Recipes - 2012 / 2013
Note: Quantities are given in metric and in imperial measures. Conversions are approximate so use EITHER the metric or imperial measures, not a mixture of the two.
Every effort has been made to make the conversion from Imperial to Metric measures consistent. However, in some cases the amounts have been rounded up or down to the nearest reasonable number.
Bakewell Slices
Ingredients:
| 125g/4oz plain flour | 60g/2oz butter |
| 60g/2oz butter or margarine | 60g/2oz sugar |
| 125g/4oz strawberry jam | 1 Egg |
| Almond essence | |
| 30g/1oz Self Raising flour | |
| 60g/2oz ground almonds |
Method: Make short crust pastry with the 125g/4oz of plain flour and 60g/2oz of butter or margarine, and line an 18cm/7in flan tin. Spread with the jam. Cream together the remaining butter and sugar, add the beaten egg, essence, flour and almonds. Spread over the jam, and cook at 200C/400F/Gas Mark 6 for 20- 25 minutes or until done. When cool, cut into 10 slices.
Date Pinwheel Biscuits
Ingredients:
| 125g/4oz chopped dates | 125g/4oz self raising flower |
| 90g/3oz chopped dates | 1/4 tsp salt |
| 90g/3oz chopped almonds | 60g/2oz butter |
| 90g/3oz sugar | |
| 1 egg yolk |
Method: Simmer dates with 90g/3oz sugar and ¼ pint water until mixture thickens, then cool and stir in almonds. Cream butter and sugar, beat in egg yolk and stir in flour. Knead to a dough and chill for an hour. Roll out dough to about 20 x 35cm/8 x 14 ins, spread the date mixture over it, and roll up like a Swiss roll, starting with a short side. Cut roll into 6mm/ ¼ inch slices, place on well greased tray and bake for 10 – 12 mins at 190C/375F/Gas mark 5.
Wholemeal and Herb Mini Muffins
Ingredients:
| 155g/5oz mixed wholemeal and self raising flower | 1 egg |
| Tsp baking powder | 5 fluid oz plain yoghurt |
| 2 tbsps mixed fres herbs | |
| 45g/1 1/2 oz melted butter |
Method: Sift flour and baking powder, stir in herbs. Separately, combine butter, egg and yoghurt, and add to the flour. Stir until just moistened – the mixture should be lumpy. Spoon into fairy cake cases, and bake at 200C/400F/ Gas Mark 6 for 15 minutes or until done.
Coconut and Raspberry Cupcakes
Ingredients:
| 1 egg | 1 tablespoon melted butter |
| 1 tablespoon and 1 teaspoon sugar | raspberry jam |
| 45g/1 1/2 oz plain flour | |
| 2 tablespoons dessicated coconut |
Method: Beat egg and sugar until thick and pale. Fold in flour, coconut and butter. Distribute half the batter between 6 fairy cake cases. Spoon a dollop of raspberry jam into each, then cover with remaining batter. Cook at 200C/400F/ Gas Mark 6 for 15 minutes or until golden brown.
Cinnamon and Almond Crisps
Ingredients:
| 125g/4oz butter | 90g/3oz ground almonds |
| 250g/8oz caster sugar | 60g/2oz self raising flour |
| 1 egg | 2 teaspoons ground cinnamon |
| 90g/3oz plain flour |
Method: Cream butter and 185g/6oz sugar together, add egg and beat well. Sift together flours and ground almonds and stir in butter mixture to form a dough. Mix remaining sugar and cinnamon together in a small bowl. Roll dough into small balls, about walnut sized, and roll in cinnamon and sugar mixture. Set apart on a greased baking tray and bake at 180C/350F/Gas Mark 4 for 8 minutes or until golden.
Banana Chocolate Mini Muffins
Ingredients:
| 150g/5 oz self raising flour | 1 egg |
| 60g/2oz sugar | 2 fluid oz milk |
| 90g/3oz plain chocolate chips | 30g/1oz butter |
| 1 very ripe medium banana - mashed |
Method: Stir sugar into flour and chocolate chips. Separately, combine egg, milk, butter and banana. Add all at once to the flour and chocolate and stir until just moistened. Spoon batter into fairy cake cases and bake at 200C/400F/Gas Mark 6 for 15 minutes.
