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The cosy cooker, London (2026)

31/01/2026

🍓🍫 Strawberry, Banana & Pineapple Dump Cake 🍰

A super-easy dessert layered with fruity filling, bananas, pineapple, chocolate and a buttery cake topping. No mixing, no fuss – just dump, bake and enjoy.

Ingredients

1 tin strawberry pie filling (about 600g)

1 tin crushed pineapple (about 565g), drained

3 ripe bananas, thinly sliced

60g walnuts, roughly chopped (optional)

60g chocolate chips

1 box vanilla cake mix (about 430–440g)

170g unsalted butter, thinly sliced

Method

1️⃣ Heat the oven
Preheat your oven to 180°C (160°C fan).
Lightly grease a 23 × 33cm (9 × 13 inch) baking dish.

2️⃣ Layer the fruit
Spread the strawberry pie filling evenly over the base of the dish.
Top with the drained crushed pineapple, then arrange the banana slices evenly over the top.

3️⃣ Add crunch & chocolate
Sprinkle over the chopped walnuts (if using) and chocolate chips.

4️⃣ Add the cake mix
Evenly sprinkle the dry vanilla cake mix over the fruit layers.
Do not mix.

5️⃣ Top with butter
Arrange the butter slices evenly over the cake mix, covering as much of the surface as possible.

6️⃣ Bake
Bake for 40–45 minutes, until the top is golden and the fruit is bubbling around the edges.

7️⃣ Cool & serve
Leave to cool for 10 minutes before serving.
Best enjoyed warm with vanilla ice cream or custard.

🧾 Recipe Info

Prep time: 10 minutes

Bake time: 40–45 minutes

Total time: ~55 minutes

Serves: 8–10

Calories: ~350 kcal per serving (approx.)

💡 Tips & Variations

Swap walnuts for pecans or flaked almonds

Use milk or white chocolate chips for a sweeter finish

Add a pinch of cinnamon over the bananas

Even better the next day reheated

30/01/2026

🍫💥 Chocolate Overload Explosion Cake

Layers of rich chocolate sponge, a frozen chocolate ice-cream centre and a glossy ganache finish, piled high with chocolatey “explosion” toppings. This is pure indulgence.

Ingredients
For the chocolate cake layers

220g plain flour

75g unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons bicarbonate of soda

1 teaspoon salt

400g caster sugar

2 large eggs

240ml whole milk

120ml vegetable oil

2 teaspoons vanilla extract

240ml boiling water

For the ice-cream layer

500ml chocolate ice cream, slightly softened

For the chocolate ganache

170g dark or semi-sweet chocolate chips

120ml double cream

Explosion toppings

170g mini chocolate chips

120g crushed Oreos

100g chopped chocolate bars
(Snickers, Twix, Mars, etc.)

Chocolate sauce, for drizzling

Method
1️⃣ Bake the cake layers

Preheat your oven to 180°C (160°C fan).
Grease and line two 23cm (9-inch) round cake tins.

In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Add the sugar, eggs, milk, oil and vanilla. Mix until smooth.

Carefully stir in the boiling water – the batter will be very thin, which gives a moist sponge.

Divide evenly between the tins and bake for 30–35 minutes, until a skewer inserted into the centre comes out clean.

Cool completely.

2️⃣ Prepare the ice-cream layer

Line one of the same cake tins with cling film, leaving overhang.

Spread the softened ice cream evenly into the tin and freeze for 2–3 hours, until completely firm.

3️⃣ Make the ganache

Heat the double cream in a saucepan until just starting to simmer.

Pour over the chocolate chips and leave for 2–3 minutes, then whisk until smooth and glossy.
Leave to cool slightly but keep pourable.

4️⃣ Assemble the cake

Place one cake layer on a serving plate.
Spread a thin layer of ganache on top.

Lift the frozen ice-cream layer out using the cling film and place it on top of the cake.

Top with the second cake layer.

Pour the ganache over the cake, letting it drip dramatically down the sides.

5️⃣ Add the explosion toppings

Immediately scatter over the mini chocolate chips, crushed Oreos and chopped chocolate bars.

Finish with a generous drizzle of chocolate sauce.

6️⃣ Chill & serve

Freeze the cake for at least 1 hour to set.

