Cinnamon Oysters
December 16, 2016 Sandra
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For 12 – 18 cinnamon oysters.

 

2 eggs ,

pinch salt ,

1/2 cup minus 2tbsp castor sugar,

1 tbsp golden syrup (slightly rounded on a hot spoon)

1/2 cup flour (55g)

1 tsp cinnamon

1/4 ground ginger

1/2 tsp baking powder.

Sift the last four ingredients.

Separate the eggs yolks & whites, put the yolks aside.

Beat the whites with a pinch of salt until foamy.

Add the sugar and continue beating until the whites are stiff and the mixture forms peaks  with tips that fold over when the beater is lifted from them.

Add the golden syrup  to the egg whites and beat  until combined, add yolks .

Fold the dry ingredients into the egg mixture with a knife or rubber scrapper, taking care not to beat and loose air from light mixture.

Spoon a rounded tablespoon of mixture into a buttered or greased shallow muffin tin.

Bake in a moderate oven (180c) for 8 -10 minutes, or until the centre springs back when pressed lightly.

Cinnamon Oysters dry out , toughen and shrink when overcooked.

Leave to cool slightly in the tins before removing gently. Cool on a wire rack.

Cut through leaving a hinge. The top becomes the bottom, fill with whipped cream and leave about an hour until soft.

You can freeze them at this stage. (they take 20 minutes to thaw)

Dust with icing sugar before serving.

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Shortbread
December 16, 2016 Sandra
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8 oz butter, 3 oz cornflour, 4 oz castor sugar, 1/4 tsp salt. 12 oz flour.

Cream butter and sugar well , add sifted flour, cornflour & salt.

Knead well, roll out to 12 to 18 mm thick. Cut into pieces, place on a greased tray, prick with a fork and bake for 30 minutes at 150c (300F).

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Bran Biscuits
December 16, 2016 Sandra
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1 cup of bran, 1/2 cup sugar, 1 cup flour , 1 teaspoon baking powder,  3 tbsp  butter, 1 egg,   salt to taste.

Cream butter and sugar, add beaten egg, then flour , bran baking powder and salt.

Bake in a moderate oven 160c (325F) until golden brown.

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Sugar Buns
December 16, 2016 Sandra
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8 oz flour, 3 tbsp baking powder, 1/4 cup of sugar 1/4 tsp salt, 1 egg, 2 oz butter, 1/3 cup milk, 1 cup of sultanas.

Sift flour baking powder & salt together. chop and rub in butter, add the sugar and sultanas.

Beat the egg with the milk and stir into the dry ingredients to make a soft dough.

Spoon onto a tray and brush with more egg and milk.

Sprinkle with  extra sugar.

Bake in a moderate – hot oven until golden brown.

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Pikelets
December 16, 2016 Sandra
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Beat 1 egg with 1/4 cup of sugar until fluffy, beat in 1/2 a cup of milk (approx).

Add 1 cup of flour and 1 heaped teaspoon of baking powder.

Mix to s smooth mixture, adding more milk , or flour, as desired.

Add a table spoon of melted butter.

 

Heat your frying pan, or girdle, to a certain heat ( Med or 3).

Place spoonfuls around the  fry-pan and wait for  bubbles to come to the surface and start to burst.

Flip pikelets over, if the bottom is burnt your frying pan is too hot, turn the heat down and wait a minute.

If the bottom is not golden brown and all white and blotchy, turn the heat up a bit.

Perseverance  will end up with you learning the temperature that your fry-pan needs to be to make the perfect pikelet! (mistake taste yum too!)

A soup spoon will make round pikelets, a dessertspoon –  oval .

Make shapes like pussycats or boats.

Spread with butter and a knob of  jam, (or whipped cream and jam. Please yourself what you put on top of what)

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Chocolate Fudge
December 15, 2016 Sandra
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1 pkt of wine biscuits, 1/2 cup of sultanas (& nuts), 4 oz butter, 1 egg, 1 heaped tbsp cocoa. Vanilla essence.

Crumble biscuits up finely and add the sultanas. Melt together butter , sugar, cocoa and vanilla, then add beaten egg stirring so that it blends in nicely to make a syrup.  Pour over biscuits est, stir well.

Press into a sponge roll tin  and let it set.

Ice with chocolate icing.

For a variance , double the recipe and use 1 pkt wine biscuits and 1 pkt malt biscuits.

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Bournvita Biscuits
December 15, 2016 Sandra
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4 oz butter,  2 oz sugar, 3 heaped tsp condensed milk,  6 oz flour, 1 tsp Baking powder,  2tbsp bournvita (or milo)

Cream butter & sugar, add condensed milk. Add dry ingredients and mix well.

Roll into balls and put on a tray and flatten with a fork.

Bake 20 minutes in a moderate oven.

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Belguim Square
December 15, 2016 Sandra
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7 oz butter, 6 oz sugar, 1 egg, 2 cups flour, 1 tsp cream of tartar, 1 tsp baking soda, 3 tsp cinnamon, 1 tsp mixed spice.

Cream butter & sugar together, add egg and beat well. Add the sifted dry ingredients and mix well.

roll out one half and spread it with raspberry jam. Roll the other half out and cover the bottom half.

Bake in oven at 180c for 30 minutes.

While hot ice with lemon icing.

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Jim Fish’s Belguim Biscuits
December 15, 2016 Sandra
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120g Butter, 90g brown sugar, 1 egg, 2 heaped tsp cassia spice,  1 tsp baking powder,  230g flour, raspberry jam

Cream the butter and the sugar until light and creamy and pale in colour.

Add the egg at room temperature and continue to beat until beaten completely through.

Stir in dry ingredients.

Roll the dough out reasonably thin on a floured board and cut into rounds. Place on a baking sheet and bake in a 180degC oven for 14-15 minutes. once removed from the oven, place on a rack and allow to cool.

Spread half the biscuits with raspberry jam and join together, top with a simple hot water icing sugar with a touch of pink food colouring, then sprinkle with raspberry flavoured jelly crystals.

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Rachel’s Chocolate Fudge
December 15, 2016 Sandra
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1 Block of Whittaker’s creamy milk chocolate

1/4 cup Butter

1 tin of condensed milk (less 2 tablespoons)

 

Put all ingredients into a microwave safe bowl.

Microwave for about 1 minute and stir. Microwave for longer until just melted then beat 20 seconds or so until tacky-sh. pour into a dish and put in the fridge to set. Cut into squares.

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