hands right in the bowl and mix the ingredients with your fingers. Check you have the right temperature of water for making bread dough by putting your fingers in a bowl of water; it should feel nice and warm – neither too hot nor too cold. Keep adding

processor and mix on low speed with the dough hook attachment, adding the yeast mixture through the opening in the top. Increase the speed so the dough forms a ball, then knead the dough on a floured bench for about 15 minutes until smooth and elastic

the flour and butter in a food processor and whizz until the mixture resembles coarse breadcrumbs. Add the sour cream and lemon zest and mix until a dough forms. Turn out onto a lightly floured surface and press into a flat, round disc. Cover with cling film

hands (a lovely, sticky job) until you have a dough. Shape into two fat sausages and wrap in cling film. Pop into the fridge for an hour to chill. Dust your work surface with flour and roll out one of the sausages to 3mm thick, leaving the other

, egg whites and vanilla extract. Then add the chocolate chips. Add the oats mixture all at once into the bowl with the oil and sugar. Stir until a thick dough forms. Drop the dough by the tablespoonful about 2.5cm (1in) apart onto the prepared baking

pale and light. Add the egg and vanilla and mix until combined. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into the bowl and mix again until you have a smooth dough.Roll pieces of dough about the size of large marbles

yeast, 125g of dried fruit and 110g caster sugar. In a separate saucepan, melt 50g butter and gently warm 250ml milk, whisk in an egg and add to the flour mixture. Mix to form a dough and knead for 10 minutes. Leave to rise in a warm place for one hour

fingers until it looks like breadcrumbs. Add the grated cheese and mustard powder and mix through. Pour in the milk and stir with your fingers to make a soft dough. Dust a work surface, rolling pin and your hands with flour to stop the dough sticking

powder into a separate bowl, then stir into the chocolate mixture in three stages. Finally, mix in the remaining chocolate. Line two baking trays with greaseproof paper and put six equal amounts of cookie dough spaced evenly apart on each. Bake for 10

to blend. Add the flour mixture, raisins, and walnuts and stir to combine. Drop tablespoonfuls of the dough onto the baking sheets, leaving about 1 inch in between each one. Bake for 15 minutes, until golden brown. Let the cookies cool for five minutes