The Family Cook Book

Cranberry and white chocolate cookies Makes 30 150g unsalted butter, softened 165g firmly packed-brown sugar 1 egg, lightly beaten 2 tsp vanilla extract 125g plain flour 1 tsp baking powder a pinch of salt 200g rolled oats 1400g white-chocolate chunks 85g dried cranberries Preheat the oven to 180°C/gas 4 and line three baking trays with baking parchment. Cream the butter and sugar together until pale and creamy. Add the egg and vanilla and beat until smooth. Sift the flour, baking powder and salt together. Add the oats, chocolate and cranberries and stir together. Add to the creamed mixture and stir together well. Roll small tablespoons of the mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour. Bake for 12-15 minutes until pale golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely. Bill Granger's Holiday is published by Murdoch Books, £19.99. To order a copy for £18.99 with free UK p&p...

Sometimes life can be crap. These flapjacks do not have life changing properties but one of Mrs C's collection of little tins filled to the brim, sent to the right person, at the right time can just put a bit of a smile on their face. Ingredients 175g (6oz) butter 115g (5oz) unrefined brown caster sugar 15ml (1tbsp) runny honey 250g (9oz) rolled oats 6 ready-to-eat dried apricots, chopped handful pumpkin seeds Method Preheat the oven to 180°C, (350°F, gas mark 4). Place the butter and sugar in a pan and heat gently until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the honey, oats, apricots and seeds. Press the mixture into a cake tray (bun tray? You know what I mean the ones with 6/12 separate indentations) Let sit for 15 – 20 mins - the waiting is Mrs Cooks little secret weapon Bake for 15-20 mins until golden brown around the edges..... Keep checking so they don’t burn. Allow to cool in the tin for 10 mins, then turn out.