Feijoa Oatcake

Wow. Welcome back. This is my first blogpost in 8 months! But more importantly, how have we been in lockdown for six weeks and I have only just decided to reboot the blog? I mean, we've been baking up a storm, cookies, cakes, bread, slow cooks, stir frys, curries. Heck we even recreated the famous Big Mac one night, which by the way was SO GOOD! (Find the recipe we used here).  So why haven't I shared on here yet? Well, I'm a mum. A 3 year old, and a 21 month old. Who for the past six weeks have been stuck at home, like every other kid in the country, with no kindergarten reprieve for me. Don't get me wrong, it's been great. The two of them have begun to play together more, (and fight just as much), we've done walks, crafts, and baking. Plus we made a panic buy, (no not toilet paper) the day the impending lockdown was announced: a trampoline. A great outlet for all! 

So yeah, two little ones keep me pretty busy. Plus most of what I have been making this past 6 weeks is other peoples recipes. My creative outlet was on autopilot. But this morning, feeling slightly under the weather (thanks delicious bottle of red wine last night) I was in the mood to be a bit more experimental and it sure paid off. The smell wafting through the house when I pulled this out of the oven was incredible. We ate it warm, without cream or yogurt, but having a dollop on the side would only add to the experience. The rest eaten cold, was soft aand chewy and extremely moreish.  It will keep in an airtight container for a day or two, 3 or 4 days in the fridge, but it's pretty low in sugar and lots of moist fruit so is best eaten within the first couple of days. 

This is a twist on a traditional shortcake recipe, which I've made 'healthier' if you will. Slightly less sugar, added oats, and spice, plus a switched to wholemeal flour. 
I've used feijoa, like most people who have trees, you end up overrun and out of ideas on how to use them! Once scooped, they freeze well and can be added to muffins, crumbles or used in this delicious Oatcake. 

If you don't have feijoas, any fruit would do. Fresh or tinned peaches or plums; Berries - fresh or frozen; Stewed apple or pear. Also, any flour would work. I used wholemeal just to up the fibre content, and make me feel better about serving the kids adult sized pieces. I mean, they'd have eaten the whole tray had I let them. But plain flour would work just as well. 

As for the spices, mix and switch to suit the fruit. Feijoa and ginger work together perfectly, but I'd put cinnamon with apple. Perhaps a pinch of nutmeg and clove with the cinnamon for a plum one - mixed spice, a touch of cardamom with peach. Suit yourself.



Ingredients (9 - 12 generous servings):

• 3/4 cup sugar
• 170g butter
• 1 egg
• 1 tsp vanilla essence 
• 1/2 cup oats 
• 3/4 cup wholemeal flour
• 1 1/2 tsp ginger - optional
• 1 tsp baking powder
• 1 1/2 to 2 cups of fruit - as described above 

Method:

Line a 20cm square baking dish with baking powder. Preheat oven to 180*C.
Cream butter and sugar together till light in colour. Add vanilla and egg, beat well. 
Mix in oats, flour, ginger (or other spices) and baking powder, until you have a soft dough. 
Take 3/4 of the dough and press it into the lined baking dish. 
Arrange fruit over the top. 
Dollop lumps of remaining dough over the fruit. It will spread as it bakes. 
Bake for 40 mins till golden brown and the fruit is bubbling through the cracks in the top. 
Allow to cool for 15 mins before cutting and serving. 
Serve with lightly whipped cream or Greek yogurt. 
Store leftovers in an airtight container in the fridge for up to 3 days - if it lasts that long. 

Yoyos - Just like Nana used to make.

Okay, so I didn't create this recipe. It's from the classic Edmonds Cookbook that you'll find in most NZ households. It is however one that I've been enjoying for as long as I can remember. I have the best memories of sitting on the kitchen bench at my Nana's house, helping to roll the dough into little balls and pressing them down with the back of a fork. Then once they were cooled helping to ice them. You can often find a similar variation of these biscuits in cafe's called melting moments. 

Basically they're a delicate shortbread filled with butter icing. Yoyo's however have the addition of custard powder which gives them a really tasty creamy twist. My Nana used to add a tiny bit of lemon to the icing, and in this variation I've added passionfruit, you could easily swap the passionfruit for 2 tbsp of lemon juice instead, depending on the season.

