Category Archives: Sweet Dishes

Oaty crumble cookies



‘Mama there’s nothing in the treat basket’ ‘ it’s empty’ they call.

Our treat basket is on a high shelf, that you almost have to climb up-to to reach (purposefully) and we’re all tall in our family. Named as you can guess, as it’s home for sweet treats, nibbles & snacks, not often overladen, more than often poorly lacking, not for want of it being full, but like most families, after a shop, it’s contents are soon to be devoured.

My daughter flies back to ‘Blighty’ tonight to return back to college, I’d hate her to go, knowing the treat basket was empty. That’s my ‘ I can be a mum in pinny ‘ inner self thinking 😉 so I’ve rustled up our favourite super quick, oaty crumble cookies. The basket may be empty but the stock cupboard contains all we need to replenish our treat store, and suffice our sweet tooth.

Ingredients (easily doubled)

This amount makes about 15

  •  125 grams of butter
  • 125 grams of light brown sugar
  • 1 tsp of Golden Syrup
  • 1 tsp of Bicarb
  • 1 tsp of water


Put the above ingredients in a microwavable bowl, and heat on full power for 2 mins to melt.

Stir well to make sure all melted.

Then add

  •  125 grams of porridge oats
  • 125 grams SR flour

Mix to combine.

Put spoonfuls of the mixture onto baking sheets covered with baking parchment, and flatten slightly. (they do spread)

Bake at 150 degrees for approx 10 mins, until just golden.

Leave to cool and firm up.


Enjoy with a cuppa 🙂



Can we make honeycomb Mama ?


“Mama, if I do all my homework without moaning, can we make Honeycomb for a treat ?” my little 9 year old Noo asked.

Homework done without moaning I thought..we can make anything ;).  The end of week homework task is enough to lead me to jump off the mountain, so from now on if bribery works, that’s the name of the game.

Sure enough 2 hours later, yes it does take that long, school bags were packed away and aprons and mini chef hat was donned.

Molecular gastronomy La Rosilla style commenced and a few minutes later, a molten mass of moorish loveliness was poured, the hardest part waiting for it to cool, before you can get stuck in.


3 ingredients that is all, 3 store-cupboard ingredients, just waiting to be turned into  tooth achingly sweetness – golden syrup, sugar & bicarb.

So if you have a sweet tooth, this is for you..



Homework Honeycomb

*prepare first an oiled baking tray.

4 tbsp – granulated sugar

melted with 4 tbsp of golden syrup, in a non stick pan.

Bring to the boil, and boil for approx 2 mins, until starting to go deep golden colour.

Add 1 1/2 tsp of Bicarb, and quickly stir with a wooden spoon,

this is when it creates a molten mass, quickly pour onto a greased backing tray.

Allow to cool, then break into shards or chunks.



Easy-Peasy Choccie Croissants !


On days when we don’t have to rush out the house at the crack of dawn, and we’ve lazed in bed for a little longer maybe reading the papers, catching up on a chapter or two, or more likely than not,  thumbs going ten to the dozen on our phones, keeping  abreast of what’s gone down in the night on the world of social media.  I like to treat the family to something yummy for breakfast, well a late breakfast, nothing that’s going to take ages to prepare, but something that will fill the house with delicious fresh baking perfume.

Scouring the fridge and cupboards…what have I got ?…A bar of chocolate and some puff pastry…Well there it is then.

Easy peasy choccie croissants .

There is not really a recipe of such, just a method, rolling out, cutting, and folding.

  • Roll out a sheet of puff pastry, and cut into 6 squares.
  • Cut each square into a triangle.
  • Place a chunk of your favourite chocolate in the centre of each triangle.
  • Roll up and twist to create a moon shape.
  • Bake in the oven at 200c for about 20 mins, until risen and golden.
  • Remove and pop on plate, and dust with a little icing sugar.

Enjoy while warm from the oven.

Friday flowers and flapjacks !


After a morning, of head down, eyes look in on my laptop, together with mundane chores, and day to day drudgery, as the sun shone and crept its way to the window, I realised life was beyond the humdrum of my dull day. So I stopped, tea in hand, and went and looked at my view. Now it is a view to die for at La Rosilla, and it works , going to look a the view, it puts a spring back in my step, when the sky is blue, the sun smiling and the scent on the breeze is sweet as honey.

So I needed a little more ‘Spring’ in my life today, I needed to shut out the things trying to get me down. So I picked tiny ‘Narcissi’ that had emerged to say hello, and popped them in my favourite cup and saucer, to give a cheery look, like petite pretty dancers, with tutus of gold.

Hyacinths, in fuchsia, bold and balmy with essence and fragrance, and lavenders, with a spice and sweetness, to calm and restore.

Little jugs of blooms, can’t fail but to bring a smile to your face.

Feeling a little restored, I needed to bake, and give us our daily bread.

So flour, yeast, seeds and herbs in hand, I kneeded and shaped my dough, and placed it in the warmth of that sun that had crept through the window, to grow and rise. Poppy seed, Rosemary and Walnut loaf, to be enjoyed fresh from the oven, with a ripe fresh goats cheese, and caramelized onion chutney.

Now just a little sweetness needed, to welcome my brood home. A family favourite recipe Natural oaty goodness of Flapjacks, unctuous mixture, good enough to eat, added a zest of a fresh picked orange, and baked for just 30 mins, to golden. Left to sit until set, but comfortingly gooey, until tiny fingers and grubby hands could wait no more. “One more please Mum” “Well they are healthy, they’ve got oats in”

Well why not it is Friday ! Enjoy yours x

So easy to make, just measure, melt and mix !

250 grams Butter

250 grams of Golden or Demerara sugar

175 grams of Golden Syrup

Melt above in the microwave for 2 mins.

Then stir in 500 grams of oats, and the zest of 1 hand picked orange (optional)

Tip into a lined baking tin, bake for 30 mins on 180 c until golden. Let sit in tin to cool slightly then mark into squares…and don’t eat them too quickly.