Lemon & Nettle Cake

Ingredients

• 100g freshly picked nettle leaves

• 200g butter

• 150g caster sugar

• 3 eggs

• 200g plain flour

• 1 tsp baking powder

• Zest of 1 lemon

  Buttercream icing:

• 300g icing sugar

• 150g butter

• juice of 1 lemon

  Filling:

• Jam of your choice

  Decoration:

• Edible flowers of your choice

Method

1. Preheat the oven to 180c/160c fan

2. Grease and line a 2 x 6 “ round cake tins

3. Blanch the nettles in a little boiling water for 5 minutes

4. Drain well. With a stick blender blend the nettles to a paste.

5. Beat together butter and caster sugar.

6. Add the eggs one at a time, beating between each addition.

7. Sift in the flour and baking powder and fold to combine.

8. Add the lemon zest and nettle paste and mix well.

9. Pour into the prepared baking tins and transfer to the oven to bake for 30-35 mins or until golden and springy to touch.

10. Leave the cakes to cool on a wire rack, then remove cakes from the tins.

11. Prepare the icing by whisking together icing sugar, butter and lemon juice with a handheld whisk.

12. Lay the first cooled cake layer on a plate and spread a layer of butter cream icing. Spread some jam on top. This will be your bottom layer.

13. Place the nest cake on top and ice the top of the cake with more buttercream. Decorate with edible flowers of your choice

Flourless Chocolate Cake With Avocado Icing

Ingredients

• 200g butter

• 200g 70% dark chocolate bar

• 6 eggs

• 200ml maple syrup

• 1 tsp vanilla extract

• 200g ground almonds

   For the Icing:

• 2 avocados, mashed

• 3 tbsp maple syrup

• 1 tsp vanilla extract

• 3 tbsp cacao powder

   To decorate:

• Berries

• Edible flowers

Method

1. Grease and line an 8” springform tin.

2. Preheat oven to 180c/160c fan

3. Melt the chocolate & the butter together over a bain-marie until smooth.

4. Keep one egg whole & separate the other 5 eggs. Whisk the whole egg together with 5 egg yolks, maple syrup & vanilla extract.

5. Add the ground almonds and stir to combine.

6. Whisk the 5 egg whites until soft peaks for. Gently fold the egg whites into the chocolate batter.

7. Tip the cake batter into the prepared tin and transfer to preheated oven to bake for 45 mins.

8. Remove cake from oven and a allow to cool in the tin on a wire rack.

9. Whilst the cake is cooling prepare the icing. Whisk together the mashed avocado, maple syrup, vanilla extract and cacao powder until smooth and silky.

10. Once the cake has cooled spread the icing over the top of the cake and decorate as you like with a mix of fresh berries and edible flowers.

Blueberry & Banana Muffins

These are the type of thing I make a batch of at least once a week & always have to hand to fill in as breakfast or snack on the go. They’re super easy to make & you can switch out the blueberries for any other kind of berries when in season or use frozen during the winter months. Freeze your own if you have the freezer space or I like the Irish brand Bunalun as their frozen berries come in small paper boxes which are recyclable so preferable to soft plastic packaging which is not currently recyclable here.

Makes about 10-12 muffins (depending on baking case size)

Ingredients:

• 2 bananas, mashed

• 2 eggs, whisked

• 4 tbsp maple syrup

• 1 tsp vanilla extract

• 200g ground almonds/almond meal

• 1 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of sea-salt

• 75g blueberries

Method:

1. Preheat your oven to 180℃/350℃/Gas 4 and line a muffin tray with baking cases

2. Whisk together the bananas, eggs, maple syrup and vanilla extract.

3. In a separate bowl mix the ground almonds, baking powder, cinnamon and sea-salt. Pour in the wet ingredients and stir to combine.

4. Add the blueberries and fold into the mixture. Spoon the mixture into the prepared baking cases, place into the oven and bake for about 25mins or until a skewer comes out of the centre clean.

Upside-down Spelt Pear Cake

I haven't posted in a while but happy New year & I hope you're 2017 is going great so far. To start off my year of recipes this is a sticky, comforting kind of cake, perfect for a January day. I love a good upside down cake as they tend to range from being really moist to being a gooey mess, which is pretty much my kind of cake! This cake uses spelt flour which is easy on digestion than wheat & coconut sugar which is much less refined than run of the mill plain white flour. You can play around with how you lay your pears, overlapping they whole way around looks great too. You could also try using different fruit like apples or quince or throwing in a few seasonal berries.

