Here you’ll find the full recipe for every Lady Baker jar — including simple step-by-step instructions, baking tips, and photos of the finished treats. Whether you're baking with the kids, hosting friends, or just want something sweet with your coffee, this page has everything you need to make each mix turn out perfectly.
Signature Cookie Mix
YOU WILL NEED
90g Unsalted butter, melted
1 Medium egg
1 tsp Vanilla extract
Method
Open your jar and spoon the chocolate and fudge chips into a bowl. Set aside.
Use a spoon to scrape the sugar layer from the jar into a large bowl.
Add the melted butter and beat until nice and creamy.
Mix in the egg and vanilla extract.
Add the flour and mix well.
Stir in the chocolate and fudge chips.
Divide the dough into 8 balls and place them on a lined baking tray. Chill in the fridge for about an hour.
Preheat the oven to 180°C (fan).
Bake for 8-10 minutes.
Once baked, leave the cookies on the tray to cool for 30 minutes.
Lady Baker Tips
For thicker, bakery-style cookies, chill the dough for up to 24 hours.
Underbake slightly if you like them soft and chewy in the middle.
Store unbaked dough balls in the freezer for up to a month — bake straight from frozen, just add 2 minutes to the cooking time.
A sprinkle of flaky sea salt on top before baking takes these to another level!
Triple Chocolate Brownie Mix
YOU WILL NEED
200g Unsalted butter
3 Eggs
Method
Preheat the oven to 160°C (fan) and line a 20cm square tin.
Heat the butter until fully melted.
Open your jar and spoon the top layer of dark chocolate into a bowl. Set aside.
Spoon the remaining chocolate chips into the melted butter. Mix until smooth.
Add the eggs and whisk until pale and creamy.
Add the flour and cocoa powder, and fold until just combined.
Mix the chocolate chips through. Reserve some for the top.
Pour the mixture into the tin and bake for 25–30 minutes, or until the top is glossy and slightly cracked.
Cool completely in the tin before cutting.
Lady Baker Tips
The secret to fudgy brownies is not overbaking — take them out when there's still a slight wobble in the centre
A sprinkle of flaky sea salt on top before baking cuts through the richness beautifully
These actually taste better the next day once they've had time to set
For neat slices, chill the baked brownies in the fridge before cutting.
Warm slightly in the microwave to serve with ice cream or cream.
Cherry Bakewell Blondie Mix
YOU WILL NEED
200g Unsalted butter
1 tsp Almond extract
2 Eggs
200g Cherry jam
Method
Preheat the oven to 160°C (fan) and line a 20cm square tin.
Open your jar and spoon the almonds and chocolate into a bowl. Set aside.
Use a spoon to scoop the sugar layer from the jar into a large bowl.
Stir until smooth. Add the melted butter, eggs and almond extract.
Spread half of the mixture into the tin.
Dollop the jam over the top, swirl gently, then spread the remaining mixture over it.
Sprinkle with the remaining chocolate and the flaked almonds.
Bake for 28–33 minutes, or until just set in the middle.
Cool completely before slicing into squares.
Lady Baker Tips
For fudgy blondies, don’t overbake – the centre should still feel soft.
A few drops of extra almond extract in the batter if you love that marzipan flavour.
Dust with icing sugar once cooled for a pretty finish.
Lovely served slightly warm with vanilla ice cream.
Rustic Rocky Road Mix
YOU WILL NEED
200g Unsalted butter
125g Golden syrup
Method
Line a 20cm square tin.
Open your jar and roughly separate the
chocolate from the other layers.
Melt the butter and golden syrup in a pan over low heat.
Remove from the heat and stir in the chocolate until melted.
Add the remaining jar contents and mix well until everything is coated.
Spoon the mixture into the tin, press down firmly, and chill in the fridge until set.
Cut into squares and enjoy straight from the fridge.
Lady Baker Tips
For extra crunch, keep the honeycomb pieces as whole as possible when you mix.
Store in the fridge in an airtight container for the best texture.
Rainbow Cookie Mix
YOU WILL NEED
90g Unsalted butter, melted
1 Medium egg
1 tsp Vanilla extract
Method
Open your jar and spoon the chocolate chips into a bowl. Set aside.