See below for the recipe.... as these are the perfect rainy day baking treat. 

Rainy days call for Passionfruit Yoyos aka Melting Moments - just like nana used to make #meltingmoments #familytraditions #rainydays #rainybakes #baking #yoyos #cookies #passionfruit #custard #iwanttoeatthemall #justlikegrandmausedtomake #okayiimprovisedonthepassionfruit 

Post shared by Stef Parker (@sparkmypantry) on Feb 17, 2017 at 4:27pm PST

YOYOS

Ingredients (makes 15-20 biscuits - 30-40 balls):

• ​175g butter, softened
• ¼ cup icing sugar
• ¼ tsp vanilla essence
• 1½ cups Edmonds standard flour
• ¼ cup Edmonds custard powder

Butter filling:

• 50g butter, softened
• Pulp from 1 passionfruit (or 2 tbsp lemon juice) 
• 2 Tbsp Edmonds custard powder
• ½ cup icing sugar

Method:

Preheat the oven to 180ºC. Line two baking trays with baking paper.

Cream the butter, icing sugar and vanilla until light and fluffy.

Sift the flour and custard powder together and mix with the creamed butter to form a soft dough.

Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down with a fork.

Bake for 15–20 minutes until lightly golden. Leave on the trays for a few minutes before placing on a wire rack to cool completely.

To make the icing, simply beat all the filling ingredients together until light and fluffy. 

Once the biscuits are cooled sandwich them together with the butter icing. 

Enjoy - these delicate morsels won't last long! 

Sultana Oat Cookies

COOKIES! I am all about the cookies at the moment. Maybe it's part of being a new mum and the fact that I'm constantly hungry, or needing to snack on the go, either way, give, me, the, COOKIES. 
I have to admit however, this is the first batch of cookies that I have made myself since the little one arrived, partly because I thought I didn't have time, and partly because of the convenience of store bought ones! 
Anyway, I decided I should get back in the kitchen (finally) and make my own, however if you're a fan of store bought cookies then these will remind you of the Farmbake Oat and Sultana cookies - promise. 

You'll notice I love putting oats in my cookies, it adds texture and makes them somehow seem healthier, heck we may as well just eat these ones for breakfast, they're practically muesli, right?
Plus, you won't get sent home with the note from school for putting them in your little ones lunch box - well you better not! 

I like to chill the rolled balls of dough on the tray before baking. It stops them from spreading out so much and keeps them nice and plump. 
These will keep really well in an airtight container for a week, provided they don't get eaten first. 

Ingredients (makes 20-30 cookies): 

• 1/2 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup + 2 tbsp canola or rice bran oil
• 1 tbsp vanilla extract
• 1 egg
• 2/3 c flour
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 c rolled oats
• 1 c dried sultanas - raisins or currants are equally as delicious
• 2/3 cup desiccated coconut 

Preheat oven to 190 degrees Celsius. Line two trays with baking paper.  

In a bowl whisk sugars, oil, vanilla, and egg. In another bowl combine flour, cinnamon, ginger, salt, baking soda, sultanas and coconut. 

Mix dry and wet ingredients together till well combined. 

Use wet hands to shape balls of dough, I make mine about ping pong ball size and then lightly press them with the back of a wet spoon. I popped mine into the fridge for 15 minutes at this stage, it helps to keep them rounder, rather than flatter, but you're welcome to skip this stage. 

Bake for 15 minutes until lightly golden (if you've opted for larger cookies you may need to bake for an extra 5 minutes). Leave on the tray to cool for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 1 week. 

*Unbaked cookie dough can also be wrapped and frozen for up to 3 months. Simply remove from the freezer, thaw, roll and bake when you're ready... Freezing the dough is also a good idea if you don't want to eat the whole batch of cookies at once!  

