Quick 15 minute Spaghetti Carbonara

Everyone loves an indulgent pasta dish, don’t they? Spaghetti Carbonara is one of those dishes that makes your body melt at the thought of it. It’s bacon, cheese and pasta. What’s not to love? Now I’m telling you, you can make this in 15 minutes?! Yes, you can.

A lot of these ingredients are long-life so you can do your weekly shop on the Friday and have this as the perfect meal for Thursday night. I use smoked bacon but you can use unsmoked or even sausages! Yep, sausages. Just remove the sausage skin, divide the sausage into 6, roll each piece into a miniature meat ball and fry up as you would the bacon. It’s so good!

Dietary Swaps. Make it YOUR carbonara.

If you want to make this dish dairy free, swap the parmesan for vegan parmesan or if you’re gluten free, swap the spaghetti for gluten free spaghetti or zoodles. If you wish to make this vegan, check out Vegan Avocado Bean Wraps or Cajun Veggie Stew because this recipe isn’t for you.

Quick 15 minute Spaghetti Carbonara

Spaghetti Carbonara made in 15 minutes
Course Main Course
Cuisine Italian
Servings 2 hungry people


  • 4 rashers smoked bacon diced
  • 1 tbsp olive oil
  • 200 g spaghetti dry
  • 1 egg
  • 1 cup parmesan grated
  • 1 tbsp parsley dried or finely chopped


  • Begin cooking the spaghetti as instructed on the packet.
  • Fry the bacon bits in a frying pan with the olive oil.
  • In a small bowl, whisk together the egg, parmesan and parsley with 3-4 tbsp of water that the pasta is cooking in.
  • Fry the bacon until crispy. Turn off the heat but keep the pan on the hob.
  • Once cooked, drain the spaghetti and add it to the frying pan with the bacon.
  • Pour the egg mixture over the spaghetti and mix the contents of the frying pan together until the spaghetti is fully coated in the mixture. The left over heat from the pan and the heat from the spaghetti will cook the egg.
  • Serve with extra parmesan on top and a sprinkle of parsley.
Keyword carbonara, comfort food, Italian, Quick Dinner, Spaghetti

There you go, Quick 15 minute Spaghetti Carbonara, a fast way to satisfy those creamy pasta cravings. If you liked this recipe, you may also like: Garlic Prawn Spaghetti or Grandma’s Schnitzel Recipe for other comfort food recipes.

Speaking of comfort…

These are unsettling times so why not bring someone else some comfort? I have teamed up with Prestige Flowers to tell you that they are currently offering FREE chocolates with any flower purchase of £19.99 or more. They are also offering next day delivery and offer 7 days a week delivery. Maybe your Nan is home alone during this time and a gift of fresh flowers from you would really brighten her day. It’s tough right now and I can’t imagine being alone during this time. I’m lucky that I have a toddler, a dog and a partner to run around after and fill the days but think of those that are fully isolated. You could make their day. Click here to find out more!

Are you a member of the Ramblings Family? If not, why not? Please read my post about it: Join the Ramblings Family! It would really mean the world to me!

As always, thank you for taking the time to read. I upload new recipes every Thursday so keep your eyes peeled!


Summer Burrito Bowls Recipe

I love nothing more in the Summer than chilling in the garden, Corona (beer) in hand and chowing down on these delicious Burrito Bowls. You can add any toppings and I do dream of hosting a ‘Burrito Bowls’ party. Ya know, a table full of toppings people can pick from. Things like: cheese, jalapeños, red onion, avocado, hot sauce, tomatoes, peppers or bacon!

“Why put it in a bowl? Why not just make Burritos? Is it just some hipster trend?”

Maybe it is but I am a woman of quality over quantity and everyone knows, the best parts of burritos are the filling. Instead of cramming everything into a tortilla, just bung it in a bowl. You can eat more of the reason you eat a burrito and add extra bits without it compromising the ratio or the full-ness of the tortilla. It’s basic science, Karen. It maybe a trend, it may have started to reduce carbs in a diet but that doesn’t mean carb-lovers and non-hipsters can’t enjoy it!

“I don’t have time to create a Burrito Bowls salad bar for my family at dinner time.”

