Makes 48 cookiesIngredientsNon-stick cooking spray 140g (5oz) rolled oats 120g (4oz) wholewheat pastry flour or white wholewheat flour 100g (31/2oz) raisins 1/2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp nutmeg  1/4 tsp salt 6 tbsp rapeseed oil

Keep the children away from the biscuits before teatime by cleverly disguising them in this healthy looking and vibrant Big Apple Cookie Jar, which costs £15 from Matalan. 

Makes 24 cookies Don’t use an electric mixer – it will make the cookies tough. IngredientsNon-stick cooking spray100g (4oz) wholewheat flour100g (4oz) old-fashioned oats1 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon150g (6oz) of firmly-packed light

To help you get into the spirit of the royal wedding, try these super Bride And Groom cookies by cake and cookie expert Peggy Porschen from her book Romantic Cakes (Quadrille, £12.99). For vanilla cookies, add seeds from one vanilla pod. For lemon

 (Ryland Peters & Small,£16.99). There are lots of easy-to-make recipes, but Coco’s favourite is this Double Chocolate Chip Cookies recipe. Double Chocolate Chip CookiesMakes 12Ingredients50g (13/4oz) unsalted butter450g (1lb) dark chocolate, chopped2 eggs170g (6

This recipe is so easy – you just make the dough and roll it out, then cut out any shape you wish. I use this to make lovely cookies for treats, presents, party or wedding favours, as well as cake decorations. You can also use this recipe to create

Being from Leigh-on-Sea, right on the seafront, I’ve got a soft spot for seaside-themed cookies and cakes. I love the jauntiness of seaside stuff! I am also a bit obsessed with Rossi’s, a famous ice-cream parlour on the seafront. So it didn’t take

Bonfire cupcakes1 tbsp lemon juice or vinegar 240 ml/8 fl oz full-fat milk 225 g/8 oz plain flour 1 tsp bicarbonate of soda 55 g/2 oz cocoa powder 110 g/4 oz unsalted butter 255 g/9 oz caster sugar 2 large eggsFor the icing110 g/4 oz unsalted butter, room temperature 110 g/4 oz c...

This is my take on the classic New York-Italian tricolour cookies, which are red, white and green to match the Italian flag. They are more cake than cookie and no less yummy for it, with a deep almond flavour, jam and chocolate coating

between your hands. Press the top of each cookie into the granulated sugar and arrange on greased baking sheets, then slightly flatten each one with your fingers. Bake on the middle shelf of the oven for no more than 12 minutes .Allow to cool while you