Ingredients:

• 115g butter, plus 2 tbsp for bottom of the pan
• 200g coconut sugar, plus 2 tbsp for the bottom of the pan
• 3-4 ripe pears, peeled, cored and sliced into quarters
• 3 eggs
• 1 tsp vanilla extract
• Pinch of sea-salt
• 125g spelt flour, sifted
• 1/4 tsp bread soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 100ml almond milk, or milk of your choice

Method:

1. Pre-heat oven to 180ºC/350ºC/Gas 4. Melt 2 tbsp butter with 2 tbsp coconut sugar in the bottom of an ovenproof frying pan, over a low heat. Add the coconut sugar to the pan and stir until the sugar has melted.

2. Arrange the pear slices on top of this and remove from the heat.

3. Beat together the rest of the butter and coconut sugar. Add the eggs one at a time beating between each addition. Add the sea-salt and vanilla extract and mix through.

4. Fold in the spelt flour, bread soda, cinnamon and ginger. Lastly add the almond milk and bring together. Pour the cake batter over the pears in the pan, transfer to preheated oven and bake for about 40 minutes or until cooked through.

Carrot Cake With Cream Cheese Icing

Lately I've been really noticing the shift in Seasons. Apple trees are hanging heavy with fruit and squashes and pumpkins ripening on their vines. In my own kitchen I'm beginning to use lots more root vegetables and crave more warming foods. Baking too feels more appealing on these colder days. Carrot cake and cream cheese icing has to be one of the best cake pairings around. Cream cheese icing is one my favourite varieties of icing because of its creamy indulgent consistency but it still manages to not be overly sweet in flavour. I love sneaking fruit and vegetables into my baking to increase fibre and beef up nutritional content. Carrots also happen to keep this cake incredibly moist so its a winner all round in my book.

Serves 10

Ingredients:

• 275ml maple syrup
• 10 eggs
• 200g coconut oil
• 1 tsp vanilla extract
• 5 medium carrots, grated
• 100g raisins
• 85g coconut flour, sifted
• 1 tsp bread soda
• 1 tsp cinnamon
• 1 tsp sea-salt

Cream Cheese Icing

• 240g cream cheese, I used St. Tola Divine goat's cheese spread
• 4 tbsp agave syrup
• 1 tsp vanilla extract

To decorate

• Pecan nuts

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line 2 x 8-inch springform cake tins.

2. Whisk together the maple syrup, eggs, coconut oil and vanilla extract. Add the grated carrots, raisins, coconut flour, bread soda and sea-salt and mix together. Pour the batter into the prepared cake tins and bake for about 35-40 minutes or until cooked through. Leave to cool on a wire rack before removing the cake tins carefully.

3. While the cake is in the oven prepare the icing; Mix together the cream cheese, agave syrup and vanilla extract. You can add a little more agave to taste, if you prefer a sweeter icing.

4. Once the cakes have cooled, assemble the cake by laying the first layer down on a plate, spreading with a layer of icing. Then lay the second layer on top and spread another layer of icing over this. Decorate with some pecan nuts and serve.

Blueberry, Goats Cheese & Thyme Galette

This is a really delicious, oozy galette made with a spelt crust. It's equally good eaten as a tiny sliver alone for dessert or with a salad as great lunch. I have been really getting in to adding more savoury type herbs to sweet ingredients. It started out as a way to use more of the herbs that I'm growing but continued because there is really something to it, I like how the herbs bring there own sophisticated flavour to a syrup, jam or cake which could otherwise be a little too sweet. This recipe would work equally well with all of the blackberries filling the Irish hedgerows at the moment.

Ingredients:

Spelt pastry

• 250g spelt flour
• Pinch of sea-salt
• 4 tbsp olive oil
• 1 tbsp honey
• 80ml cold water, you may not need the full amount.