Slice with a sharp knife (warmed under hot water works best) and serve immediately.

🧾 Recipe Info

Prep time: 30 minutes

Freeze & assembly time: 3–4 hours

Total time: 4–5 hours

Serves: 12 slices

Calories: ~450 kcal per slice (approx.)

💡 Tips

Use good-quality cocoa and chocolate for maximum flavour

Swap chocolate ice cream for cookies & cream

Serve with whipped cream or extra sauce

Store leftovers in the freezer, tightly wrapped

30/01/2026

🍓 No-Bake Strawberry Jelly Lasagne 🍓

A refreshing layered dessert with a buttery biscuit base, creamy cheesecake layer and a fruity strawberry jelly topping. Easy, pretty and always a crowd-pleaser.

Ingredients
For the biscuit base

200g digestive biscuit crumbs

115g unsalted butter, melted

50g caster sugar

For the cream cheese layer

450g full-fat cream cheese, softened

120g icing sugar

1 teaspoon vanilla extract

240ml double cream, whipped to soft peaks
(or whipped topping, if preferred)

For the strawberry jelly layer

2 packs strawberry jelly (about 135g total)

480ml boiling water

480ml cold water

300g fresh strawberries, sliced

To decorate

Whipped cream

Fresh strawberries

Method
1️⃣ Make the base

In a bowl, mix the digestive crumbs, melted butter and caster sugar until evenly combined.
Press firmly into the base of a 23 × 33cm (9 × 13 inch) dish.
Refrigerate while you prepare the filling.

2️⃣ Cream cheese layer

Beat the cream cheese until smooth and creamy.
Add the icing sugar and vanilla extract and mix well.
Gently fold in the whipped cream.

Spread evenly over the chilled biscuit base.

3️⃣ Strawberry jelly layer

Dissolve the strawberry jelly in the boiling water, stirring until fully dissolved.
Add the cold water and mix well.
Leave to cool slightly – it should still be liquid, not set.

4️⃣ Assemble

Arrange the sliced strawberries evenly over the cream cheese layer.
Carefully pour the cooled jelly mixture over the strawberries.

Refrigerate for at least 4 hours, or until fully set.

5️⃣ Decorate & serve

Once set, top with whipped cream and extra fresh strawberries.
Slice and serve chilled.

🧾 Recipe Info

Prep time: 20 minutes

Chill time: 4 hours

Total time: 4 hours 20 minutes

Serves: 12–15 slices

Calories: ~250 kcal per slice (approx.)

💡 Tips & Variations

Swap strawberries for raspberries or mixed berries

Add a thin layer of strawberry jam over the cream cheese for extra flavour

Best made the day before for a cleaner slice

Use gelatine-free jelly if needed

30/01/2026

🍫 Chocolate Buttermilk Cake

A deeply chocolatey, soft and moist sponge paired with a creamy cocoa buttercream. This is a timeless bake that’s perfect for birthdays, celebrations or whenever you need a serious chocolate fix.

Ingredients
For the cake

250g plain flour

400g caster sugar

75g unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons bicarbonate of soda

1 teaspoon salt

240ml buttermilk, at room temperature
(or 240ml milk + 1 tbsp lemon juice)

120ml vegetable oil

2 large eggs, at room temperature

2 teaspoons vanilla extract

240ml hot water

For the chocolate frosting

225g unsalted butter, softened

420g icing sugar

50g unsweetened cocoa powder

120ml buttermilk, at room temperature

2 teaspoons vanilla extract

Pinch of salt

Method
1️⃣ Prepare the tins

Preheat your oven to 180°C (160°C fan).
Grease and line two 23cm (9-inch) round cake tins.

2️⃣ Mix the dry ingredients

In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt.

3️⃣ Add the wet ingredients

Add the buttermilk, vegetable oil, eggs and vanilla to the dry ingredients.
Mix until just combined.

4️⃣ Add the hot water

Gradually pour in the hot water, mixing until smooth.
The batter will be quite thin – this is exactly right.

5️⃣ Bake

Divide the batter evenly between the prepared tins.
Bake for 30–35 minutes, until a skewer inserted into the centre comes out clean.

6️⃣ Cool

Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely.

