Article Every Cuppa Counts Recipes We’ve collected some of the NRAS team’s tried, tested and loved baking recipes so you can try them out and see how delicious they are yourself! Print Chocolate Cookies These are Charlotte’s go-to choccy cookies – they are so easy even the kids can make them! Makes 25 Ingredients 125 g/4 1/2 oz butter, softened 175g/6 oz caster sugar 1 egg, lightly beaten 1/2 tsp vanilla extract 35g /1 1/4 oz cocoa powder 1/2 tsp bicarbonate of soda Method Preheat the oven to 180 deg C/350 deg F / Gas Mark 4. Line 2 large baking sheets with baking paper. Place the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and vanilla extract and mix until smooth. Sift in the flour, cocoa and bicarbonate of soda and beat until well mixed. With dampened hands, roll walnut-sized pieces of dough into smooth balls. Place on the prepared baking sheets, spaced well apart. Bake in the preheated oven for 10-12 minutes, or until set. Leave to cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely before serving. Sign up to make Every Cuppa Count for NRAS today! Flapjack Diggers Emma loves making these easy chewy teatime treats which will keep for up to a week in an airtight container. Ingredients 120 g/4 1/2 oz plain flour 225g/8 oz caster sugar 100g/3 1/2 oz oats 85g/3oz desiccated coconut 125g / 4 1/2 oz butter, plus extra for greasing 1 tbsp golden syrup 1 level tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 170 deg C/325 deg F / Gas Mark 3. Grease a 20cm / 8in square tin. Mix the flour, sugar, oats and coconut together in a large mixing bowl. Put the butter in a small pan with the golden syrup and heat gently until melted. Mix the bicarbonate of soda with the boiling water and add this to the butter and syrup mixture. Pour the liquid over the dry ingredients and mix well. Tip the mixture into tin and press down. Bake in the preheated oven for 20 minutes or until golden-brown then let cool for a few minutes before cutting into slices. Alternatively, shape the mixture into cookies and place them on a greased baking tray. Cook for 10–15 minutes or until golden-brown. Sign up to make Every Cuppa Count for NRAS today! Lemon Drizzle Traybake Ingredients for the cake 70g softened unsalted butter 120g caster sugar 2 medium eggs 140g self-raising flour 1 tsp baking powder Finely grated zest 1 lemon 1 tbsp lemon curd 2 tbsps full-fat milk For the drizzle topping 30g granulated sugar Juice 1 lemon For the feather icing 250g icing sugar 3 tbsp water splash of yellow food colouring Method Preheat the oven to 180 deg C/160C fan/ Gas Mark 4. Line a 20 x 20cm square baking tin with baking paper. Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean. Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing. Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag. Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices. Sign up to make Every Cuppa Count for NRAS today! Thank you so much for making Every Cuppa Count for NRAS! If you have any queries on any of the above, please do contact our friendly Fundraising team on fundraising@nras.org.uk.