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21/04/2017

Jewish Honey Cake

Jewish Honey Cake



MAKES 1 MEDIUM LOAF CAKE – CUTS INTO 16

275g plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground mixed spice
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 medium free-range eggs, at room temperature
150g dark muscovado sugar
250g runny honey
125ml good-quality vegetable or sunflower oil
125ml hot coffee (made with 2 tablespoons instant coffee dissolved in boiling water)
100g walnut pieces a 900g loaf tin, about 26 × 12.5 × 7.5cm, greased with butter and lined with grease proof paper

(2) Chocolate Banana Bread

(2) Chocolate Banana Bread



MAKES 1 MEDIUM LOAF CAKE – CUTS INTO 12

250g self-raising flour
a good pinch of salt
150g caster sugar
100g unsalted butter, melted and cooled
2 medium free-range eggs, beaten
250g peeled ripe bananas – about 2 large or 3 medium
75g dark chocolate, chopped
100g walnut pieces a 900g loaf tin, about 26 × 12.5 × 7.5cm, greased with butter and the base lined with greaseproof paper

Grasmere Gingerbread

Grasmere Gingerbread



CUTS INTO 12

125g light brown plain flour
125g oatmeal
125g light brown muscovado sugar
1 teaspoon ground ginger
½ teaspoon baking powder
150g unsalted butter, chilled and diced
25g (1 large piece) stem ginger, drained and finely chopped a 20cm square tin, well greased with butter

Sticky Nutty Flapjacks

Sticky Nutty Flapjacks



CUTS INTO 12

150g unsalted butter
125g light brown muscovado sugar
2 tablespoons golden syrup
200g jumbo porridge oats
a good pinch of salt
75g unsalted mixed nuts (almonds, Brazils, hazelnuts, pistachios and cashews), roughly chopped a 20cm square tin, greased with butter

Hopetoun Delight

Hopetoun Delight



MAKES 6

FOR THE SHORTBREAD CUPS:

100g unsalted butter, at room temperature
50g caster sugar
130g plain flour
20g ground rice

FOR THE FILLING:

225ml double cream
40g medium oatmeal
30g caster sugar or vanilla sugar
2 tablespoons whisky
200g fresh raspberries a bun tin or mince pie tray, or tartlet tins, preferably non-stick but greased with butter, if not

Jonathan’s Meringues with a Whisky Cream

Jonathan’s Meringues with a Whisky Cream



Makes About 36 Pairs Of Meringues

For The Meringue Mixture:

3 medium free-range egg whites, at room temperature
200g caster sugar

For The Filling:

200ml double cream, well chilled
1 tablespoon whisky
40g icing sugar

To Decorate:

200g good-quality dark chocolate, chopped or broken up a couple of good pinches of ground ginger a piping bag fitted with a 2cm plain tube baking trays lined with greaseproof paper

(3) Chocolate Brownies

(3) Chocolate Brownies



CUTS INTO 16

225g unsalted butter, diced
100g dark chocolate, broken up
200g caster sugar
4 large free-range eggs, at room temperature
½ teaspoon vanilla extract
50g plain flour
50g cocoa powder
a good pinch of salt
75g walnut pieces icing sugar, for dusting a 20.5cm square tin, greased with butter and the base lined with greaseproof paper

Burn O ’Vat Rock Cakes

Burn O ’Vat Rock Cakes



MAKES 10

225g self-raising flour
½ teaspoon ground mixed spice
85g unsalted butter, chilled and diced
85g golden granulated sugar
100g mixed dried fruit and peel
1 medium free-range egg
2 tablespoons milk
1 tablespoon demerara sugar, for sprinkling a baking tray, greased with butter

Heat the oven to 200°C/400°F/gas 6.
Sift the flour and mixed spice into a mixing bowl. Add the diced butter and rub into the flour until the mixture resembles fine crumbs. Stir in the sugar and dried fruit with a wooden spoon. In a separate bowl, lightly beat the egg with the milk until combined, then stir just enough into the fruit mixture to bind to a very firm, stiff dough – it’s important that the dough holds its shape, but if there are dry crumbs at the bottom of the bowl and the dough won’t stick together, add more milk, a teaspoon at a time.
Divide the dough into 10 and spoon on to the prepared baking tray in heaped peaky mounds (to look like rocks), spaced well apart. Sprinkle with the demerara sugar.
Bake in the preheated oven for 12 to 15 minutes, or until the cakes are a good golden brown and firm to the touch.
Transfer to a wire rack and leave to cool. Eat warm or at room temperature, the same day.

Louise’s Mini Macaroons

Louise’s Mini Macaroons



Makes 12 Paired Macaroons

For The Lemon Macaroons:

1 medium free-range egg white, at room temperature
75g caster sugar pale yellow food colouring paste
60g ground almonds
60g icing sugar, sieved

For The Raspberry Macaroons:

1 medium free-range egg white, at room temperature
75g caster sugar deep pink food colouring paste
60g ground almonds
60g icing sugar, sieved

To Assemble:

150ml double or whipping cream, well chilled
1 tablespoon lemon curd
1 tablespoon sieved raspberry jam
2 baking trays, lined with non-stick baking parchment a piping bag, fitted with a 2cm plain tube a greaseproof paper icing bag

Jam Thumb -Prints

Jam Thumb -Prints



MAKES 16

225g self-raising flour
100g caster sugar
125g unsalted butter, chilled and diced
1 medium free-range egg
1 tablespoon cold milk
½ teaspoon vanilla extract about
1 tablespoon raspberry jam extra sugar, for sprinkling
2 baking trays, greased with butter