Book Review: Superfoods for Kids by Rena Patten

Kids eating quinoa, chia seeds and refined sugar free treats, yeah right, you might be thinking... and was my initial reaction, but on flipping through this beautifully photographed cookbook I was (salivating) and thinking, yes, kids would eat this. 
The author, Rena Patten, defines superfoods as any food that is naturally grown and fresh - food that has not had preservatives or artificial enhancers added. Kind of makes sense doesn't it? To feed our kids 'superfood', a.k.a. real food. Rena has done just that over the years, these recipes have been tried and tested by both her children and grandchildren, meaning this collection of recipes is "Child approved". 

At Miss 5's birthday party over the weekend, there were several friends who were dairy, gluten or who had refined sugar free requirements. If your child doesn't have dietary requirements, but the thought of preparing food for others who do terrifies you, this book makes it easy... and delicious. Plus most of the recipes are simple and entertaining enough to encourage kids in the kitchen. Personally I started cooking at the age of eight. It was mainly to get out of the household chores that my siblings were enduring, instead I was making them all lunch. What my chore escapism did, was provide me with essential skills and a passion for making delicious and nutritious food, which if you ask me, is one of the best skills you can give a child. 

Chapters in this book include all the usuals: Breakfast, School Lunches, Dinners, Special Treats and even Superfood for Babies. As for the recipes there is a variety of what you'd call 'normal' family friendly meals, which have all been jazzed up in some way or another to make them healthier or gluten free. 

The Spaghetti Bolognaise (recipe below) for example, is similar to my own recipe, loaded with heaps of veggies snuck into the sauce: kale, zucchini and carrot, in addition to the usual onion, garlic and tomato. Meanwhile the Baked Chicken Nuggets (let's be honest, who doesn't enjoy a cheeky chicken nugget from time to time) are instead coated with quinoa flakes, sesame seeds and paprika seasoning. It recommends serving them with homemade tomato dipping sauce, sweetened with maple syrup, instead of sugar. 

The School Lunches and Sweet Treats chapters were however my favourites. Imagine lunch boxes filled with Turkey and Quinoa "Lollipops" a.k.a. meatballs on iceblock sticks; Savoury Kale and Feta Muffins, Rice Paper Rolls and Apricot Cashew and Coconut Power Balls. While the Sweet Treats range from Creamy Coconut and Mango Pudding, Sticky Date Pudding, Maple Syrup, Coconut, Quinoa Cookies and Blueberry Almond Friands. 

Spaghetti Bolognaise (serves 6): 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 750 (24 oz) lean minced beef 
• 4 - 6 large stalks Cavolo Nero kale (or silverbeet would work well) 
• 3 cloves garlic, finely chopped 
• 3 tablespoons tomato paste 
• 1 tablespoon dried oregano 
• 1 large courgette (zucchini), coarsely grated
• 1 large carrot peeled and coarsely grated
• 750 ml (24 fl oz) tomato passata sauce (tomato puree is a good alternative) 
• 625 ml (20 fl oz) hot water
• pinch of salt 
• 180 g (6 oz) spaghetti 
• Parmesan cheese, grated (optional) 

Method

1. Heat the oil in a large saucepan and saute onion on medium-high heat until golden. 
2. Add the minced beef and continue cooking on medium-high heat until browned all over. Break up any lumps as you go. 
3. In the meantime, thoroughly wash the kale. Remove the thick stalk, chop the leaves very finely and set aside. 
4. Once the meat has browned, stir in the garlic and cook for about 1 minute until fragrant. Add the tomato paste and oregano and cook 1 - 2 minutes. 
5. Stir in the courgette, carrot and kale, mix well then pour in the passata and the water and season with a little salt if you wish. 
6. Bring to the boil, reduce the heat. Simmer on a low heat covered for about 45 minutes until the sauce has reduced and thickened. 
7. In the meantime, bring a large saucepan of salted water to the boil. Add the spaghetti and stir occasionally to stop the strands sticking together. Cook the pasta following packet directions until al dente. 
8. Divide spaghetti into bowls and spoon over bolognaise sauce and sprinkle with Parmesan if using. 

Rena says: This is a family favourite. I usually make double or triple the quantity and freeze it in small amounts ready for the unexpected visit of my little people who never seem to tire of eating spaghetti with this sauce. My daughters used to give this to their babies from about 10 months old. The sauce will keep in the refrigerator for about 4 - 5 days. 