7️⃣ Make the frosting

Beat the butter until pale and creamy.
Gradually beat in the icing sugar and cocoa powder.

Add the buttermilk, vanilla and a pinch of salt, then beat until smooth, fluffy and spreadable.

8️⃣ Assemble

Spread frosting over one sponge layer.
Top with the second sponge, then frost the top and sides evenly.

🧾 Recipe Info

Prep time: 15 minutes

Bake time: 30–35 minutes

Total time: ~50 minutes

Serves: 12

Calories: ~420 kcal per slice (approx.)

💡 Tips & Variations

Add chocolate chips to the batter for extra indulgence

Swap hot water for hot coffee to deepen the chocolate flavour

Works beautifully as a traybake

Keeps moist for 3–4 days in an airtight tin

30/01/2026

🍫 Heavenly Chocolate Cheesecake Trifle

Layers of chocolate cake, creamy cheesecake filling, silky chocolate pudding and chocolate sauce – this no-bake trifle is pure chocolate heaven in a bowl.

Ingredients

1 chocolate sponge cake, baked and crumbled
(homemade or shop-bought, approx. 400–450g)

225g full-fat cream cheese, softened

120g icing sugar

1 teaspoon vanilla extract

300ml whipped topping
(or double cream, whipped to soft peaks)

500g chocolate pudding or chocolate custard

240ml chocolate sauce or ganache

Chocolate truffles or chocolate balls, to decorate

Chocolate shavings, to decorate

Method

1️⃣ Make the cheesecake layer
In a large bowl, beat the cream cheese, icing sugar and vanilla until smooth and creamy.
Gently fold in half of the whipped topping to create a light cheesecake mixture.

2️⃣ Start layering
In a trifle bowl or large glass dish, add a layer of crumbled chocolate cake.

3️⃣ Add the creamy layers
Spread a generous layer of the cheesecake mixture over the cake.
Follow with a layer of chocolate pudding, spreading evenly.
Drizzle over some of the chocolate sauce or ganache.

4️⃣ Repeat
Continue layering cake, cheesecake mixture, pudding and chocolate sauce until the bowl is full.

5️⃣ Finish
Top with the remaining whipped topping.
Decorate with chocolate truffles and chocolate shavings.

6️⃣ Chill & serve
Cover and refrigerate for at least 1 hour before serving to allow the flavours to develop.

🧾 Recipe Info

Prep time: 20 minutes

Cook time: None

Chill time: 1 hour minimum

Serves: 8

Calories: ~450 kcal per serving (approx.)

💡 Tips & Variations

Use leftover cake or brownies for the base

Add crushed biscuits or Oreos between layers for crunch

Sprinkle a pinch of sea salt over the chocolate sauce for contrast

Serve in individual glasses or jars for dinner parties

30/01/2026

🌭 Chilli Cheese Hot Dogs

Juicy hot dogs smothered in rich chilli and melted Cheddar – perfect for game nights, BBQs or an easy fakeaway dinner.

Ingredients

4 hot dog rolls

4 beef or turkey sausages (hot dogs)

450g beef or turkey mince

1 × 400g tin chilli beans
(or leftover homemade chilli)

100g mature Cheddar cheese, grated

1 small onion, finely diced

2 tablespoons tomato ketchup

1 teaspoon mustard

1 teaspoon chilli powder

Salt and freshly ground black pepper, to taste

Fresh coriander, chopped (optional, to garnish)

Method

1️⃣ Make the chilli
Heat a frying pan over medium heat.
Add the mince and cook until browned, breaking it up with a spoon.
Drain off excess fat if needed.

Add the diced onion and cook for 2–3 minutes, until softened.

Stir in the chilli beans, ketchup, mustard, chilli powder, salt and pepper.
Reduce the heat and simmer for 10 minutes, stirring occasionally, until thickened.

2️⃣ Cook the hot dogs
While the chilli simmers, cook the sausages according to pack instructions – grill, pan-fry or boil until heated through.

3️⃣ Assemble
Place each sausage into a hot dog roll.
Spoon a generous amount of chilli over the top.

4️⃣ Add cheese
Sprinkle over the grated Cheddar.
Either let it melt naturally or place under a hot grill for 1–2 minutes until gooey.