Use a spoon to scrape the sugar layer from the jar into a large bowl.
Add the butter and beat together until nice and creamy.
Mix in the egg and vanilla extract.
Add the flour and mix well.
Stir in the chocolate pieces and sprinkles.
Divide the dough into 8 balls and place them on a lined baking tray. Chill in the fridge for about an hour.
Preheat the oven to 180°C (fan).
Bake for 8-10 minutes.
Once baked, leave the cookies on the tray to cool for 30 minutes.
Lady Baker Tips
Press a few extra
rainbow beans on top of each cookie before baking for a brighter finish.
Perfect for
little bakers – let them help with rolling the dough.
Pecan flapjack mix
YOU WILL NEED
100g Unsalted butter
70g Golden syrup or honey
Method
Line a 20cm square tin.
Melt the butter in a pan with the golden syrup.
Tip the contents of the jar into a large bowl and combine with the butter and syrup mixture.
Spoon the mixture into the tin, press down firmly, and bake for 15–20 minutes.
Allow to cool slightly before cutting into squares.
Lady Baker Tips
Don't overbake — flapjacks firm up as they cool.
For extra indulgence, drizzle with melted dark chocolate once cooled.
Cut into fingers rather than squares for a more traditional flapjack look.
Store in an airtight tin — they keep well for up to a week, if they last that long!
Magic Brownie Mix
YOU WILL NEED
200g Unsalted butter
3 Eggs
Method
Preheat the oven to 160°C (fan) and line a 20cm square tin.
Melt the butter and set it aside to cool slightly.
Open your jar and spoon the chocolate chips, marshmallows and sprinkles into a bowl. Set aside.
Use a spoon to scrape the sugar layer from the jar into a large bowl.
Add the eggs and whisk until pale and creamy.
Stir in the melted butter.
Add the flour and cocoa powder, and fold until just combined.
Mix in the chocolate chips, marshmallows and sprinkles.
Pour into the tin and bake for 25–30 minutes, until the top is glossy and slightly cracked.
Cool completely in the tin before cutting.
Lady Baker Tips
Let the kids decorate the top with extra sprinkles and marshmallows before it goes in the oven
These are best eaten slightly warm — 20 seconds in the microwave does the trick
If the marshmallows brown too quickly, cover the tin loosely with foil for the last few minutes.
Perfect for parties – cut into little bite-size squares for tiny hands.
Pistachio Velvet Cookie Mix
YOU WILL NEED
90g Unsalted butter, melted
1 Medium egg
1 tsp Vanilla extract
Method
Open your jar and spoon the chocolate chips and nuts into a bowl. Set aside.
Use a spoon to scrape the sugar layer from the jar into a large bowl.
Add the butter and beat together until nice and creamy.
Mix in the egg and vanilla extract.
Add the flour and mix well.
Stir in the chocolate chips and nuts.
Divide the dough into 8 balls and place them on a lined baking tray. Chill in the fridge for about an hour.
Preheat the oven to 180°C (fan).
Bake for 10–12 minutes.
Once baked, leave the cookies on the tray to cool for 30 minutes.
Lady Baker Tips
For thicker, bakery-style cookies, chill the dough for up to 24 hours.
The pistachios toast slightly in the oven — press a few extra on top before baking for a beautiful finish.
A tiny pinch of cardamom mixed into the dough takes these somewhere really special
Press a few whole pistachios on top before baking for a beautiful finish
Pink Velvet Cookie Mix
YOU WILL NEED
90g Unsalted butter, melted
1 Medium egg
1 tsp Vanilla extract
Method
Open your jar and spoon the chocolate chips into a bowl. Set aside.
Use a spoon to scrape the sugar layer from the jar into a large bowl.
Add the butter and beat together until nice and creamy.
Mix in the egg and vanilla extract.
Add the flour and mix well.
Stir in the chocolate chips.
Divide the dough into 8 balls and place them on a lined baking tray. Chill in the fridge for about an hour.
Preheat the oven to 180°C (fan).
Bake for 8-10 minutes.
Once baked, leave the cookies on the tray to cool for 30 minutes.
Lady Baker Tips
For a bakery finish, press a few extra white chocolate chips on top of each ball before chilling
These freeze brilliantly unbaked — perfect for having a batch ready whenever you need them
