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FLAPJACKS
6oz margarine
4oz caster sugar
6oz rolled oats
2oz SR flour
Pinch of salt
Preheat oven to 190°C/375°F/Gas mk 5. Brush a 12’ x 8” Swiss roll tin with a little melted fat.
Melt the margarine in a pan over low heat and stir in the sugar. When it is well mixed, stir in the oats and sifted flour and salt.
Turn the mixture into the tin and spread it level. Bake in the centre of the oven for about 20 minutes or until very light brown.
Cut the flapjacks into 16 finger-shaped pieces whilst still warm (and brush with melted chocolate, if liked). Leave them in the tin to cool slightly. Then carefully transfer them to a wire rack to cool completely. Store in an airtight tin or freeze.
JEAN CLEMENTS
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CHOCOLATE OAT BISCUITS
175g/6oz margarine
150g/5oz demerara sugar
1 tbs golden syrup
225g/8oz oatmeal
Large pinch of salt
75g/3oz chocolate (milk or plain)
Preheat oven to 190°C/375°FIGas mk 5. Grease an oblong baking tin (28cm x 18cm or 11” x 7”).
Melt margarine in a pan over gentle heat. Stir sugar into margarine with syrup, oats and salt. Stir well.
Put mixture in tin and smooth the top. Bake in centre of oven for 30 minutes or until golden.
Remove from oven and mark out into 14 oblongs with a knife. Leave to cool in the tin.
Remove oblongs from the tin and dip half of each oblong into the melted chocolate. Leave to set. Eat within 24 hours.
JEAN WARNE
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KRISPIE BISCUITS
1 50g/5oz margarine
1 50g/5oz caster sugar
50g/2oz sultanas
1 egg (beaten)
175g/6oz SR flour
50gI2oz rice krispies
Preheat oven to 160°C/325°F/Gas mk 3.
Put the margarine and sugar in a large pan over low heat. When the margarine has melted, remove from heat.
Add sultanas, beaten egg and flour and mix well.
Put rice krispies in a flat dish. Using a teaspoon drop in the biscuit mixture. Toss each teaspoon of mixture until well covered.
Space biscuits 5cm/2in apart on greased baking sheet and press each biscuit down with a fork.
Bake in centre of warm oven for 15-20 mins until golden. Leave on tray for 5 mins to firm up, then slide off on to a wire rack to cool.
Makes about 40 biscuits. The children love them.
SANDRA CURRY
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MRS. MCLEAN’S CHOCOLATE DELIGHT
8oz cooking chocolate
4oz margarine
6oz caster sugar
8oz desiccated coconut
4oz sultanas
4oz cherries (chopped)
2 eggs (size 3)
Melt chocolate and pour into a greased swiss roll tin. Leave to cool.
Cream margarine and sugar together.
Add the coconut, sultanas, chopped cherries and beaten eggs. Mix well together.
Spread mixture evenly over chocolate and bake at 150°C/300°F/Gas mk 2 for about 30 minutes or until golden brown.
Leave to cool in tin and then cut into slices.
FREDA MCLEAN
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APRICOT BARS
6oz butter (softened)
6oz soft brown sugar
8oz plain flour (sifted)
½ tsp bicarbonate of soda
4oz rolled oats
½ tsp salt
½ oz butter (melted)
1 (10oz) can apricot halves (drained)
Grated rind of 1 lemon
Caster sugar to decorate
Preheat oven to 180°C/350°F/Gas mk 4.
Beat the softened butter with the sugar. Mix in the flour, bicarbonate of soda, oats and salt.
Brush an 8’ x 12” tin with the melted butter and spread over half the crumb mixture.
Chop the apricots and mix with the lemon rind. Spread on to the crumb base and cover with the remaining mixture.
Cook in a moderate oven for 25-30 minutes, cut into bars and leave to cool in the tin. Sprinkle over a little caster sugar.
GILL PHILLIPS
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CHOCOLATE CRUNCH
8oz digestive biscuits
2oz margarine
1 tbs cocoa
1 tbs golden syrup
2oz cooking chocolate for topping
Crush digestive biscuits. Melt margarine and stir together with cocoa and syrup. Add to crushed biscuits and press into a shallow baking tray. Melt chocolate and spread over base. Cool in refrigerator and cut up into fingers.
SHEILA DOLBY
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MAGGIE’S DELIGHT
4oz rice krispies
4oz butter or margarine
3 regular size Mars bars
2oz chocolate (Bournville)
Put the Mars bars and the butter in a small saucepan and melt slowly. Mix them well together. Take the pan off the heat and mix in the rice krispies. Put the mixture into a square or round flat 8” tin (sandwich tin will do) and level it. Leave to set.
Melt the chocolate and spread it over the top of the set mixture. Once the whole thing is set, cut it into portions.
JEAN WARNE
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HEALTH COOKIES
4oz soft margarine
3oz muscovado sugar
2oz crunchy peanut butter
6oz crunchy muesli
2oz chopped walnuts
1 tsp cinnamon
Pinch of salt
2oz raisins
1 egg
3oz SR flour
Cream the margarine and sugar together and mix in the peanut butter. Gradually stir in the egg.