5️⃣ Garnish & serve
Finish with chopped coriander if using.
Serve straight away with chips, wedges or crisps.

🧾 Recipe Info

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 4

Calories: ~450 kcal per hot dog (approx.)

💡 Tips & Variations

Swap Cheddar for Red Leicester for colour

Add jalapeños or pickled gherkins for extra bite

Use leftover chilli con carne to save time

Great with coleslaw or corn on the cob

29/01/2026

🍪🧀 Cookies & Cream Cheesecake Deep-Fried Oreos

Crispy on the outside, warm and creamy on the inside – Oreo sandwiches filled with cheesecake and deep-fried until golden. Absolute treat food!

Ingredients
For the cheesecake filling

225g full-fat cream cheese, softened

50g caster sugar

½ teaspoon vanilla extract

60g Oreo biscuits, crushed

For the batter & frying

125g plain flour

50g caster sugar

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

240ml milk

Vegetable oil, for deep frying

12 Oreo biscuits

To finish

Icing sugar, for dusting

Extra crushed Oreos, for sprinkling

Method
1️⃣ Make the cheesecake filling

Beat the cream cheese until smooth.
Add the caster sugar and vanilla extract and mix well.
Gently fold in the crushed Oreos. Chill briefly if soft.

2️⃣ Assemble the Oreo sandwiches

Place a small spoonful of the cheesecake filling onto one Oreo.
Top with another Oreo and gently press together to form a sandwich.
Repeat with all 12 Oreos.

3️⃣ Prepare the coating

In a shallow bowl, mix the flour, sugar, baking powder and salt.
In a second bowl, whisk together the egg and milk.

4️⃣ Heat the oil

Heat vegetable oil in a deep pan or fryer to 180°C.
Make sure there’s enough oil to fully submerge the Oreos.

5️⃣ Coat & fry

Dip each Oreo sandwich into the flour mixture, then into the egg mixture, then back into the flour mixture to coat well.

Carefully lower into the hot oil in batches.
Fry for 2–3 minutes, turning once, until golden and crisp.

Remove with a slotted spoon and drain on kitchen paper.

6️⃣ Serve

Dust generously with icing sugar and sprinkle with extra crushed Oreos.
Serve immediately while warm and crispy.

🧾 Recipe Info

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Makes: 12 deep-fried Oreos

Calories: ~250 kcal each (approx.)

💡 Tips & Variations

Chill the filled Oreos for 15 minutes before frying to help them hold their shape

Serve with chocolate sauce or vanilla ice cream

Add a pinch of cinnamon to the batter for extra flavour

These are best eaten fresh

29/01/2026

🧀 Parmesan & Spinach Cheese Twists

Crispy puff pastry twists packed with cheesy goodness and a hint of garlic – ideal for parties, lunchboxes or serving alongside soup.

Ingredients

1 sheet ready-rolled puff pastry (about 320g), thawed

50g Parmesan cheese, finely grated

50g mozzarella, grated

30g fresh spinach, finely chopped

1 large egg, beaten (for egg wash)

1 teaspoon garlic granules

½ teaspoon black pepper

Method

1️⃣ Heat the oven
Preheat your oven to 190°C (170°C fan).
Line a baking tray with baking paper.

2️⃣ Prepare the pastry
Unroll the puff pastry onto a lightly floured surface.

Evenly sprinkle over the Parmesan, mozzarella, chopped spinach, garlic granules and black pepper.

3️⃣ Cut & twist
Cut the pastry into strips about 2–3cm wide.
Twist each strip a few times and place onto the prepared baking tray.

4️⃣ Egg wash
Brush each twist lightly with the beaten egg.

5️⃣ Bake
Bake for 15–20 minutes, until puffed, crisp and golden.

6️⃣ Serve
Remove from the oven and allow to cool slightly before serving.

💡 Tips & Variations

Add a pinch of chilli flakes for heat

Swap spinach for kale or sun-dried tomatoes

Sprinkle with sesame or poppy seeds before baking

Best enjoyed warm, but still lovely at room temperature

29/01/2026

🍰 Chocolate Raspberry Swiss Roll

A soft chocolate sponge rolled with tangy raspberry filling and fluffy whipped cream. Light, indulgent and perfect for entertaining or a special treat.

