Fruity Cookies :)

makes about 30 cookies.

225g Butter, softened
140g Caster Sugar
1 Egg Yolk, lightly beaten
2 tsp almond extract
280g Plain flour
55g ready-to-eat dried pear, finely chopped
55g ready-to-eat peach, finely chopped
4 tbsp Plum Jam
pinch of salt

(you can substitute, I have done this recipe with raisins, dried apple, cinnamon (instead of almond, whatever you like really!)

Preheat oven to gas mark 5, line 2 trays with baking sheets.

Put butter and sugar in bowl and mix well with wooden spoon, then beat in egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the dried fruit and stir until thoroughly combined.

Scoop up tablespoons of the mixture, roll into balls and place them on the baking sheets, well spaced apart. Make a hollow in each center and fill in with the jam.

Bake 12-15mins.. until light golden brown..leave to cool on baking sheets for 5-10mins. then transfer on wire racks to cool completly.

Orange Drizzle Cake

1 packet vanilla sponge mix 227g
1 egg
water (the aprox. sponge mix needs)
2-3 heaped spoon of Tang powder
1 big spoon of mixed candied citrus peel
butter (for greasing cake pan)

lemon juice from half a lemon
Icing sugar

**pre-heat oven to gas 6**

Step 1:
Mix the sponge mix with the egg, add half the water, and mix with an eletric mixer for 2-3 min (or what is on the instructun box) till smooth.
Step 2:
Dissolve the tang powder in the rest of the water (hot from kettle) and poor in when slightly cooled.
Mix for another min, add candied peel, stir and pour into greased cake pan.

Bake for 12-15min or untill the knife comes out clean (it will be little goey on bottom..cus of the candied peel..it sinks to the bottom and stays moist :P

for the icing:
mix icing sugar with lemon juice...if you want you can use orange juice instead...or a buttercream..whatever you feel like!

Chocolate Crossants and Danishes (Quick version)

This is a quick recipe, fantastic of your short on time and have guests arriving any min!

1 packet ready made Butter Puff Pastry
1 bar of plain or milk Chocolate (small squares)
1 egg (beaten)
caster sugar, for sprinkling

For Pecan filling:
75g (3 oz) Demera Sugar
50g (2 oz) Butter (softened)
75g (3 oz) Pecans (chopped)

-> Combine nuts and sugar and cream together with butter.

For Almond and Apricot filling:
100g (4 oz) ground Almonds
50g (2 oz) butter (softened)
75g (3 oz) Caster Sugar
80g Apricot Jam

-> Combine almonds, butter and sugar to a soft paste.

(Also can try using almond marzipan with molero cherry jam)

*Pre-heat oven to gas 6*

Step 1 -> Roll out pastry in to a oblong shape, and trim sides and cut into 8-12 equal squares. With half of the squares, cut them in half so you have 2 triangles.
Lay a triangle in front of you, the widest part nearest to you and the pointy bit away from you. Put a square of chocolate in the center of the widest part and roll the pastry up around it. Then pinch the edges so the chocolate wont escape and bend the corners inwards so it looks like a small crab shape or a cresent moon.
Place on baking tray that is lined with foil. And do some more!
Step 2 -> For the danishes, cut the squares in half like a rectangle, brush with egg and place a small spoonful of one or two of your fillings in the center. Then bring the corners together and place them one over the other, so that it is overlaped and pinch together. Filling should be partialy seen.
Step 3 -> brush both danishes and crossants with plenty of egg. And bake in oven for 12-15 min.

apple and blackberry pie

275g Plain Flour, plus extra for rolling out
2 tbsp icing sugar
pinch of salt
175g Butter, chilled
1 egg, seperated
1 Bramely Apple, peeled, cored and sliced
1 Granny Smith Apple, peeled, cored and sliced
300g Blackberries
50g Granulated Sugar
2 tbsp Cornflour

1: Preheat the oven to 200C/180C Fan or Gas 6. Sift the flour, icing sugar and salt into a large bowl. Cut the butter into small cubes, add to the flour mixture and rub in with your fingertips. Add the egg yolk and tablespoons chilled water and mix to a stiff dough – you may need to add a few more drops of water.

