Iced Jumblies

This is from 'Bill cooks for kids' by Bill Granger.

You will need: 60g unsalted butter, 230g golden syrup, 250 g plain flour, 1tsp bicarbonate of soda, 1 1/2 tsp ground ginger, 1 tsp mixed spice. For the icing: 1 egg white, lightly beaten, 250g icing sugar, 3 tsp lemon juice.

2 baking lined with baking paper, saucepan, wire rack, bowl.

1. Preheat the oven to Gas mark 4.

2. Stir the butter and golden syrup in a saucepan set over a medium heat until the butter has melted, then bring to boil and remove from heat. Leave to cool for 15 minutes.

3. Sift the flour, bicarbonate of soda, ginger and spices together, then stir into the syrup mixture. Knead the dough on a lightly floured surface until smooth then roll into a log and chop all the way down. Place on the tray and bake in the oven for about ten minutes or until light golden. Cool on wire racks.

4. To make the icing, stir the egg white and icing sugar together in a bowl until smooth. Add the lemon juice and stir well. Spread the icing over the cooled biscuits.

9.5 out of 10

Meringues

From Delia Smiths complete cookery course.

You will need: 3 large egg whites, 6 oz caster sugar, a lightly-oiled baking sheet lined with silicone paper, a large bowl, spoons, a whisk,

Pre-het the oven to gas mark 2. Place the eggs whites in the large clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding out. When they're ready, start to whisk in the sugar, approximately 1 oz at a time, whisking after each addition  until all the sugar is in. Then spoon dessertspoonfuls of the mixture (using two spoons to shape them) onto a baking sheet. Now place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, and leave it to cook for 1 hour. Then turn the heat right off but leave the meringues in the oven until completely cold.

Rating: 9 out of 10

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Cheese Dreams

Another recipe from My Fun to Cookbook.

You will need:
(for each person) 2 slices of bread, butter, 1 1/2 oz cheese, 1 egg.
Knife, cheese grater, frying pan, small bowl.

1. Spread one side of each slice of bread with butter.

2. Grate the cheese and put between the bread to make a sandwich.

3. Turn the ring on low.

4. Melt a little butter in the frying pan and fry the sandwich slowly.

5. Break the egg into the bowl.

6. When one side of the sandwich is golden, turn and fry the other side, adding the egg to the pan.

7. Arrange the fried egg on the sandwich and serve.

Rating: 8 out of 10

Classic Shortbreads

This is from the magazine Baking Heaven.

Makes 50

You will need: 25g icing sugar, sifted, 225g unsalted butter, softened, 1/2 tsp vanilla extract, 60g cornflour, sifted, 215g plain flour, sifted.

Sieve, wooden spoon, mixing bowl, baking sheet, wire rack.

1. Preheat the oven to GAS MARK 4. Combine the icing sugar and butter in a large mixing bowl and beat until very light and fluffy. Add the vanilla extract and beat until smooth.

2. In a separate bowl, combine the flour and cornflour. Using a wooden spoon, stir the flour mixture into the butter mixture and work together until combined.

3. Flour a work surface and roll the dough out, 1 cm thick. Cut the dough out, using a SMALL round cutter and place on a parchment-lined baking sheets.

4. Bake in the oven for 15-20 minutes until slightly golden. Leave to cool for 5 minutes, then transfer to wire racks and allow to cool completely.

5. Meanwhile, continue making the remaining shortbread following the same method until you have used up the remaining dough.

Rating: 8 out of 10.

                                                                                                                                                                     

Golden Crisps

This is also from the My Fun to Cook Book.

Makes 30

You will need:

3 tablespoons syrup, 3 oz butter,
3 oz Castor sugar, 3 oz plain flour.
saucepan, tablespoon, wooden spoon,
2 baking sheets, teaspoon, palette knife,
wire tray, sieve.

1. Put 3 tablespoons syrup into the saucepan then add 3 oz butter and 3 oz sugar.

2. Turn the ring on low and heat the syrup, butter and sugar gently until they melt.

3. Turn on the oven at GAS No 5 - ELECTRICITY 375˚F.

4. Wait a few minutes for the mixture in the pan to cool, then add 3 oz sifted flour, stirring it in with the wooden spoon.

5. Grease the baking sheet thoroughly then put a small teaspoonful of the mixture 2-inches apart on the baking sheet.

6. Bake on the middle shelf of the oven for 6 minutes.

7. Take the crisps out of the oven. Let them cool very slightly.
THEY MUST NOT HARDEN.

8. Working very quickly, lever them gently off the baking sheet, using the palette knife and cool on the wire tray.

Castle Puddings

This also from My Fun to Cook Book.

You will need:

syrup, 2 oz butter, 2 oz castor sugar, 1 egg, 4 oz self raising flour.

6 small ramekin moulds, teaspoon, mixing bowl, small bowl, fork, wooden spoon, sieve, metal spoon, baking sheet, serving dish, small saucepan.

1. Grease and flour the moulds and put 2 teaspoons in each.

2. Put 2 oz of flour and 2 oz into the mixing bowl and cream them together with the wooden spoon.

3. Break the egg into the small bowl and beat with the fork to mix yolk and white.

4. Add the egg, a little at a time to the butter-and-sugar, beating hard with a wooden spoon.

5. Sift 4 oz of self raising flour into the mixing bowl and fold in with the metal spoon.

6. Turn on the oven at GAS No 4 - ELECTRICITY 350°F.

7. Fill each mould two-thirds full and stand on a baking sheet.

8. Bake in the top half of the oven for 20-25 mins or until they are done.

9. Remove from the oven. Allow to cool a little, then turn out on a serving dish.

10. Heat a little more syrup and pour over.

Rating 7 1/2 out of 10