Wear Cooking Cakes And Biscuits

Cakes and Biscuits, Page 2

Orange Fool

4 trifle sponge cakes, cubed
½ pint double cream
1-2oz caster sugar
grated rind and juice of 2 oranges
grated rind and juice of 1 lemon
orange and lemon slices and rind to decorate

Firstly, line the bottom and half way up the sides of a large glass serving bowl with the cubed trifle sponge cakes. Then, whip the cream with the sugar until it starts to thicken. Also, gradually whip in the fruit juices, adding the fruit rinds towards the end. Carefully pour the cream mixture into the bowl taking care not to dislodge the sponge. Then, cover and chill for about 3-4 hours. Finally, serve decorated with the rind and slices of orange and lemon.

Muesli Biscuits

3oz margarine
2oz dates
2 tablespoons golden syrup
rind of 1 lemon, grated
1oz glace cherries
8oz muesli cereal
4oz plain chocolate

Firstly, melt the margarine, syrup, dates and add the lemon rind, stir in the cherries and muesli. Spread in a well greased tin about 11” x 7” and press down. Then, cook slowly at medium heat. Finally, allow to cool and cover with melted chocolate.

Spiced Tea Buns

½lb self raising flour

1 tablespoon sugar
3 oz margarine
1 egg, beaten
½ teaspoon mixed spice
1 tablespoon golden syrup
½ teaspoon ground ginger
pinch salt
6 tablespoons milk

Firstly, sieve the flour, sugar, salt, spices and ginger into a bowl. Put the syrup and margarine into a pan and gently melt, cool slightly, then mix in the milk and beaten egg. Pour gradually into flour mixture, stirring well and heat gently for 2-3 minutes. Then, grease a 14 bun or patty tin and fill with the mixture. Finally, bake for 20 minutes on 180°C/350°F/gas mark 4.

Coconut Buns

4oz butter or margarine
4oz caster sugar
2 eggs
5oz self raising flour
1oz desiccated coconut
few drops vanilla essence
2 tablespoons milk
2oz desiccated coconut and some raspberry jam for decoration

Firstly, cream the butter with the sugar until light and fluffy. Then add the egg a little at a time beating after each addition. Fold in the flour and coconut with the essence and a little milk to give a dropping consistency. Divide between 18-20 paper baking cases. Then, bake for 15-20 minutes at 190°C/375°F/gas mark 5. Finally, when cakes are cool, spread a little jam on top and dip into coconut.

Butterscotch Bars

¼lb butter or margarine
10oz brown sugar
2 large eggs
1 teaspoon vanilla
1lb flour, unbleached
2 teaspoons baking powder
3oz coconut, shredded
4oz walnuts, chopped
¼ teaspoon salt.

In a saucepan melt butter or margarine over low heat, remove from heat, stir in brown sugar. Then, add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour and baking powder, and the ¼ teaspoon salt. Add to brown sugar mixture with coconut and nuts, mix well. Spread in greased 15½” x 10½” x 1″ baking pan. Then, bake at 180°C/350°F/gas mark 4 for about 25 minutes. Finally, cut into bars while warm and remove from pan when cool.

Chocolate Biscuits

4oz butter
2oz caster sugar
4oz self-raising flour
3oz desiccated coconut
2 teaspoons cocoa powder
4-6oz plain chocolate
2oz white chocolate

Firstly, preheat oven to 170°C/325°F/gas mark 3. Then, grease a 9 inch square tin. Cream the butter and sugar in a bowl. Add the flour, coconut and cocoa powder and mix well. Spread the mixture in the tin and bake for 20 minutes. Allow to cool slightly before cutting into squares or bars. Melt the plain and white chocolate in separate pans. Then spread the plain chocolate over the biscuits. Finally, drizzle the white chocolate over the top and draw a skewer through it to give a feathered affect.

Chocolate Chip Muffins

4 tablespoons vegetable oil
7oz plain flour
2 teaspoons baking powder
4oz sugar
3/4 cup milk or buttermilk
1 egg
8oz chocolate chips

Firstly, grease a 12 hole muffin tray with vegetable oil. Then, preheat oven to 180°C/350°F/gas mark 4. Sift the flour and baking powder into a mixing bowl and gently stir in the sugar. In a separate bowl mix the milk or buttermilk, egg and the vegetable oil together. Make a well in the centre of flour and slowly fold in the liquid.

After you add all the liquid, beat well and add the chocolate chips. Then spoon the mixture into the muffin tray until each cup is 2/3 full. Finally, bake for 20-25 minutes.

There are also two other pages of cakes and biscuits recipes, see below.

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