370 Delicious Dessert and Baking Recipes To Die For Cookies and Cakes Cookbook

Effortless
Cookies and Cakes – 370

Delicious Dessert and Baking Recipes to
Die For

The Only cookies and cakes Cookbook
That You Will Ever Need

Carol H.

Welcome to the world of cookies and cakes! There are many people out there
who have yet to actually make their very own cookies and cake from home.
Some people believe that the entire process is too hard while others simply think
that it takes a lot of time to make these tasty treats. To be honest making your
own cookies and cakes from home is one of the easiest things that you can do. It
does not take a lot of expertise to put these tasty dessert dishes together nor is it
too time consuming. That is exactly what you will learn in this book. You will
learn how to make the most delicious cookies and cakes dishes you have ever
come across without the stress of worrying that it is too difficult to put together.
There is a cookies and cakes recipe in this book for every baker out there,
regardless of their baking experience. In this book, every recipe has at least one
photo for you to compare after testing. All cookies and cakes are suitable to
serve as lunch or dinner for your family. So, if you want to begin making your
very own cookies and cakes dish with little to no effort at all, then let’s start
baking!
DISCLAIMER All rights reserved. No part of this publication or the information
in it may be quoted from or reproduced in any form by means such as printing,
scanning, photocopying or otherwise without prior written permission of the
copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure
that the information in this book is accurate and complete. However, the author
and the publisher do not warrant the accuracy of the information, text, and
graphics contained within the book due to the rapidly changing nature of
science, research, known and unknown facts, and the internet. The author and
the publisher do not hold any responsibility for errors, omissions, or contrary
interpretation of the subject matter herein. This book is presented solely for
motivational and informational purposes only.

Contents
Triple-Chocolate Brownie Cookies Recipe
Toffee Almond Sandies Recipe
Glazed Pfeffernuesse Recipe
Apricot Tart with Marzipan Crumble Topping Recipe
Chocolate Jubilees Recipe
Sweet Potato Pie Recipe
Chocolate Mint Sandwich Cookies Recipe
Salted Peanut Cookies Recipe
Coconut Clouds Recipe
Yummy Cracker Snacks Recipe
Candied Fruit Cookies Recipe
Delicate Mint Thins Recipe
Finnish Butter Cookies Recipe
Surprise Crinkles Recipe
Dipped Gingersnaps Recipe
Buttery Walnut Cutouts Recipe
Hazelnut-Espresso Sandwich Cookies Recipe
Peanut Butter Sandwich Cookies Recipe
Double Chocolate Sprinkle Cookies Recipe
Soft Molasses Cutout Cookies Recipe
Fruit-Filled Spritz Cookies Recipe
Mint Sandwich Cookies Recipe
Maple Pecan Cookies Recipe
Cherry Bonbon Cookies Recipe
Chunky Drop Cookies Recipe
Jelly-Topped Sugar Cookies Recipe
Chocolate-Peanut Butter Cookies Recipe
Triple-Chocolate Peppermint Treats Recipe
Cran-Orange Icebox Cookies Recipe
Chocolate Chips Cookies Recipe
Two-Tone Cookies Recipe
Oatmeal Kiss Cookies Recipe
Lemon Oatmeal Cookies Recipe
Lemon Angel Wings Recipe
Raspberry Dreams Recipe
Hazelnut Shortbread Recipe
Cinnamon Stars Recipe
Slice and Bake Fruitcake Cookies Recipe
Pistachio Cranberry Cookies Recipe
Pecan Crescent Cookies Recipe
Chocolate Dipped Orange Cookies Recipe
Lemon Anise Biscotti Recipe
Nutty Butter Munchies Recipe
White Chocolate Raspberry Thumbprints Recipe
Mocha Chunk Cookies Recipe
Sweetheart Coconut Cookies Recipe
Orange-Pecan Icebox Cookies Recipe
Peanut Mallow Bars Recipe
Peanut Butter Brownie Bars Recipe
Caramel Brownies Recipe
Creamy Cashew Brownies Recipe
Chocolate Pecan Bars Recipe
Peanut Butter and Jelly Bars Recipe
Fancy Sugar Cookie Bars Recipe
Brownie Mallow Bars Recipe
Ginger Cranberry Bars Recipe
Blueberry Bars Recipe
Pecan Pie Bars Recipe
Apricot Date Squares Recipe
Double Chocolate Orange Brownies Recipe
Banana Nut Bars Recipe
Diamond Almond Bars Recipe
Caramel Cereal Treats Recipe
Raspberry Coconut Bars Recipe
Apricot Bars Recipe
Butterscotch Brownies Recipe
Peppermint Brownies Recipe
Coconut Graham Bars Recipe
Rocky Road Brownies Recipe
Chunky Blond Brownies Recipe
Caramel Cashew Chewies Recipe
Mocha Walnut Brownies Recipe
Chocolate Chip Raspberry Bars Recipe
Chocolate-Drizzled Cherry Bars Recipe
Coconut Brownies Recipe
Chocolate-Glazed Almond Bars Recipe
Glazed Peanut Butter Bars Recipe
Best-Loved Chocolate Bars Recipe
Chippy Blond Brownies Recipe
Chunky Pecan Bars Recipe
Cherry Almond Bars Recipe
Carrot Cake Bars Recipe
Meringue Coconut Brownies Recipe
Mint Cookies and Cream Brownies Recipe
Caramel Candy Bars Recipe
Date Oat Bars Recipe
Triple-Tier Brownies Recipe
Strawberry Jam Bars Recipe
Caramel Apple Bars Recipe
Apple Pie Squares Recipe
Double Frosted Brownies Recipe
Birthday Cake Recipe
Christmas Cookies Recipe
Gingerbread Animals Recipe
Mini Pizzas Cookies Recipe
Persian Rice Flour Cookies Recipe
Speculaas Recipe
Spicy Fruit Cake Recipe
Wafery Fortune Cookies Recipe
Banana Cream Cookies Recipe
Bracelets Cookies Recipe
Chilled Chocolate Cookies Recipe
Chocolate Almond Torrone Recipe
Chocolate Amaretti Recipe
Chocolate Brownies Recipe
Chocolate Buttery Cookies Recipe
Chocolate Cookie Slice Recipe
Chocolate Crescent Cookies Recipe
Chocolate Florentines Recipe
Chocolate Fruit and Nut Cookies Recipe
Chocolate Fruity Cookies Recipe
Chocolate Marzipan Cookies Recipe
Chocolate Nut Brittle Recipe
Chocolate Pretzels Recipe
Chocolate and Prune Cookies Recipe
Chocolate Puffs Recipe
Chocolate Spread Cookies Recipe
Chocolate Treacle Recipe
Chocolate Truffle Recipe
Chunky Chocolate Cookies Recipe
Cranberry and Chocolate Cake Recipe
Crumbled Candy Cookies Recipe
Florentine Cookies Recipe
Hazelnut and Chocolate Chip Cookies Recipe
Mocha Viennese Swirls Recipe
Oat and Chocolate Chip Cookies Recipe
Overnight Cookies Recipe
Pecan Toffee Shortbread Recipe
Praline Pavlova Cookies Recipe
Tiramisu Cookies Recipe
Triple Chocolate Cookies Recipe
Twin Chocolate Cookies Recipe
Viennese Whirls Recipe
Carrot and Mint Custard Tart Recipe
Butter Tarts Recipe
Mini Chess Pies Recipe
Burnt Caramel Custard Tartlets Recipe
Apricot Tarts with Hazelnut Crust Recipe
Shrimps and Avocado Barquettes Recipe
Onion Chutney Tartlets Recipe
Chocolate Peanut Butter Tartlets Recipe
Cornish Pasties Recipe
Jamaican Patties Recipe
Greek Spanakopita Recipe
Italian Calzone Recipe
Cheese and Onion Puff Pastry Pies Recipe
Indian Samosas Recipe
Easy Blackberry Turnovers Recipe
Fresh Nectarine Cobbler with Citrus-Scented Crust Recipe
Poppy Seed Strudel Recipe
Chocolate Banana Strudel Recipe
Asparagus Strudel with Chevre Recipe
Apple-Caramel Crumb Pie Recipe
Pear Pie with Pecan Streusel Topping Recipe
Cherry Kisses Recipe
Cinnamon Almond Strips Recipe
Almond Cigars Recipe
Almond Gateau Recipe
Amaretto Cheesecake Recipe
Apple and Chocolate Cake Recipe
Apple and Cinnamon Loaf Cake Recipe
Apple Crumble Cookies Recipe
Apricot Almond Torte Recipe
Apricot and Hazelnut Loaf Cake Recipe
Baileys Tiramisu Recipe
Baked Maple-Pecan Cheesecake Recipe
Banana and Strawberry Split Pie Recipe
Banana Cake Recipe
Banana Cream Pie Recipe
Banoffee Gateau Recipe
Bavarian Apple-Almond Torte Recipe
Biscotti – Lovely Italian Cookies Recipe
Blackcurrant Cheesecake Recipe
Blueberry Softbakes Recipe
Blueberry Sour Cream Loaf Cake Recipe
Blueberry Yoghurt Cream Pie Recipe
Boston Cream Pie Recipe
Brandy Snaps Recipe
Brownie Tart Recipe
Butterscotch Chiffon Pie Recipe
Cappuccino Cheesecake Recipe
Cappuccino Cupcakes Recipe
Caramel Pineapple Custards Recipe
Carrot Cake with Maple Butter Frosting Recipe
Cheesecake Brownies Recipe
Cherry and Marzipan Loaf Cake Recipe
Cherry Pie with Lattice Top Recipe
Chicken Pot Pie Recipe
Choc and Banana Trifle Recipe
Chocolate and Almond Strudel Recipe
Chocolate and Cherry Clafoutis Recipe
Chocolate and Ginger Flapjack Recipe
Chocolate and Ginger Torte Recipe
Chocolate and Lemon Viennese Fingers Recipe
Chocolate and Raisin Oatmeal Cookies Recipe
Chocolate Baklava Recipe
Chocolate Berry Roll Recipe
Chocolate Birthday Cake Recipe
Chocolate Blancmange Recipe
Chocolate Cake Slices Recipe
Chocolate Cheesecake Muffins Recipe
Chocolate Cherry Cupcakes Recipe
Chocolate Chip and Banana Pudding Recipe
Chocolate Chip Shortbread Recipe
Chocolate Cream Tart Recipe
Chocolate Flake Cookies Recipe
Chocolate Fudge Cake Recipe
Chocolate Gateau Recipe
Chocolate Hazelnut Galettes Recipe
Chocolate Mud Cake Recipe
Chocolate Nut Bar Recipe
Chocolate Orange No-Bake Fruit Slice Recipe
Chocolate Peanut Butter Kisses Recipe
Chocolate Puddle Cookies Recipe
Chocolate Silk Pie Recipe
Chocolate Spiral Cookies Recipe
Chocolate Strata Pie Recipe
Chocolate Victoria Sandwich Recipe
Chocolate Wedding Cake Recipe
Christening Cake Recipe
Classic Black Forest Gateau Recipe
Classic Mint Choc Chip Ice Cream Recipe
Coconut and Chocolate Cupcakes Recipe
Coffee and Praline Layer Cake Recipe
Coffee and Walnut Cake Recipe
Coffee Sponge Drops Recipe
Cointreau Chocolate Colettes Recipe
Courgette Cake Recipe
Cranberry-Orange Smoothie Pie Recipe
Creamy Apple Torte Recipe
Creamy Coconut Cake Recipe
Creamy Dried Fruit Squares Recipe
Creamy Lime and Blueberry Cheesecake Recipe
Creamy Pistachio Cake Recipe
Crispy Cake Recipe
Crunchy Gooseberry Crumble Recipe
Curried Chickpea and Currant Filo Pie Recipe
Dairy and Gluten-Free Sponge Cake Recipe
Dark Chocolate and Raspberry Tartlets Recipe
Dark Chocolate Cheesecake Recipe
Dark Chocolate Mocha Mud Cake Recipe
Date and Walnut Loaf Recipe
Devil’s Food Cake Recipe
Double Chocolate Mousse Recipe
Double Lemon Muffins Recipe
Dundee Cake Recipe
Easy Lime Loaf Cake Recipe
English Bakewell Tart Recipe
Fragrant Lavender Cake Recipe
Frosted Angel Cake Recipe
Frozen Chocolate Orange Recipe
Fudgy Chocolate Pudding Recipe
Ginger and Chocolate Chip Cookies Recipe
Ginger and Lime Ice Cream Birthday Cake Recipe
Glazed Apricot Sponge Recipe
Glazed Fruit Tart Recipe
Glazed Kiwi and Lime Tart Recipe
Good-Night Cookies Recipe
Grasshopper Pie Recipe
Halloween Cake Recipe
Holiday Cheesecake Bars Recipe
Holiday Cheesecake Recipe
Holiday Fruitcake Recipe
Holiday Spritz Recipe
Honey and Pine Nut Cake Recipe
Honey and Ricotta Cheesecake Recipe
Hot Chocolate Souffle Recipe
Hot Plum Batter Pudding Recipe
Ice Cream Sandwich Recipe
Kahlua Coffee Bombe Recipe
Leek and Peppercorn Tart Recipe
Lemon and Lime Roulade Recipe
Lemon Berry Cake Recipe
Lemon Drizzle Cake Recipe
Lemon Meringue Pie Recipe
Lemon Tart Recipe
Low-Fat Orange Cheesecake Recipe
Low-Fat Prune Cake Recipe
Madeira Cake Recipe
Mandarin and Chocolate Cheesecake Recipe
Mango Cheesecake Recipe
Maple Custard Tart Recipe
Maple Sugar Tart Recipe
Marble Cake Recipe
Marzipan and Chocolate Plait Recipe
Mixed Mushroom Tart Recipe
Mocha Brownies Recipe
Mocha Chocolate Cake Recipe
Mocha Cream Eclairs Recipe
Moravian Tarts Recipe
Nectarine Crepes with Orange-Chocolate Sauce Recipe
No-Bake Chocolate Slice Recipe
Nutty Chocolate Meringue Recipe
Nutty Coated Double Choc Chip Cookies Recipe
Old-Fashioned Ginger Cake Recipe
Orange and Chocolate Muffins Recipe
Orange Poppyseed Cake Recipe
Orange Refrigerator Cake Recipe
Orange Syrup Cake Recipe
Pan-Fried Fettuccini Pie Recipe
Peach Pie with Chocolate Almond Crust Recipe
Pear and Almond Tart Recipe
Pear and Ginger Cake Recipe
Pears in Chocolate Fudge Blankets Recipe
Pecan Brownies with Soured Cream Frosting Recipe
Pecan Pie Recipe
Pecan Tart Recipe
Pineapple and Mango Pie Recipe
Pineapple Upside-Down Cake Recipe
Pizza with Wild Mushrooms and Fontina Recipe
Plum Streusel Cake Recipe
Pound Cake Recipe
Praline Truffle Recipe
Queen of Puddings Recipe
Quiche Lorraine Recipe
Raspberry and Almond Jalousie Recipe
Raspberry and White Chocolate Torte Recipe
Raspberry Chocolate Slices Recipe
Raspberry Genoese Recipe
Raspberry Swiss Roll Recipe
Red Crumble with Chocolate Amaretti Crumbs Recipe
Retro Rum-Raisin Meringue Pie Recipe
Rum Raisin Cheesecake Recipe
Rustic Pear and Blackberry Galette Recipe
Sables with Goat’s Cheese Recipe
Sachertorte Recipe
Sachertorte Recipe
Self-Saucing Chocolate Dessert Recipe
Shepherd’s Pie Recipe
Spicy Hearts and Stars Cookies Recipe
Spring Flower Cake Recipe
Strawberry and Chocolate Marshmallow Rounds Recipe
Strawberry Daiquiri Pie Recipe
Strawberry Hazelnut Gateau Recipe
Strawberry Meringue Layer Cake Recipe
Strawberry Vanilla Cheesecake Recipe
Sweet Hearts Cookies Recipe
Triple Chocolate Muffins Recipe
Tropical Fruit Gateau Recipe
Vanilla Cupcakes with Chocolate Frosting Recipe
Vanilla Layer Cake Recipe
Very Berry Chocolate Muffins Recipe
Victoria Sandwich Recipe
Walnut and Banana Choc Chip Muffins Recipe
Warm Lemon and Syrup Cake Recipe
White and Dark Chocolate Cheesecake Recipe
White Chocolate and Raspberry Cookies Recipe
White Chocolate and Raspberry Cupcakes Recipe
White Chocolate Cake Recipe
White Chocolate Cheesecake Recipe
Wild Blueberry Pie with Cinnamon Crust Recipe
Yoghurt Cake Recipe
Zesty Lemon Cheesecake Recipe

Triple-Chocolate Brownie Cookies
Recipe
Ingredients: (Yield: 6 dozens)
4 ounces unsweetened chocolate, chopped

¾ cup butter, cubed
4 eggs
2 cups sugar
1½ cups all-purpose flour
½ cup baking cocoa
2 teaspoons baking powder
½ teaspoon salt
2 cups/12 ounces semisweet chocolate chips, divided
2 teaspoons shortening
Method:
Using a microwave, melt the chocolate and butter; stir until smooth. Cool
slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine
the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and
mix well. Stir in 1½ cups chocolate chips. Cover and refrigerate for 2 hours or
until easy to handle.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350°
for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2
minutes before removing from pans to wire racks to cool completely.
In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle
over cookies. Let stand for 30 minutes or until chocolate is set. Store in an
airtight container.

Ingredients: (Yield: 9 dozen)
1 cup butter, softened

1 cup canola oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups sliced almonds
1 package (8 ounces) toffee bits
Method:
In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in extract. Combine the
flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture
and mix well. Stir in almonds and toffee bits.
Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350°
for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Ingredients: (Yield 10 dozen)
1¼ cups butter, softened

1¼ cups packed brown sugar
¾ cup molasses
½ cup water
1 teaspoon anise extract
6 cups cake flour
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon pepper
2 cups finely chopped nuts
GLAZE:

3 tablespoons 2% milk
¼ teaspoon vanilla extract
Additional confectioners’ sugar
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the
molasses, water and extract. Combine the flour, baking soda, salt and spices;
gradually add to creamed mixture and mix well. Stir in nuts. Cover and
refrigerate for 1 hour.
Roll dough into 1-inch balls. Place 2 inch apart on greased baking sheets. Bake
at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a shallow bowl, combine the confectioners’ sugar, milk and
vanilla. Place additional confectioners’ sugar in another shallow bowl. Remove
cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow
excess to drip off; dip in confectioners’ sugar. Cool completely on wire racks.
Store in an airtight container.

Apricot Tart with Marzipan Crumble
Topping Recipe
Ingredients: (Serves 8)
1 basic sweet crust

1 large egg, lightly beaten
1 kg (2¼ lb) apricots (about 12), stoned and sliced thinly
115 g (4 oz) granulated sugar
3 tablespoons cornflour
1 teaspoon almond essence
100 g (3½ oz) plain flour
85 g (3 oz) light brown sugar
115 g (4 oz) almond paste (marzipan)
6 tablespoons unsalted butter
28 g (1 oz) flaked almonds
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry and line a 28-
cm/11-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the
freezer. Bake blind for 20 minutes. Remove from the oven and brush the base of
the tart with lightly beaten egg. Bake for another 10 to 15 minutes, until the
edges are brown and the base of the crust is golden. Transfer to a wire rack to
cool. Lower the temperature to 190°C/375°F/Gas mark 5.
To make the filling, combine the granulated sugar, cornflour and almond essence
in a large bowl. Add the apricot slices and toss to coat evenly. To prepare the
crumble, combine the flour, brown sugar and almond paste in a medium bowl.
Using your fingers, rub the butter into the flour mixture, until large clumps form.
Add the sliced almonds. To assemble the tart, sprinkle ¾ of the marzipan
crumble over the base of the cooled tart shell. Top with the apricot mixture.
Sprinkle the remaining crumble over the top of the tart. Bake for 40 minutes,
until the filling is bubbling and the crumble is golden brown. Transfer to a wire
rack to cool.

Ingredients: (Yield about 5½ dozen)

1 cup shortening
2 cups packed brown sugar
1 cup sugar
4 eggs
2 to 3 teaspoons almond extract
4 cups all-purpose flour
1 cup quick-cooking oats
1 cup baking cocoa
2 teaspoons baking soda
2 teaspoons salt
3 cups (18 ounces) semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and chopped
1 cup sliced almonds, optional
Method:
In a large bowl, cream butter, shortening and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in extract. Combine
the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture
and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips,
cherries and almonds if desired.
Roll into 1½-inch balls. Place 3 inch apart on ungreased baking sheets. Bake at
375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.
Ingredients: (Serves 6-8)
½ recipe basic crust

400 g (14 oz) peeled, cooked and mashed sweet potatoes
2 large eggs, lightly beaten
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
355 ml (12 fl oz) whole milk
2 tablespoons unsalted butter, melted
Method:
Preheat the oven to 220°C/425°F/Gas mark 7.
Roll out the pastry dough and line a 23-cm/9-inch pie dish. Prick the surface
with a fork and prebake for 15 minutes. Transfer to a wire rack to cool. For the
filling, combine the remaining ingredients in the order listed using an electric
whisk and beat until smooth. Pour the filling into the pie shell. Bake in the
middle of the oven for 15 minutes.
Lower the temperature to 160°C/325°F/Gas mark 3 and continue baking for 40
minutes, or until the filling is firm around the edges and slightly soft in the
middle. Transfer to a wire rack to cool.
Serve with whipped cream.
Chocolate Mint Sandwich Cookies

Recipe
¾ cup butter, softened

1 cup sugar
1 egg
½ teaspoon vanilla extract
¾ cup baking cocoa
1 teaspoon baking powder
½ teaspoon salt
¼ cup 2% milk
For the filling:
3 tablespoons butter, softened

1½ cups confectioners’ sugar
1 tablespoon 2% milk
¼ teaspoon peppermint extract
2 to 3 drops green food coloring, optional
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and
vanilla. Combine the flour, cocoa, baking powder, baking soda and salt;
gradually add to creamed mixture alternately with milk, beating well after each
addition.
Shape into two 10½-inch rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap dough and cut into 1/8-inch slices. Place 2 inch apart on lightly greased
baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to
wire racks to cool.
Combine filling ingredients; beat until smooth. Add food coloring if desired.
Spread on the bottom of half of the cookies; top with remaining cookies.

1½ cups shortening
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3¾ cups all-purpose flour
1 teaspoon salt
1½ cups semisweet chocolate chips
1½ cups salted peanuts
Method:
In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine the flour,
baking soda and salt; gradually add to creamed mixture and mix well. Stir in
chocolate chips and peanuts.
for 10-12 minutes or until lightly browned. Remove to wire racks.

Ingredients: (Yield: 5½ dozen)
¼ cup butter, softened

¼ cup shortening
1 cup sugar
½ cup packed brown sugar
2 eggs
1 teaspoon coconut extract
1 cup (8 ounces) sour cream
1 teaspoon salt
1 cup flaked coconut, toasted
For the frosting:
1/3 cup butter, cubed

3 cups confectioners’ sugar
3 tablespoons evaporated milk
2 cups flaked coconut, toasted
Method:
In a large bowl, cream the butter, shortening and sugars until light and fluffy.
Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking
soda; gradually add to creamed mixture and mix well. Fold in coconut.
Drop by tablespoonfuls 2 inch apart onto lightly greased baking sheets. Bake at
375° for 8-10 minutes or until set. Remove to wire racks to cool.
In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or
until golden brown. Pour into a small bowl; beat in the confectioners’ sugar,
milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry.

96 butter-flavored crackers
1 cup creamy peanut butter
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional
Method:
Spread half of the crackers with peanut butter. Spread remaining crackers with
marshmallow creme; place creme side down over peanut butter crackers,
forming a sandwich.
Dip sandwiches in melted candy coating, allowing excess to drip off. Place on
waxed paper-lined pans; refrigerate for 15 minutes or until set.
If desired, drizzle with additional candy coating and decorate with sprinkles.
Store the cookies in an airtight container.

