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1 Holmes & Hills Fantastic Cookies and How to Make them

2 A little bit about us Holmes & Hills Solicitors is a leading regional law firm with five offices across Essex & Suffolk and over 100 staff across 8 specialist legal departments. We are independently recognised as a leading supplier of legal services in the region, by The Legal 500 and Chambers & Partners - two independent directories of the UK s best law firms. The firm offers expert legal advice and representation to individuals, families and businesses across the region. You can find further information on all of the firm s services on its website: Holmes & Hills is closely engaged with local industry and commerce, organising a large number of networking events for local professionals and business leaders, as well as providing free seminars on important legal updates to ensure you are kept abreast of important legislative changes that may impact upon you. Holmes & Hills is also committed to supporting the communities of which its offices form a part. Every year the firm organises its popular annual charity bike ride which attracts hundreds of riders and raises thousands of pounds for local charities. It is the firm s sponsorship of the Taste of Sudbury event which led to the production of this recipe booklet, which features the favourite homemade recipes of some of the staff at Holmes & Hills. We hope you enjoy trying them out for yourself. Contents Salted Nutella Cookies Blueberry and White Chocolate Cookies Oatmeal, Raisin & Hazelnut Cookies Pistachio & Almond Cookies Cinnamon & Orange Crisps No Bake Chocolate Biscuits Page

3 Salted Nutella Cookies By Sue Wardropper Sue is a Specialist Family Lawyer and is also a trained Collaborative Lawyer. She has practiced family law since Sue is able to advise on all aspects of family law including divorce, separation, financial settlements, children arrangements as well as pre-nuptial and cohabitation agreements. Sue s approach is always to listen to her clients and provide clear advice as well as a practical solution. Ingredients Makes g unsalted butter, softened 300g caster sugar 1 large egg 325g self-raising flour 1 tsp salt 200g Nutella 1. Preheat the oven to 180 C/ 350 F/ Gas Mark 4. Line 2 baking trays with baking parchment. 2. In a mixing bowl, cream together the butter and sugar until light and fluffy. 3. Add the egg and mix together until combined. Gradually add the flour and salt until a dough forms. 4. Roll the dough out into a rectangle and spread it with Nutella. Roll into a long sausage shape. 5. Place in fridge for 30 minutes then slice into approx. 2cm thick sections. Place on baking trays, leaving plenty of space as they do spread when cooking. 6. Sprinkle with a pinch of salt, bake for 12 minutes. 7. Transfer to a wire rack to cool and set for 20 minutes before serving.

4 Blueberry & White Chocolate Cookies

5 Ingredients Makes 25 90g plain flour ¼ tsp salt ½ tsp baking powder ½ tsp bicarbonate of soda 100g unsalted butter, softened 1 tsp vanilla essence 110g soft brown sugar 25g caster sugar 1 egg, lightly beaten 80g whole rolled oats 60g white chocolate chip 75g dried blueberries 4. Add the previously set aside flour mixture and the oats to the butter mixture, mix together then add the chocolate and blueberries. Mix to combine but take care not to over-mix once the ingredients are blended together. 5. Chill the mixture in the fridge for about minutes to help you shape the biscuits. 1. Preheat the oven to 160 C/ 320 F/ Gas Mark 3. Line a baking tray with baking paper. 2. Sift together the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside. 3. In a large bowl add the butter, vanilla, and sugar and beat with a wooden spoon until combined. Gradually add the egg, stirring thoroughly as you do so. 6. Scoop up a bit of the mixture and shape it into a ball somewhere between the size of an olive and a walnut. Press the balls lightly onto the baking tray. Be sure to space them a good distance apart and not to flatten them too much initially as they ll spread quite a bit during baking. 7. Place in the oven and bake for about minutes, until brown in colour. Remove from the oven and cool on trays before serving. By Rachel Astill Rachel is an experienced Commercial Law solicitor in Holmes & Hills Corporate & Commercial Team. She advises business owners and managers on all aspects of Company and Commercial Law. Rachel has a wide range of experience including advising clients on share and asset acquisitions and disposals, drafting shareholder and partnership agreements, reviewing and revising terms and conditions and commercial contracts as well as advising on corporate governance and directors duties. What clients have to say: "We have been totally satisfied with their standard of service and costs and would have no hesitation in recommending Holmes & Hills." Mr Tanner George Tanner (Shalford) Ltd

