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Mother's Day Recipes: Chocolate Chip Cookies & Lemon Posset

This weekend, many of us will come together to celebrate Mother’s Day and for those planning on cooking a special meal to show your love and appreciation for everything mum does for you, check out this week’s recipes.

As a parent, I know all too well that personalised, handmade gifts made by our kids mean the world to us and these recipes are perfect to get them involved. This chocolate chip cookie recipe is a classic, and you can’t beat the smell of freshly baked cookies in the house. Why not surprise mum on Mother’s Day with some homemade cookies made with love, or simply have a bit of fun baking as a family - a sneaky lick of the spoon or eating half of the chocolate chips is usually how it goes in our house. This will create lots of fun and excitement in the kitchen, and the kids will feel great for helping.  

The second recipe is a delicious lemon posset that you can make in advance and serve as the star of the show after your Mother’s Day dinner.

To explore your culinary passion further, check out our cookery classes. The cookery school is a great way to learn new cooking skills, or to enjoy an entertaining night out with friends: www.waterman.house/pages/cookery-school-calendar-view

Chocolate Chip Cookies


  • 160g unsalted butter
  • 85g castor sugar
  • 80g soft brown sugar
  • 2 eggs
  • 400g plain flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 200g dark chocolate (chopped) 


  • Start by preheating the oven to 170C
  • Add butter and sugar into a food mixer and cream together until white. Add one egg at a time and once mixed add the next egg
  • Next, sift the flour, bicarbonate of soda, baking powder and salt and fold into the mix. Add the chopped chocolate and keep mixing until it holds or is pliable
  • Next, place a sheet of cling film on your work surface and roll the mixture into a cylinder shape. The cylinder shape can be made small by continuing to roll the mixture
  • Place the rolled cookie mix into the fridge and leave for one hour to rest. Once firm, take the cookie mix out of the cling film and cut to make cookies
  • Place on a baking tray and cook for 10 minutes in a preheated oven at 170°
  • Check that the cookies are golden and cooked in the centre and if not, cook for a further two minutes
  • Finally, remove from the oven and place on a cooling rack. Once cooled, store in an airtight container

Lemon Posset

(Serves 6)

  • 400g double cream
  • 125g sugar
  • 2 lemons juiced
  • Raspberries to garnish


  • To start, place the cream in a pan, bring it to a boil and add in the sugar. Cook on medium heat for two minutes and continue whisking the liquid to help all combine. This will also ensure the mix does not form a skin
  • Once all is cooked through and combined, take the mix off the heat
  • Next, add the lemon juice and pour it into six serving dishes - I like to use a nice glass for this. Place the glasses in the fridge and leave to set, this can take up to 5 hours, therefore I recommend making it the night before serving 
  • The lemon posset should then be just set and oozing. When ready to serve, garnish with a fresh raspberries


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