informed that the years go quicker the older you get and as I’m the Big 4-0 this year I assume I must include this as a contributing factor.
What a year it has been though. This time last year I was off work for exhaustion, stress and anxiety (if you’re not familiar with the background, check out the About Us page) then I made the leap of faith and handed my notice in. Twelve months on, I’m so proud of my courage to do so and grateful to my husband for being so supportive. I’ve entered Gluten Free baking competitions and won star baker of the week twice with Delicious Alchemy and Mrs Crimbles. I held my first gluten free cake stall at Lewis’ school’s Christmas Fair. I’ve baked things I had previously shied away from (some have worked…others, not so well!) I’ve built this website and blog with very little knowledge of what I was doing! But, most important of all, I’ve been Mum to the two most challenging but gorgeously wonderful children that I know and I love them with all my heart.
…and what do you give such wonderful children?… COOKIES of course (see what I did there, that’s a link that is)
Now these cookies are not my own creation but I had to share them because I’m super impressed with how they came out. I think I reminisce about them even more positively because they were so simple to make and given the fact I did these at the end of the Christmas holidays, with a house full of children, to include my nephews, before I’d done a BIG shop. When they wanted a snack, I could make them appear as if by magic!
I think it’s very possible that I’ve just brought up the last remaining Oaty Cookie Mix packs in the SALE for 99p on the Delicious Alchemy website (sorry about that!) but follow this link to pick up your pack to make these insanely morish biscuits.
1 x 200g Delicious Alchemy oaty cookie mix
75g unsalted butter or dairy free alternative
Preheat the oven to 180C/160C fan. Line a large baking tray with greaseproof paper. Pour the cookie mix into a bowl. In a pan, melt together the butter (or dairy free alternative) and water. Once melted, add to the cookie mix and mix well with a spatula.
Divide the mixture into 10 pieces, rolling each one into a ball using the palm of your hands.
Place onto the lined baking tray and press down until each cookie is round in shape and 5mm thick.
Bake for 16-18 minutes until golden. Leave to cool for 2 minutes on the tray before
transferring to a cooling rack to cool completely.