½ cup butter, softened

¾ cup sugar
1 egg
1¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon ground cinnamon
2½ cups pitted dates, chopped
½ cup each chopped candied cherries and pineapple
¾ cup coarsely chopped Brazil nuts, toasted
¾ cup chopped almonds, toasted
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
Combine the flour, baking soda, salt and cinnamon; gradually add to the
creamed mixture and mix well. Fold in fruits and nuts.
Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for
8-10 minutes or until lightly browned. Remove to wire racks.

Ingredients: (Yield: about 4½ dozen)

½ cup sugar
1 egg yolk
1½ teaspoons baking powder
1/8 teaspoon salt
1 cup fresh mint, finely chopped
1 tablespoon shortening
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk
and vanilla. Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk, mixing well after each addition. Stir in mint. Shape into
two 8-inch rolls; wrap each in plastic wrap. Chill for 2 hours or until firm.
Unwrap and cut into ¼-inch slices. Place 1 inch apart on greased baking sheets.
Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to
cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each
cookie halfway; allow excess to drip off. Place on waxed paper; let stand until
set.


¼ cup sugar
1 egg white
2 tablespoons sugar
1/3 cup finely chopped almonds
Method:
In a small bowl, cream butter and sugar until light and fluffy. Beat in extract.
Gradually add 1¼ cups flour. Knead in remaining flour. Cover and chill for at
least 2 hours.
On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with a 1½-to
2-inch cookie cutter; place on ungreased baking sheets. Beat egg white until
foamy; brush over cutouts. Sprinkle with sugar and almonds.
Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.

1 cup shortening
1 cup sugar
3 eggs
1½teaspoons vanilla extract
1½ teaspoons baking soda
¼ teaspoon ground cinnamon
1�„8 teaspoon salt
2 packages (13.3 ounces each) fun-size Milky Way candy bar
Method:
In a large bowl, cream the shortening, butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking soda, cinnamon and salt; gradually add to the
creamed mixture and mix well.
Roll into 1½-inch balls. Cut each candy bar into fourths; push one portion into
the center of each ball, completely covering candy with dough. Place 2 inches
apart on ungreased baking sheets.
Bake at 350° for 12-14 minutes or until golden brown and surface cracks.
Remove to wire racks to cool.

Ingredients: (Yield 14½ dozen)
2 cups sugar
1½ cups canola oil
2 eggs
½ cup molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
¼ cup shortening
Method:
In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine
the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed
mixture and mix well.
Shape into ¾-inch balls and roll in sugar. Place 2 in. apart on ungreased baking
sheets. Bake at 350° for 10-12 minutes or until cookie springs back when
touched lightly. Remove to wire racks to cool.
In a small saucepan, melt chips with shortening over low heat, stirring until
smooth. Dip the cookies halfway into the melted chips; shake off excess. Place
on waxed paper-lined baking sheets until set.

¾ cup sugar
1 egg
½ teaspoon salt
1 cup finely chopped walnuts
Method:
vanilla. Combine the flour, baking powder and salt; gradually add to creamed
mixture and mix well. Stir in walnuts. Cover and refrigerate the dough for 1 hour
or until easy to handle.
On a floured surface, roll out to 1�„8 inch thickness. Cut with floured 2 inch.
cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake at 375° for
6-8 minutes or until edges are golden brown. Remove to wire racks to cool.

Hazelnut-Espresso Sandwich Cookies
Recipe

1¼ cups sugar
1 egg
1 egg yolk
4 teaspoons instant espresso granules
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon baking powder
1 cup finely ground hazelnuts
For the filling:
1¾ cups semisweet chocolate chips, divided

1¼ cups milk chocolate chips
1 cup heavy whipping cream
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg,
yolk, espresso granules and vanilla. Combine the flour, salt and baking powder;
gradually add to creamed mixture and mix well. Stir in hazelnuts.
Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic
wrap; chill for 1 hour or until easy to handle.
On a lightly floured surface, roll out one portion of dough to 1„8-inch thickness.
Cut with a floured 1½-inch cookie cutter; place ½ inch apart on ungreased
baking sheets. Repeat with remaining dough; chill and re-roll scraps. ake at 375°
for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
For filling, place ¾ cup semisweet chocolate chips and milk chocolate chips in a
small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate;
whisk until smooth. Refrigerate for 1½ hours or until filling reaches spreading
consistency, stirring occasionally.
Spread filling over the bottom of half of the cookies; top with remaining cookies.
In a microwave, melt remaining semisweet chips; stir until smooth. Drizzle over
cookies. Let stand until set. Store in an airtight container in the refrigerator.

Ingredients: (Yield: 44 sandwich cookies)
1 cup butter-flavored shortening

1 cup sugar
3 eggs
¼ teaspoon salt
For the filling:
½ cup creamy peanut butter

5 to 6 tablespoons milk
Method:
In a large bowl, cream the shortening, peanut butter and sugars until light and
fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets.
Flatten to 3�„8-inch thickness with fork. Bake at 375° for 7-8 minutes or until
golden. Remove to wire racks to cool.
For filling, in a large bowl, beat peanut butter, confectioners’ sugar, vanilla and
enough milk to achieve spreading consistency. Spread on half of the cookies and
top each with another cookie.

Double Chocolate Sprinkle Cookies
Recipe
Ingredients: (Yield: about 9 dozen)
2 cups butter, softened

2 cups sugar
4 eggs
5 cups old-fashioned oats
1 teaspoon salt
3 cups chopped walnuts
2 cups chocolate sprinkles
Method:
In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one
at a time, beating well after each addition. Beat in vanilla.
Place the oats in a blender; cover and process until finely ground. Combine the
oats, flour, baking soda, baking powder and salt; gradually add to creamed
mixture and mix well. Stir in the chocolate chips, walnuts and sprinkles.
Roll into 1½-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten
with a glass. Bake at 350° for 12-14 minutes or until golden brown. Remove to
wire racks to cool.
1 cup shortening
½ cup sugar
2 eggs
1 cup dark molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¾ teaspoon salt
½ cup water
Frosting or confectioners’ sugar, optional
Method:
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in molasses. Combine the
flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture
alternately with water, beating well after each addition. Cover and refrigerate for
3 hours or until easy to handle.
On a lightly floured surface, roll out to ¼-inch thickness. Cut with 2½-inch
cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to
cool. Frost or dust with confectioners’ sugar if desired.
1½ cups chopped dates

1 cup water
½ cup sugar
2 teaspoons orange juice
2 teaspoons grated orange peel
1 cup maraschino cherries, chopped
½ cup flaked coconut
½ cup ground nuts
For the dough:

1 cup sugar
3 eggs
½ teaspoon almond extract
½ teaspoon salt
Confectioners’ sugar
Method:
In a small saucepan, combine the first five ingredients; bring to a boil, stirring
constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool
completely. Stir in the cherries, coconut and nuts; set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and
extracts. Combine the flour, baking soda and salt; gradually add to creamed
Using a cookie press fitted with a bar disk, press a 12-inch-long strip of dough
onto an ungreased baking sheet. Spread fruit filling over dough. Press another
strip over filling. Cut into 1-inch pieces (there is no need to separate the pieces).
Repeat with remaining dough and filling.
Bake at 375° for 12-15 minutes or until edges are golden. Re-cut into pieces if
necessary. Remove to wire racks to cool. Dust with confectioners’ sugar.

Ingredients: (Yield: 40 cookies)
1 tube (18 ounces) refrigerated sugar cookie dough, softened

¼ cup all-purpose flour
1�„8 teaspoon peppermint extract
Coarse sugar
40 chocolate-covered thin mints
Method:
In a large bowl, beat the cookie dough, flour and extract until blended. Roll into
½-inch balls.
Place 2 inches apart on greased baking sheets. Coat the bottom of a glass with
cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to ¼-
inch thickness, dipping in additional sugar as needed.
Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from
baking sheet. Immediately turn cookie over and place a mint on the bottom of
the cookie; top with another cookie, pressing lightly. Repeat with remaining
cookies and mints. Cool on wire racks.

1 cup shortening
2 eggs
1 teaspoon maple flavoring
1 package (10 to 12 ounces) white baking chips
½ cup chopped pecans
For the frosting:

1 teaspoon maple flavoring
3 to 5 tablespoons 2% milk
1½ cups pecan halves
Method:
In a large bowl, cream the shortening, butter and brown sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla
and maple flavoring. Combine flour and baking soda; gradually add to the
creamed mixture and mix well. Stir in white chips and pecans.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at
350° for 9-11 minutes or until golden brown. Cool for 2 minutes before
removing to wire racks.
In a large bowl, cream the butter, confectioners’ sugar, maple flavoring and
enough milk to achieve spreading consistency. Frost each cookie with 1
teaspoon frosting; top with a pecan half.

36 maraschino cherries
1 tablespoon whole milk
¼ teaspoon salt
For the Christmas glaze:
1¼ cups confectioners’ sugar

1 to 2 tablespoons water
Red and green liquid food coloring
Colored sprinkles
For the chocolate glaze:

1 to 2 tablespoons water
1 ounce unsweetened chocolate, melted
½ cup chopped pecans or walnuts
Method:
Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and
confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Combine
flour and salt; gradually add to creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2
inches apart on ungreased baking sheets. Bake at 350° for 14-16 minutes or until
bottoms are browned. Remove to wire racks to cool.
For Christmas glaze, in a small bowl, combine confectioners’ sugar and enough
water to achieve a dipping consistency. Transfer half of the glaze to another
bowl; tint one bowl green and the other red. Dip the tops of nine cookies in
green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand
until set.
For chocolate glaze, in a small bowl, combine confectioners’ sugar and enough
water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops
of remaining cookies in glaze, then sprinkle with nuts. Let stand until set.


½ cup sugar
2 eggs
¾ teaspoon baking powder
2 cups halved pretzel sticks
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chunks
1 cup raisins
Method:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a
time, beating well after each addition. Beat in vanilla. Combine the flour and
baking powder; gradually add to creamed mixture and mix well. Stir in the
pretzels, peanuts, chocolate chunks and raisins.
Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 350° for 10-14 minutes or until edges are golden brown. Cool for 2
minutes before removing to wire racks.

¾ cup sugar
¾ cup canola oil
2 eggs
1 teaspoon lemon extract
1 teaspoon grated lemon peel
½ teaspoon salt
½ cup jam or jelly
Method:
In a large bowl, beat sugar and oil until blended. Beat in eggs, extracts and
lemon peel. Combine the flour, baking powder, and salt; gradually add to sugar
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies
with prepared glass, re-dipping in sugar as needed.
Place ¼ teaspoon jelly in the center of each cookie. Bake at 400° for 8-10
minutes or until set. Remove the cookies to wire racks to cool.

2 cans (16 ounces each) chocolate fudge frosting, divided

1 egg
1 cup chunky peanut butter
Granulated sugar
Method:
Set aside one can plus 1�„3 cup frosting. In a large bowl, combine the egg,
peanut butter and remaining frosting. Stir in flour just until moistened.
Drop by rounded tablespoonfuls 2 inches apart on baking sheets coated with
cooking spray. Flatten cookies with a fork dipped in sugar.
Bake at 375° for 8-11 minutes or until set. Remove to wire racks. Cool
completely; spread with reserved frosting.

Triple-Chocolate Peppermint Treats
Recipe

½ cup sugar
2 eggs
¾ cup baking cocoa
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
½ cup 60% cacao bittersweet chocolate baking chips
For white chocolate frosting:
½ cup white baking chips

4 ounces cream cheese, softened
1�„3 to ½ cup crushed peppermint candies
Method:
vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to
creamed mixture and mix well. Stir in the chocolate chips.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake
at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire
racks to cool completely.
In a microwave, melt the baking chips; stir until smooth. Cool. Meanwhile, in a
small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in
melted chips. Frost cookies; sprinkle with peppermint candies.


1 cup sugar
1 egg
2 teaspoons grated orange peel
2„3 cup chopped dried cranberries
¼ cup chopped pecans
8 to 10 drops red food coloring, optional
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg,
milk and vanilla. Combine flour and baking powder; gradually add to creamed
Transfer 1 cup of dough to a small bowl; stir in orange peel and set aside. Add
the cranberries, pecans and food coloring if desired to remaining dough; divide
in half.
Line an 8-inch x 4-inch loaf pan with waxed paper. Press one portion of
cranberry dough evenly into pan; top with orange dough, then remaining
cranberry dough. Cover and refrigerate for 2 hours or until firm.
Remove dough from pan; cut in half lengthwise. Cut each portion into ¼-inch
slices. Place 1 ich apart on lightly greased baking sheets.
Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire
racks. Store in an airtight container.


1 cup shortening
2 cups packed light brown sugar
1 cup sugar
4 eggs
2 teaspoons salt
1 cup chopped pecans
Method:
Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to
creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be
sticky). Cover and chill dough for 1 hour.
for 10-12 minutes or until lightly browned. Remove to wire racks to cool.


1½ cups sugar
2 egg yolks
1 teaspoon salt
9 drops green food coloring
1„3 cup finely chopped pistachios
9 drops red food coloring
3 tablespoons seedless raspberry preserves
2 cups (12 ounces) semisweet chocolate chips, melted
Additional chopped pistachios, optional
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks
and extracts. Combine the flour, baking powder, salt and baking soda; gradually
add to creamed mixture and mix well, Divide dough in half. Stir green food
coloring, milk and nuts into one portion; mix well. Add red food coloring and
jam to the other half.
Between two pieces of waxed paper, shape each portion into an 8-inch x 6-inch
rectangle. Cut in half lengthwise. Place one green rectangle on a piece of plastic
wrap. Top with one pink rectangle; press together lightly. Repeat, forming a
second stack. Wrap each in plastic wrap and refrigerate overnight.
Remove one stack from the refrigerator at a time. Unwrap dough; cut in half
lengthwise. Return one portion to the refrigerator. Cut remaining portion into
1„8-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375° for
7-9 minutes or until set. Remove to wire racks to cool. Repeat with the
remaining dough.
Drizzle cooled cookies with melted chocolate. Sprinkle with additional
pistachios if desired.


½ cup shortening
1 cup sugar
2 eggs
1 teaspoon salt
2¼ cups quick-cooking oats
1 cup chopped nuts
72 milk chocolate kisses
Method:
Add eggs, one at a time, beating well after each addition. Combine the flour,
baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats
and nuts. Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
Bake at 375° for 10-12 minutes or until lightly browned. Immediately press a
chocolate kiss in the center of each cookie. Remove to wire racks.


1 package (3 ounces) cream cheese, softened
1¼ cups sugar
1 egg yolk
2 teaspoons grated lemon peel
1 teaspoon lemon extract
1 1�„3 cups all-purpose flour
1 1�„3 cups quick-cooking oats
½ teaspoon salt
For the topping:
1 egg
1 egg white
Sugar
½ cup sliced almonds
Method:
In a large bowl, cream the shortening, cream cheese and sugar until light and
fluffy. Beat in the egg yolk, lemon peel and extract. Combine the flour, oats and
salt; gradually add to creamed mixture and mix well.
Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Beat
egg and egg white; brush over dough. Sprinkle with sugar; top with almonds.
Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to
wire racks.


1 cup cold butter, cubed
½ cup sour cream
1 teaspoon grated lemon peel
10 tablespoons sugar, divided
Method:
Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and
lemon peel until well blended. Place on a piece of waxed paper; shape into a 4½-
inch square. Wrap in plastic wrap and refrigerate for at least 2 hours.
Cut dough into four 2¼-inch squares. Place one square on a piece of waxed
paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed
paper. Keep remaining squares refrigerated. Roll out dough into a 12-inch x 5-
inch rectangle, turning often to coat both sides with sugar.
Lightly mark center of 12-inch side. Starting with a short side, roll up jelly-roll
style to the center mark, peeling paper away while rolling. Repeat rolling from
other short side, so the two rolls meet in the center and resemble a scroll.
Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2
tablespoons sugar for each. Chill for 1 hour.
Unwrap dough and cut into ½-inch slices; dip each side in remaining sugar.
Place 2 inches apart on foil-lined baking sheets. Bake at 375° for 14 minutes or
until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire
racks to cool.

2 cups butter, softened

1 cup sugar
4 egg yolks
1 drop lemon juice
5-1�„3 cups all-purpose flour
¼ teaspoon salt
For the filling:
1 jar (12 ounces) raspberry preserves
For the icing:

1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons 2% milk
Method:
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one
at a time, beating well after each addition. Beat in vanilla and lemon juice.
Combine flour and salt; gradually add to the creamed mixture and mix well.
Refrigerate for 1 hour or until easy to handle.
Divide dough into three portions. On a lightly floured surface, roll out each
portion to ¼-inch thickness. Cut with a 2-inch round cookie cutter. Place 1 inch
Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove
to wire racks to cool. Spread the bottom half of the cookies with raspberry
preserves; top with remaining cookies.
For icing, combine the confectioners’ sugar, lemon juice, food coloring if
desired and enough milk to achieve a drizzling consistency. Drizzle over
cookies.


½ cup sugar
2 tablespoons maple syrup or honey
1¼ cups finely chopped hazelnuts
½ cup each white, red, green, yellow and dark chocolate candy coating
disks
Method:
In a large bowl, cream butter and sugar until light and fluffy. Add syrup and
vanilla. Beat in flour just until combined; fold in nuts. Shape into two 1½-inch
rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into ¼-inch slices and place 2 inches apart on ungreased baking sheets. Bake
at 325° for 14-16 minutes or until edges begin to brown. Remove to wire racks
to cool.
In separate microwave-safe bowls, melt candy coating disks; stir until smooth.
Drizzle over cookies. Let stand until set.


2 cups sugar
2 eggs
1�„3 cup ground cinnamon
Method:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Combine flour and cinnamon; gradually
add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until
easy to handle.
On a lightly floured surface, roll out to ¼-inch thickness. Cut with a 2½-inch
star-shaped cookie cutter dipped in flour. Place 1 inch apart on ungreased baking
sheets.
Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are
lightly browned. Remove to wire racks to cool.


½ cup sugar
1 egg
½ cup raisins
½ cup each red and green candied cherries, chopped
Method:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and
vanilla. Combine the flour and baking soda; gradually add to creamed mixture
and mix well. Fold in raisins and cherries. Shape dough into two 2-inch-thick
logs; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Cut logs into ¼-inch slices. Place 2 inches apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks
to cool.


½ cup canola oil
½ cup sugar
1 egg
½ teaspoon salt
1 cup crisp rice cereal
½ cup old-fashioned oats
½ cup dried cranberries
½ cup chopped pistachios
Method:
In a large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg
and vanilla. Combine the flour, baking powder, baking soda and salt; gradually
add to creamed mixture and mix well. Stir in the cereal, oats, cranberries and
pistachios.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at
350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

½ cup sugar
1 cup finely chopped pecans
Method:
In a large bowl, cream butter, sugar and vanilla until light and fluffy. Gradually
add flour. Stir in pecans.
Shape rounded teaspoonfuls of dough into 2½-inch logs and shape into
crescents. Place 1 inch apart on ungreased baking sheets.
Bake at 325° for 20-22 minutes or until set and bottoms are lightly browned. Let
stand for 2-3 minutes before removing to wire racks to cool. Dust with
confectioners’ sugar before serving.

Chocolate Dipped Orange Cookies
Recipe

1 cup sugar
2 tablespoons grated orange peel
½ teaspoon salt
1 cup finely chopped blanched almonds
For the glaze:
5 ounces semisweet chocolate, chopped

3 tablespoons butter
¼ cup finely chopped blanched almonds
Method:
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
Beat in vanilla and orange peel. Combine the flour and salt; gradually add to
creamed mixture and mix well. Stir in almonds.
Roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten
with a glass dipped in sugar. Bake at 325° for 20-25 minutes or until firm.
For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each
cookie halfway into chocolate; allow excess to drip off. Immediately sprinkle
with almonds. Place on waxed paper until set.
2 eggs
1 cup sugar
¼ cup canola oil
½ teaspoon lemon extract
½ teaspoon salt
4 teaspoons grated lemon peel
2 teaspoons aniseed, crushed
Method:
In a small bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil
and extracts; mix well. Combine the flour, baking powder and salt; beat into egg
mixture. Stir in lemon peel and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12-
inch x 2-inch rectangle. Transfer to a baking sheet lined with parchment paper.
Flatten to ½-inch thickness.
Bake at 350° for 30-35 minutes or until golden and tops begin to crack.
Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices.
Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and
bake 5-7 minutes longer or until firm and golden brown. Remove to wire racks
to cool. Store in an airtight container.


½ cup chunky peanut butter
1 cup sugar
3 eggs
½ teaspoon salt
1½ cups chopped pecans
½ cup salted peanuts
Method:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking soda and salt; gradually add to the creamed mixture
and mix well. Stir in nuts.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Flatten with a
glass dipped in sugar. Bake at 350° for 10-12 minutes or until the edges are
lightly browned. Remove to wire racks to cool.

White Chocolate Raspberry
Thumbprints Recipe

2 eggs, separated
¼ cup baking cocoa
1¼ cups finely chopped pecans or walnuts
For the Filling:
4 ounces white baking chocolate, coarsely chopped

2 tablespoons butter
¼ cup seedless raspberry jam
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg
yolks. Combine flour and cocoa; gradually add to creamed mixture and mix
well. Cover and refrigerate for 1-2 hours or until easy to handle.
In a shallow bowl, whisk egg whites until foamy. Place nuts in another shallow
bowl. Shape dough into 1-inch balls. Dip in egg whites, then roll in nuts.
Using a wooden spoon handle, make an indentation in center of each cookie.
Place 1 inch apart on greased baking sheets. Bake at 350° for 8-10 minutes.
In a microwave, melt white chocolate and butter; stir until smooth. Spoon about
½ teaspoon into each cookie. Top each with about ¼ teaspoon jam. Store in an
airtight container.

¼ cup instant coffee granules

2 tablespoons boiling water
¾ cup sugar
1 egg
¼ teaspoon baking soda
A dash of salt
1 package (12 ounces) semisweet chocolate chunks
1½ cups chopped walnuts, optional
Method:
In a small bowl, combine coffee and water; set aside. In a large bowl, cream
butter and sugars until light and fluffy. Beat in the egg and vanilla.
Combine the flour, baking soda and salt; add to creamed mixture alternately with
reserved coffee mixture, beating well after each addition. Stir in chocolate
chunks and nuts if desired. Cover and refrigerate for 30 minutes.
Shape tablespoonfuls of dough into balls. Place 2 inches apart on greased baking
sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire
racks to cool.

1 cup flaked coconut

1 cup sugar
¾ cup cold butter, cubed
2 eggs, lightly beaten
For the glaze:
¾ cup confectioners’ sugar

1 tablespoon water
Red colored sugar, optional
½ cup seedless raspberry jam
Method:
Place coconut and sugar in a food processor; cover and process until coconut is
coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in
coconut mixture. Stir in eggs and vanilla.
On a lightly floured surface, roll out dough to 1�„8-inch thickness. Cut with a
2½-inch heart-shaped cookie cutter dipped in flour. Using a 1-inch heart-shaped
cookie cutter, cut out the center of half of the cookies. Re-roll small cutouts if
desired.
Place solid and cutout cookies 1 in. apart on greased baking sheets. Bake at 375°
for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
In a small bowl, combine the confectioners’ sugar, water and vanilla; brush over
warm cookies with cutout centers. Immediately sprinkle with colored sugar if
desired. Spread ½ teaspoon of jam over the bottom of each solid cookie; place
cookies with cutout centers over jam.

