Bran Parkin Cookies

Ingredients

• 4oz/100g Margarine
• 2tbsp Golden Syrup
• 12oz/350g Self Raising Flour
• 8oz/225g Brown Sugar
• 2tsp Ginger
• 1tsp Bicarbonate of Soda
• 3oz/75g Kellogg's All Bran
• 1 Egg, beaten
• ½ tsp Salt

Method

1. Melt the syrup and margarine together in a small pan
2. Put the dry ingredients into a mixing bowl
3. Add the egg and syrup mixture
4. Mix into a smooth dough
5. Make into 2 inch balls, flatten slightly
6. Place on a greased baking tray and bake at 180C (350F) Gas Mark 4
7. Bake for 15-20 minutes or until golden brown

Blueberry Oat Cokies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

Ingredients

• 4 oz/100 g butter
• 4 oz/100 g granulated sugar
• 4 oz/100 g light soft brown sugar
• 1 egg
• 4 oz/ 100 g wholemeal flour
• 4 oz/100 g self-raising flour
• 3 oz/75 g porridge oats
• 1 pkt dried blueberries

Method

1. Cream the butter and sugar, and beat in the egg. Add the flour mixed with the oats and stir well.
2. Mix in the blueberries. If the mixture seems a little too stiff, then add a few drops of milk, but be careful not to make it too soft.
3. Form into dessert spoon-sized balls as described above, and place on the trays.
4. Bake for 8-10 minutes until golden, then cool on a wire rack.
5. Eat warm, or cool completely and store in an airtight container.

Cherry Almond Cookies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

Ingredients

• 4 oz/100 g butter
• 8 oz/200 g granulated sugar
• 4 oz/100 g strong plain flour
• 4 od100 g self raising flour
• 1 egg
• a few drops almonds essence
• 4 oz/100 g glace cherries, quartered
• 2 oz/50 g flaked almonds

Method

1. Cream the butter and sugar, and add the egg. Mix in the flour and the nuts.
2. Rinse the cherries in warm water, then dry on kitchen paper. Stir them into the mixture.
3. Form into dessert spoon-sized balls as described above, and place on the trays.
4. Bake for 8-10 minutes until golden, then cool on a wire rack.
5. Eat warm, or cool completely and store in an airtight container.

Toffee Krispies

(Makes 20)

• 75g (3oz) butter
• 150g (5oz) sugar
• 400g (14oz) tin of condensed milk
• 1tbsp golden syrup
• 50g (2oz) Rice Krispies

Method:

1. Melt the butter and sugar in a saucepan, add the condensed milk and syrup
2. Heat gently, stirring continuously and bring to the boil.
3. Simmer for 5 minutes, then stir in the Rice Krispies and pour into a lightly greased 18cm (7in) square tin.
4. Leave the mixture to set in a cool place, then cut into squares.
5. Store in an airtight container for up to a week.

Choc Chip Cookies

American flour is different from ours. What they call all-purpose flour is closer to our strong bread flour. I find that a mixture of self raising and other strong white or wholemeal flour works perfectly well.
When you bake cookies they spread quite a lot, so leave plenty of room between them. The easiest way to shape them is to take a dessertspoonful of mixture, roughly form them into a ball, pop on to the greased baking tray and then flatten slightly with a fork.

(makes about 2 dozen cookies)

Ingredients

• 4 oz/100 g butter
• 4 oz/100 g granulated sugar
• 4 oz/100 g soft brown sugar
• 1 egg
• a few drops real vanilla essence
• 4 oz/100 g wholemeal flour
• 4 oz/100 g self-raising flour
• 4 oz/100 g plain chocolate chips or chopped dessert chocolate

Method

1. Grease 2 large baking trays. Set the oven to 190c/375f/ Gas 5.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla essence.
3. Stir in the flours and mix well. Add the choc chips.
4. Form into dessert spoon-sized balls as described above, and place on the trays.
5. Bake for 8-10 minutes until golden, then cool on a wire rack.
6. Eat warm, or cool completely and store in an airtight container.

Millionaire’s Shortbread

(Makes 16 pieces)

• 225g (8oz) butter
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• 2tbsp golden syrup
• 218g (7 1/2oz) tin condensed milk

For the topping:

• 75g (3oz) white chocolate, melted
• 75g (3oz) dark chocolate, melted

Method:

1. Cream together 125g (4oz) butter and 50g (202) sugar until light and fluffy.
2. Mix in the flour, press the mixture in a greased 18cm x 28cm (7in x 11 in) tin and bake for 15-20 minutes at 180°C (350°F, gas 4). until golden. Leave to cool in the tin.
3. Put the remaining butter and sugar in a saucepan with the syrup and condensed milk. Place over a low heat until dissolved, then boil for 3-4 minutes, stirring continuously.
4. Spread the caramel over the cooked base and leave to cool. Pour the melted* chocolates over the caramel, spread evenly, then swirl to create a pattern. Leave to set. When set, cut into 16 pieces and store in an airtight container for up to 2 weeks.

*To melt chocolate, break into small pieces and place in a bowl over a pan of simmering water - the water should not touch the bowl. Or melt for 1 minute on a high setting in a glass dish in the microwave, stir and cook for a further minute.