Ingredients
For the chocolate sponge

4 large eggs, separated

100g caster sugar

1 teaspoon vanilla extract

65g plain flour

30g unsweetened cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

60ml warm water

For the raspberry filling

360g fresh raspberries
(or frozen, thawed and drained)

50g caster sugar

1 tablespoon lemon juice

1 teaspoon cornflour, mixed with 2 teaspoons cold water (optional, for thickening)

For the whipped cream

240ml double cream

2 tablespoons icing sugar

1 teaspoon vanilla extract

To decorate (optional)

Fresh raspberries

Chocolate shavings or curls

Icing sugar, for dusting

Method
1️⃣ Make the chocolate sponge

Preheat the oven to 180°C (160°C fan).
Grease and line a 25 × 38cm Swiss roll tin with baking paper.

In a bowl, whisk the egg yolks and caster sugar until pale and thick. Stir in the vanilla extract.

Sift together the flour, cocoa powder, baking powder and salt. Gently fold into the egg yolk mixture.

In a separate bowl, whisk the egg whites until soft peaks form. Carefully fold them into the batter.

Stir in the warm water until smooth.

Pour the batter into the prepared tin and spread evenly.

Bake for 12–15 minutes, until the sponge springs back when lightly pressed.

2️⃣ Roll & cool

Dust a clean tea towel with icing sugar.
Turn the warm sponge out onto it, peel off the paper and gently roll the cake up with the towel inside.
Leave to cool completely.

3️⃣ Make the raspberry filling

Place the raspberries, sugar and lemon juice in a saucepan.
Cook over medium heat for 5–7 minutes, until the berries soften and break down.

For a thicker filling, stir in the cornflour mixture and cook for 1–2 minutes more.
Remove from the heat and allow to cool fully.

4️⃣ Whip the cream

In a chilled bowl, whip the double cream, icing sugar and vanilla until stiff peaks form.

5️⃣ Assemble

Carefully unroll the cooled sponge.
Spread a thin, even layer of whipped cream over the surface.
Spoon the raspberry filling on top and spread gently.

Roll the cake back up (without the towel) and place seam-side down.

6️⃣ Decorate & chill

Spread or pipe remaining whipped cream over the top.
Decorate with fresh raspberries, chocolate shavings and a dusting of icing sugar.

Chill for at least 1 hour before slicing.

🧾 Recipe Info

Prep time: 20 minutes

Bake time: 12–15 minutes

Total time: ~1 hour 30 minutes (including chilling)

Serves: 8

Calories: ~220 kcal per slice (approx.)

💡 Tips

Don’t overfill – a thin layer rolls best

Roll the sponge while warm to prevent cracking

Swap raspberries for strawberries or cherries

Best eaten the same day for the lightest texture

29/01/2026

🍫 Brownie Lover’s Peanut Butter Pizza 🍕

A rich, fudgy brownie baked pizza-style and loaded with melted chocolate and chunky chocolate bar toppings. Pure indulgence for brownie fans!

Ingredients

60g unsweetened dark chocolate, melted

80ml vegetable oil (sunflower or rapeseed)

200g caster sugar

2 large eggs

95g plain flour

½ teaspoon salt

85g chocolate chips

150g chopped chocolate bars
(Reese’s Cups, Snickers, Milky Way, etc.)

40g chocolate sweets
(Reese’s Pieces or M&M’s)

Method

1️⃣ Heat the oven
Preheat your oven to 180°C (160°C fan).
Grease a pizza tray or line it with baking paper.

2️⃣ Mix the wet ingredients
In a large bowl, stir together the melted chocolate, vegetable oil and caster sugar until smooth.

3️⃣ Add the eggs
Beat in the eggs one at a time until fully incorporated.

4️⃣ Add the dry ingredients
Stir in the flour and salt until just combined.
Be careful not to overmix.

5️⃣ Bake the brownie base
Pour the mixture onto the prepared pizza tray and spread evenly.
Bake for 20–25 minutes, until a skewer inserted into the centre comes out mostly clean with a few moist crumbs.

6️⃣ Melt the chocolate topping
Remove from the oven and sprinkle the chocolate chips evenly over the hot brownie.
Return to the oven for 2 minutes until the chocolate melts.