Ingredients: (Yield: about 6 dozens)

½ cup shortening
½ cup sugar
1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
½ teaspoon lemon extract
½ teaspoon salt
¼ teaspoon baking powder
1 cup finely chopped pecans
Method:
Beat in the egg, orange juice, orange peel and extracts. Combine the flour, salt,
baking soda and baking powder; gradually add to the creamed mixture and mix
well. Stir in pecans. Shape dough into four 5-inches rolls; wrap each in plastic
wrap. Refrigerate for 3-4 hours or until firm.
Unwrap and cut into ¼-inch slices. Place 2 inches apart on greased baking
sheets. Bake at 350° for 9-10 minutes or until edges begin to brown. Remove to
wire racks to cool.
Ingredients: (Yield: 2.5 dozen)
1 package (18¼ ounces) yellow cake mix

2 tablespoons water
1�„3 cup butter, softened
1 egg
4 cups miniature marshmallows
For the peanut topping:
1 package (10 ounces) peanut butter chips

2�„3 cup light corn syrup
¼ cup butter, cubed
2 cups crisp rice cereal
2 cups salted peanuts
Method:
In a large bowl, beat the cake mix, water, butter and egg until blended (batter
will be thick). Spread into a greased 13-inch x 9-inch baking pan.
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center
comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer or until
marshmallows are melted. Place on a wire rack.
In a large saucepan, combine the peanut butter chips, corn syrup and butter; cook
and stir over medium-low heat until smooth. Remove from the heat; stir in the
cereal, peanuts and vanilla. Spread over marshmallows. Cool completely.
1 package fudge brownie mix (13-inch x 9-inch pan size)

12 peanut butter cups, chopped
½ cup salted peanuts, chopped
1¼ cups creamy peanut butter
1 tablespoon butter
1½ cups crisp rice cereal
Method:
Prepare brownie batter according to package directions. Spread into a greased
13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick
inserted near the center comes out with moist crumbs.
Sprinkle with peanut butter cups and peanuts. Bake 4-6 minutes longer or until
chocolate is melted. Cool on a wire rack.
Meanwhile, in a large saucepan, combine the chocolate chips, peanut butter,
butter and salt. Cook and stir until chips are melted and mixture is smooth.
Remove from the heat; stir in cereal and vanilla. Carefully spread over brownies.
Cover and refrigerate for at least 2 hours before cutting.

2 cups sugar
¾ cup baking cocoa
1 cup canola oil
4 eggs
¼ cup 2% milk
1 teaspoon salt
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk
Method:
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt
and baking powder; gradually add to egg mixture until well blended. Fold in
chocolate chips and ½ cup walnuts.
Spoon two-thirds of the batter into a greased 13-inch x 9-inch baking pan. Bake
at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low
heat until caramels are melted. Pour over baked brownie layer. Sprinkle with
remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl
brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes
out with moist crumbs (do not overbake). Cool on a wire rack.


1�„3 cup water
¼ cup canola oil
1 egg
2 packages (8 ounces each) cream cheese, softened
1 cup salted cashews, coarsely chopped
½ cup hot fudge ice cream topping, warmed
Method:
In a large bowl, combine the brownie mix, water, oil and egg. Stir in the chips.
Spread into a greased 13-in. x 9-in. baking pan.
comes out clean (do not overbake). Cool on a wire rack.
For topping, in a bowl, beat cream cheese, confectioners’ sugar and vanilla until
smooth. Spread over brownies. Sprinkle with cashews; drizzle with hot fudge
topping. Refrigerate before cutting into bars. Store in the refrigerator.

2�„3 cup butter, softened

1�„3 cup sugar
For the filling:

1¼ cups light corn syrup
1¼ cups sugar
1¼ teaspoons vanilla extract
2¼ cups chopped pecans
For the glaze:

1¼ teaspoons shortening
Method:
In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press
into a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 350° for 12-15
minutes or until golden brown.
Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat;
stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add
pecans.
Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the
edges. Cool on a wire rack.
In a microwave, melt the chocolate and shortening; stir until smooth. Drizzle
over bars.

1 tube (16½ ounces) refrigerated peanut butter cookie dough

½ cup peanut butter chips
1 can (16 ounces) buttercream frosting
¼ cup creamy peanut butter
¼ cup seedless raspberry jam or grape jelly
Method:
Let the dough stand at room temperature for 5-10 minutes to soften. Press into
an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips.
Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to
the touch. Cool on a wire rack.
In a small bowl, beat frosting and peanut butter until smooth. Spread over bars.
Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to
swirl the jam.

1 tube (16½ ounces) refrigerated sugar cookie dough

1 cup semisweet chocolate chips
½ cup flaked coconut
¼ cup chopped pecans
Method:
Let dough stand at room temperature for 5-10 minutes to soften. Press into an
ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until
golden brown.
Sprinkle with the chocolate chips, coconut and pecans. Bake 10-12 minutes
longer or until golden brown. Cool in pan on a wire rack.

Ingredients: (Yield:2½ dozen)

1 package (10½ ounces) miniature marshmallows
1 cup peanut butter
1 tablespoon butter
1½ cups crisp rice cereal
Method:
Prepare the brownie batter according to package directions for fudge-like
brownies. Pour the batter into greased 13-in. x 9-in. baking pan.
Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer
(marshmallows will not be completely melted). Cool on a wire rack.
In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir
until smooth. Stir in the cereal and spread over brownies. Refrigerate for 1-2
hours or until firm before cutting.


½ cup sugar
2 teaspoons almond extract, divided
2 cans (16 ounces each) whole-berry cranberry sauce
2 tablespoons chopped crystallized ginger
3 egg whites
½ cup confectioners’ sugar
½ cup sliced almonds
Method:
In a large bowl, cream butter and sugar until light and fluffy. Stir in 1½
teaspoons almond extract. Beat in flour until crumbly.
Press into a greased 13-inch x 9-inch baking dish. Bake at 350° for 25-28
minutes or until golden brown.
Meanwhile, in a small saucepan, heat cranberry sauce and ginger. In a small
bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in
confectioners’ sugar, 1 tablespoon at a time, and remaining extract on high until
stiff glossy peaks form. Spread cranberry mixture over crust. Spread meringue
over cranberry layer; sprinkle with almonds.
Increase heat to 400°. Bake for 14-15 minutes or until lightly browned. Cool
completely before cutting. Refrigerate the leftovers.
Ingredients: (Yield:4 dozen)

1¾ cups sugar
4 eggs
½ teaspoon salt
1 can (21 ounces) blueberry pie filling
1„8 teaspoon ground nutmeg
For the glaze:
1¼ cups confectioners’ sugar

2 tablespoons lemon juice
1 tablespoon butter, melted
Method:
time, beating well after each addition. Beat in vanilla. Combine the flour, baking
powder and salt; add to creamed mixture just until combined.
Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread
with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls
over the top.
Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine
the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on
a wire rack.

Ingredients: (Yield: 6-8 dozen)

1½ cups sugar
1 teaspoon salt
2 cups cold butter, cubed
For the filling:
8 eggs
3 cups sugar
3 cups corn syrup
½ cup butter, melted
5 cups chopped pecans
Method:
In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly.
Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in.
baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning
to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large
bowl. Stir in pecans. Pour over crust.
Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool
on wire racks. Cut into bars. Refrigerate until serving.
1 cup water
1 cup sugar
1 cup chopped dates
½ cup 100% apricot spreadable fruit or jam
1¾ cups old-fashioned oats
¼ teaspoon salt
¾ cup cold butter, cubed
Method:
In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce
the heat; simmer, uncovered, for 30-35 minutes or until mixture is reduced to 1
1„3 cups and is slightly thickened, stirring occasionally.
Remove from the heat. Stir in spreadable fruit until blended; set aside. In a food
processor, combine the oats, flour, coconut, brown sugar, cinnamon and salt.
Add butter; cover and process until mixture resembles coarse crumbs.
Press 3 cups crumb mixture into a 13-in. x 9-in. baking dish coated with cooking
spray. Spread date mixture to within ½ in. of edges. Sprinkle with remaining
crumb mixture; press down gently.
Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool on a
wire rack. Cut into squares.
Double Chocolate Orange Brownies

Recipe

3 eggs
2 cups sugar
1 teaspoon orange extract
1 cup all-purpose flour
Method:
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a
large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract.
Gradually add flour to chocolate mixture.
Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with chips. Bake at 350°
for 30-35 minutes or until a toothpick inserted near the center comes out clean
(do not overbake).
Cool completely on a wire rack. Cut into squares. Just before serving, sprinkle
with confectioners’ sugar.

1 cup butter, cubed

½ cup water
1½ cups sugar
1 cup mashed ripe bananas (about 2 medium)
½ cup buttermilk
2 eggs
½ cup chopped pecans or walnuts
For the frosting:

Method:
In a small saucepan, bring butter and water to a boil. Remove from the heat; set
aside. In a large bowl, beat the sugars, bananas, buttermilk, eggs and vanilla until
blended. Combine flour and baking soda; gradually add to sugar mixture. Beat in
butter mixture until blended. Stir in nuts.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-22
minutes or until a toothpick inserted near the center comes out clean. Cool on a
wire rack.
For frosting, in a large bowl, beat cream cheese and butter until light and fluffy.
Beat in vanilla. Gradually add confectioners’ sugar until smooth. Spread over
bars. Store in the refrigerator.


1 cup plus 1 tablespoon sugar, divided
1 egg, separated
½ cup blanched sliced almonds
Method:
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg
yolk; beat well. Stir in extract. Add flour, beating until combined.
Press into a greased 15-in. x 10-in. x 1-in. baking pan. Beat egg white until
foamy; brush over dough. Top with almonds. Combine cinnamon and remaining
sugar; sprinkle over top.
Bake at 350° for 25-30 minutes or until lightly browned (do not overbake). Cool
on a wire rack for 10 minutes. Cut into diamond-shaped bars. Cool completely.

8 cups Sugar Smacks cereal

1¾ cups dry roasted peanuts
½ cup sweetened condensed milk
1 tablespoon butter
½ cup milk chocolate chips
Method:
In a large bowl, combine cereal and peanuts; set aside. In a large microwave-safe
bowl, combine the caramels, milk and butter. Microwave, uncovered, on high for
1-2 minutes or until caramels are melted, stirring every 30 seconds.
Pour over cereal mixture; stir to coat. With greased hands, pat mixture into a
greased 15-in. x 10-in. x 1-in. pan.
In a microwave, melt the chips; stir until smooth. Cool slightly. Drizzle the
chocolate over caramels. Let stand until set. Cut into bars.

1 2�„3 cups graham cracker crumbs

2 2�„3 cups flaked coconut
1 cup seedless raspberry preserves
1�„3 cup chopped walnuts, toasted
½ cup semisweet chocolate chips
¼ cup white baking chips
Method:
In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in.
baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a
wire rack.
Spread preserves over the crust. Sprinkle with walnuts. In a microwave, melt
chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips.
Cut into bars. Refrigerate for 30 minutes or until chocolate is set.

Apricot Bars Recipe
1 package (16 ounces) pound cake mix

4 eggs
2 teaspoons vanilla extract, divided
1 cup chopped dried apricots
½ cup apricot preserves
¾ cup flaked coconut
¾ cup sliced almonds
Method:
In a large bowl, combine the cake mix, 2 eggs, butter and 1 teaspoon vanilla;
beat until well blended. Fold in dried apricots. Spread the batter into a greased
15-in. x 10-in. x 1-in. baking pan; set aside.
In another bowl, beat the cream cheese, confectioners’ sugar, preserves and
remaining vanilla. Add remaining eggs; beat on low speed just until combined.
Gently spread over cake batter. Sprinkle with coconut and almonds.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut
into bars. Refrigerate leftovers.


¼ teaspoon salt
½ cup butter, melted and cooled
2 eggs
4 Heath candy bars (1.4 ounces each), coarsely chopped
Ingredients:
In a large bowl, combine the flour, brown sugar, baking powder and salt. In
another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry
ingredients just until combined (batter will be thick).
Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with
chocolate chunks and chopped candy bars; press gently into batter.
comes out clean. Cool in pan on a wire rack. Cut into bars.

1 tablespoon plus 1 cup butter, divided

4 teaspoons instant coffee granules
1 tablespoon boiling water
5 eggs
3¾ cups sugar
1 2„3 cups all-purpose flour
½ teaspoon salt
2 cups coarsely chopped walnuts
44 chocolate-covered peppermint patties
Method:
Line a 13-in. x 9-in. baking pan with foil. Melt 1 tablespoon butter; brush over
foil and set aside. In a microwave, melt chocolate and remaining butter; stir until
smooth. Cool slightly. Dissolve coffee granules in boiling water.
In a large bowl, beat eggs and sugar until blended. Beat in the vanilla, almond
extract, coffee mixture and chocolate until fluffy. Combine flour and salt;
gradually add to chocolate mixture. Stir in walnuts.
Pour half of the batter into prepared pan. Top with a layer of peppermint patties,
filling in the gaps with peppermint pieces. Top with remaining batter.
Bake at 425° for 23-27 minutes or until top is set. Cool on a wire rack. Using
foil, remove brownies from pan. Chill for 6 hours or overnight before cutting.
2 cups graham cracker crumbs

½ cup sugar
2 cups flaked coconut
For the topping:
1½ cups packed brown sugar

6 tablespoons heavy whipping cream
¼ cup butter, cubed
3/4 cup semisweet chocolate chips
Method:
In a small bowl, combine graham cracker crumbs, sugar and butter. Press onto
the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes
or until lightly browned.
Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or
until edges are lightly browned. Cool on a wire rack.
In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil
over medium heat, stirring constantly. Boil for 1 minute.
Remove from the heat; stir in chocolate chips until melted. Spread over coconut
layer. Cool before cutting.

4 eggs
2 cups sugar
2 cups miniature marshmallows
1 cup chopped walnuts
Method:
In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes.
In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate
mixture. Gradually add the flour until well blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center comes out clean.
Sprinkle with marshmallows, chocolate chips and walnuts; bake 4 minutes
longer. Cool on a wire rack.


¾ cup sugar
¾ cup packed brown sugar
2 eggs
½ teaspoon salt
1 cup white baking chips
1 jar (3 ounces) macadamia nuts or ¾ cup blanched almonds, chopped,
divided
Method:
vanilla. Combine the flour, baking powder and salt; add to creamed mixture and
mix well. Stir in white chips, chocolate chunks and ½ cup nuts.
Spoon into a greased 13-in. x 9-in. baking pan; spread over the bottom of pan.
Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until top begins
to crack and is golden brown. Cool on a wire rack. Cut into bars.


1 egg
1 cup old-fashioned oats
1„3 cup half-and-half cream
1 cup salted cashew halves, chopped
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg.
Combine flour and oats; gradually add to creamed mixture.
Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350°
for 15-18 minutes or until golden brown.
Meanwhile, in a small saucepan, combine caramels and cream. Cook over low
heat for 4-5 minutes or until caramels are melted, stirring occasionally. Pour
over crust. Sprinkle with chocolate chunks and cashews.
Bake for 8-10 minutes or until chocolate is melted. Cool on a wire rack before
cutting.


1 cup butter
4 eggs
2 cups sugar
½ teaspoon salt
MOCHA FROSTING:

1�„3 cup baking cocoa
¼ cup strong brewed coffee
Method:
slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate
mixture. Combine the flour, baking powder and salt; gradually add to chocolate
mixture. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 30 minutes or
until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat frosting ingredients until smooth. Spread over brownies.


1 cup sugar
1 cup cold butter, cubed
1 egg
1 cup seedless raspberry jam
½ cup miniature semisweet chocolate chips
Method:
In a large bowl, combine flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup
crumb mixture for topping.
Press the remaining mixture into a greased 11-in. x 7-in. baking pan. Bake at
350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture.
Bake 35-40 minutes longer or until golden brown.
Sprinkle with the semisweet chips. Return to the oven for 30 seconds or until
chips are glossy. Cool completely on a wire rack. Cut into bars.


2 cups quick-cooking oats
1½ cups sugar
1 can (21 ounces) cherry pie filling
¼ cup semisweet chocolate chips
¾ teaspoon shortening
Method:
In a bowl, combine flour, oats, sugar and butter until crumbly. Set aside 1½ cups
for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in.
baking dish. Bake at 350° for 15-18 minutes or until edges begin to brown.
In a small bowl, combine pie filling and extract; carefully spread over crust.
Sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges
and topping are lightly browned.
In a microwave, melt the chocolate chips and shortening; stir until smooth.
Drizzle over warm bars. Cool bars completely on a wire rack.


1 cup coconut-pecan frosting
2 eggs
¼ cup water
Method:
In a large bowl, combine the brownie mix, sour cream, frosting, eggs and water
just until moistened.
Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350°
for 30-35 minutes or until center is set (do not overbake). Sprinkle with
chocolate chips; let stand for 5 minutes. Spread chips over brownies to frost.

Ingredients: (Yield: 40 bars)

½ teaspoon salt
¾ cup cold butter
3 egg whites
1 cup sugar
1 can (12½ ounces) almond cake and pastry filling
4 ounces bittersweet chocolate, chopped
Method:
In a large bowl, combine the flour, brown sugar and salt. Cut in butter until
mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated
with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly
browned.
Meanwhile, in a bowl, whisk the egg whites, sugar and almond filling until
blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set.
Cool completely on a wire rack.
In a microwave, melt chocolate; drizzle over top. Cut into bars. Store in an
airtight container in the refrigerator.


¾ cup creamy peanut butter
¾ cup sugar
2 eggs
2 teaspoons water
1½ teaspoons vanilla extract
1½ cups quick-cooking oats
¾ teaspoon baking soda
½ teaspoon salt
GLAZE:
1¼ cups milk chocolate chips

½ cup butterscotch chips
Method:
In a large bowl, cream the butter, peanut butter, sugars until light and fluffy.
Beat in eggs, water and vanilla. Combine flour, oats, baking soda and salt;
gradually add to creamed mixture.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22
minutes or until lightly browned.
For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour
over warm bars; spread evenly. Cool completely on a wire rack before cutting.

1 package (18¼ ounces) chocolate cake mix

1 cup graham cracker crumbs (about 16 squares)
½ cup peanut butter
1 egg
3 tablespoons half-and-half cream
1 jar (11¾ ounces) hot fudge ice cream topping
1 package (11½ ounces) milk chocolate chips
1 cup salted peanuts
Method:
In a large bowl, combine the cake mix and cracker crumbs. Cut in peanut butter
until mixture resembles coarse crumbs. In a small bowl, whisk egg and cream.
Add to crumb mixture just until moistened. Set aside ¾ cup for topping. Press
remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
In a large bowl, beat cream cheese until fluffy. Beat in ice cream topping until
smooth. Spread over the crust. Sprinkle with the chocolate chips, peanuts and
reserved crumb mixture.
Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Cover;
refrigerate for at least 4 hours. Cut into bars. Refrigerate leftovers.


2 eggs
½ teaspoon salt
½ cup chopped pecans
Method:
In a large bowl, cream the butter and brown sugar until light and fluffy. Add the
eggs, one at a time, beating well after each addition. Beat in vanilla. Combine
the flour, baking powder and salt; gradually add to creamed mixture. Stir in the
chocolate chips and pecans.
Spread into a greased 11-in. x 7-in. baking pan. Bake at 350° for 25-30 minutes
or until a toothpick inserted near the center comes out clean. Cool on a wire
rack.


½ cup cold butter, cubed
FILLING:
3 eggs
¾ cup sugar
¾ cup dark corn syrup
2 tablespoons butter, melted
1¾ cups semisweet chocolate chunks
1½ cups coarsely chopped pecans
Method:
In a small bowl, combine the flour and brown sugar; cut in butter until crumbly.
Press into a greased 13-in. x 9-in. baking pan. Bake at 350º for 10-15 minutes or
until golden brown.
Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla
until blended. Stir in chocolate chunks and pecans. Pour over crust.
Bake for 20-25 minutes or until bars are set. Cool completely on a wire rack. Cut
into bars. Store in an airtight container in the refrigerator.


1 cup cold butter
1 cup golden raisins
1 cup chopped red and/or green maraschino cherries
1 cup sliced almonds
Method:
In a large bowl, combine the flour and brown sugar; cut in the butter until
crumbly. Press into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325°
for 12-14 minutes or until lightly browned.
Sprinkle with raisins, cherries and almonds; drizzle with milk. Bake 25-30
minutes longer or until golden brown. Cool on a wire rack. Cut into squares.

3 eggs
1¼ cups canola oil
2 cups sugar
2 teaspoons ground cinnamon
¼ to ½ teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3½ ounces) applesauce baby food
1 container (3½ ounces) apricot baby food
½ cup chopped walnuts, optional
FROSTING:

3¾ cups confectioners’ sugar
Method:
In a bowl, beat eggs and oil for 2 minutes. Combine flour, sugar, cinnamon,
baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix
well. Stir in walnuts if desired. Transfer to a greased 15-in. x 10-in. x 1-in.
baking pan.
comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until light and fluffy.
Beat in vanilla. Gradually beat in confectioners’ sugar. Frost; cut into bars. Store
in the refrigerator.


1½ cups packed brown sugar, divided
½ cup sugar
3 eggs, separated
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup chopped walnuts
Method:
In a large bowl, cream butter, ½ cup brown sugar and sugar until light and fluffy.
Beat in egg yolks and vanilla until well blended. Combine the flour, baking
powder, baking soda and salt; gradually add to creamed mixture just until
blended (batter will be thick). Spread into a greased 13-in. x 9-in. baking pan.
Sprinkle with the chocolate chips, coconut and walnuts.
In another large bowl, beat egg whites until soft peaks form. Gradually beat in
remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form.
Spread over the top.
comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in
the refrigerator.
Mint Cookies and Cream Brownies

Recipe

1 cup sugar
4 eggs
1½ cups chocolate syrup
6 mint cream-filled chocolate sandwich cookies, chopped
MINT CREAM:

¼ to ½ teaspoon mint extract
2 drops green food coloring
Additional mint cream-filled chocolate sandwich cookies, crushed
Method:
time, beating well after each addition. Beat in chocolate syrup, then flour, just
until blended. Fold in the chopped cookies.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean (do not overbake).
Cool brownies completely on a wire rack.
For mint cream, in a small bowl, cream the butter and confectioners’ sugar until
light and fluffy. Beat in the milk, extract and food coloring. Frost brownies;
sprinkle with crushed cookies. Cut into squares.


1-1�„3 cups all-purpose flour
For the caramel layer:

1�„3 cup butter, cubed
1�„3 cup evaporated milk
1-2�„3 cups confectioners’ sugar
1 cup chopped pecans
For the chocolate drizzle:
¼ cup semisweet chocolate chips

1 teaspoon shortening
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in flour
until blended. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for
12-15 minutes or until golden brown.
In a small saucepan over medium-low heat, melt caramels and butter with milk
until smooth, stirring occasionally. Remove from the heat; stir in confectioners’
sugar and pecans. Spread over crust.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle
over caramel layer. Cover and refrigerate for 2 hours or until firm. Cut into bars.

1¾ cups chopped dates

½ cup water
2 tablespoons brown sugar
1 teaspoon grated orange peel
1 teaspoon lemon juice
CRUST:

¼ teaspoon salt
1 cup cold butter
1½ cups old-fashioned oats
Method:
In a small saucepan, combine the dates, water, brown sugar and orange peel.
Cook and stir over medium heat until mixture comes to a boil, about 4 minutes.
Cook and stir 3 minutes longer or until liquid is absorbed. Remove from the
heat. Stir in orange and lemon juices. Cool to room temperature.
In a large bowl, combine the flour, baking powder, baking soda and salt. Cut in
butter until crumbly. Add oats and brown sugar; mix well. Set aside half for the
topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
Drop date mixture by small spoonfuls onto crust. Sprinkle with reserved crumb
mixture; press down gently. Bake at 325° for 30-35 minutes or until golden
brown. Cool on a wire rack. Cut into bars.


