Dawn’s Recipe for cookies

Dawn’s Recipe for cookies

Wed 29 April

Here's a fab new recipe for you to have a go at during lockdown. It's super easy to follow and really yummy!

Be creative, and the kids (big or small) can have a go too. Just be careful they don't eat all the smarties before you have chance to make them!

If you're making both cookies I would start with the Smarties cookies first, that way you can leave the dough to chill whilst you make the Peanut Butter ones.

Smarties Cookies 


You will need tqo greased and lined baking trays, Gas mark 4 or 180 C. If you are using an electric stand mixer use the bread whisk, as it will be too stiff for the normal whisk head.



  • 275 g plain flour
  • 1 tbls cornflour
  • 1 tsp baking powder
  • 175 g margarine
  • 2 tsp vanilla extract
  • 125 g light brown sugar
  • 100 g granulated sugar
  • 1 egg + 1 egg yolk
  • 100 g smarties plus some for decoration


Sift flour, cornflour and baking powder in a separate bowl, then in your mixing bowl add melted margarine, I just softened mine a little in the microwave. 

Add vanilla essence, mix those together, then add both sugars and mix, whisk egg and yolk together and pour into the mix whisk those in, then pour in the dry flour mix and fold then fold in the smarties, the mixture should be soft and thick. 


Cover the dough with clingfilm and leave to chill in the fridge for about an hour. I sometimes put my dough to chill in freezer for about 10/15 mins, if you want to use it straight after you have made the other cookies, but don't forget about it. 


On a floured surface roll out dough into golf size pieces, you should get about 14, depending on what size you want. The ones I made were bigger, as I wanted to do the rainbow decoration, get the kids involved make smiley faces or just do random smarties. Leave plenty of room in between cookies as they will spread when baking, bake for approx 12 minutes and cool.

Enjoy! Below are some pictures of how your mixture should look throughout the baking process to help.



Peanut Butter Cookies


These are really easy, and take no time at all, you will need 2 greased and lined baking trays, Gas mark 5 190 C.




  • 200 g crunchy peanut butter
  • 100 g maple syrup
  • 175 g porridge oats




In a large bowl stir together the peanut butter and maple syrup until smooth, then mix in the oats till smooth. Divide the mix into 8 equal rounds. I always wet my hands so the mix doesn't stick whilst you are moulding into rounds. 


Slightly press down with a fork to smooth tops, bake for approx 15 mins, Whilst they are cooling you can drizzle some more maple syrup over the top to make them even more yummy, don't worry it won't make them too sticky it just soaks in. They do have the texture a bit of a flapjack. You can use whichever peanut butter you prefer, I usually use crunchy, but have used a mix of both or if you prefer smooth that's ok too, they are all scrumptious.


Enjoy! Below are some pictures of how your mixture should look throughout the baking process to help.





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