7️⃣ Add toppings
Remove from the oven and scatter over the chopped chocolate bars and chocolate sweets, gently pressing them into the melted chocolate.

8️⃣ Cool & serve
Leave to cool completely before slicing into wedges.

🧾 Recipe Info

Prep time: 10 minutes

Bake time: 25 minutes

Total time: 35 minutes

Serves: 8

Calories: ~320 kcal per slice (approx.)

💡 Tips & Variations

Drizzle with melted white or milk chocolate for extra indulgence

Add salted peanuts for crunch

Serve warm with vanilla ice cream

Store covered for up to 3 days

29/01/2026

❤️🍫 Homemade Red Velvet Brownie Dippers with Cheesecake Dip

Fudgy red velvet brownies baked in a tray and sliced into dippable sticks, served with a silky cheesecake dip. A proper show-stopper dessert for parties, movie nights or when the craving hits.

Ingredients
For the red velvet brownies

225g unsalted butter, melted

300g caster sugar

1 tablespoon red food colouring

2 teaspoons vanilla extract

4 large eggs

155g plain flour

30g unsweetened cocoa powder

½ teaspoon salt

For the cheesecake dip

225g full-fat cream cheese, softened

60g icing sugar

1 teaspoon vanilla extract

120ml double cream, whipped to soft peaks

Method
1️⃣ Make the red velvet brownies

Preheat your oven to 180°C (160°C fan).
Line a 23 × 33cm (9 × 13 inch) baking tin with baking paper.

In a large bowl, whisk together the melted butter, caster sugar, red food colouring and vanilla until smooth.

Beat in the eggs one at a time, mixing well after each addition.

Sift in the flour, cocoa powder and salt, then gently fold until just combined – don’t overmix.

Pour the batter into the prepared tin and smooth the top.

Bake for 25–30 minutes, until a skewer inserted into the centre comes out with moist crumbs (not wet batter).

Leave to cool completely, then slice into long brownie dippers.

2️⃣ Make the cheesecake dip

In a bowl, beat the cream cheese, icing sugar and vanilla until smooth and creamy.

Gently fold in the whipped double cream until light and fluffy.

3️⃣ Serve & enjoy

Arrange the red velvet brownie dippers on a plate or in a jar.
Serve alongside the cheesecake dip for dunking.

🧾 Recipe Info

Prep time: 20 minutes

Bake time: 25–30 minutes

Total time: ~50 minutes (plus cooling)

Serves: approx. 12–16 dippers (depending on size)

💡 Pro Tips

Drizzle brownies with melted white chocolate for extra indulgence

Sprinkle with chopped pecans or white chocolate chips

Chill the dip slightly for a firmer texture

Also brilliant with strawberries or biscuits on the side

29/01/2026

🍓💕 Valentine Strawberry Cookies

Soft, chewy strawberry cookies made with cake mix and white chocolate chips – quick, pretty and ideal for gifting or sharing the love.

Ingredients

1 box strawberry cake mix (about 430–440g)

1 teaspoon baking powder

2 large eggs

80ml vegetable oil

170g white chocolate chips

Method

1️⃣ Heat the oven
Preheat your oven to 180°C (160°C fan).
Line one or two baking trays with baking paper or silicone mats.

2️⃣ Make the dough
In a large bowl, mix together the strawberry cake mix and baking powder.

In a separate bowl, whisk the eggs and vegetable oil until combined.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.

Gently fold in the white chocolate chips.

3️⃣ Shape the cookies
Using a tablespoon or cookie scoop, place rounded spoonfuls of dough onto the baking trays, leaving about 5cm space between each cookie.

4️⃣ Bake
Bake for 10–12 minutes, until the edges are just set.
The centres may look slightly soft – they will firm up as they cool.

5️⃣ Cool
Leave the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely.

🧾 Recipe Info

Prep time: 10 minutes

Bake time: 10–12 minutes

Total time: ~22 minutes

Makes: approx. 24 cookies

Calories: ~100–120 kcal per cookie (approx.)

💡 Tips & Variations

Add pink or red sprinkles before baking for extra Valentine vibes

Drizzle with white chocolate once cooled

Sandwich two cookies with vanilla buttercream for a cute twist

Store in an airtight tin for up to 3 days

The cosy cooker

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