1 package (11-½ ounces) milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can (16 ounces) cream cheese frosting
1 cup salted peanuts, chopped
Method:
Prepare and bake the brownie mix according to package directions, using a
greased 13-in. x 9-in. baking pan. Cool on a wire rack.
In a large saucepan, combine chocolate chips and peanut butter. Cook over low
heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set
aside.
Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter
mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator.


1 egg
1 package (18 ¼ ounces) white cake mix
1 cup finely crushed cornflakes
1 cup strawberry jam
Method:
In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well.
Gradually add dry cake mix and cornflakes. Set aside 1½ cups for topping. Press
remaining dough into a greased 13-in. x 9-in. baking pan.
Carefully spread jam over crust. Sprinkle with reserved dough; gently press
down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a
wire rack. Cut into bars.


1¼ teaspoons sugar
1¼ teaspoons salt
1¼ cups butter-flavored shortening
3 eggs
¼ cup cold water
2 tablespoons plus 1½ teaspoons white vinegar
FILLING:
10½ cups sliced peeled tart apples (about 12 medium)

1 cup sugar
½ cup all-purpose flour
1¾ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
1„3 cup heavy whipping cream
1„3 cup butter, cubed
1½ teaspoons vanilla extract
Method:
In a large bowl, combine the flour, sugar and salt. Cut in shortening until
mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and
vinegar; gradually add to flour mixture, tossing with a fork until dough forms a
ball.
Divide dough in half so that one portion is slightly larger than the other; wrap
each in plastic wrap. Refrigerate for 1 hour or until easy to handle.
Roll out larger portion of dough between two sheets of waxed paper into a 17-in.
x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
Press pastry onto bottom and up sides of pan; trim pastry even with top edges of
pan.
In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg.
Stir in cream.
In a Dutch oven, melt the butter. Add apple mixture; cook over medium heat for
8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla.
Spoon into crust.
Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in
top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is
bubbly. Cool on a wire rack.


2 cups sugar
½ teaspoon salt
1½ cups cold butter, cubed
FILLING:
8 cups sliced peeled zucchini

2�„3 cup lemon juice
1 cup sugar
½ cup chopped walnuts
½ cup golden raisins
Method:
In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture
resembles coarse crumbs. Press half of the crumb mixture into a greased 15-in. x
10-in. x 1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly
browned. Set remaining crumb mixture aside.
Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil.
Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the
sugar, cinnamon, nutmeg and ½ cup reserved crumb mixture. Cook and stir for
2-3 minutes. Stir in walnuts and raisins.
Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake
for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

4 eggs
1 cup canola oil
1½ cups sugar
¼ cup water
½ cup baking cocoa
1 teaspoon salt
½ cup chopped walnuts
FROSTING:
1 can (16 ounces) vanilla frosting

1 tablespoon rum extract
GLAZE:

1 tablespoon canola oil
Method:
In a large bowl, beat the eggs, oil, sugars, water and vanilla. Combine the flour,
cocoa, salt and walnuts; stir into egg mixture until blended.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25
minutes or until center is set. Cool on a wire rack. Combine frosting and extract;
spread over brownies. Chill for 30 minutes.
In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over
frosting. Let stand until set before cutting.

This giant and enormous cookie is one for cookie-lovers of all ages. Complete
with candles, it makes the perfect party centerpiece. To personalize the cookie,
write the recipient's name on top in icing.
Ingredients: (Makes one 28cm/11 inches cookie) 175g/6oz/¾ cup unsalted (sweet) butter, at room
temperature, diced 125g/4¼oz light muscovado (brown) sugar
1 egg yolk
175g/6oz/1½ cups all-purpose (plain) flour 5ml/1 teaspoon baking soda (bicarbonate of soda) Finely grated
rind of 1 orange or lemon 75g/3oz/scant 1 cup rolled oats
For the decoration:
125g/4¼oz/generous ½ cup cream cheese
225g/8oz/2 cups confectioners' (icing) sugar 5-10ml/1-2 teaspoons lemon juice
Birthday candles
White and milk chocolate-coated raisings or peanuts Cocoa powder, for dusting
Gold or silver edible balls, for sprinkling Method:
Preheat the oven to 190°C/375°F/Gas 5. Grease a 28cm/11 inches metal flan tin (tart pan) and place on a
large baking sheet. Put the diced butter and the sugar in a large bowl and beat together until pale and
creamy. Add the egg yolk to the butter and sugar mixture and stir well to mix. Add the flour, baking soda,
grated orange or lemon rind and rolled oats and stir thoroughly until evenly combined.
Turn the mixture into the tin and flatten with a wet wooden spoon. Bake for 15-20 minutes until risen and
golden. Leave to cool in the tin. Carefully slide the cookie from the tin on to a large, flat serving plate or
board.
To decorate, beat the cream cheese in a bowl, then add the icing sugar and 5ml/1 teaspoon of the lemon
juice. Beat until smooth and peaking, adding more juice if required.
Spoon the mixture into a piping (pastry) bag and pipe swirls around the edge of the cookie. Press the
candles into the frosting. Sprinkle with chocolate raisins or peanuts and dust with cocoa powder. Finish by
sprinkling with gold or silver balls.

You don't have to be a talented artist to produce these little edible masterpieces.
They are amazingly easy to make and decorate. use whatever shape of cutter you
have in hand.
Ingredients: (Makes 30)
175g/6oz/¾ cup unsalted (sweet) butter at room temperature, diced 300g/11oz/generous 1½ cups caster
(superfine) sugar
1 egg
1 egg yolk
5ml/1 teaspoon vanilla extract (essence) Grated rind of 1 lemon
Pinch of salt
300g/11 oz plain (all-purpose) flour For the decoration (optional)
Colored glace icing and small sweets (candies) such as silver balls and colored sugar crystals Method:
Preheat the oven to 190°C/375°F/Gas 5. With an electric mixer, cream the butter until soft. Add the sugar
gradually and continue beating until light and fluffy. Gradually stir in the egg and egg yolk. Add the vanilla
essence, lemon rind and salt. Stir to mix well.
Sift the flour over the mixture and stir to blend. Gather the dough into a ball, wrap in plastic wrap (clear
film) and chill for about 30 minutes. On a lightly-floured surface, roll out the dough until about 3mm/⅛
inch thick.
Stamp out shapes or rounds with floured cutters and place on a non-stick baking sheet. Bake for about 8
minutes, until lightly colored. Transfer to a wire rack and leave to cool completely before decorating, if you
like, with icing and sweets.

These snappy cookies in animal shapes are always popular at birthday parties
and on picnics. Little children in particular will love helping to make and ice
them. Get them involved as a family activity.
Ingredients: (Makes 14) 175 g/6oz/1½ cups self-rising (self-raising) flour 2.5ml/½ teaspoon baking soda
(bicarbonate of soda) 2.5ml/½ teaspoon ground cinnamon
10ml/2 teaspoons superfine (caster) sugar 50g/2oz/¼ cup butter
45ml/3 tablespoons light corn (golden) syrup 50g/2oz/½ cup confectioners' (icing) sugar 5-10ml/1-2
teaspoons water
Method:
Preheat the oven to 190°C/375°F/Gas 5. Lightly oil two large baking sheets Put the flour, baking soda,
cinnamon and superfine sugar in a bowl and mix together. Place the butter and syrup in a pan and melt over
a low heat, stirring occasionally. Pour over the dry ingredients.
Mix together well with a wooden spoon and then use your hands to pull the mixture together to make a
smooth dough. Turn the mixture out on to a lightly floured surface and roll out to about 5mm/¼ inch thick.
Use lightly-floured animal cutters to stamp out shapes from the cookie dough. Arrange them on the
prepared baking sheet, leaving enough room between the cookies to allow space for them to rise. Press the
trimmings back into a ball, roll it out again and stamp out more animal shapes. Continue until all the dough
has been used. Bake the cookies for 8-12 minutes, until lightly browned.
Leave on the baking sheets to cool slightly, before carefully transferring to a wire rack with a palette knife
or metal spatula to cool completely. Sift the icing sugar into a small bowl and add enough water to make a
fairly soft icing, stirring well to mix smoothly. Spoon the icing into a piping (pastry) bag fitted with a small,
plain nozzle and pipe decorations on the cookies. Leave to set before serving.

These cute little cookie confections look amazingly realistic and older children
will love them. They are fun to make and are simply a basic cookie topped with
icing, marzipan and dark cherries.
Ingredients: (Makes 16) 90g/3½oz/7 tablespoons unsalted (sweet) butter, at room temperature, diced
90g/3½oz/½ cup golden caster (superfine) sugar
15ml/1 tablespoon golden (light corn) syrup
175g/6oz/1½ cups self-rising (self-raising) flour For the topping:
150g/5oz/1¼ cups confectioners' (icing) sugar
20-25ml/4-5 teaspoons lemon juice
Red food coloring
90g/3½oz yellow marzipan, grated (shredded)
8 dark glace (candied) cherries, halved
A small piece of angelica, finely chopped
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease two baking sheets. In a bowl, beat together the butter and
sugar until creamy. Beat in the syrup, then add the flour and mix to a smooth paste. Turn the mixture on to a
lightly floured surface and cut into 16 even-size pieces. Roll each piece into a ball, then space well apart on
the baking sheets, slightly flattening each one.
Bake for about 12 minutes, or until pale golden. Leave on the baking sheets for 3 minutes, then transfer to a
wire rack to cool.
To make the topping, put the icing sugar in a bowl and stir in enough lemon juice to make a fairly thick,
spreadable paste. Beat in enough food coloring to make the paste a deep red color.
Spread the icing to within 5mm/¼in of the edges of the cookies. Sprinkle with the shredded marzipan and
place a halved cherry in the center. Arrange a few pieces of chopped angelica on top so that the cookies
resemble little cheese and tomato pizzas.
These prettily decorated cookies are traditionally served on special occasions

with black tea. However, they taste as good with coffee or even a glass of chilled
dry white wine.
Ingredients: (Makes about 22) 75 g/3 oz icing (confectioners') sugar, sifted
225 g/8 oz/1 cup unsalted (sweet) butter, softened 300 g/10 oz/2½ cups rice flour
75 g/3 oz self-raising (self-rising) flour
1 egg yolk
15 ml/1 tablespoon rose water
For the topping:
150 g/5 oz/1¼ cups icing (confectioners') sugar, sifted Rose water
Pink food coloring
Crystallized rose petals or violets or pink sugar balls or sugar vermicelli Method:
Mix together the sugar, butter, flours, egg yolk and rose water and gather into a ball. Wrap and chill.
Meanwhile, preheat the oven to 160ºC/325ºF/Gas 3. Line two baking sheets with baking parchment.
Shape the mixture into balls. Place well apart on the prepared baking sheets and flatten each one slightly.
Bake for 15-20 minutes until firm but still quite pale in color. Leave to cool completely on the baking
sheets.
To make the topping, put the icing sugar into a bowl and add just enough rose water to mix to a thick,
flowing consistency. Add just a light touch of pink food coloring to make a very pale shade.
Drizzle the icing in random squiggles and circles over all the cookies. Place a few crystallized rose petals or
violets or pink sugar balls on top, or sprinkle with a little sugar vermicelli. Leave to set completely before
serving the cookies.
Speculaas Recipe
These are Dutch cookies and made from a spicy dough wrapped around a
wonderfully rich marzipan filling. They are eaten in Holland around the Feast of
St. Nicholas on 6 December.
Ingredients: (Makes about 35) 175g/6oz/1½ cups ground hazelnuts
175g/6oz/1½ cups ground almonds
175g/6oz/scant 1 cup caster (superfine) sugar 175g/6oz/1½ cups icing (confectioners') sugar 1 egg, beaten
10-15ml/2-3 teaspoons lemon juice
250g/9oz/2¼ cups self-rising (self-raising) flour 5ml/1 teaspoon mixed (apple pie) spice
75g/3oz light muscovado (brown) sugar
115g/4oz/½ cup unsalted (sweet) butter, at room temperature, diced
2 eggs
15ml/1 tablespoon milk
15ml/1 tablespoon caster (superfine) sugar About 35 blanched almond halves
Method:
For the filling, put the ground hazelnuts, almonds, caster sugar, icing sugar, beaten egg and 10ml/2
teaspoons lemon juice in a bowl and mix to a firm paste, adding more lemon juice if needed. Divide the
mixture in half and roll each piece into a sausage shape about 25cm/10in long. Wrap in plastic wrap (clear
film) and chill in the refrigerator.
To make the dough, sift the flour and mixed spice into a large mixing bowl then stir in the muscovado
sugar. Add the butter and rub in well with your fingertips. Beat one of the eggs, add to the mixture and mix
together to form a dough. Knead lightly, then wrap in clear film and chill in the refrigerator for 15 minutes.
Meanwhile, preheat the oven to 180°C/350°F/Gas 4 and line a large baking sheet with baking parchment.
Roll out the pastry on a lightly floured surface to a 30cm/12in square and cut in half to make two equal
rectangles. Beat the remaining egg and brush some all over the pastry rectangles. Place a roll of filling on
each piece of pastry and roll the pastry to enclose the filling. Place, join side down, on the baking sheet.
Beat the remains of the egg with the milk and caster sugar and brush over the rolls. Press almond halves
along the top. Bake for 35 minutes until golden brown. Leave to cool before cutting diagonally into slices.
This is a delicious flat cake with a wonderful spicy flavor. This cake is very rich,
so it should be cut into small wedges. Serve with tea or a glass of sparkling wine
on special occasions.
Ingredients: (Serves 12-14) Butter for greasing
175 g/6 oz/1 cup hazelnuts, coarsely chopped 75 g/3 oz/½ cup whole almonds, coarsely chopped 225 g/8 oz
mixed candied fruits, diced
1.5 ml/¼ teaspoon ground coriander
5 ml/1 teaspoon ground cinnamon
1.5 ml/¼ teaspoon ground cloves
1.5 ml/¼ teaspoon grated nutmeg
50 g/2 oz/½ cup plain (all-purpose) flour 115 g/4 oz honey
115 g/4 oz granulated sugar
Icing (confectioners') sugar, for dusting Method:
Preheat the oven to 180ºC/350ºF/Gas 4. Grease a 20 cm/8 inches round cake tin (pan) with the butter. Line
the base of the tin with non-stick baking parchment.
Spread the nuts on a baking tray and place in the oven for about 10 minutes until lightly toasted. Set aside.
Lower the oven temperature to 150ºC/300ºF/Gas 2. Combine the candied fruits, all the spices and the flour
in a bowl and stir together. Add the nuts and stir in thoroughly.
In a small heavy pan, stir together the honey and sugar and bring to the boil. Cook the mixture until it
reaches 138ºC/280ºF on a sugar thermometer or when a small piece forms a hard ball when pressed between
fingertips in iced water. Take care when doing this and use a teaspoon to remove a little mixture out of the
pan for testing.
At this stage immediately pour the sugar syrup into the dry ingredients and stir in well until evenly coated.
Pour into the prepared tin. Dip a spoon into water and use the back of the spoon to press the mixture evenly
into the tin. Bake in the preheated oven for 1 hour.
When the cake is ready, it will still feel quite soft, but it will firm up as it cools. Leave to cool completely in
the tin and then turn out on to a serving plate. Dust with icing sugar before serving.

These fortune cookies are light and wafery, and what they lack in substances,
they certainly make up for their fun factor. These are great for older kids who
can prepare birthday messages, jokes or predictions to tuck into the cookies as
soon as they're baked. The secret to success is to spread the batter as thinly as
possible on the paper. This will give a really crisp, and light result. Don't be
tempted to bake more than three cookies at once or they'll harden before you
could shape them.
3 egg whites
50g/2oz/½ cup confectioners' (icing) sugar
40g/1½oz/3 tablespoons unsalted (sweet) butter, melted
50g/2oz/½ cup all-purpose (plain) flour
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line two baking sheets with baking parchment and grease. Cut a
piece of paper into 18 small strips, measuring 6 x 2cm/2½ x ¾ inch. Write a message on each one.
Lightly whisk the egg whites and icing sugar until the whites are broken up. Add the melted butter and flour
and beat until smooth. Using a 10ml/2 teaspoons measure, spoon a little of the paste on to one baking sheet
and spread to a 7.5cm/3in round with the back of a spoon. Add two more spoonfuls of mixture to the baking
sheet and shape in the same way.
Bake for 6 minutes until the cookies are golden. Meanwhile, prepare three more cookies on the second
baking sheet. Remove the first batch of cookies from the oven and replace with the second batch.
Working quickly, peel a hot cookie from the paper and fold it in half, tucking a message inside the fold.
Rest the cookie over the rim of a glass or bowl and, very gently, fold again. (It probably won't fold over
completely). Fold the remaining tow cookies in the same way. Continue to bake and shape the remaining
cookies in the same way until all the batter and messages have been used.

These delicious cookies are inspired by the classic childhood dessert bananas
and cream. The warm banana cookies are coated in crisp, sugar-frosted
cornflakes and, for the ultimate indulgence, are delicious served warm drizzled
with clear honey.
Ingredients: (Makes about 24)
2 eggs
250 g/9 oz/1¼ cups soft light brown sugar
5 ml/1 teaspoon vanilla essence (extract)
100 ml/3½ fl oz/scant ½ cup sunflower oil
90 g/3½ oz/scant ½ cup crème fraiche
200 g/7 oz/1¾ cups plain (all-purpose) flour 200 g/7 oz/1¾ cups self-raising (self-rising) flour 50 g/2 oz/2½
cups frosted cornflakes
125 g/4¼ oz dried small bananas, chopped, or 2 bananas, peeled and chopped Icing (confectioners') sugar,
sifted for dredging Method:
Preheat the oven to 180°C/350°F/Gas 4. Line two or three baking sheets with baking parchment. Put the
eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla essence. Add
the oil and crème fraiche and stir in well. Add the flour and mix well. (The mixture will be quite runny at
this stage.) Cover with clear film (plastic wrap) and chill in the refrigerator for about 30 minutes.
Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the
bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then
remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and
dredge with sifted icing sugar. Serve while still warm.

These cute and tiny cookies are threaded on to fine ribbon along with an
assortment of brightly colored sweets that have a ready-made hole in the middle.
Make the cookies a day or two in advance and simply thread together with the
sweets on the day of the party. When making the holes in the cookies, you will
need to work quickly. If the cookies start to harden before you have time to
make holes in them, just pop the remaining cookies back in the oven very briefly
to re-soften.
Ingredients: (Makes 10) 50g/2oz/¼ cup unsalted (sweet) butter, at room temperature, diced
115g/4oz/generous ½ cup caster (superfine) sugar 5ml/1 teaspoon vanilla essence (extract) Pink or green
food coloring
1 egg
200g/7oz/1¾ cups self-raising (self-rising) flour For the decoration
2 large bags of boiled sweets (hard candies) with holes in the center Narrow pastel-colored ribbon, for
threading
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease two baking sheets. In a bowl, beat together the butter, sugar
and vanilla essence until pale and creamy. Add a dash of pink or green food coloring, then beat in the egg.
Add the flour and mix well to form a dough.
Turn the dough on to a lightly floured surface and roll out under the palms of your hands into two long thin
sausage shapes, each about 40cm/16 in long. Cut each roll across into 5mm/¼in lengths and space them
slightly apart on the baking sheets. Place the baking sheets in the refrigerator for about 30 minutes.
Bake the cookies for about 8 minutes until slightly risen and beginning to color. Remove from the oven and,
using a skewer, immediately make holes for the ribbon to be threaded through. Transfer the cookies to a
wire rack to cool.
Thread the cookies on to 55cm/22in lengths of narrow ribbon, alternating with the sweets. Tie the ends of
the ribbons together in bows to finish.

The dough must be chilled thoroughly before it can be sliced and baked. Keep a
roll of dough wrapped in foil, in the freezer ready for baking whenever you need
a chocolate boost. You can even make a 2 tone cookies where one half is
chocolate and the other is plain dough.
Ingredients: (Makes about 50) 225 g/8 oz/2 cups plain (all-purpose) flour
Pinch of salt
50 g/2 oz plain (semisweet) chocolate, chopped
225 g/8 oz/1 cup unsalted (sweet) butter at room temperature, diced 225 g/8 oz/1 cup caster (superfine)
sugar
2 eggs
115 g/4 oz/1 cup walnuts, finely chopped
Method:
Sift together the flour and salt into a small bowl. Set aside. Melt the chocolate in the top of the double
boiler, or heat in a heatproof bowl set over a pan of hot water. Set aside.
With an electric mixer, cream the butter until soft. Add the sugar and continue beating until the mixture is
light and fluffy. Mix the eggs with the vanilla essence, then gradually stir into the butter mixture.
Stir in the melted chocolate, then the flour mixture followed by the nuts and mix to form a firm dough.
Divide the dough into four pieces and roll each into 5 cm/2 inches diameter rolls. Wrap tightly in foil or
clear film (plastic wrap) and chill in the refrigerator or place in the freezer until firm.
Preheat the oven to 190°C/375°F/Gas 5. Grease two or three baking sheets. Cut the dough into 5 mm/¼
inch slices. Place on the baking sheets and bake for 10 minutes. Transfer to a wire rack to cool.

The name of this cookie that is log-shaped is usually translated as nougat, but
this is a reference to its nutty flavor rather than its texture. Serve this Italian
specialty in thin slices. The mixture can be shaped into a simple round roll
instead of the triangular shape, if you prefer.

50 g/2 oz/4 tablespoons unsalted (sweet) butter
1 egg white
115 g/4 oz/generous ½ cup caster (superfine) sugar
50 g/2 oz/½ cup ground almonds
75 g/3 oz/¾ cup chopped toasted almonds
75 ml/5 tablespoons chopped candied peel
For the coating:
175 g/6 oz white chocolate, chopped

115 g/4 oz/1 cup flaked (sliced) almonds, toasted
Method:
Melt the chocolate with the butter in a heatproof bowl set over a pan of hot water, stirring until the mixture
is smooth. In a clean, grease-free bowl, whisk the egg white with the sugar until stiff. Gradually beat in the
melted chocolate, then stir in the ground almonds, chopped toasted almonds and candied peel.
Tip the mixture on to a large sheet of baking parchment and using your hands, shape it into a thick roll.
As the mixture cools, use the baking parchment to press the roll firmly into a triangular shape. Twist the
baking parchment over the triangular roll and chill in the refrigerator until completely set.
To make the coating, melt the white chocolate with the butter in a heatproof bowl set over a pan of hot
water. Unwrap the chocolate roll and spread the white chocolate quickly over the surface. Press the almonds
in a thin even coating over the chocolate, working quickly. Chill again until firm, then cut the torrone into
thin slices to serve.

Although it is always said that chocolate does not go with wine, make an
exception with these scrumptious little cookies and serve them, Italian style,
with a glass of chilled champagne.
Ingredients: (Makes 24) 150 g/5 oz/1¼ cups blanched whole almonds
90 g/3½ oz/½ cup caster (superfine) sugar
15 ml/1 tablespoon (unsweetened) cocoa powder
30 ml/2 tablespoons icing (confectioners') sugar
2 egg whites
Pinch of cream of tartar
5 ml/1 teaspoon almond essence (extract)
24 flaked (sliced) almonds, to decorate
Method:
Preheat the oven to 180°C/350°F/Gas 4. Spread out the almonds on a baking sheet and bake for 10-12
minutes until golden brown. Leave to cool. Reduce the oven temperature to 160°C/325°F/Gas 3. Line a
large baking sheet with baking parchment.
Process the almonds with half the sugar in a food processor until they are finely ground. Transfer to a bowl
and sift in the cocoa and icing sugar. Set aside.
Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Sprinkle in the
remaining sugar, a tablespoon at a time, and continue beating until the whites are glossy and stiff. Beat in
the almond essence.
Sprinkle over the almond-sugar mixture and gently fold into the beaten egg whites until just blended. Spoon
the mixture into a large piping (pastry) bag fitted with a plain 1 cm/½ inch nozzle. Pipe 4 cm/1½ inch
rounds about 2.5 cm/1 inch apart on the prepared baking sheet. Gently press a flaked almond into the center
of each.
Bake the cookies for about 12-15 minutes, or until crisp and golden. Remove the baking sheets to a wire
rack and leave to cool for about 10 minutes. With a metal palette knife or spatula, transfer the amaretti to
the wire rack to cool completely. Wrap individually in tissue paper before packing in a box if giving as a
gift.