That’s ok, neither do I! Here’s some short cuts for you:
1. Buy microwave rice. Microwaved in 2 minutes. Saves washing up. Pop it in the microwave once you’ve finished making the chilli and *PING* rice is ready.
2. Buy jarred jalapenos, already grated cheese or frozen veggies. Defrost the veggies in the morning or in hot water while you’re cooking and add them to the bowl.
3. Don’t have time to cook chilli in the evening? Check out my Super Easy Slow Cooker Chilli. Set it up in the slow cooker that morning and when you come home, you’ll have beautifully cooked chilli ready to eat!

So here you have it, my Summer Burrito Bowl recipe. (You’re welcome, Karen).

Summer Burrito Bowls

A quick and easy Summer dinner recipe.
Course Main Course
Cuisine Mexican


  • 500 g ground turkey (or beef)
  • 1 tin red kidney beans drained and rinsed
  • 1 tin chopped tomatoes
  • 1 sachet Swartz Chilli Con Carne Mix
  • 1 packet microwave rice or any rice you like
  • 250 g cheese grated
  • 1/2 red onion diced
  • 1 avocado stoned and sliced
  • 1 jar chopped jalapenos optional
  • Any sauces optional


  • Brown the mince in a sauce pan with oil.
  • Once fully browned, add the kidney beans, chopped tomatoes and the contents of the Chilli Con Carne sachet.
  • Pour in 125ml cold water. Leave to simmer for 15-20 minutes, stirring occasionally.
  • Microwave the rice.
  • Divide your bowl into two sections and fill one section with rice. Fill the other with chilli.
  • Top the chilli side with cheese. Top the rice side with red onion, avocado slices and jalapenos.
  • Drizzle hot sauce over the entire bowl.
Keyword avocado, beans, Burrito, burrito bowl, chili, Chilli, Easy dinner, mexican, Quick Dinner, rice, Summer

Obviously, the last two instructions are optional but that is how I assemble mine. I love spicy food! However, if you’re not a fan on spicy food, you could add sour cream or squeeze some lime over the top for a zesty and refreshing flavour. I keep meaning to add tortilla chips to this or Doritos on the side with some fresh salsa because I feel like that would accompany the bowl really well.

I hope this recipe becomes a new favourite for some of you because it is definitely one of my favourites! Don’t forget to follow me on social media and follow the blog so you can be the first to know when I upload next.

In other news…

I just wanted to use this section of the post to announce that something very exciting is coming to the blog this Sunday. I feel like I say that a lot however, this is something I am whole-heartedly, nervously excited about. It would mean the WORLD to me if you would read the post on Sunday and join in on my new adventure. This is something I have put my heart and soul into creating for you, my lovely readers and I have so many things I want to give to you. This is the first step and I cannot achieve anything I want to without YOUR participation. So excited and also slightly pooping myself. As always, thank you for reading and I love you lots! xx

I just reached 150 followers on my Instagram! It may not seem like a lot to some but I am so grateful. I spend most of my time on Instagram so go ahead, follow me and join the family:


Vegan Avocado Bean Wraps

Whether you’re vegan or not, this is a really yummy and quick dinner recipe. And, yes, Steven requests this dinner (so you know it’s good when it’s loved by a worshipper of meat and cheese). Another great thing about these vegan avocado bean wraps is that the ingredients are really cheap and easy to find anywhere. It’s not a vegan recipe that you have to go to a special wholefoods shop or vegan market. If you’re not vegan, you can add cheese or sour cream. I personally add quite a lot of chilli because I love spicy food but you don’t have to add any and it’s still delicious.

I used a tin of 3 beans but, if you are feeding a larger amount of people, I suggest you use a tin of red kidney beans and a tin of butter beans (or any beans you like) with 2 jars of salsa.

Vegan Avocado Bean Wraps

A quick, simple and cheap, Mexican-inspired vegan recipe.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican


  • 1 tin mixed beans
  • 1 jar salsa
  • 1 bell pepper chopped
  • 2 tbsp chilli powder or however much you like
  • 2 avocados
  • 6 wholemeal wraps
  • 1 jar jalapenos optional
  • Any sauces you like (I like sriracha)


  • Rinse the tinned beans and heat in a saucepan with the bell pepper. Add salt and pepper.
  • Once softened, add the jarred salsa.
  • Cook for a few minutes, then add the chilli powder. Stir thoroughly.
  • Meanwhile, cut the avocado into slices.
  • Assemble the wraps. Add the bean/salsa mix to the middle of the wrap. Lay avocado on top. Add chopped jalapenos (optional) and sauces. Fold like a fajita. Enjoy!
Keyword avocado, bean, mexican, salsa, vegan, wrap

This is perfect for a quick Summer meal or a Mexican themed get-together. You can add anything you like to this! Maybe you’d prefer fresh salad, cheeses, crispy onions, ranch dressing or maybe you make a mean guacamole. You can adapt this recipe to make your own and something the whole family will love!

