Hazel nut cookies

560g	Plain flour
2 tsp	Baking powder
2 tsp	Salt
275g	Butter (soft)
275g	Castor sugar
110g	Soft brown sugar
1	Vanilla pod (de-seeded)
4	Eggs
250g	Hazelnuts (roasted & chopped)

Method

1.      Mix the flour, baking powder & salt.

2.      Beat the sugars, butter & vanilla seeds until light & fluffy.

3.      Add the eggs one at a time.

4.      Fold in the flour & nuts.

5.      Chill for at least 1 hr before rolling out to the required thickness, then cutting into rounds with a cookie cutter.

6.      Bake on a buttered & floured baking sheet & 180ºC for about 12 mins until golden brown.

Brandy Snaps

175g	Sugar
175g	Golden syrup
2 dtsp	Brandy
175g	Flour
2 tsp	Ground ginger

Method

1.      Place all ingredients in an electric mixer & blend to a smooth paste.

2.      Spread into thin discs onto a floured & greased baking sheet.

3.      Cook at 190ºC for approximately 10 mins.

Take off the brandy snaps with a palette knife & roll around a steel until set.

Chocolate Soufflé (quick)

2	egg yolks
2 kitchen spoons	melted chocolate
3	Egg whites (whisked)
1 tsp	flour

Method

1.      Mix together the chocolate & the egg yolks.

2.      Fold in the flour.

3.      Fold in the stiff egg whites.

4.      Cook in a hot oven approx 220ºC until well risen & slightly firm about 10-12mins.

Treacle tart

600g	Golden syrup
120g	Ground almonds
170g	Fresh white bread crumbs
2	Eggs
300 ml	Double cream
1	Tart case (blind baked)

Method

1.      Place all the ingredients in a robocoupe & blend until amalgamated.

2.      Put in the fridge to rest overnight.

3.      Pour into the cooked tart case & cook in a pre-heated oven at about 180°C for approximately 45 mins.

Tascano

6 oz	butter
12oz	caster sugar
1	egg
12oz	ground almonds
4oz	flour
Topping
6oz	butter
6oz	sugar
4 floz	water
10oz	flaked almonds

Method

1        Cream the butter and sugar until white

2        Add eggs one by one

3        Fold in flaked almonds and sifted flour

4        Line a suitable tray with greased proof paper and spread mixture evenly

5        Bake in the oven Gas 6 for approx. 15 minutes

Topping:

1        Put all ingredients in a pan??? without colour until no liquid is present

2        Turn out sponge in turnover.  Spread topping evenly over and bake until colour.  Press when slightly cooked

3        Cut into appropriate squares and dip into chocolate

Crepe Batter

400ml	Milk
125g	Flour
3	Eggs
	Dash of brandy and oil
or
250g	flour
75g	sugar
5	eggs
50ml	brandy
500mls	milk
40g	melted butter
20ml	cream
	Pinch Salt

Method

1.      Place all the dry ingredients together in a mixing bowl.

2.      Slowly add the liquids until smooth.

3.      Pass through chinos.

Rum babas

500g	Plain flour
15g	Dried yeast
8	Eggs
250g	Butter (melted)
Pinch	Salt
Pinch	Sugar
	Warm water
For the syrup
450g	Sugar
600ml	Water
12tbsp	Rum

Method

1.      Sift the flour in a large bowl.

2.      Add the salt & sugar.

3.      Dissolve the yeast the yeast in the water & add to the flour.

4.      Whisk the eggs into the flour.

5.      Slowly add the butter & beat for about 5 mins until the dough tightens & all the butter is absorbed.

6.      Butter & flour your moulds & half fill with the mixture.

7.      Leave to prove in a warm place until it doubles in size.

8.      Bake in an oven at 180ºC for 15 mins or until very firm.

Sticky ginger cake (makes 2)

440g	Golden syrup
340g	Crème fraiche or sour cream
220g	Soft brown sugar
4	Eggs
8 tbsp	Fresh grated root ginger
2 tsp	Ground ginger
2 tsp	Grated lemon zest
560g	Butter
260g	Plain flour
260g	Self raising flour
2 tsp	Baking powder
1 tsp	Salt

Method

1.      Whisk together the golden syrup, crème fraiche, brown sugar, eggs, grated ginger & lemon zest.

2.      Melt the butter gently (do not separate it) then whisk into the mixture.

3.      Sift the flours, baking powder, salt & ground ginger & fold into the cake batter.

4.      Grease & flour 2 (12 in) spring form tins, pour the mix in & bake in an oven at 180ºC for about 1 hr until a knife comes out clean.