(2) Macaroons

(2) Macaroons



MAKES 10

125g ground almonds
175g caster sugar
1 tablespoon cornflour
2 medium free-range egg whites
½ teaspoon vanilla extract
10 split almonds or 1 tablespoon flaked almonds, to decorate
1 or 2 baking trays, lined with rice paper a piping bag fitted with a 1.5cm plain tube (optional)

Miranda’s Decorated Vanilla Biscuits

Miranda’s Decorated Vanilla Biscuits



Makes 24 – 30

For The Biscuit Mixture:

200g unsalted butter, softened
200g caster sugar
1 vanilla pod
1 medium free-range egg, beaten to mix
400g plain flour

For The Decorations:

500g icing sugar
1 tablespoon lemon juice colouring pastes or food colours biscuit cutters
2–3 baking trays, lined with greaseproof paper greaseproof paper or nylon icing bags no.
1 icing nozzles (optional)

(2) Jumbles

(2) Jumbles



MAKES 16

125g unsalted butter
100g caster sugar
50g light muscovado sugar
1 medium free-range egg
½ teaspoon vanilla extract
175g plain flour
½ teaspoon baking powder flavourings: up to 100g in total of chopped chocolate, nuts, dried fruit, etc.
2 baking trays, well greased with butter

Coffee Kisses

Coffee Kisses

MAKES 8

175g self-raising flour
100g caster sugar
100g unsalted butter, chilled and diced
2 teaspoons instant coffee granules or powder
1 medium free-range egg

FOR THE BUTTERCREAM:

75g very soft unsalted butter
150g icing sugar
4 teaspoons cocoa powder (optional)
2 baking trays, greased with butter

Annetha’s Moulded Shortbread Biscuits

Annetha’s Moulded Shortbread Biscuits

Makes About 20, Depending On Size Of Mould

200g unsalted butter, very soft
110g caster sugar
330g plain flour
½ teaspoon ground mixed spice or crushed dried rose petals
wooden shortbread moulds or biscuit cutters, about 5cm
2 baking trays, lined with greaseproof paper

Petticoat Tails

Petticoat Tails



MAKES 18 PIECES

150g unsalted butter, very soft
40g icing sugar
200g plain flour
50g cornflour caster sugar, for sprinkling
2 baking trays, greased with butter a 5cm round cutter

Ruth’s Shortcake Biscuits

Ruth’s Shortcake Biscuits

Makes About 24

For The Shortcake Mixture:
440g unsalted butter, softened
220g caster sugar
4 tablespoons good-quality crunchy peanut butter
 680g plain flour

For The Salted Caramel Filling:
300g caster sugar
5 tablespoons cold water
100ml double cream
100g unsalted butter, diced
½ teaspoon sea salt flakes, or to taste 2 tablespoons salted roasted peanuts, chopped

For The Caramel Peanuts:
100g caster sugar
2 tablespoons cold water
 2 tablespoons salted roasted peanut halves a 6.5cm round biscuit cutter 3 baking trays, lined with greaseproof paper a baking tray, oiled a greaseproof paper icing bag

(2) Chocolate Shortbread

(2) Chocolate Shortbread



MAKES 12 PIECES

260g plain flour
100g caster sugar
40g cocoa powder a pinch of sea salt
200g unsalted butter, chilled and diced extra sugar, for sprinkling a 20.5cm loose-based sandwich or round cake tin, well greased with butter


  • Preheat the oven to 180°C/350°F/gas 4.
  • To make the shortbread in a food processor, put the flour, sugar, cocoa and salt into the bowl and pulse for a few seconds, just to combine the ingredients. Add the butter and run the machine for about 30 seconds – the mixture will look like fine sand. Turn off the machine, remove the blade and tip the dough into the prepared tin.
  • To make the shortbread by hand, put the flour, sugar, cocoa and salt into a mixing bowl and stir well to thoroughly combine. Add the butter and rub into the dry ingredients, using the tips of your fingers. When the mixture looks like fine sandy crumbs, tip it into the prepared tin. Press the mixture into an even layer, using the back of a spoon. Prick the dough well and lightly score into 12 sections with a round-bladed knife.
  • Bake in the preheated oven for about 25 minutes, until just firm.
  • Remove from the oven, sprinkle with sugar, and cut into sections along the marked lines with a very sharp knife. Leave to cool before removing from the tin.
  • Store in an airtight container.

Cornish Fairings

Cornish Fairings



MAKES 18

100g plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon ground mixed spice
40g caster sugar
50g unsalted butter, chilled and diced
1 tablespoon mixed peel, finely chopped
 3 tablespoons golden syrup (flat, not rounded), gently warmed
3 baking trays, well greased with butter

Somerset Easter Biscuits

Somerset Easter Biscuits



MAKES 16

125g unsalted butter, softened
75g caster sugar
1 medium free-range egg, separated
200g plain flour
a good pinch of salt
a good pinch of baking powder
½ teaspoon ground mixed spice
½ teaspoon ground cinnamon
50g raisins
1 teaspoon finely chopped mixed peel extra sugar, for sprinkling a 6.5cm fluted round biscuit cutter
2 baking trays, greased with butter

Stem Gingernuts

Stem Gingernuts



MAKES 24

350g self-raising flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g caster sugar
115g unsalted butter
85g golden syrup
1 medium free-range egg, beaten
35g (2 pieces) stem ginger, drained and finely chopped
3 baking trays, greased with butter