Baking Instructions
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
125g Unsalted butter, melted
1 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 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 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.
Underbake slightly if you like them soft and chewy in the middle.
Triple Chocolate Brownie Mix
YOU WILL NEED
200g Unsalted butter
4 Eggs
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 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 10-12 minutes.
Once baked, leave the cookies on the tray to
cool for 30 minutes.
Lady Baker Tips
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
250g Unsalted butter
1 tsp Almond extract
3 Eggs
250g Cherry jam
Method
Preheat the oven to 160°C (fan).
Grease and line a 23 cm square tin.
Scrape the sugar layer from the
jar into a large bowl.
Add the melted butter and whisk
until combined.
Beat in the eggs and almond
extract.
Add the remaining dry ingredients
from the jar and fold together to make a thick blondie batter.
Spread the batter into the
prepared tin.
Dot small spoonfuls of cherry jam
over the top and swirl lightly with a knife.
Bake for 25–30 minutes, until just
set in the middle with a slight wobble.
Cool completely in the tin before
cutting into squares.
Lady Baker Tips
For fudgy blondies, don’t overbake – the centre should still feel soft.
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
125g Unsalted butter, melted
1 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 10 - 12 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.
Magic Brownie Mix
YOU WILL NEED
200g Unsalted Butter
4 Eggs
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 10 - 12 minutes.
Once baked, leave the cookies on the tray to cool for 30 minutes.
Lady Baker Tips
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.