6 Oatmeal Raisin & Hazelnut Cookies

7 By Sam Bawden Sam is a Partner and Head of Holmes & Hills Litigation Team, based at the firm s Sudbury office. Sam advises companies on a wide range of commercial disputes including contractual disputes, debt recovery and infringement of intellectual property rights, to highlight just a few. He also regularly acts for clients within the manufacturing and construction industries. Having a particular expertise in all types of construction disputes, Sam has been involved in a number of high value Adjudications as well as proceedings issued in the Technology and Construction Court. What Sam's clients have to say: "I just wanted you and your firm to know how pleased I was with your work and advice. You listened to my thoughts, queries and worries, guided me in the right direction and were able to take away some of the frustration for me. What I found very comforting was that whilst this was anticipated to be a lengthy and expensive process, your intention was never to carry out then charge me for unnecessary work." Miss Crichton Ingredients Makes 30 55g chopped raisins 55g chopped hazelnuts 55g rolled oats 225g plain flour 140g caster sugar 225g softened butter 1 egg yolk, lightly beaten 2 tsp vanilla extract 125ml orange juice Salt 1. Preheat the oven to 190 C/ 375 F/ Gas Mark 5. Line 2 baking trays with parchment paper. 2. Put the raisins in a bowl, add the orange juice and leave to soak for 10 minutes. 3. Mix the butter and sugar in a mixing bowl. Beat in the egg yolk and vanilla extract until combined. 4. Sift the flour and salt into the mixture and add the oats and hazelnuts. Drain the raisins, add them to mixture and stir well. 5. Using a tablespoon, place mounds of mixture on the baking trays, spaced well apart. Flatten slightly. 6. Bake for minutes, until golden brown. Leave to cool on the baking trays for 5-10 minutes, then using a palette knife, carefully transfer the cookies to wire racks to cool completely.

8 Pistachio & Almond Cookies

9 By Deborah Abbott Deborah is a senior lawyer in the firm s Private Client Team. Deborah specialises in writing and updating wills, advising on and preparing lasting powers of attorney, administering estates and dealing with probate. Having once worked for Social Services, Deborah has a wealth of experience advising and supporting individuals, families and the What Deborah's clients have to say: "We were extremely pleased with the service provided by Deborah. Her advice was first rate and we would happily recommend her to others." Mr & Mrs Campbell elderly on a wide range of matters. She uses this experience to provide all her clients with a professional and personal service. Ingredients Makes g butter, softened 140g caster sugar 225g plain flour 1 egg yolk, lightly beaten 55g pistachio nuts, finely chopped 2tsp almond extract 55g ground almonds Salt 1. Mix the butter and sugar in a mixing bowl, beat in the egg yolk and almond extract. 2. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. 3. Fold in the chopped pistachio nuts taking care not to over mix. 4. Cover the bowl with a damp cloth and chill for 1 hour. 5. Preheat the oven to 190 C/ 375 F/ Gas Mark 5. Line 2 baking trays with baking parchment. 6. Shape dough into 1 inch balls, flatten slightly with bottom of small glass. 7. Place 4 inches apart on prepared baking trays and bake for 10 to 12 minutes or until set. 8. Leave to cool on the baking trays for 10 minutes then using a palette knife, carefully transfer cookies to wire racks to cool.

10 By Natasha Price Natasha is an experienced Conveyancing Solicitor who has serviced residents of Sudbury and the surrounding areas since qualifying in This experience paired with a first-rate knowledge of the local property market means that Natasha proactively progresses matters, helping save time, money and stress when selling and buying. Ingredients Makes g butter, softened 200g caster sugar Grated rind of 1 orange 1 egg yolk, lightly beaten 4 tsp orange juice 280g plain flour 2 tsp ground cinnamon Salt 1. Put the butter, orange rind and only 140g of caster sugar into a mixing bowl. Mix well then add in the egg yolk and 1 tsp of the orange juice. 2. Sift together the flour and a pinch of salt into the mixture. Add the remaining sugar and stir until thoroughly combined. Shape the dough into a ball, wrap in cling film and chill for minutes. 3. Unwrap the dough and roll out into a 30cm square. Brush with the remaining orange juice and sprinkle with the cinnamon. Roll up the dough like a Swiss roll, into a sausage shape. Wrap in cling film and chill for 30 minutes. 4. Preheat the oven to 190 C/ 375 F/ Gas Mark 5. Line 2 baking trays with baking parchment. 5. Unwrap the dough and cut the roll into 2cm slices. Put them on the baking trays, spaced well apart and bake for minutes.

11 Ingredients Makes g digestive biscuits 150g chopped chocolate 115g butter, softened 4 tbsp golden syrup 55g chopped cherries 115g chopped walnuts 1. Use baking parchment to line a 20cm shallow, square-shaped tin. 2. Put the digestive biscuits in a plastic bag and bash into pieces using a rolling pin. 3. Place a heatproof bowl over a pan of simmering water and melt the butter and golden syrup together, stir occasionally. 4. Remove the bowl from the heat. Stir in crusted biscuits, chopped chocolate, cherries and walnuts. 5. Press mixture into the tin. Leave to cool then chill in fridge for 1 to 2 hours to set. 6. Turn out the biscuits and put into your preferred size and shape. By Dean Stanhope Dean advises individuals and families on Wills, Power of Attorney and Estate Administration, helping clients plan for their future or assisting at times of grief. No Bake Chocolate Biscuits Dean is based at Holmes & Hills office in Sudbury. What Dean's clients have to say: "We used Dean to prepare our Wills. He was very prompt with all correspondence, explained everything clearly and was very friendly. All staff were welcoming and the company were great value for money." Mr & Mrs Green

12 Holmes & Hills Offices North Street, Sudbury Bocking End, Braintree Church Street, Coggeshall Trinity Street, Halstead Church Road, Tiptree hills.co.uk