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6 oz plain flour

3 oz caster sugar

6 oz unsalted butter, at room temperature

3 oz ground rice (or semolina)

few drops of lemon essence

1 teaspoon cinnamon

Preheat the oven to gas mark 2.

Lightly grease an oblong tin 11" x 7".

Warm the mixing bowl slightly.

Add all the ingredients.

Beat with a wooden spoon until thoroughly blended.

Transfer the dough to a lightly sugared pastry board.

Roll out to a size that will fit the tin.

Press out evenly.

Prick all over with a fork.

Bake slowly for 1 hour.

Cool for 10 minutes.

Cut into fingers and cool on a wire tray.

Individual Orange Shortcakes

Add 1 tsp orange rind instead of the lemon essence.

Cut out 3 inch diameter biscuits about 1/8 inch thick - cook for 15 minutes at gas mark 4.

Sandwich these with an orange filling made as follows:

Segment one large orange. Keep any juice coming from this process, and place it into a mixing bowl.

Add 7 fl oz double cream, 10ml orange liqueur, and 5ml caster sugar.

Whisk well until soft peaks form. Chill.

To assemble, place a desert spoon of the orange cream between two biscuits.

Pipe further orange cream on the top, and decorate with an orange segment.


Viennese Fingers

Makes 20 fingers


4 oz butter or margarine

1 oz icing sugar

4 oz plain flour

¼ tsp baking powder

few drops of vanilla essence

2 oz plain chocolate

icing sugar for dredging


Preheat the oven to gas mark 5.

Beat the butter until smooth, then beat in the icing sugar until pale and fluffy.

Sift in the flour and baking powder. Beat well and add the vanilla essence.

Use a piping bag and medium star nozzle to pipe out finger shapes about 3 inches long onto two greased baking sheets, spacing them well apart.

Bake for 15 to 20 minutes until pale golden brown.

Cool on a wire rack.


Break up the chocolate and melt carefully over a pan of simmering water.

Dip the ends of the fingers into the chocolate.

Dredge with icing sugar.

Caramel Squares

Also known as Millionaire's Shortbread.

Don't even start to count the calories!

For the base:

4 oz margarine

6 oz self raising or plain flour

2 oz caster sugar

For the topping:

4 oz plain or milk chocolate

For the caramel:

4 oz margarine

4 oz granulated sugar

2 tbsp syrup OR black treacle

1 small tin of condensed milk


First make the base:

Rub together the margarine and the flour, then add the caster sugar.

Press into a square 7" tin.

Bake at gas mark 4 for 20 - 30 minutes until golden.

Leave the base to cool.


Secondly, prepare the caramel:

Put all the caramel ingredients into a saucepan and boil gently until brown.

Pour over the base, and leave to cool and set.

Lastly, add the topping:

Melt the chocolate gently.

Pour it evenly over the base and caramel, spreading out carefully.



Cherry Walnut Cookies

Hazel's recipe


3 oz self-raising flour

11/2 oz margarine

11/2 oz soft brown sugar

11/2 oz granulated sugar

Few drops vanilla essence

1 small egg, beaten

1 oz chopped walnuts

1 oz chopped glace cherries


Preheat the oven to gas mark 4.

Cream the margarine and sugars together.

Beat in the vanilla essence and egg.

Fold in the sieved flour, walnuts and cherries.

Put teaspoons of the mixture well apart on greased baking trays.

Bake in the centre of the oven until crisp and golden.


Fruit Nut Cookies

A recipe from a Fussell's Condensed Milk tin...

Makes 40 cookies


4 oz glacé cherries

2 oz walnuts

8 oz sultanas

4 oz seedless raisins

6 oz desiccated coconut

1 can Fussell's Condensed Milk


Preheat the oven to gas mark 5.

Grease a large baking sheet.

Place the chopped fruit, nuts, 4 oz of the coconut, and the Condensed Milk, in a bowl.

Mix them together well.

Divide into 40 portions, placing spoonfuls on the baking sheet.

Sprinkle the remaining coconut over the cookies.

Bake in the oven for 7 to 10 minutes until golden and crisp.

Remove from the oven and leave to cool before carefully removing from the baking sheet.


