Method

1. set oven to 160/GM 4 and place cases in muffin tin.
2. cream together sugar and butter, then sift in flour.
3. break eggs in to a cup, then add to mixture. Mix together, ensuring there are no lumps of flour.
4. divide mixture evenly between cases, then place in oven for 20 minutes
5. after 20 minutes, test cakes for readiness.
6. allow cakes to cool and decorate as desired.

Method:

• set oven to 180/GM 4
• cream margarine and sugar together, until soft and creamy
• add beaten egg gradually.
• Add vanilla essence and sieve in flour. Mix everything together.
• wet hands and roll mixture into balls, then toss in crushed cornflakes/coconut
• place on greased tray and bake for 15-20 minutes

Method

1. set oven to 210/ GM7
2. sieve flour salt into bowl, add margarine.
3. Rub in margarine until the mixture resembles fine breadcrumbs
4. add sugar or sugar and fruit or cheese
5. using a knife to combine, add enough milk to soft a soft elastic dough
6. knead dough lightly, then roll out to about 1.5cm thick.
7. cut out using a round cutter, then place on a baking tray.
8. bake for about 10 to 15 minutes.

Method

1. Set oven to 180/ GM4
2. sieve flour, and mix with porridge oats and sugar
3. melt margarine and syrup, then add to dry ingredients. Mix well.
4. roll in to 12 balls, and place on greased tray.
5. bake for 10 to 15 minutes

Method

1. set oven to 200 or GM 6
2. put flour and spice into large bowl, add margarine.
3. Rub in margarine until mixture resembles fine breadcrumbs
4. stir in sugar and fruit
5. add egg and mix with fork to form a stiff dough
6. form 9 buns, then place on a greased tray
7. bake for 15 to 20 minutes until golden in colour.

Method

1. set oven to 160 or GM 3
2. Cream sugar and butter together until soft and creamy
3. gradually work in flour and cornflour
4. knead till smooth
5. roll out 1cm thick, but into rounds or fingers
6. bake for 20 minutes, shortbread should be lightly browned

Method

1. rub butter in to flour until the mixture looks like breadcrumbs
2. add the demerara sugar, cinnamon (optional), and oats. Mix together.
3. peel, core and slice apple/pear.
4. mix together the pear/apple, berries and caster sugar. Add mixture to ovenproof dish
5. Add the oat topping. You can also add nuts to your topping.
6. bake until golden brown and fruit is soft, approximately 25 minutes.

Method

1. set oven to 160, then grease and line loaf tin with baking paper
2. cream margarine and sugar together, your mixture should be creamy and light
3. add eggs and sieved flour, mix until combined
4. mash bananas, then add to mixture and fold in.
5. spoon mixture into loaf tin and bake for about 45 minutes

Method

1. heat milk in a saucepan with lemon zest, bring to boil. Turn off heat and leave to infuse for 20 minutes.

2. Meanwhile, butter the slices of bread and cut into triangles.

3. Mix together the dried fruit and place 3/4 of them in the bottom of an ovenproof dish.

4. Arrange bread neatly in ovenproof dish, overlapping the pieces. Top with the rest of the dried fruit.

5. Beat together the eggs, sugar and infused milk. Spoon over bread and leave to soak for 5 minutes.

6. Dust the top with demerara sugar and cinnamon. Bake at 180C / GM 4, for about 50 minutes.

Method

1. Grease and line a cake tin.

2. To make the cake, beat butter, caster sugar, self-raising flour, eggs and orange rind together. Once mixed, spoon into tin.

3. Chop rhubarb into small pieces and sprinkle over cake mixture.

4. to make the crumble mixture, rub butter into plain flour, then stir in granulated sugar and cinnamon.

5. Sprinkle crumble mixture over rhubarb. Bake at 190 C / GM 5, for 55 minutes.

6. Sprinkle with icing sugar and serve warm.

Method

1. put all ingredients (except raisins) in a bowl and beat together until blended well. Stir in raisins.

2. spoon large teaspoonfuls of the mixture onto a lightly greased baking tray, leaving room for spreading.

3. bake at 190C for 15 minutes, or until golden brown around the edges.

Method

1. put the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda in a bowl and mix together.

2. Heat the treacle and butter in a pan until melted. Pour on to the dry ingredients and mix to a smooth dough. Knead well.

3. Roll out to about 5mm thick, cut out using a round cutter, then prick with a fork. Place on a greased baking tray.

4. Bake at 170C / GM 3 for 20-25 minutes. Biscuits should be firm to touch.

Method

1. line two baking trays with baking paper. Set oven to 150C / GM2.

2. Whisk egg whites in a bowl to they form stiff peaks, then lightly fold in sugar.

3. gently stir in the ground almonds, almond essence and desiccated coconut until the mixture forms a sticky dough.

4. spoon mixture onto lined baking tray, then press some strands of shredded coconut on top of each macaroon.

5. Bake for 25 minutes. Outer crust should be golden and the inside soft.

Method

1. grease and line a baking tin. Pre-heat oven to 180C

2. cream butter and sugar together until light and creamy.

3. stir in flour and milk, and mix to form a fairly soft dough. Put mixture into a piping bag with a star shaped nozzle.

4. pipe the mixture into 5cm diameter rings, well spaced apart on a baking tray.

5. bake for 10 minutes, until lightly golden in colour.

6. transfer biscuits on to a wire rack to cool.

7. meanwhile, blend the icing sugar with lime juice to make a thin icing. Brush icing over biscuits to glaze.

8. Sprinkle biscuits with chopped nuts. Leave to set before serving.