Blueberry and Chia Sorbet Icy Poles (makes 10 - 12):

• 500 grams (16 oz) fresh or frozen blueberries
• 75 grams coconut sugar
• 500 ml coconut water
• juice of 1 lemon 
• 2 tablespoons chia seeds

Method 

1. Place blueberries, sugar and water into a saucepan and bring to the boil. Reduce the heat to low and simmer covered for about 5 - 7 minutes until the sugar has dissolved. Cool completely. 
2. Place the blueberries and their syrup into a blender or food processor with the lemon juice and puree until smooth. If you like your sorbet to have some texture, pulse or blend for a short time only. 
3. Stir in the chia seeds and leave to stand for about 10 minutes stirring the mixture with a fork 2 - 3 times during that time. 
4. Pour into individual icy pole moulds with wooden sticks and freeze until set, or if you would like a sorbet, transfer the mixture to an ice-cream maker and prepare as per the manufacturer's instructions. 

Rena says: Depending on how tart the blueberries are, you may need to adjust the amount of sweetener used. Blueberries contain a very high amount of antioxidants. They can be substituted for cherries or mixed berries if you prefer. 

Wholesome lunchbox bars

This creation was a bit of an experiment, but it paid off! I'd been looking for a lunchbox filler that wasn't loaded with dried fruit, and wasn't completely nut based - they're so expensive! - so I concocted these which are only subtly sweetened with a little rice bran syrup. 

Ingredients (makes 15 - 24 pieces) 

• 1/2 cup almonds
• 1/2 cup brazil nuts
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup soaked buckwheat groats 
• 1/2 cup shredded coconut
• 1/2 cup ground linseed (also known as flaxseed)
• 1/2 cups coconut oil
• 1/3 cup rice malt syrup
• 2 tablespoons nut butter -  I used coconut sugar sweetened chocolate hazelnut spread, but any quality nut butter will do. 
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla essence
• 2 teaspoon cinnamon
• 1 tbsp ground ginger

Soak buckwheat groats in a large bowl with cold water for at least 30 minutes (up to 2 hours). Drain and rinse well. 

Preheat oven to 160°C and line a large baking tray with baking paper. 

Place almonds, brazil nuts, sunflower seeds and sesame seeds into a food processor and blitz until you form small chunks. Add the drained buckwheat groats, shredded coconut, melted coconut oil, nut butter, rice malt syrup, vanilla, salt, cinnamon and ginger. Blitz again. 

Spoon the mixture into the prepared slice tray. Spread and press down mixture firmly. Bake for 20 minutes till lightly golden on top. Allow to cool before slicing and storing in an airtight container in the fridge, or freezer. 

Afghans with chocolate fudge icing

Afghans are a classic taste of kiwi baking. They're a crunchy, crumbly, cornflakey cookie, covered in chocolate icing and topped with a walnut. If you're not a walnut fan, you can leave it off or substitute it for a little coconut.  The difference between these afghans and other recipes is that I use a boiled icing. Boiled icing is made similar to how you would cook custard, with milk, icing sugar, cocoa and a little butter. 

Ingredients (makes 36 small biscuits or 16 large):

• 200 grams butter, softened
• 1/3 cup of packed brown sugar
• 1 1/4 cups of plain flour
• 1/4 cup of cocoa
• 1 1/2 cups of crushed cornflakes

Chocolate Fudge Icing

• 1/2 cup cocoa
• 1 1/4 cups of icing sugar
• 20 grams butter
• 1 cup of milk 
• 1 tsp vanilla essence
• 70 grams of walnut pieces

Preheat oven to 180 degrees celsius. Line two baking trays with baking paper.

To make the biscuits, cream the butter and sugar till light and fluffy. 

Gently stir in sifted cocoa and flour. Once well combined stir in the crushed cornflakes. 

Use wet hands to roll small balls, arrange on the baking trays and press lightly with a wet fork. 

Bake for 12 minutes; or 18 minutes if making large biscuits. When cooked, cool on a wire rack. 

Once cooled make the icing. Sift the icing sugar and cocoa into a small saucepan. Pour in 1/4 of the milk and whisk to combine. Make sure their are no dry lumps, then pour in the rest of the milk and butter. 