These scrumptious brownies are best served cut into very small portions - not
only because they are incredibly rich, but also because kinds find tiny, bitesize
cookies utterly irresistible.
75 g/3 oz/6 tablespoons unsalted (sweet) butter, diced
3 eggs
90 g/3½ oz/½ cup golden caster (superfine) sugar
10 ml/2 teaspoons vanilla essence (extract)
90 g/3½ oz/¾ cup sultanas (golden raisins)
Coarsely grated rind of 1 lemon, plus 15 ml/1 tablespoon juice 200 g/7 oz/1¾ cups plain (all-purpose) flour
Method:
Preheat the oven to 190°C/375°F/Gas 5. Grease and line a 28 x 20 cm/11 x 8 inch shallow baking tin (pan)
with baking parchment. Put the butter and 300 g/11 oz of the chocolate in a bowl and melt over a pan of
gently simmering water, stirring frequently.
Remove the bowl from the heat and beat in the eggs and sugar, then add the vanilla essence, sultanas, lemon
rind and juice, flour and the remaining chocolate.
Tip the mixture into the tin and spread into the corners. Bake for about 20 minutes until slightly risen and
the surface is only just turning golden. The center should still be slightly soft. Leave to cool in the tin.
Cut the brownies into small squares and then carefully remove them from the tin.

Inside each of these buttery cookies lies a soft-centered chocolate-coated

caramel. They are at their most delicious served an hour or so after leaving the
oven, so you might want to shape them in advance. Put the baking sheet of
uncooked nuggets in the refrigerator until you are ready to bake them.
150 g/5 oz/1¼ cups self-raising (self-rising) flour
90 g/3½ oz/7 tablespoons unsalted (sweet) butter, chilled and diced
50 g/2 oz/¼ cup golden caster (superfine) sugar
1 egg yolk
14 soft-centered chocolate caramels
Icing (confectioners') sugar and cocoa powder (unsweetened), for dusting
Method:
Put the flour and diced butter in a food processor and process until the mixture resembles fairly fine
breadcrumbs. Add the sugar, egg yolk and vanilla essence to the food processor and process to a smooth
dough. Wrap the dough in clear film (plastic wrap) and chill for 30 minutes.
Preheat the oven to 200°C/400°F/Gas 6. Grease a large baking sheet. Roll out the dough thinly on a lightly
floured surface and cut out 28 rounds using a 5 cm/2 inches cutter.
Place one chocolate caramel on a cookie round, then lay a second round on top. Pinch the edges of the
dough together so that the chocolate caramel is completely enclosed inside, then place on the baking sheet.
Make the remaining cookies in the same way. Bake for about 10 minutes until pale golden.
Transfer to a wire rack and leave to cool. Serve lightly dusted with icing sugar and cocoa powder.

These rich, dark chocolate refrigerator cookies are perfect served with strong
coffee, either as a mid-morning treat or even in place of dessert. They are always
very popular. You can use this simple, basic recipe for all kinds of variations.
Try different kinds of chocolate, such as ginger, hazelnut, honey and almond,
peanut or mocha.
275 g/10 oz fruit and nut plain (semisweet) chocolate
130 g/4½ oz/½ cup unsalted (sweet) butter, diced
90 g/3½ oz digested biscuits (graham crackers)
90 g/3½ oz white chocolate
Method:
Grease and line the base and sides of a 450 g/1 lb loaf tin (pan) with baking parchment. Break the fruit and
nut chocolate into even-size pieces and place in a heatproof bowl along with the diced unsalted butter.
Set the bowl over a pan of simmering water and stir gently until melted. Cool for 20 minutes. Break the
digestive biscuits into small pieces with your fingers. Finely chop the white chocolate.
Stir the broken biscuits and white chocolate into the cooled, melted fruit and nut chocolate until combined.
Turn the mixture into the prepared tin and pack down gently. Chill for 2 hours, or until set.
To serve, turn out the mixture and remove the lining paper. Cut into slices with a sharp knife.

A very simple idea, but these hazelnut-flavored cookies do look special. Walnuts
or pecan nuts can be used instead of hazelnuts, but they must be finely ground.
Ingredients: (Makes 35) 300 g/11 oz plain (all-purpose) flour
Pinch of salt
225 g/8 oz/1 cup unsalted (sweet) butter at room temperature, diced 50 g/2 oz/¼ cup caster (superfine)
sugar
15 ml/1 tablespoon hazelnut liqueur or water
75 g/3 oz plain (semisweet) chocolate, finely grated 65 g/2½ oz hazelnuts, toasted and finely chopped Icing
(confectioners') sugar, for dusting
350 g/12 oz plain (semisweet) chocolate, melted, for dipping Method:
Preheat the oven to 160°C/325°F/Gas 3. Grease two large baking sheets. Sift the flour and salt into a small
bowl. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until
fluffy, then beat in the hazelnut liqueur or water and vanilla essence. Using a wooden spoon, gently stir in
the flour mixture, until just blended, then fold in the grated chocolate and chopped hazelnuts.
With floured hands, shape the dough into 5 x 1 cm/2 x ½ inch crescent shapes. Place on the prepared baking
sheets, 5 cm/2 inches apart. Bake for 20-25 minutes, until the edges are set and the cookies slightly golden.
Remove the baking sheets to a wire rack to cool for 10 minutes. Transfer the cookies to wire racks to cool
completely.
Line the baking sheets with baking parchment. Dust the cooled cookies with icing sugar. Using a pair of
kitchen tongs, or your fingers, dip half of each crescent into the melted chocolate. Place on the prepared
baking sheets. Leave in a cool place until the chocolate has set firmly.

These big, flat, crunchy cookies are just like traditional florentines but use tiny
seeds instead of nuts. Rolling the edges in milk or white chocolate makes them
feel like a real treat. If you prefer, you can also use plain (semisweet) chocolate
to decorate the cookies.
Ingredients: (Makes 12) 50 g/2 oz/¼ cup unsalted (sweet) butter 50 g/2 oz/¼ cup caster (superfine) sugar
15 ml/1 tablespoon milk
25 g/1 oz/scant ¼ cup pumpkin seeds
40 g/1½ oz/generous ¼ cup sunflower seeds 50 g/2 oz/scant ½ cup raisins
25 g/1 oz/2 tablespoons multi-colored glace (candied) cherries, chopped 30 ml/2 tablespoons plain (all-
purpose) flour 125 g/4¼ oz milk or white chocolate
Method:
Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with baking parchment and grease the
paper well. In a pan, melt the butter with the sugar, stirring, until the sugar has dissolved, then cook until
bubbling. Remove the pan from the heat and stir in the milk, pumpkin and sunflower seeds, raisins, glace
cherries and flour. Mix well.
Spoon 6 teaspoonfuls of the mixture on to each baking sheet, spacing them well apart. Bake for 8-10
minutes until the cookies are turning dark golden. Using a palette knife (metal spatula), push back the edges
of the cookies to neaten. Leave on the baking sheets for about 5 minutes to firm up, then transfer to a wire
rack to cool.
Break up the chocolate and put in a heatproof bowl set over a pan of gently simmering water. Heat, stirring
frequently, until melted. Roll the edges of the cookies in the chocolate and leave to set on a clean sheet of
baking parchment for about 1 hour.

These simple, chunky gingerbread cookies make a delicious gift, especially

when presented in a decorative box. The combination of walnuts, almonds and
cherries is very effective, but you can use any other mixture of glace or candied
fruits and nuts. Once done, carefully stack the cookies in a pretty box or tin,
lined with tissue paper, or tie in cellophane bundles.
Ingredients: (Makes 20) 50 g/2 oz/4 tablespoons caster (superfine) sugar 75 ml/5 tablespoons water
225 g/8 oz plain (semisweet) chocolate, chopped 40 g/1½ oz/½ cup walnut halves
75 g/3 oz glace (candied) cherries, chopped into small wedges 115 g/4 oz/1 cup whole blanched almonds
For the Lebkuchen:
115 g/4 oz/½ cup unsalted (sweet) butter
115 g/4 oz/½ cup light muscovado (brown) sugar
1 egg, beaten
115 g/4 oz black treacle (molasses)
400 g/14 oz/3½ cups self-raising (self-rising) flour 5 ml/1 teaspoon ground ginger
2.5 ml/½ teaspoon ground cloves
1.5 ml/¼ teaspoon chili powder
Method:
To make the Lebkuchen, cream together the butter and sugar until pale and fluffy. Beat in the egg and black
treacle. Sift the flour, ginger, cloves and chili powder into the bowl. Using a wooden spoon, gradually mix
the ingredients together to make a stiff paste. Turn on to a lightly floured surface and knead lightly until
smooth. Wrap and chill for 30 minutes.
Shape the dough into a roll, about 20 cm/8 inches long. Chill for 30 minutes. Preheat the oven to
180°C/350°F/Gas 4. Grease two baking sheets. Cut the dough roll into 20 slices and space them on the
baking sheets. Bake for 10 minutes. Leave on the baking sheets for 5 minutes, then transfer to a wire rack
and leave to cool.
Put the sugar and water in a small, heavy pan. Heat gently, stirring constantly until the sugar has completely
dissolved. Bring to the boil and boil without stirring for 1 minute, until slightly syrupy.
Remove the pan from the heat and leave for 3 minutes, to cool slightly, and then stir in the chocolate until it
has completely melted and made a smooth sauce. Place the wire rack of cookies over a large tray or board.
Spoon a little of the chocolate mixture over the cookies, spreading it to the edges with the back of the
spoon.
Gently press a walnut half into the center of each cookie. Arrange pieces of glace cherry and almonds
alternately around the nuts. Leave to set in a cool place.

The usage and combinations of fruity preserve, spongy cookie and dark
chocolate makes irresistible eating for kids of all ages. As cookies go, these are a
little time consuming, but that's all part of the fun of making them.
2 eggs
50 g/2 oz/½ cup plain (all-purpose) flour
75 g/3 oz/6 tablespoons apricot-orange marmalade or apricot jam
125 g/4¼ oz plain (semisweet) chocolate
Method:
Preheat the oven to 190°C/375°F/Gas 5. Grease 18 patty tins (muffin pans), preferably non-stick. (if you
don't have that many patty tins, you'll need to bake the cookies in batches).
Stand a mixing bowl in very hot water for a couple of minutes to heat through, keeping the inside of the
bowl dry. Put the sugar and eggs in the bowl and whisk with a hand-held electric mixer until light and
frothy and the beaters leave a ribbon trail when lifted. Sift the flour over the mixture and stir in gently using
a large metal spoon.
Divide the mixture among the patty tins. Bake for 10 minutes until just firm and pale golden around the
edges. Using a palette knife (metal spatula), lift from the tins and transfer to a wire rack to cool.
Press the marmalade or jam through a sieve to remove any rind or fruit pieces. Spoon a little of the smooth
jam on to the center of each cookie. Break the chocolate into pieces and place in a heatproof bowl set over a
pan of gently simmering water. Heat, stirring frequently, until melted and smooth.
Spoon a little chocolate on to the top of each cookie and spread gently to the edges with a palette knife.
Once the chocolate has just started to set, very gently press it with the back of a fork to give a texture
surface. Leave to set for at least 1 hour.

These crisp little cookies are deliciously sweet and have a delightful almond
surprise inside. Piped with zig-zag lines of white chocolate, they make a perfect
party treat.
Ingredients: (Makes 36) 200 g/7 oz/scant 1 cup unsalted (sweet) butter at room temperature, diced 200 g/7
oz/scant 1 cup light muscovado (brown) sugar 300 g/11 oz plain (all-purpose) flour
1 egg
60 ml/4 tablespoons (unsweetened) cocoa powder 115 g/4 oz white chocolate, chopped
200 g/7 oz white almond paste
Method:
Preheat the oven to 190°C/375°F/Gas 5. Lightly grease two large baking sheets. Cream the butter with the
sugar in a bowl until pale and fluffy. Add the egg and beat well. Sift the flour and cocoa powder over the
mixture. Stir in, first with a wooden spoon, then with clean hands, pressing the mixture together to make a
fairly soft dough. If the dough seems rather sticky and might be difficult ot roll, wrap it in clear film (plastic
wrap) and chill in the refrigerator for about 30 minutes.
Roll out about half the dough on a lightly floured surface to a thickness of about 5 mm/¼ inch. Using a 5
cm/2 inches cutter, stamp out rounds, re-rolling the dough as required until you have about 36 pieces.
Cut the almond paste into 36 pieces of equal sizes. Roll into balls, flatten slightly and place one on each
dough round. Roll out the remaining dough, stamp out more rounds, hen place on top of the almond paste.
Press the dough edges to seal. Bake the cookies for 10-12 minutes until well risen.
Transfer the cookies to a wire rack, using a spatula, and leave to cool completely. Melt the white chocolate,
spoon into a paper piping (pastry) bag and pipe zig-zag lines on to the cookies. Leave to set before serving.

Equal amounts of pecan nuts and almonds set in crisp caramel, then coated in
dark chocolate, make a sensational gift - if you can bear to give them away.
Ingredients: (Makes 20-24) 115 g/4 oz/1 cup mixed pecan nuts and whole almonds 115 g/4 oz/ generous ½
cup caster (superfine) sugar 60 ml/4 tablespoons water
200 g/7 oz plain (semisweet) chocolate, chopped Method:
Lightly grease a baking sheet. Mix the nuts, sugar and water in a heavy pan. Cook over a low heat, stirring
until the sugar has dissolved.
Bring to the boil, then lower the heat to medium and cook without stirring until the mixture turns a rich
golden brown and registers 148°C/300°F on a sugar thermometer. To test without a thermometer, drop a
small amount of the mixture into iced water. It should become brittle enough to snap.
Quickly remove the pan from the heat and tip the mixture on to the prepared baking sheet, spreading it
evenly. Leave until completely cold and set hard.
Break the nut brittle into pieces. Melt the chocolate and dip the nut brittle to half-coat them. Leave on a
sheet of baking parchment to set, then store in an airtight container.

These scrumptious snacks look so charming twisted into little knots that is
tempting to take just one more. Sweet pretzels are a specialty of Germany and
Australia. If you like mocha-flavored pretzels, simple replace the cocoa with
instant coffee powder.
Ingredients: (Makes 28) 115 g/4 oz/1 cup plain (all-purpose) flour Pinch of salt
45 ml/3 tablespoons (unsweetened) cocoa powder 115 g/4 oz/½ cup butter
150 g/5 oz caster (superfine) sugar
1 egg
1 egg white, lightly beaten, for glazing Sugar crystals, for sprinkling
Method:
Sift together the flour, salt and cocoa powder. Set aside. Grease two baking sheets. With an electric mixer,
cream the butter until light. Add the sugar and continue beating until light and fluffy. Beat in the egg. Add
the dry ingredients and stir to blend. Gather the dough into a ball, wrap in greaseproof (waxed) paper and
chill for 1 hour, or freeze for 30 minutes.
Roll the dough into 28 small balls. If the dough is sticky, lightly flour your hands first. Chill the dough balls
until needed. Preheat the oven to 190°C/375°F/Gas 5. Roll each ball into a rope about 25 cm/10 inches
long. With each rope, form a loop with the two ends facing you. Twist the ends and fold back on to the
circle, pressing in, to make a pretzel shape. Place on the prepared baking sheets.
Brush the pretzels with the egg white. Sprinkle sugar crystals over the tops to decorate and bake for 10-12
minutes until firm. Transfer to a wire rack to cool.

When freshly baked, these cookies have a deliciously gooey center. As they cool
down the mixture hardens slightly to form a firmer, fudge-like consistency. Try
these with a glass of brandy.
Ingredients: (Makes 18) 150 g/5 oz butter, at room temperature, diced
150 g/5 oz/¾ cup caster (superfine) sugar
1 egg yolk
250 g/9 oz/2¼ cups self-raising (self-rising) flour 25 g/1 oz/¼ cup (unsweetened) cocoa powder
About 90 g/3½ oz plain (semisweet) chocolate, coarsely chopped For the topping:
50 g/2 oz plain (semisweet) chocolate
9 ready-to-eat prunes, halved
Method:
Preheat the oven to 190°C/375°F/Gas 5. Line two baking sheets with baking parchment. Cream the butter
and sugar together until light and creamy. Beat in the egg yolk. Sift over the flour and cocoa powder and
stir in to make a firm yet soft dough.
Roll out about a third of the dough on baking parchment. using a 5 cm/2 inch round biscuit (cookie) cutter,
stamp out 18 rounds and place them on the baking sheets.
Sprinkle the chopped chocolate in the center of each cookie. Roll out the remaining dough in the same way
as before and, using a 7.5 cm/3 inch round biscuit cutter, stamp out 18 "lids". Carefully lay the lids over the
cookie bases and press the edges well together to seal. Don't worry if the lids crack slightly when you do
this.
Bake for about 10 minutes until the cookies have spread a little and are just firm to a light touch. Leave
them on the baking sheets for about 5 minutes to firm up slightly, then, using a palette knife (metal spatula),
transfer to a wire rack to cool completely.
For the topping, melt the chocolate in a heatproof bowl set over a pan of hot water. Dip the cut side of the
prunes in the chocolate then place one on top of each cookies. Spoon any remaining chocolate over the
prunes.

These cookies are so easy that you don't even have to make any dough. They're
made with ready-made puff pastry rolled up with a chocolate filling. They're not
too sweet and are similar to Danish pastries, so you could even make them as a
special treat for breakfast.
Ingredients: (Makes about 20) 75 g/3 oz golden caster (superfine) sugar
40 g/1½ oz/6 tablespoons cocoa powder (unsweetened)
2 eggs
500 g/1 lb 2 oz puff pastry
25 g/1 oz/2 tablespoons butter, softened 75 g/3 oz/generous ½ cup sultanas (golden raisins) 90 g/3½ oz
milk chocolate
Method:
Preheat the oven to 220°C/425°F/Gas 7. Grease two baking sheets. Put the sugar, cocoa powder and eggs in
a bowl and mix to a paste. Roll out the pastry on a lightly floured surface to make a 30 cm/12 inch square.
Trim off any rough edges using a sharp knife.
Dot the pastry all over with the softened butter, then spread with the chocolate paste and sprinkle the
sultanas over the top. Roll the pastry into a sausage-shape, then cut the roll into 1 cm/½ inch slices. Use a
sharp knife to cut the cookie slices from the pastry roll, and wipe the blade clean with a cloth every few
slices. Place the slices on the baking sheets, spacing them apart.
Bake the cookies for 10 minutes until risen and pale golden. Transfer to a wire rack and leave to cool. Break
the milk chocolate into pieces and put in a heatproof bowl set over a pan of gently simmering water. Heat,
stirring frequently until melted and smooth.
Spoon or pipe lines of melted chocolate over the cookies, taking care not to completely hide the swirls of
chocolate filling.

Chunky, chocolatey and gooey all at the same time, these gorgeous cookies are
filled with a spoonful of chocolate spread after baking to really add to their
indulgent feel.
Ingredients: (Makes 16) 115g/4oz/½ cup unsalted (sweet) butter, at room temperature, diced
115g/4oz/generous ½ cup light muscovado (brown) sugar
1 egg
75g/3oz plain (all-purpose) flour
25g/1oz/¼ cup cocoa powder (unsweetened)
2.5ml/½ teaspoon bicarbonate of soda (baking soda) 115g/4 oz/generous 1 cup rolled oats
75-90ml/5-6 tablespoons chocolate spread
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease a large baking sheet. In a bowl, beat together the butter and
sugar until creamy. Add the egg, flour, cocoa powder, bicarbonate of soda and rolled oats to the bowl and
mix well.
Using your hands, roll spoonfuls of the mixture into balls. Place the balls on the baking sheet, spacing them
well apart to allow room for spreading. Flatten slightly. Dip a thumb in flour and press into the center of
each cookie to make an indent.
Bake the cookies for 10 minutes. Leave for 2 minutes to cool, and then transfer to a wire rack to cool
further. Spoon a little chocolate spread into the center of each cookie.

These elegantly thin, treacle-flavored snap cookies have a delicate hint of spice
and a decorative lick of chocolate on top. They are particularly good with a
steaming cup of hot coffee.
Ingredients: (Makes about 35) 90 g/3½ oz/7 tablespoons unsalted (sweet) butter, diced 175 ml/6 fl oz/¾
cup golden (light corn) syrup
50 ml/2 fl oz/¼ cup black treacle (molasses)
250 g/9 oz/2¼ cups plain (all-purpose) flour
150 g/5 oz/¾ cup golden caster (superfine) sugar 5 ml/1 teaspoon bicarbonate of soda (baking soda) 1.5 ml/
¼ teaspoon mixed (apple pie) spice
100 g/3½ oz milk chocolate
Method:
Preheat the oven to 180°C/350°F/Gas 4. Line two or three baking sheets with baking parchment. Put the
butter, syrup and treacle in a small pan. Heat gently, stirring constantly, until the butter has melted. Remove
from the heat and set aside until required.
Sift the flour into a large mixing bowl. Add the sugar, bicarbonate of soda and mixed spice, and mix well
using a wooden spoon. Slowly pour in the butter and treacle mixture and stir to combine well.
Place large teaspoonfuls of the mixture well apart on the prepared baking sheets. Bake the cookies for 10-12
minutes until just beginning to brown around the edges. Leave them to cool for a few minutes on the baking
sheets. When firm enough to handle, transfer the cookies to a wire rack to cool completely.
Melt the milk chocolate and white chocolate separately in the microwave or in heatproof bowls set over
pans of hot water. Swirl a little of each into the center of each cookie and leave to set.

Deep decadent, these melt-in-the-mouth cookies are given a wicked twist by the
addition of cherry brandy, which is a perfect way to end a dinner party with
friends and guests. It is a very simple cookies to prepare.
Ingredients: (Makes 18) 50 g/2 oz/½ cup plain (all-purpose) flour
25 g/1 oz/¼ cup (unsweetened) cocoa powder
2.5 ml/½ teaspoon baking powder
25 g/1 oz/2 tablespoons butter, diced
1 egg, beaten
5 ml/1 teaspoon cherry brandy or fresh orange juice 50 g/2 oz/½ cup icing (confectioners') sugar
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line two baking sheets with baking parchment. Sift the flour,
cocoa and baking powder into a bowl and stir in the sugar. Rub in the butter until the mixture resembles
breadcrumbs. Mix together the beaten egg and cherry brandy or orange juice and stir into the flour mixture.
Cover with clear film (plastic wrap) and chill in the refrigerator for 30 minutes.
Put the icing sugar into a bowl. Shape walnut-size pieces of dough roughly into a ball and drop into the
icing sugar. Toss until thickly coated then place on the baking sheets.
Bake for about 10 minutes, or until just set. Transfer to a wire rack to cool completely.