Filling

• 75g goat's cheese, crumbled
• 200g blueberries
• 2 tbsp honey
• 3 sprigs of fresh thyme

Glaze

• 1 egg, beaten

Method:

1. Preheat the oven to 190ºC/375ºC/Gas 5.

2. Add the spelt flour and sea-salt to a mixing bowl, stir together. Add the olive oil and honey and mix well. Slowly add the water bit by bit until the mix comes together to form a dough. Pat it into a round and place in the fridge to rest for an hour.

3. Roll the dough out on a lightly floured board to a large round. Then begin to crumble a base of goat's cheese in the centre of the round, leaving at least an inch for the pastry boarder. Layer the blueberries on top of the goat's cheese, then fold in the pastry sides to keep the filling in place. Scatter the thyme sprigs over the blueberries, then drizzle the honey over the top. Brush the pastry with the beaten egg.

4. Transfer to the oven and bake for 20-25 minutes, or until the pastry is golden and cooked through.

Flourless Brownies

If I had to pick a favourite dessert, I think brownies would be have to be it. These brownies are rich, gooey & delicious. They are made with 72% dark chocolate, real Irish butter and coconut sugar for sweetness. They are also gluten-free and grain-free. They are perfect party food and make for a delicious end to any meal. They are quite rich so go for smaller squares than your average brownie. They are nice served with whipped cream, coconut cream or even a little thick natural yoghurt for a hint of sour to act as the perfect foil to the sweetness of the brownies.

Ingredients:

• 225g dark chocolate, 72% cocoa solids
• 225g butter
• 4 free-range eggs
• 1 tsp vanilla extract
• 225g coconut nectar
• 225g ground almonds
• Pinch of sea-salt

Method:

1. Preheat oven to 170°C/325°F/Gas 3.
2. Grease and line a 20cm square cake tin.
3. Melt the dark chocolate with the butter using a double boiler.
4. Meanwhile, whisk the eggs, vanilla extract and coconut nectar together in a large bowl.
5. Once the dark chocolate and butter have melted to a smooth consistency, pour over the egg mix and whisk to combine.
6. Add the almonds and sea-salt and bring the mix together using a spatula.
7. Pour the mix into the prepared cake tin and bake for 25-30 minutes.

Chocolate Cupcakes With Avocado Chocolate Frosting

I know the sound of avocado as an icing ingredient does not sound immediately appetising but it honestly works perfectly in this glossy chocolate recipe & lends a rich creaminess to the icing. These cupcakes are fully gluten & dairy-free so a great one to make for parties & special occasions if you have people with any food intolerances attending. You could stick some candles in the top for a birthday cupcake display or top with fresh fruit or berries. I've gone for a mix of dried rose petals, bee pollen and dried cornflowers. You can pick these toppings up in speciality food stores and health food shops, the dried petals definitely hold up better than fresh petals would & well they look pretty too :) Enjoy!

Makes 8 cupcakes

Ingredients:

• 40g cocoa powder
• 340g ground almonds
• 1tsp baking powder
• 1/2 tsp bread soda
• Pinch of sea-salt
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 75ml almond milk (or milk of your choice)
• 125ml coconut oil, melted

Chocolate Icing:

• 2 ripe avocados, mashed
• 3 tbsp cocoa powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Toppings:

• Dried rose petals
• Bee pollen
• Dried cornflower petals

Method:

1. Line a muffin tray with 8 paper cases. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Place the cocoa powder, ground almonds, baking powder, bread soda and sea-salt into a mixing bowl. In a separate bowl mix together the eggs, vanilla extract, maple syrup, almond milk and coconut oil. Pour the wet ingredients over the dry ingredients and stir to combine.

3. Spoon the mixture into the muffin cases. Transfer the muffin tray to the oven and bake for 15-20 minutes or until cooked through. Remove from the oven and leave to cool on a wire rack.

4. To prepare the icing, whisk the avocados, cocoa powder, maple syrup and vanilla extract together until glossy and smooth.

5. Once the cupcakes have cooled, spread the icing over the top of the cupcakes and sprinkle with your choice of natural toppings.

Lemon & Poppy Seed Scones

Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6

Ingredients:

• 350 spelt flour
• 2 tsp baking powder
• 1 tsp bread soda
• 100g butter, cut into cubes
• 3 tbsp maple syrup
• 175ml almond mik
• 1/2 lemon, juiced
• 1 egg, beaten to glaze

Method:

1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.