If you are having a Mexican themed party, I highly recommend you check this out:

So this is the last recipe for June! How did you guys the Vegan Avocado Bean Wraps? Do you like the new recipes every week? Let me know what you think in the comments below or let me know on my socials! Thank you so much for taking the time to come to my blog. It really means a lot. I have so many new and exciting things for July, that I can’t wait to share with you guys. Keep your eyes peeled!!

June Recipes: Grandma’s Schnitzel Recipe
Fluffy Blueberry Pancakes
Garlic Prawn Spaghetti
Chocolate Chip Banana Muffins

Fluffy Blueberry Pancakes

Some of you may have seen pictures of these beauties on my social media (by the way, if you aren’t following me, you should!) so I thought I would share the recipe to my Fluffy Blueberry Pancakes. I try to make these at the weekend for the family. If you’re short on time in the mornings, you can make the batter in advance, cover and leave in the fridge overnight ready to fry up for breakfast!

I don’t make these pancakes every weekend but I think they’re great for special occasions! Birthdays, Father’s Day, Anniversaries, breakfast for dinner and especially global pandemics, are all great excuses to make these light and fluffy blueberry pancakes. If you’re not a fan of blueberries just swap them out for chocolate chips or check out my Fluffy Bunny Pancakes recipe!

My little girl is not the biggest fan of fruit but she loves these pancakes and they are reasonably healthy. I know, I absolutely cover them in icing sugar but, for my daughter, I just drizzle a bit of honey on the top and they’re just as sweet. There’s so many things you could serve these with. My fiance likes his with maple syrup or served warm with vanilla ice cream (which is my favourite but I don’t usually have the time) . Maybe kids would love these served with whipped cream and sprinkles. The possibilities are endless!

Fluffy Blueberry Pancakes

The perfect healthy-ish pancakes for a fun meal!

  • 1 tbsp vegetable oil (plus extra to add as you go along)
  • 120 g plain flour (sifted)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tbsp lemon zest
  • 184 g greek yogurt
  • 6 tbsp almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 50-75 g blueberries
  1. Combine the flour, baking powder, baking soda, ground almonds, sugar and lemon zest into a small bowl.

  2. Whisk the yogurt and milk together in a large bowl. Afterwards, add the egg and extract. Whisk until smooth.

  3. Carefully add the dry ingredients to the wet ingredients and whisk until you have a smooth, thick batter.

  4. Fold in the blueberries carefully and set aside.

  5. Heat a frying pan on a medium heat and add your oil.

  6. Once fully heated, ladle the batter into the pan to make a medium sized pancake.

  7. Once you see bubbles forming on the top, flip the pancake over gently and allow the bottom to turn a golden brown.

  8. Plate up and add your toppings!

These are a bit more work than your usual pancake but I promise you, it’s worth it! If you do recreate these, I would love to see! Follow me on my social medias and feel free to send me your pancake creations!

Tell me in the comments what your favourite pancake toppings are? Are you a whipped cream and sprinkles type of person or do you prefer the traditional syrup? Let me know!

You may also like: Fluffy Bunny Pancakes or Chocolate Chip Banana Muffins

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Grandma’s Schnitzel Recipe

Grüß dich Readers,
(Which literally means “greet yourself”)

Some of you may be aware, I am 1/4 Austrian. No, not “G’day mate pop a shrimp on the barbie” Austrian. More like the people who brought you Arnold Schwarzenegger, Mozart and Swarovski crystals. What’s that? Hitler? No, we don’t associate ourselves with that anymore.

Moving swiftly on. My Grandma grew up in Austria and eventually met my Grandad and moved to England. She brought with her some wild stories of growing up in the mountains and some amazing recipes. I grew up spending a lot of time with her and watching her cook. I loved helping her in the kitchen and I learnt a few things along the way. Like, the secret to how she made everything taste amazing? A generous serving of salt and a shit ton of butter. A technique I still use to this day.