This is a very crispy and delicious cookie. Do not allow these cookies to cool
completely on the baking sheet or they will become too crisp and will break
when you try to lift them.
Ingredients: (Makes 18) 175 g/6 oz plain (semisweet) chocolate, chopped
115 g/4 oz/½ cup unsalted (sweet) butter, diced
2 eggs
90 g/3½ oz/½ cup granulated sugar
50 g/2 oz/¼ cup soft light brown sugar
40 g/1½ oz plain (all-purpose) flour
25 g/1 oz/¼ cup (unsweetened) cocoa powder 5 ml/1 teaspoon baking powder
10 ml/2 teaspoons vanilla essence (extract) Pinch of salt
115 g/4 oz/1 cup pecan nuts, toasted and coarsely chopped 175 g/6 oz/1 cup plain (semisweet) chocolate
chips 115 g/4 oz good quality white chocolate, chopped into 5 mm/¼ inch pieces 115 g/4 oz good quality
milk chocolate, chopped into 5 mm/¼ inch pieces Method:
Preheat the oven to 160°C/325°F/Gas 3. Grease two large baking sheets. melt the plain chocolate and butter
in a pan over a low heat, stirring constantly until smooth. Remove from the heat and set aside to cool
slightly.
In a large mixing bowl, using an electric mixer, beat the eggs and sugars for 2-3 minutes until pale and
creamy. Gradually pour in the melted chocolate mixture, beating until well blended. Beat in the flour, cocoa
powder, baking powder, vanilla essence and salt until just blended. Stir in the nuts, chocolate chips and
chocolate pieces.
Drop mounded tablespoonfuls of the mixture on to the prepared baking sheets, 10 cm/4 inches apart. Gently
flatten each to 7.5 cm/3 inches rounds with the back of the spoon. bake for 8-10 minutes, until the tops are
shiny and cracked and the edges look crisp; do not over-bake or the cookies will become fragile.
Remove the baking sheets to a wire rack to cool for 2 minutes, then transfer the cookies to the rack to cool
completely.

There is no doubt that the contrasting flavors of tangy, sharp cranberries and
sweet chocolate were made for each other - and make fabulous cream-topped
squares.
Ingredients: (Makes 12) 115 g/4 oz/½ cup unsalted (sweet) butter
60 ml/4 tablespoons (unsweetened) cocoa powder
215 g/7½ oz/scant 1 cup light muscovado (brown) sugar 150 g/5 oz/1¼ cups self-raising (self-rising) flour
2 eggs, beaten
115 g/4 oz/1 cup fresh or thawed frozen cranberries For the topping:
150 ml/¼ pint sour cream
75 g/3 oz/6 tablespoons caster (superfine) sugar 30 ml/2 tablespoons self-raising (self-rising) flour 50 g/2
oz/4 tablespoons soft margarine
1 egg, beaten
2.5 ml/½ teaspoon vanilla essence (extract)
75 ml/5 tablespoons coarsely grated plain (semisweet) chocolate, for sprinkling Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease an 18 x 25 cm/7 x 10 inch cake tin (pan) and dust lightly
with flour. Combine the butter, cocoa powder and sugar in a pan and stir over a low heat until melted and
smooth.
Remove from the heat and stir in the flour and eggs. Stir in the cranberries, then spread the mixture in the
prepared cake tin.
To make the topping, mix all the ingredients, except the chocolate, in a bowl. Beat until smooth, then spread
over the mixture in the tin.
Sprinkle evenly with the coarsely grated chocolate and bake for about 40 minutes, or until risen and firm.
Leave to cool completely in the tin, then cut into 12 squares. Store in an airtight container.

Crumbly, melt-in-the-mouth cookies, these incorporate candied peel, walnuts

and white chocolate chips are coated with a zingy lemon glaze. They taste great
and delicious. Little children will love it.
Ingredients: (Makes about 24) 175 g/6 oz/¾ cup unsalted (sweet) butter, at room temperature, diced 90
g/3½ oz/½ cup caster (superfine) sugar
1 egg, beaten
Finely grated rind of 1 lemon
200 g/7 oz/1¾ cups self-raising (self-rising) flour 90 g/3½ oz/generous ½ cup candied peel, chopped 75 g/3
oz/¾ cup chopped walnuts
50 g/2 oz white chocolate chips
For the glaze:
50 g/2 oz/½ cup icing (confectioners') sugar, sifted 15 ml/1 tablespoon lemon juice
Thin strips of candied peel, to decorate (optional) Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease two baking sheets or line them with baking parchment. Put
the butter and sugar in a large bowl and cream together. Add the egg and beat thoroughly. Add the lemon
rind and flour and stir together gently. Finally, fold the candied peel, walnuts and chocolate chips into the
mixture.
Place tablespoonfuls of mixture, spaced slightly apart, on the baking sheets and bake for 12-15 minutes,
until cooked but still pale in color. Transfer the cookies to a wire rack.
For the glaze, put the icing sugar in a bowl and stir in the lemon juice. Spoon glaze over each cookie.
Decorate with candied peel, if using.

These are not your traditional Florentines but an utterly yummy cookie version
with a soft crumbly base and a wonderfully sticky chewy topping. For an even
more self-indulgent treat, make the topping using maple, rather than golden
syrup. Make sure you buy the pure syrup that has not been blended with other
cheaper syrups, as it has an incomparable flavor.
Ingredients: (Makes 24) 115 g/4 oz/½ cup unsalted (sweet) butter, at room temperature, diced 115 g/4
oz/generous ½ cup caster (superfine) sugar
1 egg
A few drops of almond essence (extract) - optional 225 g/8 oz/2 cups self-raising (self-rising) flour For the
topping:
175 g/6 oz/1½ cups ready-to-eat dried apricots, chopped 50 g/2 oz/½ cup dried mango pieces, chopped
100 g/3½ oz/scant 1 cup flaked (sliced) almonds 60 ml/4 tablespoons plain (all-purpose) flour 50 g/2 oz/¼
cup unsalted (sweet) butter
50 g/2 oz/¼ cup golden caster (superfine) sugar 60 ml/4 tablespoons golden (light corn) syrup Method:
Preheat the oven to 190°C/375°F/Gas 5. Lightly grease two baking sheets. Cream together the butter and
sugar until the mixture is light and fluffy, then beat in the egg, making sure it is well combined. Stir in the
almond essence, if using, and the flour and mix to a firm yet soft dough, working it together with your
hands.
Roll the dough out on a floured surface and, using a 7.5 cm/3 inches plain round biscuit (cookie) cutter,
stamp out 24 rounds. Place them on the prepared baking sheets, spaced slightly apart to allow for spreading.
To make the topping, put the apricots, mango pieces, almonds and flour in a bowl and toss gently together
to mix. Put the butter, sugar and syrup in a small pan and heat gently until the butter has melted and the
mixture is smooth and combined. Pour the butter mixture over the fruit and nuts and mix thoroughly.
Spoon the mixture on top of the cookies, spreading it right to the edges. Bake for 12-14 minutes until
golden brown and crisp on top. Leave the cookies on the baking sheets for 5 minutes to firm up slightly,
then transfer to a wire rack to cool completely.
Hazelnut and Chocolate Chip Cookies

Recipe
Hazelnuts impart a delicious nutty flavor to these little cookies. They would
make a wonderful late night snack with a steaming mug of hot chocolate, topped
with whipped cream. If you need to skin the hazelnuts yourself, spread them out
on a baking sheet and toast lightly under the grill (broiler) or in a preheated
oven, at 180°C/350°F/Gas 4, then tip into a clean dishtowel. Rub with the
dishtowel and the skins should slip off easily. Pick off any obstinate pieces.
Ingredients: (Makes 36) 115 g/4 oz/1 cup plain (all-purpose) flour
5 ml/1 teaspoon baking powder
Pinch of salt
75 g/3 oz butter or margarine at room temperature, diced 115 g/4 oz/generous ½ cup caster (superfine)
sugar 50 g/2 oz/¼ cup soft light brown sugar
1 egg
125 g/4½ oz chocolate chips
50 g/2 oz/½ cup hazelnuts, chopped
Method:
Preheat the oven to180°C/350°F/Gas 4. Grease two or three baking sheets. Sift the flour, baking powder
and salt into a small bowl. Set aside. With an electric mixer, cream together the butter or margarine and the
sugars. Beat in the egg and vanilla essence. Add the flour mixture and beat well with the mixer on low
speed.
Stir in the chocolate chips and half of the chopped hazelnuts. Drop teaspoonfuls of the mixture on to the
prepared baking sheets, to form 2 cm/¾ inch mounds. Space the cookies 2.5 cm-5 cm/1-2 inches apart.
Flatten each cookie lightly with a wet fork. Sprinkle the remaining hazelnuts on top of the cookies and press
lightly into the surface.
Bake for 10-12 minutes, until golden. With a metal spatula, transfer the cookies to a wire rack and leave to
cool completely.
Sophisticated cookies that look elegant and taste superb, these swirls can be
served with morning coffee to impress your guests or just please your friends.
When making, if the mixture is too stiff to pipe, soften it with a little more black
coffee.
Ingredients: (Makes 20) 250 g/9 oz plain (semisweet) chocolate, chopped 200 g/7 oz/scant 1 cup unsalted
(sweet) butter at room temperature, diced 50 g/2 oz/½ cup icing (confectioners') sugar
30 ml/2 tablespoons strong black coffee
200 g/7 oz/1¾ cups plain (all-purpose) flour
50 g/2 oz/½ cup cornflour (cornstarch)
About 20 blanched almonds
Method:
Preheat the oven to 190°C/375°F/Gas 5. Lightly grease two large baking sheets. Melt 115 g/4 oz of the
chocolate in a heatproof bowl set over a pan of hot water, then remove from the heat and leave to cool
slightly,. Cream the butter with the icing sugar in a bowl until smooth and pale. Beat in the melted
chocolate, then the black coffee.
Sift the flour and cornflour over the mixture. Fold in lightly and evenly to make a soft mixture. Spoon the
mixture into a piping (pastry) bag fitted with a large star nozzle and pipe 20 swirls on the prepared baking
sheets, allowing room for spreading during baking.
Gently press an almond into the center of each swirl. Bake for about 15 minutes, until the cookies are firm
and just beginning to brown. Leave to cool for about 10 minutes on the baking sheets, then, using a metal
spatula transfer carefully to a wire rack to cool completely.
Melt the remaining chocolate in a heatproof bowl over a pan of hot water. Dip the base of each swirl into
the chocolate to coat. Place on a sheet of baking parchment and leave to set.

These cookies are easy to make and delicious to eat. The vanilla-flavored
cookies are exceedingly moreish, so you'll need to keep the cookie jar or biscuit
barrel well stocked up with this family favorite.
Ingredients: (Makes 60) 115 g/4 oz 1 cup plain (all-purpose) flour
2.5 ml/½ teaspoon bicarbonate of soda (baking soda) 1.5 ml/¼ teaspoon baking powder
Pinch of salt
115 g/4 oz/½ oz cup butter or margarine at room temperature, diced 115 g/4 oz/generous ½ cup caster
(superfine) sugar 90 g/3½ oz/½ cup soft light brown sugar
1 egg
75 g/3 oz/scant 1 cup rolled oats
175 g/6 oz/1 cup plain (semisweet) chocolate chips Method:
Preheat the oven to 180°C/350°F/Gas 4. Lightly grease three or four baking sheets. Sift the flour,
bicarbonate of soda, baking powder and salt into a mixing bowl. Set aside.
With an electric mixer, cream together the butter or margarine and the sugars. Add the egg and vanilla and
beat until light and fluffy.
Add the flour mixture and beat on low speed until thoroughly blended. Stir in the rolled oats and chocolate
chips. The dough should be crumbly. Drop heaped teaspoonfuls on to the prepared baking sheets, spacing
the dough about 2.5 cm/1 inch apart.
Bake for about 15 minutes until just firm around the edge but still soft to the touch in the center. Transfer
the cookies to a wire rack and leave to cool.

These cookies are so called because you can make them up before going to bed
and leave them to bake slowly in the switched-off oven. Hey presto - there they
are in the morning, lightly crunchy on the outside and deliciously soft in the
middle. A wonderfully indulgent way to start the day.
1 egg white
90 g/3½ oz/½ cup caster (superfine) sugar 50 g/2 oz/½ cup ground almonds
90 g/3½ oz/generous ½ cup milk chocolate chips 90 g/3½ oz/scant ½ cup glace (candied) cherries, chopped
50 g/2 oz sweetened, shredded coconut
Method:
Preheat the oven to 220°C/425°F/Gas 7. Line a baking sheet with baking parchment. Put the egg white in a
large, clean, grease-free bowl and whisk until stiff peaks form.
Add the caster sugar to the whisked egg white, a spoonful at a time, whisking well between each addition
until the sugar is fully incorporated. The mixture should be completely smooth and glossy in appearance.
Use an electric mixer for speed.
Fold in the almonds, chocolate chips, cherries and coconut. Place 9 spoonfuls on the baking sheet. Place in
the oven, close the door then turn the oven off. Leave overnight (or at least 6 hours during the day) and
don't open the door. Serve the cookies for breakfast.

Coffee shortbread is topped with pecan-studded toffee - what could be more

scrumptious? Cornflour gives it a crunchy light texture, but all plain flour can be
used if you like.
Ingredients: (Makes 20) 15 ml/1 tablespoon ground coffee
15 ml/1 tablespoon near-boiling water
115 g/4 oz/½ cup butter, softened
30 ml/2 tablespoons smooth peanut butter
75 g/3 oz/scant ½ cup caster (superfine) sugar 75 g/3 oz cornflour (cornstarch)
185 g/6½ oz plain (all-purpose) flour
For the topping:
175 g/6 oz/¾ cup butter
175 g/6 oz/¾ cup soft light brown sugar
30 ml/2 tablespoons golden (light corn) syrup 175 g/6 oz/1 cup shelled pecan nuts, halved
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 18 x 28 cm/7 x 11 inch tin (pan) with
greaseproof (waxed) paper. Put the ground coffee in a small heatproof bowl and pour the hot water over it.
Leave to steep for 4 minutes. Strain through a sieve into a bowl. Discard the grounds.
Cream the butter, peanut butter, sugar and coffee until light. Sift the cornflour and flour together and mix in
to make a smooth dough.
Press into the base of the tin and prick all over with a fork. Bake for 20 minutes. To make the topping, put
the butter, sugar and syrup in a pan and heat until melted. Bring the mixture to the boil.
Simmer for 5 minutes, then stir in the pecan nuts. Spread the topping evenly over the base. Leave in the tin
until cold, then cut into squares or bars. Remove from the tin and serve.

Crisp, melt-in-the-mouth meringue with a luxurious velvety chocolate filling is

topped with nutty praline - just the thing for a special tea party or simply when
you feel in need of a treat. These cookies should be eaten immediately once they
have been assembled. To make them ahead of time, store the unfilled meringues
in an airtight container and place the filling in a covered container in a cool
place. Make the praline on the day itself.
Ingredients: (Makes 14) 2 large (US extra large) egg whites
Large pinch of ground cinnamon
90 g/3½ oz/½ cup caster (superfine) sugar 50 g/2 oz/½ cup pecan nuts, finely chopped For the filling:
50 g/2 oz/¼ cup unsalted (sweet) butter, at room temperature, diced 100 g/3½ oz/scant 1 cup icing
(confectioners') sugar, sifted 50 g/2 oz plain (semisweet) chocolate
For the praline:
60 ml/4 tablespoons caster (superfine) sugar 15 g/½ oz/1 tablespoon finely chopped toasted almonds
Method:
Preheat the oven to 140°C/275°F/Gas 1. Line two baking sheets with baking parchment. Put the egg whites
in a bowl and whisk until stiff. Stir the cinnamon into the sugar. Add a spoonful of sugar to the egg whites
and whisk well. Continue adding the sugar, a spoonful at a time, whisking well until the mixture is thick
and glossy. Stir in the chopped pecan nuts.
Place 14 spoonfuls of meringue on the prepared baking sheets, spaced well apart. Using the back of a
wetted teaspoon, make a small hollow in the top of each meringue so it looks like a little nest. Bake in the
oven for 45-60 minutes until dry and just beginning to color. Remove from the oven and set aside to cool.
To make the filling, beat together the butter and icing sugar until light and creamy. Break the chocolate into
even-size pieces and place in a heatproof bowl. Set over a pan of barely simmering water and stir
occasionally until melted. Remove from the heat and leave to cool slightly. Add the chocolate to the butter
mixture and stir well. Divide the filling among the meringues, putting a little in each hollow.
To make the praline, put the sugar in a small non-stick frying pan. Heat gently until the sugar melts to form
a clear liquid. When the mixture begins to turn brown, stir in the nuts. When the mixture is a golden brown,
remove from the heat and pour immediately on to a lightly oiled or non-stick baking sheet. Leave to cool
completely and then break into small pieces. Sprinkle over the meringues and serve.

These delicate cookies taste like the wonderful Italian dessert with its flavors of
coffee, chocolate, rum and rich creamy custard. Serve with coffee or cups of
frothy hot chocolate will make a great tea time.
Ingredients: (Makes 14) 50 g/2 oz/¼ cup butter, at room temperature, diced 90 g/3½ oz/½ cup caster
(superfine) sugar
1 egg, beaten
50 g/2 oz/½ cup plain (all-purpose) flour
For the filling:
150 g/5 oz mascarpone cheese
15 ml/1 tablespoon dark rum
2.5 ml/½ teaspoon instant coffee powder
15 ml/1 tablespoon light muscovado (brown) sugar For the topping:
75 g/3 oz white chocolate
15 ml/1 tablespoon milk
30 ml/2 tablespoons crushed chocolate flakes
Method:
To make the filling, put the mascarpone cheese in a bowl. Mix together the rum and coffee powder, stirring
well until the coffee has dissolved. Add the rum and coffee mixture and the sugar to the cheese and mix
together well. Cover with clear film (plastic wrap) and chill until required.
Preheat the oven to 200°C/400°F/Gas 6. Line two or three baking sheets with baking parchment. To make
the cookies, cream together the butter and sugar in a bowl until light and fluffy. Add the beaten egg and mix
well. Stir in the flour and mix thoroughly again until well combined.
Put the mixture into a piping (pastry) bag fitted with a 1.5 cm/½ inch plain nozzle and pipe 28 small blobs
on to the baking sheets, spaced slightly apart. Cook for about 6-8 minutes until firm in the center and just
beginning to brown on the edges. Remove from the oven and set aside to cool.
When ready to assemble, spread a little of the filling on to half the cookies and place the other halves on
top. Put the chocolate and milk in a heatproof bowl and melt over a pan of hot water. Take care not to
overheat. When the chocolate has melted, stir vigorously to make a smooth spreadable consistency. Spread
the chocolate topping evenly over the cookies, then sprinkle with crushed chocolate flakes to finish.
Here is the ultimate cookies, packed with full of chocolate and macadamia nuts.
You will definitely need a lot of patient when they come out of the oven, as they
are too soft to move until completely cold.
Ingredients: (Makes 12 large cookies) 90 g/3½ oz milk chocolate
300 g/11 oz dark (bittersweet) chocolate
90 g/3½ oz/7 tablespoons unsalted (sweet) butter, at room temperature, diced 5 ml/1 teaspoon vanilla
essence (extract)
150 g/5 oz/¾ cup light muscovado (brown) sugar
150 g/5 oz/1¼ cups self-raising (self-rising) flour 100 g/3½ oz/scant 1 cup macadamia nut halves
Method:
Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with baking parchment. Coarsely chop the
milk and white chocolate and put them in a bowl. Chop 200 g/7 oz of the dark chocolate into very large
chunks, at least 2 cm/¾ inch in size. Set aside.
Break up the remaining dark chocolate and place in a heatproof bowl set over a pan of barely simmering
water. Stir until melted and smooth. Remove from the heat and stir in the butter, then the vanilla essence
and muscovado sugar.
Add the flour and mix gently. Add half the dark chocolate chunks, all the milk and white chocolate and the
nuts and fold together.
Spoon 12 mounds on to the baking sheets. Press the remaining dark chocolate chunks into the top of each
cookie. Bake for about 12 minutes until just beginning to color. Cool on the baking sheets.

Keep these scrumptious treats under lock and key unless you're feeling
especially generous. With two types of chocolate, they would certainly make a
special gift for a good friend. Everyone will simply loves these great cookies.
Rolled oats are also known as oatflakes and porridge oats. Fine oatmeal is also
excellent for making cookies. If you're short of time when making these cookies,
just substitute chocolate chips for the chopped chocolate. Chopped preserved
stem ginger would make a delicious addition as well.
Ingredients: (Makes 18-20) 115 g/4 oz/½ cup unsalted (sweet) butter at room temperature, diced 115 g/4
oz/½ cup light muscovado (brown) sugar
1 egg
150 g/5 oz/1¼ cups self-raising (self-rising) flour 75 g/3 oz/scant 1 cup rolled oats
115 g/4 oz plain (semisweet) chocolate, coarsely chopped 115 g/4 oz white chocolate, coarsely chopped
Method:
Preheat the oven to 190°C/375°F/Gas 5. Lightly grease two baking sheets. Cream the butter with the sugar
in a bowl until pale and fluffy. Add the egg and vanilla essence and beat well.
Sift the flour over the mixture and fold in lightly with a metal spoon, then add the oats and chopped plain
and white chocolate and stir well until evenly mixed.
Place small spoonfuls of the mixture in 18-20 rocky heaps on the prepared baking sheets, leaving space for
spreading.
Bake for 15-20 minutes until beginning to turn pale golden brown. Cool for 2-3 minutes on the baking
sheets, then, using a spatula, transfer the cookies to wire racks to cool completely.
These crisp, melt-in-the-mouth piped cookies are filled with a creamy coffee
butter cream. Needless to say, they are delicious served with Viennese coffee or
hot chocolate.
Ingredients: (Makes 20) 175 g/6 oz/¾ cup butter
50 g/2 oz/½ cup icing (confectioners') sugar
115 g/4 oz/1 cup plain (all-purpose) flour
50 g/2 oz/½ cup cornflour (cornstarch)
Icing (confectioners') sugar and (unsweetened) cocoa powder, to dust For the filling:
15 ml/1 tablespoon ground coffee
60 ml/4 tablespoons single (light) cream
75 g/3 oz/6 tablespoons butter, softened
115 g/4 oz/1 cup icing (confectioners') sugar, sifted Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease two baking sheets. Cream together the butter, icing sugar
and vanilla essence until light. Stir in the flour and cornflour and mix until smooth. Using two tablespoons,
spoon the mixture into a piping (pastry) bag fitter with a 1 cm/½ inch fluted nozzle.
Pipe small rosettes, spaced well apart, on the prepared baking sheets. Bake for 12-15 minutes until golden.
Using a metal spatula, transfer to a wire rack to cool.
To make the filling, put the ground coffee in a heatproof bowl. Heat the cream in a small pan to just below
boiling point and then pour it over the coffee. Leave to infuse (steep) for 4 minutes, then strain through a
fine sieve into a clean bowl.
Beat together the butter, icing sugar and coffee-flavored cream until light and thoroughly combined. Use to
sandwich the cooled cookies together in pairs. Dust the whirls lightly with a little icing sugar and cocoa
powder.


¼ cup sugar
1 egg white
2 tablespoons sugar
1/3 cup finely chopped almonds
Method:
In a small bowl, cream butter and sugar until light and fluffy. Beat in extract.
Gradually add 1¼ cups flour. Knead in remaining flour. Cover and chill for at
least 2 hours.
On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with a 1½-to
2-inch cookie cutter; place on ungreased baking sheets. Beat egg white until
foamy; brush over cutouts. Sprinkle with sugar and almonds.
Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.

1 cup shortening
1 cup sugar
3 eggs
1½teaspoons vanilla extract
1½ teaspoons baking soda
2 packages (13.3 ounces each) fun-size Milky Way candy bar
Method:
In a large bowl, cream the shortening, butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking soda, cinnamon and salt; gradually add to the
creamed mixture and mix well.
Roll into 1½-inch balls. Cut each candy bar into fourths; push one portion into
the center of each ball, completely covering candy with dough. Place 2 inches
Bake at 350° for 12-14 minutes or until golden brown and surface cracks.


¾ cup sugar
1 egg
½ teaspoon salt
1 cup finely chopped walnuts
Method:
vanilla. Combine the flour, baking powder and salt; gradually add to creamed
mixture and mix well. Stir in walnuts. Cover and refrigerate the dough for 1 hour
or until easy to handle.
On a floured surface, roll out to 1�„8 inch thickness. Cut with floured 2 inch.
cookie cutters. Place 1 inch apart on ungreased baking sheets. Bake at 375° for
6-8 minutes or until edges are golden brown. Remove to wire racks to cool.