Peanut Butter Cookies

Hazel's recipe.


2 oz peanut butter

2 oz margarine

Grated zest of half an orange

11/2 oz light soft brown sugar

2 oz caster sugar

1 small egg

11/2 oz raisins

4 oz self raising flour


Preheat the oven to gas mark 4

Cream the margarine, peanut butter, orange zest and the sugars.

Beat in the egg then add the raisins and the flour.

Make the mixture into small balls, and place them well apart on ungreased baking trays. Mark the tops with a fork dipped in flour.

Bake for about 25 minutes.



Melting Moments

Makes 24 biscuits


4 oz butter

3 oz caster sugar

1 large egg yolk

vanilla essence

5 oz self-raising flour

2 oz cornflakes, crushed


Preheat the oven to gas mark 5.

Cream together the butter and sugar until fluffy.

Beat in the egg yolk and a few drops of vanilla essence.

Sift in the flour and mix to form soft dough.

Now divide into 24 pieces and roll each into a ball.

Roll each ball in crushed cornflakes.

Place on greased trays and bake on the centre shelf of the oven for 15 to 20 minutes.

Cool on wire trays.



A traditional biscuit served with afternoon tea.

Makes 25 biscuits


1 egg white

2 oz ground almonds

2 oz caster sugar

few drops almond essence

cherries and angelica


Heat the oven to gas mark 3.

Prepare a baking sheet, lightly greased, and a forcing bag with a large star pipe.

Whisk the egg white until stiff.

Stir in the almonds, the sugar and the almond essence.

Put the mixture into the forcing bag and pipe the mixture in stars, bars or rings onto the prepared baking sheet.

Decorate with pieces of cherries or angelica.

Bake for 12 -15 minutes or until golden brown.


Golden Crispies


3 oz Rice Crispies

4 tbsp golden syrup

1 tbsp sugar

1 tbsp margarine

A few drops of almond or vanilla essence


Put the syrup, margarine and sugar into a pan.

Bring to the boil, and allow boiling for 1 minute, stirring all the time.

Put the Rice Crispies in a bowl and add the hot mixture together with the essence.

Mix well.

Turn into a greased 7" square tin, press down well and stand the tin in a cold place until set.

Cut into squares.


Caraway Bran Biscuits

Either caraway or aniseed can be used in this recipe.


2 oz margarine

2 oz unrefined sugar

4 oz 81% plain cake flour

1 beaten egg

2 teasp baking powder

1/2 oz bran

2 - 3 teasp caraway (or aniseed) seeds

Preheat the oven to gas mark 5.

Cream together the margarine and sugar until fluffy.

Add the egg, then the other ingredients, mixing well to form a soft dough.

Roll it out to 1/4 " thickness, then cut into rounds.

Bake the biscuits on greased baking trays for 10 - 15 minutes.




3 oz margarine

6 oz Demerara sugar

9 oz plain flour

pinch salt

1 teasp bicarbonate of soda

2 teasp ground ginger

1 teasp mixed spice

A little grated nutmeg

4 tbsp golden syrup

Preheat the oven to gas mark 5.

Cream together the margarine and the sugar.

Sift in the flour, bicarbonate of soda and spices.

Mix thoroughly with the syrup to give fairly stiff dough.

Form into 1" balls, flatten slightly, and place on greased baking trays.

Bake on a high shelf for 15 minutes.



These can be varied by adding 3 oz chopped walnuts or Brazil nuts.


4 oz whole wheat flour

1/2 level teasp baking powder

4 oz butter

2 oz unsweetened baking chocolate

3 eggs

11 oz honey

1 teasp vanilla essence

2 oz natural bran

Preheat the oven to gas mark 4.

Measure the flour and mix in the baking powder

In a small pan melt the butter with the chocolate.

Put the eggs into a mixing bowl and beat until light and fluffy. Add the honey and beat well again.

Add the chocolate and butter mixture, beating continuously.

Add the vanilla essence.

Add the flour mixture and the natural bran slowly, beating slowly and just enough to blend.

Pour into a greased 8" square tin.

Bake for about 45 minutes, taking care not to overbake.

Cut into 2" squares.