Raspberry Banana Muffins

These are tasty little muffins that just so happen to be gluten, dairy and grain-free. I have a few raspberry canes in my garden that are flourishing at the moment so I was looking forward to using their fruit to make something sweet. You could definitely sub in blueberries instead of the raspberries or any other type of nut butter in place of the peanut butter. I use these muffin cases, they are made with unbleached greaseproof paper and are compostable too. 

Ingredients:

• 4 eggs
• 4 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 4 tbsp peanut butter
• 4 bananas, mashed
• 1 tsp cinnamon
• 75g coconut flour
• 1 baking powder
• 1 tsp bread soda
• Pinch of salt
• 125g raspberries

Method:

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Line a 12-hole muffin tray with paper cases. Whisk together the eggs, coconut oil, vanilla extract. Add the peanut butter, banana and cinnamon and stir together.

3. Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.

4. Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.

Blueberry & Oat Cookies

This is a tasty cookie recipe that contains only 4 ingredients & are really quick to prepare. They are perfect for when you are craving something sweet. The addition of peanut butter, which naturally contains protein and fats, will help to keep you feeling fuller for longer and avoid any blood sugar dips.

Serves 6

Ingredients:

• 90g oats
• 125g peanut butter
• 100g coconut sugar
• 125g blueberries

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Place a sheet of baking paper onto a baking tray.
2. Mix together the oats, peanut butter and coconut sugar until well combined. Add the blueberries and stir through.
3. Shape into small rounds with your hands and lay them out on the baking paper. Leaving enough space for them to spread a little in the oven.
4. Bake for about 12 minutes, then leave to cool on a wire rack to cool and firm up.

Jam Thumbprint Cookies

The thought of jam cookies bring about warm childhood memories. This version is vegan, dairy-free, gluten-free and grain-free but still managed to pass the kiddy taste test. These little nuggets of joy are the perfect treat to have with a cup of tea or coffee when you are craving something sweet. I used a homemade raspberry jam made with unrefined sugar to spoon into the centre of the cookie, you could also make your own chia jam if you are looking for a lower sugar option. Health foods shop also stock low sugar jams that are sweetened with fruit and natural fruit juices.

Ingredients:

• 4 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 175g ground almonds
• ¼ tsp bread soda
• Pinch of sea-salt
• 2 tbsp raspberry jam

Method:

1. Preheat oven to 170°C/325°F/Gas 3.
2. Lay a sheet of baking paper on a baking tray.
3. Whisk together the coconut oil, maple syrup & vanilla extract.
4. In a separate bowl mix the ground almonds, bread soda and sea-salt together.
5. Pour the wet ingredients over the dry ingredients & stir to combine.
6. Scoop tablespoons of the mix into your hands and shape into balls.
7. Place these down on the prepared baking sheet and using your finger make a small indent in the middle.
8. Spoon a tiny bit of jam into each indent, then transfer to the oven to bake for about 10 minutes or until golden. 

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate & Walnut Banana Bread

A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

• 4 eggs

• 1 tsp vanilla extract

• 100ml olive oil

• 3 tbsp honey

• 4 bananas, mashed

• 1 tsp cinnamon

• 75g coconut flour

• 1 tsp bread soda

• 1 tsp baking powder

• 75g ground almonds

• Pinch of sea salt

• 100g dark chocolate chips

• 75g walnuts, chopped

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.

2. Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.

3. Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.

4. Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.

Rhubarb & Oat Crumble

Crumble is a great dessert to feed a crowd. I like to make mine with an oat & almond crumble topping and vary the fruit to whatever is in season. Rhubarb is one of my favourite versions, I've thrown a handful of strawberries into this one too for good measure and perfect for this time of year when strawberry and rhubarb are in season for a short while. Enjoy it as it is or maybe with a little cream or coconut cream for those with dairy intolerances, you could also sub the butter in the topping for coconut oil.