Ingredients: (Yield: 44 sandwich cookies)

1 cup sugar
3 eggs
¼ teaspoon salt
For the filling:

5 to 6 tablespoons milk
Method:
In a large bowl, cream the shortening, peanut butter and sugars until light and
fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Combine the flour, baking soda and salt; add to creamed mixture and mix well.
Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets.
Flatten to 3�„8-inch thickness with fork. Bake at 375° for 7-8 minutes or until
golden. Remove to wire racks to cool.
For filling, in a large bowl, beat peanut butter, confectioners’ sugar, vanilla and
enough milk to achieve spreading consistency. Spread on half of the cookies and
top each with another cookie.

1 cup shortening
½ cup sugar
2 eggs
1 cup dark molasses
¾ teaspoon salt
½ cup water
Frosting or confectioners’ sugar, optional
Method:
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in molasses. Combine the
flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture
alternately with water, beating well after each addition. Cover and refrigerate for
3 hours or until easy to handle.
On a lightly floured surface, roll out to ¼-inch thickness. Cut with 2½-inch
cookie cutters dipped in flour. Place 1 inch apart on greased baking sheets.
Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to
cool. Frost or dust with confectioners’ sugar if desired.
Ingredients: (Yield: 40 cookies)
1 tube (18 ounces) refrigerated sugar cookie dough, softened

¼ cup all-purpose flour
1„8 teaspoon peppermint extract
Coarse sugar
40 chocolate-covered thin mints
Method:
In a large bowl, beat the cookie dough, flour and extract until blended. Roll into
½-inch balls.
Place 2 inches apart on greased baking sheets. Coat the bottom of a glass with
cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to ¼-
inch thickness, dipping in additional sugar as needed.
Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from
baking sheet. Immediately turn cookie over and place a mint on the bottom of
the cookie; top with another cookie, pressing lightly. Repeat with remaining
cookies and mints. Cool on wire racks.


1 tablespoon salted butter
1 tablespoon olive oil
1 large yellow onion, finely chopped
1 garlic clove, crushed
675 g/1½ lb organic carrots, chopped
2 tablespoons fresh lemon juice
1 teaspoon dried mint
1 teaspoon caster sugar
½ teaspoon salt
Freshly ground black pepper
120 ml/4 fl oz whipping cream
1 large egg
1 large egg yolk
Fresh mint leaves
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry dough and line
a 23-cm/9-inch tart tin. Prick the surface with a fork and chill for 10 minutes in
the freezer. Bake blind for 20 minutes. Remove from the oven and brush the
base of the tart with lightly beaten egg.
Return to the oven for 10 minutes. Transfer to a wire rack to cool. Heat the
butter and olive oil in a heavy-bottomed saucepan. When the oil is hot, add the
onion and garlic and saute for 10 minutes over low heat. Steam the carrots for 10
to 15 minutes, until soft. Add the carrots to the onions.
Stir in the lemon juice, mint, sugar and salt and pepper. Cook over low heat for 2
minutes. Remove from the heat. Add 60 ml/2 fl oz of the cream to the carrot
mixture. Using a handheld blender, carefully puree the carrot mixture until
smooth. Set aside. Whisk the egg and egg yolk together with the remaining
cream. Combine with the carrot puree. Spoon the filling into the crust and bake
for 25 minutes, or until the filling is set. Garnish with fresh mint leaves and
serve warm.

Butter Tarts Recipe
1 recipe basic crust

2 large eggs
85 g/3 oz unsalted butter, softened
170 g/6 oz light brown sugar
60 ml/4 tablespoons single cream
1 teaspoon vanilla essence
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. On lightly floured surface, roll out
half the quantity (one disc) of pastry dough. Using a 7.5-cm (3-inches) round
cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup
muffin tin.
Collect the scraps, roll out and repeat. Roll out the second disc of pastry dough.
Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer
(6 per disc).
Whisk the eggs in a heavy-based saucepan. Whisk in the butter, sugar and
cream. Place the saucepan over low heat and bring the mixture to the boil,
whisking constantly.
When the mixture reaches the boiling point, remove from the heat. Stir in the
vanilla.
Spoon the mixture into the tartlet shells so each one is 2/3 full and bake for 20
minutes, or until the filling is set and the crusts are golden brown. Transfer to a
wire rack to cool. To remove the tartlets from the tin, gently slide a knife down
the side of each tartlet and ease out.


2 tablespoons unsalted butter, softened
Pinch of salt
2 tablespoons plain flour
2 large eggs
235 ml (8 fl oz) whipping cream
1 tablespoon polenta
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. On a lightly floured surface, roll
out half the quantity (one disc) of pastry dough. Using a 7.5-cm/3-inches round
muffin tin.
Collect the scraps, roll out and repeat. Roll out the second disc of pastry dough.
Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer
(6 per disc). To make the filling, cream the butter, sugars and salt with an
electric whisk. When the mixture is fluffy, stir in the flour and the eggs one at a
time. Add the cream and vanilla and beat until well combined. Pour the filling
into the tartlet shells so each one is 2/3 full and bake for 20 minutes, or until the
filling is set and golden brown on top.
Transfer to a wire rack to cool. To garnish, sprinkle polenta on the tops of the
mini chess pies. To remove the tartlets from the tin, gently slide a knife down the
side of each tartlet and ease out.


5 large egg yolks
120 ml/4 fl oz whole milk
2 teaspoons vanilla essence
40 g/1½ oz light brown sugar
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. On a lightly floured surface, roll
out half the quantity (one disc) of pastry dough. Using a 7.5-cm/3-inch round
muffin tin. Collect the scraps, roll out and repeat.
Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells,
but if you prefer a thick crust, make fewer (6 per disc). Beat the granulated sugar
and egg yolks until well combined. Set aside. In a heavy-based saucepan, scald
the cream and milk (heat over low heat until almost boiling). Slowly strain the
cream mixture through a fine sieve over the egg and sugar mixture, whisking
constantly. Stir in the vanilla and pour the filling into the tartlet shells so each
one is 2/3 full. Bake for 20 minutes, until the custard is set and the crusts are
golden brown. Transfer to a wire rack to cool. Then refrigerate for 1 hour.
Sprinkle the surface of each tartlet with brown sugar. Using a chef’s blowtorch,
heat the sugar until it caramelizes and becomes blackened in spots. Take care not
to burn the crusts. Return the tartlets to the refrigerator for 15 minutes to allow
the topping to harden. To remove the tartlets from the tin, slide a knife down the
side of each tartlet and ease out.

Apricot Tarts with Hazelnut Crust
Recipe
1 recipe hazelnut sweet crust

1 recipe basic pastry cream
4-6 400-g/14-oz tins apricot halves in syrup, drained
55 g/2 oz apricot jelly or strained apricot jam
1 tsp water
Method:
Preheat the oven to 220°C/425°F/Gas mark 7. Place a baking tray in the oven.
On a lightly floured surface, roll out the pastry dough. Using a 13-cm (5-inch)
round cutter, cut out circles of pastry. Gently press the circles into 10-cm (4-
inch) individual tartlet tins with removable bottoms. Trim the excess from the
edges, collect the scraps, roll out and repeat. The dough should yield 16 tartlet
shells.
Place the tartlet tins on the hot baking tray. Bake blind for 5 minutes. Remove
from the oven and remove the paper and weights. Reduce the oven to
175°C/350°F/Gas mark 4 and continue baking for up to 5 minutes, until light
brown. Transfer to a wire rack to cool.
Whisk the cooled pastry cream and fill the tart shells, smoothing the tops with a
spatula. Place 2 to 3 apricot halves on top of each tart, round-side up. Warm the
apricot jelly in a small saucepan over low heat. Add water and stir until smooth.
Using a pastry brush, glaze the top of each tart.


4 ripe avocados, mashed (keep covered until just before serving time)
235 ml (8 fl oz) mayonnaise
60 ml (4 tablespoons) fresh lemon juice
Salt and freshly ground black pepper to taste
225 g (8 oz) cooked shrimps
4 tablespoon chopped fresh flat-leaf parsley
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. To prepare the barquettes, roll out
half the quantity (one disc) of the pastry dough on a lightly floured surface to
form a 33-cm (13-inch) square. Using a barquette mold as a guide, trim the
pastry, adding 1.5 cm (½ inch) on either side.
Press the pastry into the mold and trim the excess from the sides. Collect the
scraps and repeat. Repeat with the second disc. Each disc should yield 12
barquette shells. Arrange the barquettes close together on a baking tray lined
with parchment paper. Bake blind on the middle shelf of the oven for 15
minutes. Take out of the oven, remove the paper and weights and return to the
oven for 7 minutes, or until the barquettes are golden brown. Transfer to a wire
rack to cool. When the molds have cooled enough to be handled, remove the
barquettes and cool completely.
Combine the avocados, mayonnaise and lemon juice until well blended. Season
with salt and pepper. Spread the avocado mixture in the base of each, top with a
few shrimps and garnish with chopped flat-leaf parsley.

570 g (1¼ lb) prepared onion chutney
140 g (5 oz) stoned black olives, sliced
115 g (4 oz) grated Gruyere or other Swiss cheese
Method:
On a lightly floured surface, roll out half the quantity (one disc) of the pastry
dough. Using a 7.5 cm (3-inch) round cutter, cut out circles of pastry. Gently
push the circles into the cups of a 12-cup muffin tin. Collect the scraps, roll out
and repeat. Roll out the second disc of pastry dough. Each disc should yield 9
tartlet shells, but if you prefer a thick crust, make fewer (6 per disc).
Bake for 10 to 15 minutes, until the crust is golden brown. Transfer to a wire
rack to cool.
Spoon the onion chutney into the tartlet shells so each one is 2/3 full. Arrange
the sliced olives over the chutney and top with grated Gruyere.
Bake for 5 minutes, or until the cheese has melted. Transfer to a wire rack to
cool.

1 recipe chocolate sweet crust

115 g (4 oz) smooth peanut butter
115 g (4 oz) cream cheese, softened
½ teaspoons vanilla essence
115g (4 oz) dark chocolate, finely chopped
Handful of peanut halves
Method:
Preheat the oven to 220°C/425°F/Gas mark 7. Place a baking tray in the oven.
On a lightly floured surface, roll out the crust. Using a 13 cm (5-inch) round
cutter, cut out circles of pastry. Gently press the circles into 10-cm (4-inch)
individual tartlet tins with removable bottoms. Trim excess from the edges,
collect the scraps, roll out and repeat. One crust recipe should yield 8 shells.
Place the tartlet tins on the hot baking tray. Bake blind for 5 minutes. Take out of
the oven and remove the paper and weights. Lower the temperature to
175°C/350°F/Gas mark 4 and bake for up to 5 minutes more, until the crust has
darkened. Transfer to a wire rack to cool.
Cream the peanut butter, cream cheese and butter using an electric whisk on high
speed. Slowly add the sugar and beat until fluffy. Stir in the vanilla. In another
bowl, beat the cream until soft peaks form. Fold the cream into the peanut butter
mixture. Fill the tart shells 2/3 full with the filling. Cover with plastic wrap and
chill for 2 hours.
Heat the whipping cream in a small, heavy saucepan to boiling. Pour the hot
cream over the chocolate in a heatproof bowl. Stir until the chocolate has melted
and the ganache is smooth. Cool for 30 minutes. Spread over the tops of the
tartlets and refrigerate for 2 hours, until the ganache is solid. Garnish each tartlet
with a sprinkling of peanut halves.

1 recipe basic crust, dough divided into 4 discs

1 tablespoon vegetable oil
1 small onion, finely chopped
1 large russet potato, peeled and diced
½ small swede, peeled and diced
455 g (1 lb) stewing beef, such as blade or chuck, diced
¼ teaspoon mace
¼ teaspoon English mustard powder
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Heat the oil in a large frying pan.
When the oil is hot, add the onion, potato and swede and cook until the onion is
soft, about 5 minutes.
Add the beef and brown evenly. Reduce the heat, add the mace, mustard and salt
and pepper and cook for 30 minutes, stirring occasionally. Remove from the
heat.
On a lightly floured surface, roll out the 4 discs of pastry dough. Using a pastry
brush, glaze the top edge of each circle with lightly beaten egg. Spoon ¼ of the
filling onto the center of the lower half of each circle. Fold the top half over,
pressing the edges together to seal. Crimp the edges by twisting the pastry
inwards from one side to the other, so a little knob of crust sticks out from one
end of the pasty.
Place the pasties on a baking tray lined with parchment paper and bake for 10
minutes. Lower the temperature to 175°C/350°F/Gas mark 4 and continue
baking for 35 minutes, or until the filling is hot and the crust is golden brown.

280 g (10 oz) plain flour

½ teaspoon salt
1 teaspoon curry powder
½ teaspoon turmeric
55 g (2 oz) unsalted butter
140 g (5 oz) vegetable shortening
75 ml (2½ oz) ice water
2 teaspoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
Pinch of cayenne pepper
455 g (1 lb) lean minced beef
1 tablespoon curry powder
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
235 ml (8 fl oz) water
40 g (1½ oz) fresh breadcrumbs
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. To make the dough, combine the
flour, salt, baking powder, curry powder and turmeric in a bowl. Cut in the butter
and shortening until the flour mixture has the consistency of damp sand. Slowly
pour the ice water over the flour, stirring until it is moistened. The dough should
stick together and form a ball. Divide the dough into two balls and wrap each in
plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc
that fills the corners of the plastic wrap. Chill for a minimum of 1 hour, or up to
5 days.
To make the filling, heat the oil in a large frying pan. When the oil is hot, add
the onion, garlic and cayenne. Cook until the onion is soft, about 3 minutes.
Remove the onion mixture from the frying pan and set aside. In the same frying
pan, brown the beef over medium-high heat, about 5 minutes, or until no pink
remains.
Drain and return the onion mixture to the frying pan. Add the remaining spices
and cook for 3 minutes over medium heat. Add the water and bring the mixture
to the boil. Add the breadcrumbs and cook for 3 minutes longer, until the
mixture thickens slightly. Remove from the heat and cool. On a lightly floured
surface, roll out half the quantity (one disc) of the dough. Using a 13-cm (5-inch)
cutter, cut out circles of pastry. Collect the scraps, roll out and repeat. Each disc
should yield 8 rounds.
Using a pastry brush, glaze the top edge of each circle with water. Spoon 2
tablespoons of the filling onto the center of the lower half of the circle. Fold the
top half over, pressing the edges together to seal. Crimp the edge decoratively
and make 2 slits in the top. Place the patties on a baking tray lined with
parchment paper and bake for 20 minutes, or until the filling is hot and the crust
is crisp and golden.

10 sheets filo pastry, thawed if frozen

1 tablespoon unsalted butter
455 g (1 lb) baby spinach
340 g (12 oz) feta cheese, crumbled
55 g (2 oz) ricotta cheese
½ teaspoon dried oregano
Pinch of nutmeg
115 g (4 oz) unsalted butter, melted
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Melt the butter in a large frying
pan. Add the garlic and spinach. Saute until the spinach is tender and wilts,
about 5 minutes, then remove from the heat.
When the spinach has cooled slightly, place in a sieve lined with a paper towel
and press lightly to strain. Remove as much liquid as possible. Chop the spinach
and transfer to a bowl. Add the cheeses, oregano and nutmeg and stir to
combine. Season with salt and pepper.
Place the thawed filo sheets on a work surface. Remove 2 sheets and keep the
others covered with a lightly dampened paper towel. Using a pastry brush, cover
1 sheet of filo with melted butter. Layer the second sheet on top and brush with
butter. Cut the sheets lengthwise into 3 long strips. Imagine the end of one strip
as a square made up of two triangles.
Place 1 tablespoon of filling on the top triangle of the square and fold the bottom
corner up to encase the filling and form a triangle. Continue folding the pastry
along the strip, maintaining the triangular shape. Place the finished pastry seam
down on a baking tray lined with parchment paper. Glaze with melted butter.
Repeat until all the filo and filling have been used up. Bake on the middle rack
for 25 minutes, or until the filling is hot and the pastry is golden brown. Transfer
to a wire rack to cool.

500 g (1 lb 2 oz) plain flour

1 tablespoon caster sugar
1 tablespoon instant-rise yeast
1 teaspoon salt
1½ tablespoons extra-virgin olive oil
235 ml (8 fl oz) very warm water
85 g (3 oz) mozzarella cheese cut into 0.5-cm (¼-in) cubes
2 tablespoons grated Parmesan cheese
85 g (3 oz) cubed prosciutto
2 tablespoons finely chopped fresh basil
Method:
Preheat the oven to 450°/230°C. To prepare the pizza dough, combine 280 g/10
oz of the flour with the sugar, yeast and salt. Set aside. Warm the olive oil and
water in a small saucepan over low heat. Slowly stir in the water and oil into the
flour mixture until well combined. Stir in 140 g (5 oz) flour. Add up to 70 g (2½
oz) more flour as necessary to make a firm dough.
Turn onto a lightly floured surface and knead until the dough is smooth and
elastic, about 10 minutes. Lightly grease a large bowl with olive oil. Place the
dough in the bowl and cover with clean paper towel. Set aside for 10 minutes.
While the pizza dough is sitting, prepare the filling.
In a large bowl, combine the cheeses, prosciutto and basil. Add freshly ground
black pepper to taste. When the dough has rested for 10 minutes, punch it down.
Cut the dough into 4 pieces, shape each into a ball and flatten to form a disc.
Lightly flour each disc.
On a lightly floured surface, roll out each disc 0.3-cm (1/8-in) thick and 15 cm
(6 in) round. Add flour as necessary to prevent sticking. Using a pastry brush,
glaze the top edge of the circles with water. Spoon ¼ of the filling onto the lower
half of each circle. Fold the top over and press the edges to seal. Crimp
decoratively and make 1 to 2 slits in the top. Place the calzones on a baking tray
lined with parchment paper and bake on the middle rack for 30 minutes, or until
the filling is hot and the crust is golden brown.
QUICK & EASY SHORTCUT: Replace dough with 2 packs of shop-bought,
refrigerated pizza dough.

Cheese and Onion Puff Pastry Pies
Recipe
500-g (1 lb 2-oz) pack frozen puff pastry, thawed

1 large onion, finely chopped
55 g (2 oz) grated mozzarella
55 g (2 oz) grated yellow cheddar
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Heat the olive oil in a medium
frying pan. Saute the onion until soft and golden, about 10 minutes. Remove
from the heat.
In a medium bowl, combine the eggs, cheeses and onion. Season to taste. On a
lightly floured surface, roll out the puff pastry 0.5 cm (¼ in) thick.
Using a 13-cm (5-in) cutter, cut out circles of pastry. One pack of puff pastry
should yield 8 rounds. Using a pastry brush, glaze the top edge of each circle
with water. Spoon 2 tablespoons of the filling onto the lower half of the circle.
Fold the top half of the circle over, pressing the edges to seal. Crimp with a fork.
Glaze the pie tops with lightly beaten egg and make 1 to 2 slits. Place on a
baking tray lined with parchment paper and place in the middle of the oven.
Bake for 25 minutes, or until the filling is hot and the crust is golden brown.
455 g (1 lb) plain flour

1 teaspoon salt
55 g (2 oz) plain yoghurt
Water, as necessary
2 large potatoes, peeled and diced
2 carrots, peeled and diced
55 g (2 oz) frozen peas
2 tablespoons olive oil
1 medium onion, finely chopped
½ teaspoon finely grated fresh ginger
½ teaspoon mustard seeds
½ teaspoon curry powder
1 teaspoon salt
2 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh cilantro (coriander)
675 ml (1 pt 4 fl oz) vegetable oil, for frying
Method:
To make the dough, combine the flour and salt in a large bowl. Stir in the melted
butter and yoghurt. Gradually add enough water to make a firm dough. Turn
onto a lightly floured surface and knead until the dough is smooth and elastic. To
make the filling, place the diced potatoes and carrots in a medium saucepan
filled with water. Bring to the boil and cook for 5 to 10 minutes, until tender, but
not soft. Add the frozen peas for the last 2 minutes of cooking. Remove from the
heat, drain and set aside.
Heat the olive oil in a large frying pan. When the oil is hot, add the onion, garlic,
ginger, mustard seed, curry powder and salt. Saute until the onion is soft and
translucent, about 8 minutes. Remove from the heat. Add the potatoes, carrots
and peas. Stir in the lemon juice and cilantro. On a lightly floured surface, roll
out the dough 0.5 cm (¼ in) thick. Using a 10-cm (4-in) cutter, cut out circles of
pastry.
Add flour as necessary to prevent sticking. The samosa dough should yield 8
rounds. Using a pastry brush, glaze the top edge of the circles with water. Spoon
1 to 2 tablespoons filling onto the lower half of each circle. Fold the top over and
press the edges to seal. Crimp with a fork. Heat the vegetable oil in a heavy
frying pan or saucepan. When the oil is hot enough that a drop of water bounces
on contact, immerse the samosas. Fry until golden and crisp, about 3 minutes.
Drain well and serve hot.

500 g (1 lb 2 oz) pack frozen puff pastry, thawed

115 g (4 oz) blackberry jam
280 g (10 oz) fresh blackberries
2 tablespoons granulated sugar, for sprinkling
Method:
On a lightly floured surface, roll out 1 block of puff pastry 0.5 cm (¼ in) thick,
30 cm (12 in) square. Using a sharp knife, cut the square into four 15-cm (6-in)
squares. Repeat the step with the second block of puff pastry. One pack of puff
pastry should yield 8 squares.
In a large bowl, combine the blackberry jam and fresh blackberries. Using a
pastry brush, glaze the edges of the pastry squares with water. Spoon 4
tablespoons filling onto the center of each square and fold each one in half,
diagonally, to form a triangle. Press the edges to seal and crimp with a fork.
Glaze the tops with egg and sprinkle with sugar. Make 2 to 3 slits in the top of
each.
Place the turnovers on a baking tray lined with parchment paper and bake for 25
minutes, until the filling is hot and the crust is golden brown. Transfer to a wire
rack to cool.

Fresh Nectarine Cobbler with Citrus-
Scented Crust Recipe
350 g (12 oz) caster sugar

2 tablespoons cornflour (cornstarch)
1.3 kg (3 lb) nectarines (9 medium), stoned and cut into 1.5-cm (½-in)
slices
1 teaspoon fresh lemon juice
3 tablespoons caster sugar
½ teaspoon bicarbonate of soda
¼ teaspoon cream of tartar
Zest of 1 lemon
Pinch of salt
55 g/2 oz unsalted butter, cut into small pieces
150 ml/5 fl oz buttermilk
1 tablespoon granulated sugar, for sprinkling
Method:
Preheat the oven to 220°C/425°F/Gas mark 7. To make the filling, combine the
caster sugar and cornflour in a large bowl. Add the nectarine slices and lemon
juice. Toss gently to coat evenly.
Place the fruit mixture in a deep, buttered (24-cm / 9½ in) pie dish. Bake for 10
minutes, or until the fruit is hot. To make the topping, combine the flour and
next 6 ingredients in a large mixing bowl. Rub in the butter until the mixture
resembles coarse meal. Slowly mix in the buttermilk until just combined (the
mixture should be lumpy). Drop the mixture in mounds over the fruit. Sprinkle
with granulated sugar. Bake for 25 minutes, or until the filling is bubbling and
the crust is golden brown.


