2 & 1/4 tbsp cocoa, 2 -3 tbsp boiling water, 1 & 1/2 cups icing sugar, 1 & 1/2 tbsp butter. Prepared sponge, cut into squares. Coconut.

Melt the butter , add the water,  then the sifted dry ingredients. Mix together.

Dip the sponge into the chocolate mixture , lift up and let the excess drip of, then roll into the coconut. Leave to dry.

1 part butter

2 part peanut butter

3 part icing sugar

Mix altogether  and make into small balls. Put into the fridge to set.

Melt 1 part Kremelta  to  6 parts Chocolate together. Dip one side of the balls in the chocolate.

Refrigerate again.

4 oz butter, 4 oz icing sugar, 4 oz coconut, 2 tbsp cocoa.

Melt butter, and add to dry ingredients.

Roll into balls and cover with coconut.

$ oz   butter,   4 oz demera sugar, 4 oz golden syrup , 4 oz  plain flour, pinch of salt, 1 tsp ground ginger, 1 tsp vanilla, 1 tsp lemon essence.

Preheat the oven to 350F

Put butter , sugar and syrup into a pot until well dissolved. Don’t overcook the sugar.

Sift flour, salt, and ginger into the sugar mixture, mix well , and then add the essences. Combine.

Put tsp of mixture on well greased oven tray at least 4inchs ( 10cm ) apart.

Cook eight minutes, leave 2 -3 minutes the wind round the handle of a wooden spoon (or wooden clothes pegs , if you have them), remove the wood immediately.

When cold, put the brandy snaps in an airtight container until needed.

Fill with whipped cream.

Flaky Pastry, Raspberry jam,   4oz Butter,  4 oz sugar,  2 eggs, 5 oz flour, 1 tsp baking powder.

Roll-out pastry,  and line about 21 patty tins.  Put a spoonful of raspberry jam on top of the pastry.

Cream butter and sugar.  Beat eggs and add alternatively with sifted flour and baking powder.

Put a spoonful of mixture on top of jam.  Place a small scrap of pastry on cake mixture.

Bake 20 minutes at 200C (400F)

4 oz butter,  4 oz sugar,  2 eggs,  6 oz flour, 1 tsp baking powder, 2 oz currants / sultanas.

Cream butter and sugar. Beat eggs until fluffy and add alternately with the sifted flour and baking powder.

Put spoonfuls into patty tins and bake for 10-12 at 200c (400F)

2 oz butter,  4 oz castor sugar, grated rind of 1/2 orange, 1 tbsp orange juice, 1 tbsp warm water, 2 eggs, 3 oz flour,

1 oz cornflour, 1 tsp baking powder.

Cream butter and sugar, add rind & juice.  Add beaten eggs, alternately with sifted dry ingredients, lastly add warm water.

Bake 12 minutes in greased patty tins , or paper cases. When cold ice with Orange Butter Icing.

Orange Butter Icing

1 oz butter, 6 oz butter, grated rind and juice of 1/2 an orange.

mix all together.

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.