Thursday, 22 May 2008
CHOCOLATE CONCRETE
450 g margarine
620g flour
425g sugar
115g cocoa,
Oven temp 325oF, 170oC or Gas No.3.
Melt margarine in saucepan.
Add vanilla essence if you like, 2 tspns.
Mix all dry ingredients in mixer bowl, add margarine.
Mix well.
Divide between greased tins and spread evenly.
Make a pattern with a fork.
Brush with water and sprinkle with sugar.
Bake in a slow oven for about 40 minutes.
Portion whilst warm and cool on a wire tray.
Monday, 5 May 2008
MILLIES COOKIES
3oz butter
3oz granulated sugar
3oz brown sugar (can just use all white granulated, works just fine)
vanilla essence
1 egg
6oz s/r flour
pinch salt
4oz choc chips
Preheat oven to 180c
Mix all ingredients together.
Put spoonfuls on greaseproof paper and cook for 11 mins precisely.
Cookies should still be soft when they come out of the oven, they will harden a bit.
Peel off greaseproof when they cool.
3oz granulated sugar
3oz brown sugar (can just use all white granulated, works just fine)
vanilla essence
1 egg
6oz s/r flour
pinch salt
4oz choc chips
Preheat oven to 180c
Mix all ingredients together.
Put spoonfuls on greaseproof paper and cook for 11 mins precisely.
Cookies should still be soft when they come out of the oven, they will harden a bit.
Peel off greaseproof when they cool.
Tuesday, 29 April 2008
MILLIONAIRES SHORTBREAD
175g/6 oz plain flour
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved
Topping
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.
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved
Topping
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.
SHORTBREAD
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
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
CHEESE SCONES
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
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
CHEESE AND MARMITE TWISTS
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
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
Tuesday, 4 March 2008
MARBLE CAKE
Vanilla sponge mix
125g/4oz marg
125g/4oz caster sugar
125g/4oz SR Flour
2 eggs
Vanilla essence
Cream marg and caster sugar, add eggs, fold in flour add vanilla essence.
Chocolate sponge mix
125g/4oz marg
125g/4oz caster sugar
100g/3oz SR Flour
25g/1oz cocoa
2 eggs
Cream marg and caster sugar, add eggs, and fold in flour and sieved cocoa.
Grease 2lb loaf tin (or cake tin), put a dollop of vanilla sponge mix, followed by a dollop of choc sponge mix and keep going until all mixes used up.
Use handle of spoon and give a light swirl of the mixture.
Cook in middle of oven gas mark 4 for 45-60 mins.
125g/4oz marg
125g/4oz caster sugar
125g/4oz SR Flour
2 eggs
Vanilla essence
Cream marg and caster sugar, add eggs, fold in flour add vanilla essence.
Chocolate sponge mix
125g/4oz marg
125g/4oz caster sugar
100g/3oz SR Flour
25g/1oz cocoa
2 eggs
Cream marg and caster sugar, add eggs, and fold in flour and sieved cocoa.
Grease 2lb loaf tin (or cake tin), put a dollop of vanilla sponge mix, followed by a dollop of choc sponge mix and keep going until all mixes used up.
Use handle of spoon and give a light swirl of the mixture.
Cook in middle of oven gas mark 4 for 45-60 mins.
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