Sift the flour, cinnamon and salt over the mixture and stir them in. Then add the cereal, raisins and nuts. Add more sugar or cinnamon to taste.
Spoon out and flatten slightly into rounds on to a greased baking sheet allowing space for spreading during baking.
Bake at 180°C/350°F/Gas mk 4 for 15 mins or until lightly coloured. Remove with spatula on to rack to cool and store in airtight container when cold.
Ideal for lunch boxes, etc.
PENNY MOORE
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NUT AND SPICE BISCUITS
8oz SR flour
4oz caster sugar
4oz margarine
3 tbs milk
1 oz chopped walnuts
1 oz chopped hazelnuts
1 tsp ground mixed spice
½ tsp nutmeg
Cream margarine and sugar together. Add flour, spice and nuts. Make into a stiff paste with milk.
Roll out thinly and cut into rounds.
Bake at 175°C/350°F/Gas mk 4 for about 15 minutes.
ELEANOR HOPLEY
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NUTTY NIBBLES
6oz SR flour
4oz oats
4oz desiccated coconut
4oz sugar
4oz margarine
1 tsp bicarb
2 tbs golden syrup
2 tbs water
1 beaten egg
Mix flour, oats, coconut, sugar and bicarb. Melt margarine, syrup and water in a saucepan over a low heat. Remove pan from heat and add beaten egg. Combine well with dry ingredients.
Either: make small walnut sized pieces and place on greased baking sheet about 1½” apart.
Or : put into baking tin 12’x8” and spread evenly (about ½” thick) and cut up after cooking.
Bake at 150°C/300°F/Gas mk 2 for about 15 mins until pale brown. Allow to cool and then remove on to a wire rack.
The coconut may be replaced by a further 4oz oats if preferred.
ANNA BARTRUM
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JACK-A-LANTERNS
4oz ground almonds
5oz caster sugar
1 egg white
A sheet of rice paper
2oz sifted icing sugar
Preheat oven to 150°C/310°F/Gas mk 2.
Mix almonds and sugar. Beat in egg white to bind mixture. It should be pliable; if too dry add a few drops of cold water.
Place rice paper on a baking tray and put rather elongated spoonfuls of the mixture on it, leaving a little room for them to spread.
Bake in a cool oven for 25 minutes. Cool on a wire tray. Tear rice paper away from round the edges.
With icing sugar, make a fairly thin icing and ice, if desired. (The taste is just as good with no icing but they don’t look so good!)
Makes about 12.
JEAN ENGLAND
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CHOCOLATE CHIP COOKIES
4oz butter
2oz vanilla caster sugar
2½oz soft dark brown sugar
1 egg
½ tsp vanilla essence
4oz plain flour
½ tsp bicarb of soda
5oz good plain chocolate
Preheat the oven and grease several baking sheets. Cream the butter, beat in the sugars and mix until light and fluffy. Mix the egg and vanilla lightly and gradually beat them into the creamed ingredients. Add the sifted flour and bicarb. Cut the chocolate into pea-sized pieces and put into mixture.
Drop teaspoons, well spaced out, on to the baking sheets.
Bake at 180°C/350°F/Gas mk 4 for 10 - 12 minutes, until lightly browned. Remove and cool on flat surface. They will crisp as they cool.
For a thinner, crisper cookie, add 2-3 tbsp of cold water to the dough.
PENNY MOORE
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VARIATIONS ON CHOCOLATE CHIP COOKIES
MINT CHOCOLATE CHIP COOKIES
Use 4½oz caster sugar in place of the sugars and replace the vanilla with 4 drops of peppermint oil.
VARIATIONS ON CHOCOLATE CHIP COOKIES MINT CHOCOLATE CHIP COOKIES
Use 4½oz caster sugar in place of the sugars and replace the vanilla with 4 drops of peppermint oil.
MOCHA CHOCOLATE CHIP COOKIES
Add a scant tablespoon of instant coffee (not granules) to the recipe.
CRISPY CHOCOLATE CHIP COOKIES
Add 2oz rice krispies and reduce the caster sugar to 4oz.
CHOCOLATE CHOCOLATE CHIP COOKIES
Reduce the flour to 3½oz and add ½oz sifted cocoa powder.
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Replace the sugars with ½oz soft brown sugar and add 4 fl.oz peanut butter. Flatten with a fork before baking.
PENNY MOORE
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MY MOTHER’S PERFECT SHORTBREAD
8oz butter (must be butter)
4oz icing sugar
8oz plain flour
4oz cornflour
Pinch of salt
Preheat oven to 160° -170°C/325°F/Gas mk 3.
Cream the fat and sugar until soft and light. Gradually work in the flour and cornflour and knead until smooth.
Cut into shapes and cook for 25-30 minutes on a lightly greased tray or press into a 12’ x 8” tray and cook for 35-40 minutes.
Dredge with caster sugar whilst still hot and leave in tin until cold.
MARY SADLER
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