Annie's Jam Cookies

Makes 12

Ingredients

• 125g butter *

• Nut butter of your choice (approx 170g) *

• 150g sugar *

• 1 egg *

• 250g flour *

• 1/2 tsp bicarbonate of soda *

• 1tsp fine salt *

• 50g sugar for dusting *

• 100g jam (strawberry or raspberry) *

  *Items available at Get Loose

Method

• Melt butter in pan, heat gently. 

• In mixer beat together butter, almond butter and sugar., then mix in egg. 

• Add flour, bicarbonate of soda and salt.

• Mix until combined.

• Put mixture in airtight container in the fridge for 30 mins.

• Pre heat oven to 180 C.

• Line baking tray with a silicone mat or baking parchment, divide mixture into 12 balls.

• Roll in the extra sugar.

• Place on a baking tray (use two trays, or bake in two batches), press with palm to flatten slightly.

• Use your thumb to make a dip in the centre fill with jam.

• They will crack a bit, reshape if needed.

• Bake for 15 mins until golden.

• Cool for 10 mins on tray.

Coconut muffins (mini)

Makes 12-15 muffins 

Ingredients

• 2 tbsp chia seeds mixed with 3 tbsp water (rest for 15 mins) *

• 200ml coconut milk (or other milk) *

• 150g plain flour *

• 200g unrefined sugar *

• 1/2 tsp baking powder *

• 50g desiccated coconut *

• 50g ground almonds *

• 50g coconut oil *

  *Items available at Get Loose

Method

• Preheat oven to 180 degrees.

• Whisk chia mixture and milk in a bowl.

• Put flour, sugar, baking powder, dessicated coconut and almonds in a bowl and make a well in the centre. 

• Gradually mix in the chia & milk then the coconut oil until you obtain a smooth paste. 

• Pour into greased a mini muffin tray or mini muffin cases and bake for 40 mins.

Emanuela's Sweet or Savoury Scones

Basic Scone Ingredients

• 300g/2 cups flour (any type) *

• 3 teaspoons baking powder *

• pinch salt *

• 1 egg *

• 90-100ml milk *

• 3 tablespoons rapeseed/olive oil or butter (If butter is used then it must be rubbed into the dry ingredients) *

  *Items available at Get Loose

Method

1. Place the dry ingredients in a bowl and mix with a fork. IF USING BUTTER, rub the butter into the dry mixture until it resembles coarse crumbs.

2. Beat the egg (reserve a little for glaze) and add the milk in a separate bowl or glass. IF USING OIL, add here and mix well.

3. Mix the milk mixture into the dry ingredients until they are just blended together.

4. Transfer the mixture onto a dry, floured surface and knead until it just holds together. It will feel quite wet, but don't over mix

5. Cut scones with a floured cutter or glass, place on a baking sheet and glaze with remaining egg mixture.

6. Bake in oven 200C for 10 -12 minutes or until golden brown. Baking times may vary greatly so check your scones halfway

7. Serve hot with your favourite topping (check out our spread options; jam, marmalade, nut butters and chocolate spread). 

Variations

Fruit Scones: Add 30g caster sugar and 30g dried fruit to the dry ingredients. Fruit scones are traditionally made with sultanas but feel free to get creative here and try our full range of dried fruit - apricots, figs, sour cherries, even mangos!

Cheese Scones: Add 3⁄4 cup grated cheese to the dry ingredients and then proceed as above. Any hard cheese can be used successfully (somerset cheddar / Wyfe of Bath). Add a half a cup of herbs if desired. Sprinkle the top of the glazed scone with paprika before baking for an extra kick. 

Oumeira's Chocolate Nut cookies

Makes about 20

Ingredients

• 200g plain flour *

• 5 tbsp coconut oil, melted *

• 50g nuts - almonds or hazelnuts - roasted and chopped coarsely *

• 50g chocolate buttons, chopped coarsely *

• 1 tsp (5 g) baking powder *

• 100g unrefined sugar *

• Optional : add 2 tbsp aquafaba (chickpea tin water) to sugar and oil mix *

  *ingredients from Get Loose

Method

• Preheat oven to 180°C and line baking tray with silicone mat or parchment paper.

• Whisk sugar and coconut oil together.

• Mix in other ingredients and shape into 1 tbsp sized dough balls.

• Flatten lightly before placing on baking tray.

• Cook for 20 minutes or until golden brown.