One of my favourite dishes she made was ‘Schnitzel with Noodles’. Traditionally, schnitzel is made with veal but that is super expensive. So my Grandma made it with pork but you can make it with chicken too! ‘Noodles’ in our family just means any kind of pasta. Usually on a Sunday lunch time, we would have Schnitzel (pork in breadcrumbs fried in butter and salt) with noodles (any kind of pasta, dripping in butter) and Grandma’s salads (which was lettuce, cucumber or beans that have been soaked in oil, salt and vinegar overnight). Sounds disgusting but I can assure you it was heavenly! Maybe not so good for the heart disease but we all knew we would die happy.

As I got older, I would help Grandma make huge batches of Schnitzel that she would keep in the freezer and cook up whenever she needed to. As I got even older, she would send me home with a pile of frozen Schnitzels to put in my freezer, so I would never be hungry. Now, I make them myself for my family. People always curse their Grandmas for not writing their recipes down. My Grandma did but her handwriting is so cursive, it’s unreadable. Beautiful, but unreadable (also, English was her second language so not a lot of it makes sense). So here I am, writing the recipe down. Who knows? Maybe my grandchildren will read this and make their family Schnitzel, unknowingly keeping a small part of their Austrian heritage alive.

So here it is! Grandma Nagele’s Schweinefleisch Schnitzel.

Grandma Nagele’s Schweinefleisch Schnitzel

My Grandma's Schnitzel Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Austrian, German


  • Meat tenderiser
  • Frying pan
  • Chopping board
  • 3 small plates
  • Spatula


  • 1 tbsp Butter/vegetable oil
  • 4 Pork Chops boneless
  • 250 g Plain Flour
  • 2 eggs whisked with a fork
  • 300 g Breadcrumbs


  • Heat butter/oil in a frying pan on a medium to high heat.
  • Set up 3 small plates. Use one for flour, one for egg and one for breadcrumbs.
  • Using a meat tenderiser, tenderise the pork chops (on both sides) until they are a flat oval shape.
  • Lay the pork chop on the plate of flour and turn it over until it is fully covered in flour (this is where it gets messy).
  • Once it is covered in flour, lay it on the next plate and coat it in the egg mixture.
  • Once it is fully covered in egg, lay it on the final plate and coat it in breadcrumbs.
  • Once it is fully covered in breadcrumbs, set aside.
  • Repeat these steps with the other pork chops.
  • Once your frying pan is fully heated, fry the schnitzel on one side until golden brown (should take 8-10 minutes).
  • Flip the schnitzel over until the other side is golden brown (8-10 minutes).
  • Repeat with the other schnitzels.
  • Ensure the schnitzel is fully cooked throughout and serve with 'noodles', chips or salad.
Keyword Breadcrumbs, Fried, Pork, Schnitzel

So, there you go! Schnitzel is an all year round dinner staple. Serve it with warm pasta in the winter or salad in the summer. Put chips with it and kids love it too. You can bulk make it and fry it up frozen when you need to. It’s nothing special but it will always hold a special place in my heart. Whenever I eat it, I am instantly transported back to lunch times with Grandma and excitedly waiting for my favourite meal or family holidays in Austria ordering Schnitzel at the local beer house and sipping my Dad’s Radler shandy.

I hope you make this recipe and enjoy it as much as I do. If you do try it out, let me know how it goes! Share with me on my socials, I always love hearing from you guys! And don’t forget to follow the blog and me on social media!

But for now, Pfiat di!

Garlic Prawn Spaghetti

My favourite, quick, 15 minute dinner. Also, this really satisfies my pasta cravings. It’s a great meal because you can keep the ingredients in the kitchen for whenever you need them! As a Mum, this meal can be a life saver. Even my 18 month old daughter loves this dinner so it’s doubley perfect!

I buy frozen, precooked king prawns because they’re cheaper and it cuts out a lot of time (plus, you can leave it in the freezer until you need them) but you can buy fresh ones. Just make sure that they’re cooked all the way through and fully pink. I also use lazy garlic (already chopped, in a jar and you can keep it in the fridge) but you can use fresh garlic. You can use either dried or fresh parsley or even chives. I always keep spaghetti in the pantry and butter and parmesan are always in my fridge. That’s it!

