Cookie dough freezes perfectly for up to 4 months or will keep in the fridge for up to 2 days. You can throw the whole dough ball in the freezer wrapped well in cling film or, to make life easier, roll it into a log and wrap well with cling film before freezing.
Slice with a hot knife into rounds straight from the freezer before baking. Increase your baking time by a few extra minutes and keep an eye on it to compensate for the lower temperature of the dough.
Place squares of greaseproof paper between the cookies and keep in an airtight container. You can always refresh cookies by sprinkling with a few drops of water and placing in a hot oven for a few minutes to restore their chewiness.
Rescue stale cake
If your cake has gone stale, all is not lost. Whizz the sponge up in a food processor and sprinkle as crumb decorations on a fresh batch, stir up with frosting and roll into balls chilled and dipped in chocolate to make cake pops or crumble over ice cream (one of our favourite cheeky ways to enjoy leftover Red Velvet).