Biscuits

Makes approximately 20 110g (4oz) Plain Flour85-110g (3-4oz) Sugar50g (2oz) Lard or Margarine2 level tsp Ground Ginger¼ Egg1 level tsp Cream of Tartar½ level tsp Bicarbonate of SodaMilk as required Pre-heat oven to 180°C: 350°F: Gas 4 Cream lard or margarine and sugar, add the egg. Sift the dry ingredients and work into the mixture,

Makes 10-12900ml (1½ pints) Warm Milk and Water, mixed225g (8oz) Fine Oatmeal225g (8oz) Wholewheat or Plain Flour15g (½oz) Fresh Yeast (or equivalent Dried Yeast)1 tsp Salt1 tsp Sugar Dissolve the sugar in a little of the liquid and use to mix the yeast into a smooth thin paste, then add to the remaining milk. Allow

Makes: approx 601.2kg (2lb 4oz) Whole Wheat Flour225g (8oz) Dark Treacle225g (8oz) Powdered Milk110ml (4fl oz) Sunflower Oil3 tbsp Yeast¾ tsp Ginger¼ tsp Allspice¾ tsp Cinnamon¼ tsp Cloves, crushed¼ tsp Mace¼ tsp Nutmeg Blend treacle, oil and spices. Add flour, powdered milk and yeast. Mix into a stiff dough and chill for several hours. Preheat

255g (9oz) Plain Flour225g (8oz) Butter85g (3oz) Icing Sugar25g (1oz) Cocoa Powder Pre-heat oven to 170°C: 325°F: Gas 3. In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy. Gradually add the sieved the flour and cocoa powder to the mixture. To produce a soft consistency. Place into a

Makes: approx. 10225g (8oz) Flour110g (4oz) Butter3 tbsp Sugar1 tsp Cream of Tartar1 tbsp Milk½ tsp Bicarbonate of SodaPinch Salt Pre-heat oven to 180°C: 350°F: Gas 4. Sift flour, cream of tartar, bicarbonate of soda and salt together. Rub in butter until mixture looks like breadcrumbs. Dissolve sugar in milk, stir into mixture, to form

1.135kg (2lb 8oz) Flour225g (8oz) Butter225g (8oz) Sour Cream225g (8oz) Sugar2 Eggs, beaten2 tsp Baking Powder1 tsp Vanilla Essence1 tsp Baking Soda½ tsp Salt In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add egg and vanilla extract and sour cream, beat well. Add the sifted flour, baking powder

110g (4oz) Butter140g (5oz) Plain Flour110g (4oz) Caster Sugar50g (2oz) Blanched Almonds, chopped1 tsp Rosewater Pre-heat oven to 180°C: 350°F: Gas 4. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy. Gradually add flour, mix thoroughly. Add the almonds and rosewater, to form a stiff dough. Spoon

Makes about 50-60450g (1lb) Plain Flour450g (1lb) Caster Sugar225g (8oz) Butter1 Egg, beaten1 tsp Baking Powder½ tsp Bicarbonate of Soda½ tsp Ground Ginger Pre-heat oven to 160°C: 300°F: Gas 2. In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy. Beat the egg and stir into the mixture. Gradually

Makes approximately 30110g (4oz) Self Raising Flour25g (1oz) Butter2 tbsp Golden Syrup½ tsp Bicarbonate of Soda¼ tsp Vanilla Essence Pre-heat oven to 150°C: 300°F: Gas 2 Place the butter and syrup into a heavy saucepan and warm until it has melted. Remove from the heat and mix in the bicarbonate of soda and vanilla essence.

900g (2lb) Castor Sugar900g (2lb) Flour, sifted450g (1lb) Butter225g (8oz) Icing Sugar8 tbsp MilkRaspberry Jam (for filling)Glacê Cherries Pre-heat oven to 180°C: 350°F: Gas 4. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy. Gradually add flour, mix thoroughly. Chill 30 minutes. Roll the dough on a

900g (2lb) Whole Wheat Flour225g (8oz) Dark Brown Sugar225g (8oz) Butter120ml (4floz) Hot Water1 Egg, lightly beaten1 tsp Cream of Tartar1 tsp Baking Soda Pre-heat oven to 190°C: 375°F: Gas 5. In a large bowl, combine the dry ingredients. Rub in butter until mixture looks like breadcrumbs. Add the egg, with enough water so the

450g (1lb) Fine Oatmeal450g (1lb) Flour1.42lt (2½ pint) Warm Water (approximately)25g (1oz) Yeast1 tsp Sugar1 tsp SaltOil Mix the oatmeal, flour and salt in a warmed bowl. Cream the yeast with the sugar and add to ½ pint of warm water. Pour the yeast mixture into the dry ingredients and add the remaining water, mixing

450g (16oz) Quick Cooking Oatmeal450g (16oz) Flour, sifted225g (8oz) Butter225g (8oz) Brown Sugar110g (4oz) Peppermint Sweets, crushed1 Egg1 tsp Baking Powder½ tsp SaltTopping340g (12oz) Icing Sugar, sifted3 tbsp Milk3 tbsp Peppermint Sweets, crushed1 drop Food Colouring [Optional] In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg.

450g (16oz) Flour225g (8oz) Butter225g (8oz) Sugar225g (8oz) Nuts, (Hazel, Brazil, Pecans), finely chopped1 Egg, separated1 tbsp Cinnamon In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg yolk. Mix flour and cinnamon. Spread on mixture onto two lightly greased baking trays. Brush slightly beaten egg,. Sprinkle

900g (2 lbs) Dates565g (1lb 4oz) Flour, sifted340g (12oz) Sugar225g (8oz) Glacê Cherries225g (8oz) Glacê Pineapple225g (8oz) Toasted Almonds225g (8oz) Brazil Nuts225g (8oz) Butter or Margarine2 Eggs1 tsp Baking Powder1 tsp Salt1 tsp Cinnamon In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add eggs and beat well. Fold

Makes: approx. 60565g – 625g (1lb 4oz – 1lb 6oz) Flour225g (8oz) Butter170g (6oz) Sugar2 Egg Yolks1 Egg White, lightly beaten4 tbsp Almonds, chopped2 tbsp Sugar1 tsp Almond ExtractPinch Salt In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add beaten egg and almond extract.. Sift together flour and

565g (1lb 4oz) Plain Flour340g (12oz) Caster Sugar225g (8oz) Butter1 Egg1½ tsp Vanilla Extract1 tsp Baking Powder1 tsp Cream of Tartar In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy. Add egg and vanilla extract and beat well. Mix flour, baking powder and cream of tartar, mix thoroughly. Refrigerate

140ml (¼ pint) Double Cream55g (2oz) Butter55g (2oz) Castor Sugar55g (2oz) Golden Syrup55g (2oz) Plain Flour1 tsp Ground Ginger1 tsp Lemon Juice1 tsp Brandy [optional] Pre-heat oven to 180°C: 350°F: Gas 4. Grease 2 baking trays. Heat the butter, sugar and syrup in a saucepan, over a moderate heat, stirring occasionally until the sugar has