Garlic Prawn Spaghetti

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian


  • saucepan
  • knife
  • cheese grater
  • colander
  • garlic press (optional)
  • Frying pan
  • Chopping board


  • 200 g king prawns
  • 250 g spaghetti
  • 4 tbsp butter
  • 2 tsp chopped garlic (or 3-4 cloves)
  • 2 tbsp chopped parsley
  • 4 tbsp grated parmesan cheese (or however much you want)


  • Begin to cook the spaghetti.
  • Defrost the prawns in a frying pan on heat (or begin to cook the fresh ones).
  • Drain the water away and place the frying pan back on the heat (medium) with the butter.
  • Allow the butter to melt amongst the prawns and add the garlic.
  • Stir fry for 3-5 minutes.
  • Remove the frying pan from the heat and stir in the chopped parsley.
  • Drain the cooked spaghetti and dish into bowls. Top with the prawns and melted butter and sprinkle with parmesan.
Keyword buttery, Garlic, parmesan, pasta dish, Prawn, Spaghetti

It’s really as simple as that! A simple, quick and life saver of a dinner idea. You’re welcome!

Don’t forget to follow the blog and follow my socials! You’ll be the first to know when I upload a new recipe!

Chocolate Chip Banana Muffins

Need I say more? 🍌🍫Seems like everyone in this pandemic has made banana bread. Well, this is an alternative. Whether it’s for breakfast, an evening treat or a basket you want to drop off to a loved one while socially distancing, these muffins are perfect.

This recipe uses chocolate chips but I recently ran out and used Cadbury dairy milk, chopped up and I think I’m going to do that from now on. It made the chocolate much more creamier and slightly melted in the middle. Way better than chocolate chips. Plus, its Cadbury!

I particularly love this recipe because it’s an all in one method. For those of you who dont know, that means you bung all the ingredients in one bowl and mix it altogether. No separate bowls, no creaming method and so much less washing up. As a Mum, all in one method and one pan meals are the saving grace to my sanity. Just makes things so simple and easy in a time that may not be. Plus, less washing up. Can I get a hallelujah?🙌🏻

Chocolate Chip Banana Muffins

Only the best banana muffins ever.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Servings 12


  • Mixer
  • Measuring Scales
  • Small Bowl
  • Fork
  • Muffin tin
  • Muffin cases


  • 100 g Butter room temp
  • 2 Eggs medium, free range
  • 175 g Caster Sugar
  • 225 g Self-raising Flour sifted
  • 1 tsp Baking Powder
  • 3 tbsp Milk whole
  • 2 Bananas very ripe, mashed
  • 100 g Chocolate chips or chocolate chopped into small chunks


  • Preheat the oven to 180°C (160°C fan, Gas Mark 4) and line a 12 hole muffin tin with muffin cases.
  • Mix all the ingredients in one bowl until fully combined and smooth.
  • Spoon the mixture evenly into the 12 cases and bake in the oven for 25 minutes or until a skewer comes out clean.
  • Once fully baked, leave to cool on a cooling wrack.
  • Optional: melt more chocolate to drizzle over the top of the muffins or add a square of chocolate to the top of the muffins.
Keyword Banana, Chocolate, muffin

It is literally as simple as that! Thank you for taking the time to read this post. I would really appreciate it if you could share it on your socials and to all your friends. It would help me out a lot!

Also, while you’re here, go ahead and follow my blog and sign up for the email list so you will be the first to know when I upload. You can get the first scoop on any yummy recipes I share!

Cajun Veggie Stew

I found this recipe recently and I thought I would share it (along with my alterations). This recipe is Vegetarian, Vegan and (most importantly) a one pot meal, making it perfect for a midweek meal you need to cook in a hurry or a simple comforting dish when the weather is, well, British. It’s packed full of veggies so it is perfect for kids. “My kids don’t like veggies”. Well, guess what, Karen, neither does my fiance. He is a big kid or a ‘manly man’ when it comes to food. It’s either turkey dinosaurs or lots of meat and failing that, lots of cheese but he actually liked this AND had seconds AND requested I made it again!

I find this is best served with warm crusty bread but you could serve it with rice. This recipe makes enough to serve 4. Being a one pot meal you will literally only need one large saucepan, a chopping board, a sharp knife and a sieve (if you want to rince your tinned chickpeas). That’s it!