2: Then gently mix apples, blackberries, sugar and cornflour together, taking care not to damage the berries.

3: Now divide the pastry into two. Roll out each piece into a round, slightly larger than a 23cm ovenproof plate or foil plate. Line the plate with one round of pastry. Fill with the fruit mixture, leaving a 2cm gap around the edge. Brush pastry edge with egg white, then cover with the other piece of pastry, pressing edges firmly together.

4: Brush the top with egg white and make four slits in the centre to allow steam to escape. Put the pie on a baking tray with a rim, to prevent any juice leaking on to the oven. Bake for 15 minutes, then reduce oven temperature to 180C/160C Fan/Gas 4 and cook for another 20 minutes. Sprinkle with sugar before serving.

Yummy also with Ice Cream or Custard or Cream.

Fruit and Honey Muffins

280g (1o oz) Plain Flour
1 tbsp Baking Powder
75g (3 oz) Caster Sugar
75g (3oz) Butter, melted
60ml Clear Honey
2 Eggs
230ml Milk
few drops Vanilla Essence
140g (5 oz) Fresh Raspberries or Blueberries
75g (3 oz) Pecan nuts, roughly chopped (optional)
Demerara Sugar for sprinkling

Method:

Pre-heat oven to gas 6.
Line a 12 cup muffin tray with muffin cases.

->Sift flour and baking powder into large mixing bowl and stir in caster sugar. In another bowl mix the melted butter, honey, eggs, milk and vanilla essence together.
->Make a well in the center of the dry ingredients (the bowl with flour+baking powder in) and pour in the liqued mixture. Fold in quickly, until just blended. Fold in raspberries or blueberries and two-thirds of the nuts.
->Divide mixture into the muffin cases, sprinkle over remaining nuts and a little demerara sugar.
->Bake for 20-25mins or until risen and golden. Transfer to wire rack, serve hot or cold.

chocolate cookies - pic 2

Different shapes.

Chocolate Cookies

This recipe makes around 30 cookies.
You will need:
2 sachets instant hot chocolate drink
1 tbsp hot Water
8 oz Butter
5 oz Caster Sugar
10 oz Plain Flour
1 egg Yolk
Salt
Choc chips (optional)

Method:
Empty sachets into bowl and mix with hot water to make a paste. In another bowl put in sugar and butter, mix well and then beat in the egg yolk and chocolate paste. Sift together flour and add a pinch of salt to the mixture. When combined, halve the dough and cover in clingfilm. Leave in fridge for 30-60min.

Pre-heat oven to gas 5. Line baking trays with baking paper.

Un-wrap the dough, roll out and stamp out rounds. If you want to make them like in the pic, then place 2-3 chips in middle of each cookie. Sprinkle with little bit caster sugar and bake 10-15min until firm. Leave to cool 5-10min.

orange and ginger cookies - pic 2

Orange and ginger cookies

Really nice cookies, easy to make. You can dip them in melted chocolate or make them in gingerbread men shapes or add choc chips.

You will need:
10 oz Flour
5 oz Caster Sugar
8 oz Butter
1 egg yolk
1 tsp Ground Ginger
2 tsp Orange Juice
grated rind of One Orange
salt

Method:
Put butter, sugar and orange rind into bowl and mix well with wooden spoon, then beat in egg yolk and orange juice. Sift together flour, ginger and pinch of salt and stir until thoroughly combined, shape dough into ball and wrap in cling film. Leave in fridge for 30-60min.

Preheat oven to gas 5, line 2 trays with baking paper.

Unwrap dough, roll out and cut into desired shapes. Put on prepared sheets, well spaced apart. Bake 10-12min until light brown, and leave to cool..
Enjoy!