Serves 6-8

Ingredients:

• 900g rhubarb, trimmed and chopped into small chunks
• 2 oranges, juiced
• 2 tsp vanilla extract
• 1 handful strawberries, hulled and quartered

Oat & almond topping:

• 175g rolled oats
• 100g ground almonds
• 2 tbsp coconut sugar
• 125g butter, melted

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Place the rhubarb into a ceramic ovenproof dish with the orange juice and vanilla extract. Bake in the oven for 20 minutes.
3. Meanwhile to prepare the topping mix the oats, ground almonds and coconut sugar together in a bowl. Pour over the melted butter and stir to combine.
4. Remove the rhubarb from the oven and stir through the sliced strawberries. Scatter the oat topping over the top of the rhubarb, then place in the oven and bake for 25 minutes or until lightly golden on top.

Blood Orange Spelt Sponge With Figs

This cake is a beauty, give it a try & feel free to substitute whatever fruit is in season. It's a basic sponge recipe with the addition of a little blood orange. I used maple syrup instead of the usual caster sugar and spelt flour instead of plain white flour. In doing this I increased the nutritional content a little. Even though I know a slice of cake is never really going to be a health food I always try and sneak in extra goodness where I can.

Ingredients:

• 225g butter, softened
• 200ml maple syrup
• 4 eggs
• 2 blood oranges, juice and zest
• 225g spelt flour
• 2 tsp baking powder

Filling/topping:

• 250ml double cream, whipped
• 75g pistachio nuts, chopped
• 3 fresh figs, sliced
• 1 blood orange, peeled and segmented

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line 2 x 8-inch cake tins.
3. Whisk together the butter and maple syrup.
4. Add the eggs one at a time, beating between each addition.
5. Add the blood orange zest and stir through.
6. Sift in the spelt flour and the baking powder.
7. Add the juice of the blood oranges and mix well.
8. Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
9. Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins. 
10. Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
11. Place the next layer of cake on top carefully.
12. Spread some more whipped cream over the top of this and arrange the remaining fruit on top.

Quinoa & Oat Granola

Now that the weather is a little more mild my attention has shifted from warm bowls of porridge to lighter bowls of goodness, containing grains, fruit and yoghurt. I love experimenting with different combinations of grains, seeds, nuts and dried fruit to make the kind of granola which is tailored to your own taste buds. It's also an amazing way of using up all those random nut and seed packets you might have sitting in your cupboards. The recipe below is more of a guideline to show you what I used for depending on what was in my cupboards but feel free to use whatever is in yours and put your own stamp on it.

Ingredients:

• 100g quinoa flakes
• 200g rolled oats
• 100g cashew nuts
• 75g sunflower seeds
• 50g desiccated coconut
• 1 tsp ground cinnamon
• 4 tbsp coconut oil
• 3 tbsp honey
• 125g raisins

Method:

1. Preheat oven to 180°C/350°F/Gas 4 and line a baking tray with a sheet of baking paper.
2. In a medium sized bowl, mix together the quinoa flakes, oats, cashew nuts, sunflower seeds, desiccated coconut and ground cinnamon. 
3. Melt the coconut oil and honey together in a small saucepan over a low heat.
4. Pour the melted ingredients over the dry ingredients and stir to combine.
5. Tip the mix onto the prepared baking tray and bake for about 30 minutes or until golden.
6. Leave to cool, then lastly stir in the raisins. Ready to serve however you wish, perhaps with some sliced fresh fruit and yoghurt or a splash of nut milk.

Chocolate Chip Cookies

Sometimes you just need the crunch of a good cookie. On this occasion I was craving something chocolaty but a little healthier than the shop bought sugar-laden variety. The result was this recipe which is free from refined sugar, gluten and dairy but still tastes really good and provides that all important crunch.

Ingredients:

• 2 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 1 egg
• 1 tsp vanilla extract
• 200g ground almonds
• 1/2 tsp bread soda
• 1/4 tsp sea-salt
• 100g dark chocolate chips

Method:

1. Preheat oven to 180°C/350°F/Gas 4.
2. Lay a sheet of baking paper on a baking tray. 
3. Mix together the coconut oil and maple syrup.
4. Add the egg and vanilla extract, whisk together gently.
5. Place the ground almonds, bread soda, sea-salt and chocolate chips into a separate mixing bowl.
6. Pour over the wet ingredients and mix together well.
7. Scoop small balls of the cookie dough using an ice-cream scoop.
8. Place these on the prepared baking tray and flatten with the back of a spoon.
9. Bake in the preheated oven for about 10 minutes or until golden brown.
10. Leave to cool on a wire rack before enjoying.

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