  • 2 tbsp olive oil
  • 450g sweet potato
  • 1 red onion
  • 2 bell peppers
  • 1 clove of garlic (I buy the jarred, already minced stuff because I’m lazy)
  • 1 tbsp Cajun seasoning (I buy the Schwartz one found in the spices aisle)
  • 400g tinned tomatoes
  • tinned chickpeas
  • 250ml vegetable stock
  • salt and pepper to taste


  1. Cut sweet potato, red onion and bell peppers into bite sized chunks. Mince or finely chop the garlic.
  2. Heat the olive oil in a sauce pan and add the sweet potato, red onion and peppers.
  3. Sauté until softened then stir in the garlic. Cook for 1 minute.
  4. Add the Cajun seasoning, tinned tomatoes, chickpeas and vegetable stock. Simmer on a low to medium heat, stirring occasionally,  until the sweet potato is soft enough to your taste. This should take between 10-20 minutes.
  5. Season with salt and pepper and serve with warm crusty bread.


It is literally that simple. I like to make a big batch of this so I can reheat it for lunches or make multiple dinners for my little one. You can add more Cajun seasoning to intensify the flavour or add chilli powder to give it a kick. It is so versatile that it will suit almost anyone’s tastes.

If you make this, I would love to hear how it went. Follow me on my socials and you can share pictures with me when you make this! Hope this has helped with the dreaded meal planning or a last minute “what do I make?” panic. Thanks for reading!

Star Wars Day: Wookie Cookies

I know. You’re surprised to see Star Wars content on this blog. I haven’t even seen a full movie (don’t come for me). However, Steven and his family are Star Wars fans, verging on super fans. So, I thought this May the fourth, I would cheer them up with these! I first saw this idea on Pinterest and wanted to recreate it with my own recipe.

I have previously made other Star Wars themed bakes for Steven’s brother’s 40th birthday. We organised a Star Wars themed kids party (with no kids) in our new home (at the time), which included: Pin the Lightsaber on Yoda, Star Wars pun food (Ham Solo sandwiches), inflatable lightsabers, homemade photo booth and a Millennium Falcon cake.

It’s a relatively simple recipe but, nevertheless, may the force be with you! See? I can do Sci-Fi!


You will need:


  • 400g Plain Flour
  • 3/4 tsp Bicarbonate Soda
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Mixed Spice
  • 1/2 tsp Salt
  • 1/4 tsp Ground Nutmeg
  • 180g Butter (soft)
  • 125g Dark Brown Sugar
  • 1 Egg
  • 125g Golden Syrup
  • 190g chocolate
  • 100g white chocolate chips


  1. Sift the flour and spices together in a large bowl.
  2. Cream the butter and sugar together until fluffy.
  3. Add egg and golden syrup to creamed mixture and combine well.
  4. Gradually add in the flour and spices until fully combined and makes a loose dough.
  5. Split the mixture into 3. Wrap in clingfilm and chill overnight.
  6. Preheat the oven to 170° Fan.
  7. Remove the dough from the fridge and leave at room temperature for 10 minutes.
  8. Roll out on a lightly floured surface and cut out your gingerbread man shapes.
  9. Using a fork, make impressions in the dough to look like fur.IMG_8379
  10. Bake on a lined baking tray for 8-12 minutes (depending on size of cookies and whether you like them soft or crisp).
  11. Leave to cool on a wire rack.IMG_8382
  12. Once fully cooled, melt the chocolate in a microwave safe bowl. Heat for 30 second intervals in the microwave, stirring in between until fully melted.
  13. Leave the chocolate to cool slightly before pouring it into a piping back (or you can use a zip lock bag)
  14. Snip the end of the piping bag (or the corner of the zip lock bag) and pipe a diagonal line across your gingerbread man.
  15. Place the white chocolate chips along this line. I used white candy melts because my cookies were quite large (and it’s all I had in the house #QuarantineLife).
  16. (Optional) pipe two eyes and a nose on your wookie with the chocolate.

So, there you go! Absolutely delicious wookie cookies! Not bad for a non-nerd, aye? I hope you enjoyed reading this and if you recreate these, please share the pictures with me! I would love to see your quarantine baking!

Happy Star Wars Day!

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