Madeleines
Brush two trays of Madeleine moulds with melted white vegetable fat, then dust with flour, shaking off any excess. Beat the eggs and sugar together in a bowl… Read More »
Lemon and Almond Bars
Grease and base-line a 4 cm (1 1/2 inch) deep baking tin, measuring 26 X16 cm (10 1/4 X 6 1/2 inches). To make the base, put the flour, icing sugar… Read More »
Vanilla Crumble Bars
1-Grease and base-line a 4 cm (1 1/2 inch) deep baking tin, measuring 26 X 16 cm ( 10 1/4 X 6 1/2 inches). 2-To make the crumble topping, put the… Read More »
Fruit and Nut Bars
Grease and base-line a 20 cm (8 inch) square tin. Peel, core and chop the apples and place in a heavy-based saucepan with the fruit juice. Cover and… Read More »
Chocolate Pecan Bars
Grease and base-line a 4 cm ( 1 1/2 inch) deep baking tin measuring 26 X16 cm (10 1/4 X 6 1/2 inches). To make the base, put the flour,… Read More »
Brandy Snaps
Lightly oil the handles of several wooden spoons and line 2-3 baking sheets with non-stick baking parchment. Place the butter, sugar and golden syrup in a heavy-based pan… Read More »
Pistachio Rings
Cream the butter and sugar together until light and creamy. Stir in the flour and milk and mix to form a fairly soft dough. Put the mixture into… Read More »
Gingerbread Men
Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter until mixture resembles fine crumbs. Stir in the sugar. Beat the syrup with… Read More »
Florentines
Line sheets with on-stick baking parchment. Melt the butter in a saucepan orer a low heat. Add the sugar and heat gently until dbsolved, then boil for 1… Read More »
Coconut Macaroons
Line 2 baking sheets with non-stick baking parchment. Whisk the egg whites in a bowl until stiff but not dry. Lightly fold in the icing sugar. Gently stir… Read More »
