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BROWN SUGAR CRUNCHIES
Pre-set oven to 180C\350F\Gas mark 4
Line two baking trays with non-stick silicone baking paper or lightly grease the trays.
INGREDIENTS
6 oz (150g) soft brown sugar
6 oz (150g) self-raising flour
½ teaspoon bicarbonate of soda
1 egg
2 oz (50g) coarsely chopped pecans or other nuts
4 oz (100g) chopped chocolate or chocolate drops
3 oz (75g) soft margarine or softened butter
1 teaspoon vanilla essence
METHOD
Place all ingredients in mixer and mix on low speed until well incorporated. Put small spoonfuls of the mixture on the lightly greased or lined trays. Bake for approximately 10 – 15 minutes.
Allow to cool for a few minutes and then transfer to a cooling rack.
Devour.
Store in an airtight tin, if there are any left.
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EXAMINATION UNFLAPJACKS
(will ease all exam stress...maybe)
Gas 4 or 175 deg C (watch them as they can burn if you turn your back on them)
4 oz. soft marg.
4 ½. oz. soft brown sugar
1 tablespoon Golden Syrup
8 oz oats
line a 8 x 8 inch flat tin with non-stick baking paper.
Method
Melt sugar, syrup,and margarine in large saucepan.
Stir in oats, mix well
flatten into tin
Bake approx 25 mins or until golden
cut into slices whist hot but cool before trying to remove from tin.
DEVOUR
Chocolate
Cake GAS 5 Grease and
base line two sponge tins INGREDIENTS 6 oz marg.
or butter 6 oz caster
sugar 3 medium
eggs, beaten 6 oz self
raising flour, sieved with 2
tablespoons cocoa powder METHOD Beat sugar
and margarine in bowl until light and fluffy Add beaten
eggs a little as at a time, beating as you add Add flour
and cocoa to mixture Fold in
slowly with metal spoon Divide
between tins Bake 25
mins at gas 5 When cooked
leave 5 mins in tins but loosen edges When cool
turn on to rack FILLING and
TOPPING 1 tablsp
milk 1 oz marg. 1 tablsp
cocoa powder dissolved at low heat 4oz icing
sugar sieved into cocoa mixture Leave to
cool slightly and then spread on cold cake halves DEVOUR