Colin's Oatie Slices

A Colin invention, based partly on a Delia recipe, and partly on the ingredients listed on Jordan's 'Fruseli' bars. Choose your own flavours from the selection below...

Makes 16 slices

Basic ingredients

41/2 oz Jumbo oats

41/2 oz plain flour

41/2 oz margarine

2 oz soft brown sugar

1 teasp baking powder

11/2 oz honey

11/2 oz mixed peel

11/2 oz malt extract

Almond and Apricot

6 oz ready to eat dried apricots, chopped

21/2 oz flaked almonds, roughly chopped

Raisin and Hazelnut

6 oz raisins

21/2 oz hazelnut, chopped roughly

Apple and Ginger

6 oz dried apple

1 oz stem ginger

1 oz crystallised ginger and ground ginger

Orange and Lemon

6 oz orange and lemon candied peel

zest of an orange and lemon

orange and lemon oils

orange juice conc

lemon juice

Preheat the oven to gas mark 4.

Put the oats, flour, roughly chopped margarine, sugar and baking powder into a bowl and rub the fat in well with your fingers.

Next add the remainder of the basic ingredients (honey, mixed peel and malt extract).

Now add your chosen fruit and nut flavouring ingredients, mixing these in well with a spoon.

Spread the mixture fairly evenly into a 12" by 8" tin, lined with aluminium foil.

Place this in the oven for 5 minutes to soften the mixture.

Remove from the oven, and press the mixture down in the tin. Now the mixture is warm, you will find this levelling can be done very easily with an angled fish slice.

Return to the oven for a further 25 minutes.

Then turn the oven down to gas mark 3. Gently press down the surface of the mixture with the fish slice and cook for a further 20 minutes.

Leave in the tin for 10 minutes, then turn out and cut into 16 slices each 3" by 1".


Chocolate Oat Crunchies

A very simple recipe.

Makes 20


8 oz plain chocolate

2 oz butter

1 tbsp clear honey

8 oz Crunchy Oat cereal

11/2 oz desiccated coconut


Melt together the chocolate, butter and honey in a bowl over a pan of hot water.

Add the cereal and coconut, mixing well.

Spoon into 20 paper cake cases.

Leave to set.



Oatie Ginger Biscuits

Ruth's recipe.


8 oz margarine

1 tbsp golden syrup

1 tbsp hot water

1 teasp bicarbonate of soda

8 oz oats

13 oz granulated sugar

61/2 oz plain flour

1 teasp ground ginger


Preheat the oven to gas mark 5.

Melt together the margarine, the syrup and the hot water.

Mix the dry ingredients together, then add the liquids and combine well.

Roll the mixture into balls, and place them on greased baking trays.

Bake until golden.



A Fane Valley Coop recipe.


150g butter

150g brown sugar

4 tbsp golden syrup

150g speedicook oats

Preheat the oven to gas mark 4.

Melt the butter in a saucepan.

Add sugar and syrup to the saucepan and mix together.

Add speedicook oats and mix.

Press the mixture into a Swiss roll tin.

Place in the oven and bake for about 20 minutes until deep golden.

When cooked, cut into squares while still warm.


Crunch Energy Bars

Healthy bars which store well, but don't usually get the chance!

The nut content can be varied to suit what is available.

amount for a 7" x 7" tray


3 oz butter (or 2 oz concentrated butter)

2 oz light soft brown sugar

2 tbsp honey

4 oz porridge oats

3 oz roughly chopped mixed nuts (e.g. pecans, walnuts, almonds, hazelnuts, pine nuts)

1 oz sunflower seeds

1 tbsp sesame seeds


Preheat the oven to gas mark 4.

Prepare 7" square tin by buttering it lightly.

Place the butter, sugar and honey in a Pyrex basin, and microwave gently to melt.

Mix together the oats and the nuts chopped medium coarsely.

Add the dry ingredients into the liquids, and mix well together.

Tip the mixture into the prepared tin, and push down well.

Sprinkle on the sunflower seeds and sesame seeds.

Bake for about 20 minutes.

Remove from the oven; allow cooling for about 30 minutes before putting on a cooling tray.

When cold, cut into 15 pieces with a bread knife.



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