Put the saucepan on a medium heat and bring the boil, stirring occasionally. Boil rapidly for 1 - 2 minutes till thickened a little. Remove from the heat and add the vanilla essence. 

Leave to cool for a couple of minutes, you'll notice it thicken more and more as it cools. While still warm spread spoonfuls of icing on top of each cookie. Place a walnut half or a couple of pieces on the top of each cookie. 

Enjoy.

Top: Chocolate Berry Truffles and Spicy Oaty Cranberry White Chocolate Cookies
Bottom: Ginger Crunch and Afghans with Chocolate Fudge Icing

Fill the tins with Simon and Alison Holst

Last year I gave up junk food. Yes. Truely. 
However, I should really define what I mean by 'junk food'. 
To me junk food is all that processed packaged, often individual serving size wrapped junk. The stuff where you read the ingredients and don't know what half of it is or what the numbers mean, yes, that JUNK. Emulsifiers, acidity regulators, 'natural' flavour (what does that even mean?!?), humectant, stabiliser 223, colour 110... yes, it's in some of our favourite supermarket aisle treats. Don't get me wrong I'm no saint, the convenience of muesli bars and packeted treats are pretty neat... 
... However home baked treats are hard to beat. Home baked goodness, where you know exactly what went into them. Where they are full of actual whole ingredients, sugar, butter, flour. Where you don't add numbers, chemicals, stabilisers, or anything from the world of food-science flavouring. Where you can eat real, home-made food, that all have that secret ingredient of love and effort. Yes, you can taste it, and yes, it is good. 

Sunday baking has become a bit of a ritual lately, and Simon and Alison Holst's The Complete Home Baking Collection is a great resource for keeping those tins full. 

It has all the classic treats that Grandma used to make, plus some awesome twists, plus there are whole chapters dedicated to baking fresh bread, festive treats, and gluten free baking. 

Gingernuts were the first thing I saw when I first opened this book, late one weeknight eve. The drive to make them was overwhelming, so I whipped up a batch right there and then (that's how easy they were) and took them in for staff morning tea the next day. Check the recipe below. 

Another time saver recipe I whipped up this weekend was the Mix-in-a-minute Dark Chocolate Cake, which I filled with raspberries, whipped cream, and smothered in a dark chocolate ganache. Literally mixed in a minute, thanks to the food processor method. 

This is also great way to get kids into the kitchen, building their awareness of how food is produced and helping fill their own lunch boxes. 

But what about the sugar, the fat, the healthiness you ask? What about it?? My grandmother had a great saying, "everything in moderation, including moderation itself" so go on, make that cake, and eat it too. 

Mix-in-a-minute Dark Chocolate Cake (pp.48)
Ingredients (makes a 30 x 20cm cake):

• 1 1/2 cups sugar
• 3/4 cup cocoa
• 1 tsp salt
• 1 1/2 tsp baking soda
• 1/4 cup + 2 tbsp canola or other oil
• 1 1/2 cups water 
• 2 large eggs
• 1 1/2 tsp vanilla essence 
• 2 cups of plain flour

Method

1. Preheat the oven to 180 (170 fanbake), with the baking rack just below the middle. Line a 30 x 20cm baking pan or small roasting pan with baking paper and coat with non-stick spray. I used a 22cm round cake pan, so it took 50 minutes to bake in total. 
2. Put sugar, cocoa, salt and baking soda in a food processor, and pulse to mix. Add oil, water, eggs and vanilla essence to the dry mixture and process for about 20 seconds to combine well. Add flour and pulse briefly about 5 times again until smooth. Pour the fairly thin mixture into the prepared baking pan. 
3. Bake for about 25 minutes, until a skewer inserted into the centre of the cake comes out clean. Cook cake in pan on a rack, then turn out or cut straight from the pan. 
4. Ice as desired (there's a dozen icing recipes to choose from in the book) or top pieces with whipped cream and fruit or berries. 

