St. Catherine Biscuit Cookie Recipe!

Good morning everyone. I hope you all had a wonderful weekend, we started by watching and celebrating the Royal Wedding on Friday. Anne made a very patriotic Pavlova and today we thought we’d share a recipe for St. Catherine biscuits/cookies with you all. These biscuits are very crumbly and melt in the mouth.

St. Catherine Cookies


What You’ll Need

4 oz, 100g butter
4 oz, 100g S.R. flour
4 oz, 100g caster sugar
Half teaspoon bicarbonate of soda
1 heaped tablespoon ground almonds
A few whole or flaked almonds to decorate.
Step 1
Preheat the oven to 170C, 350F, Gas Mark 4. Begin by melting the butter in a saucepan.
Step 2
In a large mixing bowl mix together the flour, ground almonds, sugar and soda and then stir into the melted butter.
Step 3
Form the mixture into balls and place onto a greased/lined baking tray. Press down lightly and decorate with a piece of almond. Then bake for 12 minutes.

Cool on a wire rack and then enjoy 🙂
St. Catherine Cookies

Oat Biscuit Cookie Recipe!

Happy Pancake Day everyone! As I’m sure you’re all well prepared for cooking pancakes later, I thought I’d bring you an alternative recipe, one that I wont be giving up for lent (as it’s just too yummy!) So today I am bringing you our Oat Biscuit/Cookie Recipe!

What You’ll Need

4ozs / 100g Plain flour

4ozs / 100g Margarine

1/2 level tsp Baking powder

4ozs / 100g Caster sugar

Large pinch Cream of tartar

4ozs / 100g Rolled oats

1/2 tsp Salt

1 level tsp Bicarbonate of soda

2 tablespoons Golden syrup

1 dessertspoon Hot water

Step 1

Preheat your oven at 350F, 180C, 160C for fan ovens, Gas 4. In a large mixing bowl sift together the flour, baking powder, salt and cream of tartar.

Step 2

Beat the margarine and sugar until light and fluffy. Stir in the rolled oats.

Step 3

Dissolve the bicarbonate of soda in the hot water. Warm the syrup and add this and the bicarbonate of soda to the flour mixture. Then mix this together with the oat mixture. Leave to stand for about 20 mins.

Step 4

Place neat teaspoonfuls onto a greased or lined baking tray. Make sure they are spaced apart as they will spread.

Step 5

Bake in the oven for 10-15 mins until golden. Then cool on a wire rack.

Butterscotch Cookies Recipe!

Mmmmm… 30 year old biscuits! Well alright they aren’t really 30 years old, but the recipe is. It comes from a book that has been in our family for a long time; it’s cover is long gone, it’s pages are soft and yellowed, but we love this book and the recipes it contains. Last year the page that contained these cookies fell out and a period of genuine distress ensued. Luckily it was eventually found among the pages of another book. So today I am sharing it with all of you, which also ensures that should the page go walkies again I can always look back here to find it.

What You’ll Need

6oz/ 150g SR flour

4oz/ 100g Soft brown sugar

4oz/ 100g Butter

1 Tablespoon Syrup

Pinch of Salt


Step 1

Preheat the oven to 160C, 325F, Gas Mark 3. In a large bowl cream the butter, sugar and syrup until soft.

Step 2

Now add the flour and salt and mix to form a soft dough.

Step 3

Using your hands roll the balls into small balls, flatten slightly by hand and space evenly on a baking tray.

Step 4

Bake for 15-20 minutes, until golden brown.


We usually make double the quantity as they disappear so fast!