Stained Glass Cookies ...

Delicious buttery biscuits, with edible sweetie stained glass.

These edible decorations make the perfect gift and are ideal for hanging on the tree.

Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

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Almond Heart-Shaped Biscuits...

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Mini Heart-Shaped Chocolate Cake ...

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Creative Mondays Blog Hop Week 3 : Brunch Bars....

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Chocolate Peanut Muesli Slice..

Suitable for vegetarians, Egg Free, Soy Free

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Nothing says how much you care than a homemade present - and these Florentines are so quick and easy. Make them look really professional with a celophane bag and some ribbon.

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Millionaires shortbread...

As me and my 2 oldest boys are racing tonight I thought I'd make us a little treat for when we have done.

These treats always bring a tear to my eye when making as my grandma always made them for me at Easter, Birthdays, Christmas or just whenever she thought of me... up until a year ago when she fell over and broke her leg, now she is in a nursing home unable to ever walk again....

 Moving on... I made these last year and my oldest son said" I could just imagine bringing my family over to see you and you making me them "YES" not for a long long time I thought :)
If you've not got a food processor like me use a electric mixer but mine broke today so did it by hand (and the base didn't turn out to good the shortbread stayed in the pan).

If there is a Fairy hob mother that I've been hearing a few blogs mention I would love a new Electric whisk ;)

Makes 12

You will need

  • 115g/4 oz butter, plus little for greasing
  • 175g/6 oz plain flour
  • 55g/2 oz golden caster sugar


  • 175g/6 oz butter
  • 115g/4 oz golden caster sugar
  • 3 tbsp golden syrup
  • 400g/14 oz canned condensed milk


  • 200g/7 oz plain chocolate broken into pieces


  • Preheat the oven to 180 oC /350oF /gas mark 4.
  • Grease and line the base of a 23-cm/9 inch shallow square cake tin.
  • Place the butter, flour and sugar in a food processor and process until it bind together.
  • Press the mixture into the prepared tin and smooth the top.
  • Bake in the preheated oven for 20-25 minutes,or until golden brown.

Meanwhile make the filling

  • Place the butter,sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved.
  • Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
  • Pour over the shortbread base and leave to cool.
  • When cool put in the refrigerator until firm.

To make the topping

  • Melt the chocolate and leave to cool.
  • Then spread over the caramel.
  • Chill in the refrigerator until set.
  • Cut the shortbread into 12 pieces with a sharp knife and serve....

 This is not my recipe all credits go to - The big book if baking.

Forgot to mention my 2 oldest boy's ran for Nottinghamshire  in the County champs on Sunday. They came back with a medal each 1 with gold one with silver = very proud mum...

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