Sex Cookies!!!

Okay, so it’s not what you think…

I have been making these cookies for 6-7 years now, and they have been universally loved… none more than when I made them for my besties, one of whom exclaimed they were ‘better than sex!’ Thus, sex cookies were born.  They are not #cleaneating or #vegan (not that there’s anything wrong with those things, whatever floats your goat) and they are mostly just butter & sugar. But that is precisely why they taste so dang good!


  1. 250g butter
  2. 1 tbsp vanilla essence
  3. 2 eggs
  4. 2 cups brown sugar
  5. 1 & 1/2 cups plain flour
  6. 1 cup SR flour
  7. 4 tbsp cocoa
  8. 250g White choc bits
  9. 250g dark choc bits


  1. Preheat oven to 180C & grease & line baking trays.
  2. Cream butter, sugar, and vanilla together.
  3. Beat in eggs, one at a time.
  4. Sift in flours & cocoa.
  5. Add choc bits & mix until well combined.
  6. Roll mixture into balls & place on prepared trays, at least 3cm apart in all directions.
  7. Bake for 12-15min until cookies are just firm to touch.
  8. Cool on tray for 5min before transferring to a wire rack.

Makes about 30, depending on how big your balls are (sorry, couldn’t resist!)

From this…

To this!

Happy baking (and eating some of the dough, you know you want to!) x


Best, most simple scone recipe!

So I thought I would start off the recipe portion of my blog with an old favourite- scones!

This recipe comes from my nana, and has never failed me.  Some people might be shocked at the lack of lemonade or other carbonated beverage but trust me- they will still come out beautifully light!


4 cups SR flour
300mL cream
300mL milk

… that’s it! 3 ingredients that you likely have on hand right now!


  1. Pre-heat oven to 220°C (200°C fan-forced).  Line a tray with baking paper.
  2. Put flour into a large bowl and make a well in the centre (you can sift it in if you like, but I’ve never had an issue with lumps).
  3. Add cream into the well, then milk (I usually just use a 300mL container of cream, then fill that up with milk to save on washing up!).
  4. ‘Cut’ the mixture with a butter knife to mix until dough comes away from the sides.
  5. Lightly flour a flat surface and empty out dough, knead until pliable.
  6. Roll out with a rolling pin until dough is 1-2cm thick.
  7. Using a cookie-cutter, cut scones out of dough and place on lined tray, at least 3 cm apart.
  8. Knead the dough scraps together and roll out, cut more scones.  Repeat until all dough is used.
  9. Brush scones with milk and place in the oven for 12-15min or until light golden-brown.  Cooked scones will sound hollow when you tap them with a knife.

Keep cooked scones warm by placing them in a bowl or container lined with a clean tea-towel. This mixture will make 24-30 scones, depending on how big your cookie-cutter is.  Scones will keep for about 3 days in an airtight container.

My personal preference for serving is straight out of the oven with real butter… YUM! Though jam & cream is always popular too.


waiting to go in the oven!



These ones I used a half/half mixture of white and wholemeal SR flour because I ran out of white! Still turned out fab.

Happy baking x