Gingernuts 
Ingredients (for 80 small biscuits):

• 100g butter
• 1 rounded household tbsp golden syrup
• 1 cup sugar
• 1 - 2 tsp ground ginger
• 1 tsp vanilla essence
• 1 large egg
• 1 3/4 cups plain flour
• 1 tsp baking soda

Method

1. Preheat the oven to 180 (170 fanbake). Line baking trays with baking paper. 
2. Melt the butter in a medium-sized pot, or microwave safe bowl. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla essence. Add the egg, then mix well with a stirrer or wooden spoon. 
3. Sift in the flour and baking soda. then mix everything together again. 
4. Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake one tray at a time, for about 10 minutes, until golden brown. While biscuits are still warm, lift them onto a cooling rack. When cold, store in an airtight container. 

Note: if biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough. 

Dark Chocolate Ginger and Orange Oaties

This is my twist on a kiwi classic, the ANZAC biscuit. Traditionally made with oats, coconut, and golden syrup, and without eggs so that they would keep for a long time whilst in transit. 
My version however, has a few of my favourite things: Dark Chocolate, Ginger and Orange. 

Delicious little morsels. I used Whittaker's 72% Dark Ghana, because it's the best. Always look for at least 50% cocoa solids in any dark chocolate, and if you can, use Whittaker's.

If you're a big spice fan, feel free to add more ginger, 2 tsp wasn't quite enough kick for me. 


Ingredients (makes 25 - 30 cookies): 

• 150g butter, melted
• 2 tbsp orange juice
• 1/2 cup sugar
• 1 cup of plain flour
• 2 tsp ground ginger
• 1 cup of rolled oats
• 1 cup of coconut 
• 2 tbsp orange rind
• 1/2 cup of quality dark chocolate, chopped
• 1 tsp baking soda 

Method: 

Preheat oven to 180c and line to baking trays with baking paper. 

Melt butter and mix in orange juice. 

Sift flour and ginger in a large bowl, stir through oats, coconut, orange rind and dark chocolate. 

In a small bowl mix 2 tbsp boiling water, with baking soda and add this to the butter. Stir butter into the dry ingredients. Mix well. Mixture will be a little crumbly. 

With wet hands, roll small handfuls of dough and and place on the tray, leaving room for the cookies to spread. 

Bake 20-25 minutes till golden. Leave on the tray to cool. They will harden as they cool. 

Store in an airtight container up to a week... If they last that long. 

Spicy Oaty White-Chocolatey Cranberry Cookies

This is my failsafe cookie recipe. I make it whenever I have to take a morning tea plate, or am craving cookies. They are chewy, crunchy, sweet, and spicy. 
Not to mention the cookie dough freezes well too. So I usually have dough ready to thaw out for unexpected guests. Simply preheat the oven to 180º and by the time it's ready the dough is thawed enough to handle and shape into balls. 
This recipe will make either 40 small cookies or 20 LARGE ones. I prefer small, but always end up eating two or three so should probably save myself time and make the large ones anyway!
I made these recently for staff morning tea, and they were gobbled up in no time, with many of my colleagues asking for the recipe. Hence, here I am sharing it with you all. 
Thanks for reading and enjoy! 





Ingredients
1/2 cup white sugar
3/4 cup brown sugar
150g butter
1 tsp vanilla extract
1 egg
2 tbsp water
2/3 c flour
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
3 c rolled oats
1 c dried cranberries
1/2 c white chocolate (Whittaker's is best, but any will do)

Method

• Preheat oven to 180º and grease two baking trays (if cooking the full batch, just one if you plan to freeze half the mix)
• Place both sugars in a bowl with softened (not melted) butter. Add vanilla, and beat using an electric beater till creamed. 
• Add egg and beat well. Add the 2 tbsp of water and beat well again. 

• Sift in flour, spices, salt and baking soda, add oats, cranberries and roughly chopped chocolate, mix together using a wooden spoon till well combined. 
• Using wet hands, roll the mixture into balls (a bit smaller than a golf ball for small cookies) and place on greased trays. Make sure that they are far apart as they will flatten and spread during cooking. If making larger ones press them down a little before baking.
• Place in oven and cook for 15-20 minutes, till golden and smelling delicious (20-25 if making large ones).
• Leave to cool on trays for 5 minutes or so before transferring to a cooling rack, as they will be very soft.