Tuesday, 29 April 2008


175g/6 oz plain flour
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved

50g/1 ¾ oz butter
50g/ 1 ¾ oz soft brown sugar
400g/14oz can condensed milk

150g/5 ½ oz milk chocolate

oven 190c/ 375f/ gas5

1. Grease a 23cm/9inch square cake tin.

2. Sieve the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.

3. Press the dough into the prepared tin and pr1ck with a fork.

4. Bake for 20 minutes until lightly golden. Leave to cool in the tin.

5. To make the topping place the butter, sugar and condensed milk in a non-stick saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.

6. Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread base and leave to cool.

7. When the caramel topping is firm, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water. Spread the melted chocolate over the topping leave to set in a cool place then cut the shortbread into squares or fingers to serve.


150g PL flour
100g Butter
50g Caster sugar

OVEN 160°C / 3

1. Mix flour and sugar in bowl

2. Rub in butter

3. Knead well to form a smoth paste

4. Roll out approx 1cm thick

5. Cut into biscuit shapes

6. Place on a greased baking tray

7. Bake approx 20 minutes until golden brown


150g SR Flour
½tsp Salt
25g Margarine
75g Cheese (grated)
1 egg
2tbsp (50ml) Milk

OVEN 220°C/ GAS 7

1. Mix flour and seasoning, rub in margarine.

2. Stir in 2oz cheese

3. Beat together the egg and milk

4. Mix to a soft dough saving 2 tbsp milk mix

5. Roll into a round approx 1cm in thickness

6. Cut into 8 triangles

7. Place on a greased baking tray, brush with milk mix and sprinkle over remaining cheese.

8. Bake in oven 10- 15 minutes

Wednesday, 9 April 2008


1 cup tepid water
1tbs milk powder
2tbs oil
1tsp sugar
1tsp salt
3 cups bread flour
1tsp yeast
1tbs marmite mixed with 1tbs water
125g grated cheddar
1 egg beaten

Place the first 7 items in the bread machine and set to "dough"

transfer to a floured surface and knead for 2-3mins

roll out to approx 20"x25" - 51cmx63cm

spread marmite over half of the dough
sprinkle cheese over marmite

brush the remaining dough with the beaten egg and fold over
using the rolling pin, press down well to seal the edges

use a sharp knife, cut the dough into thin strips

divide strips between 2 greased baking sheets -twisting them as you lay them down

cover with a sheet of lightly oiled clingfilm and leave for 45 mins or until almost doubled in size

place in an pre-heated oven -200c/400f/gas 6 and bake for 15-20 mins