Ginger Biscuits
Ingredients:
| 60g/2oz margarine | pinch salt |
| 60g/2oz caster sugar | 1 level tsp bicarbonate of soda |
| 90g/3oz golden syrup | 1 tblsp warm water |
| 200g/7oz plain flour | 1 heaped tsp ground ginger |
Method: Melt fat, flour and syrup, add the bicarbonate dissolved in water, and the dry ingredients to make a stiff dough. Roll out into about 30 balls. Place on greased baking tray and flatten a little. Bake at 160C/325F/Gas Mark 3 for about 15 mins or until golden brown.
Cheese and Chive Scones
Ingredients:
| 250g/8oz self raising flour | 125g/4oz plain cottage cheese |
| 1 tsp powdered mustard | 2 tablespoons chopped chives |
| Pinch cayenne pepper | 100ml/3-4 fl oz milk |
| Half tsp salt | 60g/2oz cheddar cheese |
Method: Sift flour, mustard, cayenne and salt into a bowl. Add cottage cheese and chives, and mix. Make a well in the centre and pour in milk, mixing until a soft dough is formed. Roll out to approximately 1 ½ cm/½ inch thick and cut out scones with a medium sized cutter. Sprinkle tops with grated cheese and bake at 200C/400F/Gas Mark 6 for 15 – 20 mins.
Apple Cake
Ingredients:
| 185g/6oz Self raising flour | 2 eggs, lightly beaten |
| 90g/3oz caster sugar | 250g/8oz cooking apple, peeled & diced |
| 125g/4oz margarine | pinch salt |
| 60g/2oz sultanas | 1 level tsp cinnamon |
Method: Rub margarine into flour, salt and cinnamon, stir in sugar and sultanas. Mix in the egg and apple – the mixture will be stiff. Put into a greased and lined 20cm/8in round cake tin. Bake at 180C/350F/Gas Mark 4 for 1 hr, or until done.
Apricot Brandy Slices
Ingredients:
| 90g/3oz chopped dried apricots | 3 tablespoons milk |
| 2 tablespoons brandy | 1 egg |
| 125g/4oz dark chocolate | 60g/2oz sugar |
| 4 tablespoons butter | 90g/3oz plain flour |
For icing:- 60g/2 oz dark chocolate, 1 tablespoon milk, 250g/8oz icing sugar, 1 tablespoon butter.
Method:- Soak apricots in brandy for 15 minutes. Melt together chocolate and butter, stir in all other ingredients for the slice. Spoon into greased and lined baking tray, 18 x 27cm (7 x 11 inch) or similar, and bake at 180C/350F/Gas Mark 4 for 12 – 15 minutes. To make icing, melt together chocolate and milk, and blend in icing sugar and butter. Spread over slice when cool. Cut into squares or rectangles.
Black Forest Cookies
Ingredients:
| 150g/5oz butter | 150g/5oz\ plain flour |
| 150g/5oz dark brown sugar | 3/4 tsp baking powder |
| 1 tsp vanilla essence | Pinch salt |
| 1 egg | 250g/8oz semi-sweet chocolate |
| 75g/2 1/2oz dried sour cherries |
Method: Cream butter, sugar and vanilla, add the egg and beat. Sift flour, baking powder and salt and add to the butter mixture. Finally, add in chopped chocolate and cherries. Drop rounded tablespoons of the mixture onto greased baking trays, spaced about 5cm/2in apart. Bake for 16 mins at 180C/350F/Gas Mark 4 until brown.
Blue Cheese and Pear Mini Muffins
Ingredients:
| 155g/5oz mixed wholemeal and self raising flour | 1 egg |
| 1 tsp baking powder | 4fl oz milk |
| 60g/2oz blue cheese | Pinch salt |
| 45g/1 1/2oz melted butter | |
| 1 small ripe pear, peeled, cored and finely chopped |
Method: Mash blue cheese with a fork, add milk, egg and butter and mix until as smooth as possible. Add all at once to the flour and salt, together with the chopped pear. Stir until just moistened – the batter should be lumpy. Spoon the batter into fairy cake cases, and bake at 200C/400F/ Gas Mark 6 for 15 minutes.