Pinch of salt
115 g (4 oz) unsalted butter, softened
Pinch of cinnamon
Zest of 1 lemon
1-2 teaspoons milk
120 ml (4 fl oz) milk
170 g (6 oz) poppy seeds, finely ground
2 tablespoons honey
Pinch of cinnamon
15 g (½ oz) breadcrumbs
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. To make the dough, combine the
flour, baking powder and salt in a large mixing bowl. Stir in the butter, sugar,
egg, cinnamon and lemon zest. Working quickly, knead the dough in the bowl,
adding 1 or 2 tablespoons milk as necessary to make a firm dough. Cover and
chill in the refrigerator for 30 minutes.
To prepare the filling, heat the milk in a small saucepan. Add the poppy seeds
and stir until the milk has been absorbed. Remove from the heat. Stir in the
sugar, honey and cinnamon. If the mixture is too wet, add breadcrumbs as
necessary. The mixture should be smooth and moist. Turn the strudel dough onto
a lightly floured surface. Roll out to a large rectangle, as thin as possible, about
38 x 30 cm (15 x 12 in).
Cut the rectangle in half, making two rectangles about 19 x 30 cm (7½ x 12 in).
Spread the poppy seed mixture evenly over both halves. Roll up the strudels,
tucking the ends under, to form two logs. Place the strudels on a baking tray
lined with parchment paper and bake for 40 minutes, or until the crust is golden


2 ripe bananas
40 g (1½ oz) plain chocolate chips
Method:
Preheat the oven to 220°C/425°F/Gas mark 7. Place 1 sheet thawed filo pastry
on the work surface. Using a pastry brush, cover the filo with melted butter.
Layer the other 3 sheets over the first, brushing each with butter.
Place both bananas together along one of the shorter sides of the rectangular
pastry stack, leaving a 2.5-cm (1-inch) border on all sides of the bananas.
Sprinkle the chocolate chips over the bananas. Fold the borders over the bananas
to secure them and roll up the strudel.
Place the strudel, seam down, on a baking tray lined with parchment paper.
Glaze the top with butter and sprinkle the sliced almonds on top. Cut 3 to 4 slits
in the top of the strudel. Bake in the middle of the oven for 15 minutes, or until
the chocolate has melted and the strudel is golden brown. Slice and serve.


2 medium potatoes, peeled and diced
455 g (1 lb) asparagus, trimmed of rough ends and cut into 2.5-cm (1-inch)
pieces
225 g (8 oz) soft goats’ cheese (chevre)
3 tablespoons chopped fresh flat-leaf parsley
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Place the potatoes in a large
saucepan, cover with water and bring to the boil. Cook for 5 minutes and add the
asparagus. Continue boiling for 5 minutes longer, or until the vegetables are
tender. Reserve 120 ml (4 fl oz) of the cooking water. Drain and set aside. Whisk
the goats’ cheese until smooth and fluffy. Stir the vegetables into the goats’
cheese. Add a little vegetable cooking water if necessary to coat all the
vegetables. Season with parsley, salt and pepper.
Place 1 sheet thawed filo pastry on the work surface. Using a pastry brush, cover
the filo with melted butter. Layer the other 3 sheets over the first, brushing each
with butter. Spread the asparagus mixture over the filo, leaving a 2.5-cm (1-in)
border. Fold the border over the filling and roll up the strudel.
Place the strudel, seam down, on a baking tray lined with parchment paper.
Glaze the strudel with melted butter. Bake for 25 minutes, or until the filling is
hot and the strudel is golden brown.

8 cooking apples, peeled, cored, and sliced thickly
35 g (1¼ oz) plain flour
60 ml (4 tablespoons) water
140 g (5 oz) unsalted butter
2 tablespoons water
½ teaspoon cinnamon
Pinch of nutmeg
Pinch of salt
Method:
a 24-cm (9½-inch) pie dish. Crimp the edge decoratively and chill in the
refrigerator. Place the apple slices in a large bowl with the flour. Toss to coat
evenly and set aside. Combine the granulated sugar and water in a medium,
heavy-based saucepan. Stir over low heat until the sugar has dissolved. Stop
stirring and let the mixture come to the boil. Boil for 10 minutes, occasionally
swirling the liquid around the saucepan. When the mixture has turned dark
amber, remove from the heat. Cool for a few minutes, then add 3 tablespoons of
the butter and 2 tablespoons water. Swirl to melt the butter and combine. Return
to the heat and stir until smooth.
Pour the caramel over the apples and toss to coat evenly. Set aside for 10
minutes, while the apples release their juices. To prepare the topping, combine
the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Using
your fingers, rub the remaining 6 tablespoons butter into the flour mixture, until
large clumps form. To assemble the pie, remove the crust from the refrigerator.
Spoon the caramel-apple mixture into the piecrust. Sprinkle the crumble over the
apples. Bake the pie for 1 hour, or until the apples are soft and the crumb topping
is golden brown. Transfer to a wire rack to cool.

Pear Pie with Pecan Streusel Topping
Recipe

3 tablespoons granulated sugar
Pinch of salt
7-8 medium firm ripe pears, peeled, cored and cut into small cubes
¼ teaspoon salt
85 g (3 oz) pecans, toasted and finely chopped
115 g (4 oz) unsalted butter, cut into small chunks
Method:
a 23-cm (9-inch) pie dish. Crimp the edge decoratively.
Prick the surface with a fork and prebake for 15 minutes. Transfer to a wire rack
to cool. Lower the temperature to 175°C/350°F/Gas mark 4.
To make the filling, combine the granulated sugar, orange juice and pinch of salt
in a medium saucepan. Add the pear chunks and toss to coat evenly. Cook over
medium heat for 5 minutes, until the pears are beginning to soften but are
keeping their shape. Remove from the heat. In a large bowl, combine the 6
tablespoons flour and brown sugar. Add the cooled pears and toss to combine.
To prepare the crumble, combine the flour, light brown sugar, cinnamon, salt
and pecans in a medium bowl. Using your fingers, rub the butter into the flour
mixture, until large clumps form. To assemble the pie, spoon the pear mixture
into the cooled piecrust. Sprinkle with the pecan streusel and bake for 1 hour, or
until the filling is bubbling and the streusel is golden brown. Transfer to a wire
rack to cool.

Apricot Tart with Marzipan Crumble
Topping Recipe
1 basic sweet crust

1 kg (2¼ lb) apricots (about 12), stoned and sliced thinly
1 teaspoon almond essence
115 g (4 oz) almond paste (marzipan)
Method:
cm/11-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the
the tart with lightly beaten egg. Bake for another 10 to 15 minutes, until the
edges are brown and the base of the crust is golden. Transfer to a wire rack to
cool. Lower the temperature to 190°C/375°F/Gas mark 5.
To make the filling, combine the granulated sugar, cornflour and almond essence
in a large bowl. Add the apricot slices and toss to coat evenly. To prepare the
crumble, combine the flour, brown sugar and almond paste in a medium bowl.
Using your fingers, rub the butter into the flour mixture, until large clumps form.
Add the sliced almonds. To assemble the tart, sprinkle ¾ of the marzipan
crumble over the base of the cooled tart shell. Top with the apricot mixture.
Sprinkle the remaining crumble over the top of the tart. Bake for 40 minutes,
until the filling is bubbling and the crumble is golden brown. Transfer to a wire
rack to cool.


400 g (14 oz) peeled, cooked and mashed sweet potatoes
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
355 ml (12 fl oz) whole milk
Method:
Roll out the pastry dough and line a 23-cm/9-inch pie dish. Prick the surface
with a fork and prebake for 15 minutes. Transfer to a wire rack to cool. For the
filling, combine the remaining ingredients in the order listed using an electric
whisk and beat until smooth. Pour the filling into the pie shell. Bake in the
middle of the oven for 15 minutes.
minutes, or until the filling is firm around the edges and slightly soft in the
middle. Transfer to a wire rack to cool.
Serve with whipped cream.
1½ cups shortening
1 cup sugar
3 eggs
1 teaspoon salt
1½ cups salted peanuts
Method:
In a large bowl, cream shortening and sugars until light fluffy. Add eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine the flour,
baking soda and salt; gradually add to creamed mixture and mix well. Stir in
chocolate chips and peanuts.
for 10-12 minutes or until lightly browned. Remove to wire racks.

4 egg whites
1¼ cups sugar
1/3 cup chopped walnuts
1/3 cup chopped pitted dates
1/3 cup chopped candied cherries
Method:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Beat on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks
form and the sugar is dissolved. Fold in the walnuts, dates and cherries.
Drop by teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at
300° for 20-30 minutes or until firm to the touch. Cool for 1 minute before
removing to a wire rack. Store in an airtight container.

96 butter-flavored crackers
1 cup marshmallow creme
2 pounds milk chocolate candy coating, melted
Holiday sprinkles, optional
Method:
Spread half of the crackers with peanut butter. Spread remaining crackers with
marshmallow creme; place creme side down over peanut butter crackers,
forming a sandwich.
Dip sandwiches in melted candy coating, allowing excess to drip off. Place on
waxed paper-lined pans; refrigerate for 15 minutes or until set.
If desired, drizzle with additional candy coating and decorate with sprinkles.
Store the cookies in an airtight container.

Triple-Chocolate Brownie Cookies
Recipe

4 eggs
2 cups sugar
½ cup baking cocoa
½ teaspoon salt
2 cups/12 ounces semisweet chocolate chips, divided
2 teaspoons shortening
Method:
slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine
the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and
mix well. Stir in 1½ cups chocolate chips. Cover and refrigerate for 2 hours or
until easy to handle.
for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2
minutes before removing from pans to wire racks to cool completely.
In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle
over cookies. Let stand for 30 minutes or until chocolate is set. Store in an
airtight container.


1 cup canola oil
1 cup sugar
2 eggs
1 teaspoon salt
1 package (8 ounces) toffee bits
Method:
In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in extract. Combine the
flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture
and mix well. Stir in almonds and toffee bits.
Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350°
for 10-12 minutes or until golden brown. Remove to wire racks to cool.


1¼ cups packed brown sugar
¾ cup molasses
½ cup water
1 teaspoon anise extract
6 cups cake flour
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon pepper
2 cups finely chopped nuts
GLAZE:

Additional confectioners’ sugar
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the
molasses, water and extract. Combine the flour, baking soda, salt and spices;
gradually add to creamed mixture and mix well. Stir in nuts. Cover and
refrigerate for 1 hour.
Roll dough into 1-inch balls. Place 2 inch apart on greased baking sheets. Bake
at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a shallow bowl, combine the confectioners’ sugar, milk and
vanilla. Place additional confectioners’ sugar in another shallow bowl. Remove
cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow
excess to drip off; dip in confectioners’ sugar. Cool completely on wire racks.


1 cup shortening
1 cup sugar
4 eggs
2 to 3 teaspoons almond extract
1 cup quick-cooking oats
1 cup baking cocoa
2 teaspoons salt
1 jar (16 ounces) maraschino cherries, drained and chopped
1 cup sliced almonds, optional
Method:
In a large bowl, cream butter, shortening and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in extract. Combine
the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture
and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips,
cherries and almonds if desired.
Roll into 1½-inch balls. Place 3 inch apart on ungreased baking sheets. Bake at
375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.
Chocolate Mint Sandwich Cookies

Recipe

1 cup sugar
1 egg
¾ cup baking cocoa
½ teaspoon salt
¼ cup 2% milk
For the filling:

¼ teaspoon peppermint extract
2 to 3 drops green food coloring, optional
Method:
vanilla. Combine the flour, cocoa, baking powder, baking soda and salt;
gradually add to creamed mixture alternately with milk, beating well after each
addition.
Shape into two 10½-inch rolls; wrap each in plastic wrap. Refrigerate overnight.
Unwrap dough and cut into 1/8-inch slices. Place 2 inch apart on lightly greased
baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to
wire racks to cool.
Combine filling ingredients; beat until smooth. Add food coloring if desired.
Spread on the bottom of half of the cookies; top with remaining cookies.


¼ cup shortening
1 cup sugar
2 eggs
1 teaspoon salt
1 cup flaked coconut, toasted
For the frosting:
1/3 cup butter, cubed

3 tablespoons evaporated milk
2 cups flaked coconut, toasted
Method:
Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking
soda; gradually add to creamed mixture and mix well. Fold in coconut.
Drop by tablespoonfuls 2 inch apart onto lightly greased baking sheets. Bake at
375° for 8-10 minutes or until set. Remove to wire racks to cool.
In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or
until golden brown. Pour into a small bowl; beat in the confectioners’ sugar,
milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry.

Ingredients: (Yield about 10 dozen)
1½ cups butter, softened

1 cup sugar
3 eggs, separated
For the topping:
1½ cups sugar
1 cup finely chopped almonds
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks.
Gradually add flour and mix well.
Using a cookie press fitted with a bar disk, press dough 1 inch apart into long
strips onto un-greased baking sheets. In a small bowl, beat the egg whites until
stiff peaks form; brush over the dough.
Combine topping ingredients; sprinkle over strips. Cut each strip into 2-inch
pieces (there is no need to separate the pieces).
Bake at 350° for 8-10 minutes or until edges are firm (do not brown). Cut into
pieces again if necessary. Remove to wire racks to cool.


¾ cup sugar
1 egg
½ teaspoon salt
2½ cups pitted dates, chopped
½ cup each chopped candied cherries and pineapple
¾ cup coarsely chopped Brazil nuts, toasted
¾ cup chopped almonds, toasted
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.
Combine the flour, baking soda, salt and cinnamon; gradually add to the
creamed mixture and mix well. Fold in fruits and nuts.
Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for
8-10 minutes or until lightly browned. Remove to wire racks.


½ cup sugar
1 egg yolk
1/8 teaspoon salt
1 cup fresh mint, finely chopped
1 tablespoon shortening
Method:
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk
and vanilla. Combine the flour, baking powder and salt; add to creamed mixture
alternately with milk, mixing well after each addition. Stir in mint. Shape into
two 8-inch rolls; wrap each in plastic wrap. Chill for 2 hours or until firm.
Unwrap and cut into ¼-inch slices. Place 1 inch apart on greased baking sheets.
Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to
cool.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each
cookie halfway; allow excess to drip off. Place on waxed paper; let stand until
set.

These simple, Moroccan-inspired pastries can be prepared in minutes. They are perfect served with strong
black coffee or as an after-dinner treat and are great with sweet Moroccan mint tea. Similar pastries are also
made throughout North Africa. In Tunisia, they are coated in syrup and sesame seeds after baking.
250 g/9 oz marzipan

1 egg, lightly beaten
8-12 sheets filo pastry
Melted butter, for brushing
Method:
Knead the marzipan until soft and pliable, then put it in a mixing bowl and mix in the lightly beaten egg.
Cover and chill in the refrigerator for 1-2 hours. Preheat the oven to 190ºC/375ºF/Gas 5. Lightly grease a
baking sheet. Place a sheet of filo pastry on a piece of greaseproof (waxed) paper, keeping the remaining
pastry covered with a damp cloth. Brush the first sheet of filo with some of the melted butter.
Shape 30-45 ml/2-3 tablespoons of the almond paste into a cylinder and place at one end of the pastry. Fold
the pastry over to enclose the ends of the paste, then roll up to form a cigar shape. Place on the baking sheet
and make 7-11 more cigars in the same way.
Bake the pastries for about 15 minutes, or until golden brown in color. Transfer to a wire rack to cool before
serving.

85 g/3 oz ground almonds

115 g/4 oz caster sugar
8 eggs
60 g/2½ oz self-raising flour
60 ml/2 fl oz water
235 ml/8 fl oz single cream
255 g/9 oz unsalted butter
55 g/2 oz icing sugar
2 tablespoons instant coffee granules
60 g/2½ oz plain chocolate, melted
2 tablespoons cocoa powder
225 g/8 oz white almond paste
Icing sugar to dust
Fresh mint leaves, to decorate
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease and line an 18-cm/7-inch
square cake tin. Stir together the almonds and 55 g/2 oz caster sugar. Beat in 4
eggs, one at a time. Sift in the flour and fold gently. Separate the remaining 4
eggs. Put the egg whites in a bowl and beat with an electric whisk until stiff
peaks form. Fold in 1 tablespoon caster sugar. Lightly fold the egg whites into
the cake batter. Spoon the batter into the prepared tin and bake for 35 minutes, or
until firm.
Remove from the oven and invert on a wire rack to cool. Put the granulated
sugar in a saucepan with the water. Bring to the boil and simmer for 2 minutes.
Set aside to cool.
Beat the remaining 55 g/2 oz caster sugar and 4 egg yolks in a bowl until pale
and smooth. Bring the cream to the boil in a small saucepan, then add to the egg
mixture. Beat to combine. Return the mixture to a clean saucepan and cook over
a low heat for 2 minutes until it begins to thicken. Pour through a strainer and set
aside to cool completely. Beat the butter in a bowl until softened. Gradually add
the cooled mixture and icing sugar and beat well to combine.
Divide the buttercream into 2. Dissolve the coffee in 1 tablespoon boiling water
and beat into one half of the buttercream. Beat the melted chocolate into the
other half. Chill in the refrigerator for 30 minutes. Slice the cake into 3 layers.
Drizzle each layer with a little syrup, then sandwich together using the chocolate
buttercream.
Using a palette knife, spread the coffee buttercream over the top and sides of the
cake. Chill for 3 minutes in the refrigerator before dusting the cake with 1
tablespoon cocoa. Knead the remaining cocoa into the almond paste. Roll out
thinly on a surface lightly dusted with icing sugar.
Cut into long strips, 4-cm/1½ -inch wide and arrange in ruffles on top of the
cake. Dust lightly with icing sugar and decorate with mint leaves to serve. The
syrups and buttercreams can be made up to 2 days in advance. To soften the
buttercream for use, leave at room temperature for 30 minutes before beating
well. Almond paste dries out quickly so work fast when kneading the cocoa into
it.

Sweet and creamy, with a distinctive texture provided y the crushed amaretti in the filling, this luscious
almond-flavored cheesecake offers something of an adult dessert that’s just great for entertaining.
200 g/7 oz amaretti biscuits

80 g/ 3 oz butter, melted
200 g/7 oz cream cheese
260 g/9 oz mascarpone
120 ml/4 fl oz creme fraiche
125 g/4½ oz caster sugar
2 teaspoons cornflour, dissolved in 2 teaspoons water
6 tablespoons Amaretto liqueur
3 large eggs
Crushed amaretti biscuits, to decorate
Method:
Grease a 20 -cm/8-inch round springform cake tin. Put 140 g/5 oz of the biscuits in a food processor and
process into crumbs. Stir the crumbs into the melted butter, then press the buttered crumbs evenly over the
base of the tin. Chill for 30 minutes, then wrap the tin in two layers of aluminum foil.
Meanwhile, preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese and mascarpone until soft,
then beat in the creme fraiche, sugar and cornflour until smooth and creamy. Beat in the Amaretto followed
by the eggs one at a time. Beat until smooth. Put the remaining biscuits in a plastic bag and crush roughly
with a rolling pin. Add the crumbs to the cream cheese mixture and fold in.
Pour the filling over the base and tap the sides of the tin to level the surface. Place the cake tin in a roasting
tin and pour boiling water around it to about 2.5-3.5 cm/1-1½ inch deep. Bake for about 50 minutes until
firm (but still with a wobble in the center). Leave to cool, then chill for at least 4 hours or overnight. To
serve, carefully turn out the cheesecake and decorate with more crushed amaretti.


3 eggs
55 g/2 oz cocoa powder
50 ml/2 fl oz water
2 green apples, peeled and quartered
225 g/8 oz self-raising flour
1 tablespoon cocoa powder
1 tablespoon milk
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 23-cm/9-inch square cake
tin.
Place the first 8 ingredients in a food processor and process until the mixture is
smooth and evenly combined. Spoon the batter into the prepared tin and bake for
1 hour or until well risen. Remove the tin from the oven and cool for 5 minutes.
Transfer to a wire rack to cool completely. Put the remaining 4 ingredients in a
bowl over a pan of simmering water and heat until melted. Stir until smooth,
adding a little extra milk if the mixture is a little too stiff. Spread the frosting
over the cake. Once the frosting has set, the cake is ready to serve.
Store in an airtight container for up to 3 days.

110 g/4 oz butter, at room temperature

60 ml/2 fl oz sour cream
1½ teaspoon ground cinnamon
2 large eggs
1½ apples, peeled, cored and sliced
4 tablespoons apricot jam
Method:
Preheat oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12 cm/8½ x 4½ inch
loaf tin, and line the bottom with greaseproof paper.
Beat together the butter and sugar until smooth and creamy, then beat in the sour
cream and cinnamon. Beat in the eggs one at a time, then sift the flour over the
top and fold in.
Spoon about half the batter into the loaf tin, then top with a layer of apple slices.
Spoon on the remaining batter, and top with another layer of apples, arranging
the slices neatly. Bake for about 1 hour until risen and golden and skewer
inserted in the centre comes out clean. Leave to cool in the tin for a few minutes,
then turn out on a wire rack to cool.
While the cake is still warm, heat the apricot jam in a small saucepan until it is
warm, then brush it over the top of the cake to glaze.

These delicious apple slices are not hard to make by using ready-made sweet pastry and custard. This is a
cookie that has all the ingredients of one of the world’s most popular desserts.
350 g/12 oz ready-made sweet pastry

1 large cooking apple, about 250 g/9 oz
30 ml/2 tablespoons caster (superfine) sugar
60 ml/4 tablespoons ready-made thick custard
For the crumble topping

2.5 ml/½ teaspoon ground cinnamon
60 ml/4 tablespoons granulated sugar
90 g/3½ oz/7 tablespoons unsalted (sweet) butter, melted
Method:
Preheat the oven to 190°C/375°F/Gas 5. Roll out the pastry and use to line the base of a 28 x 18 cm/11 x 7
inch shallow cake tin (pan). Prick the pastry with a fork, line with foil and baking beans and bake for about
10-15 minutes. Remove the foil and baking beans and return the pastry to the oven for a further 5 minutes
until cooked and golden brown.
Meanwhile, peel, core and chop the apple evenly. Place in a pan with the sugar. Heat gently until the sugar
dissolves, then cover with a lid and cook gently for 5-7 minutes until a thick puree is formed. Beat with a
wooden spoon and set aside to cool.
Mix the cold apple with the custard. Spread over the pastry. To make the crumble topping, put the flour,
cinnamon and sugar into a bowl and pour over the melted butter. Stir thoroughly until the mixture forms
small clumps. Sprinkle the crumble over the filling.
Return to the oven and bake for about 10-15 minutes until the crumble topping is cooked and a golden
brown. Leave to cool in the tin, then slice into bars to serve.

Moist and buttery with the unmistakable sharp tang of apricots, this torte makes a wonderful dessert cake
served either warm or cold with a generous dollop or two of creme fraiche.

2 large eggs
85 g/3 oz plain flour
340 g/12 oz fresh apricots, unpeeled, halved and pitted
Icing sugar, for dusting
Creme fraiche, to serve
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/9-inch round springform cake tin, and line
the bottom with greaseproof paper.
Beat together the butter and sugar until smooth and creamy, then beat in the eggs. Stir in the ground
almonds. Combine the flour, baking powder and cinnamon. Sift over the egg mixture, then fold in. Spoon
the mixture into the prepared tin, spreading it out evenly, then arrange the apricots on top. Bake for about
45 minutes until golden, then cover with a sheet of foil. Bake for another 20 minutes until a skewer inserted
into the center of the cake comes out clean.
Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool. Serve warm or cold,
dusted with icing sugar and large dollops of creme fraiche.

110 g/4 oz roasted hazelnuts

2 eggs
Finely grated zest of 1 lemon
100 g/3½ oz dried apricots, chopped
Method
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12 cm/8½ x 4½ inch
Put the hazelnuts in a food processor and process until coarsely ground, then set
aside.
Beat together the butter and sugars until smooth and creamy, then beat in the
eggs one at a time. Stir in the lemon zest, then sift the flour and baking powder
over the batter. Add the ground nuts and fold together until well mixed. Fold in
the apricots.
Spoon the mixure into the prepared loaf tin, smoothing out the top with the back
of the spoon. Bake for 50 minutes to 1 hour or until a skewer inserted in the
centre comes out clean. Leave to cool in the tin for about 10 minutes, then
125 g/4½ oz sponge finger biscuits

150 ml/5 fl oz strong black coffee
120 ml/4 fl oz Baileys or Tia Maria liqueur
3 egg yolks
150 ml/5 fl oz whipping cream, lightly whipped
Cocoa powder, to dust
Method:
Line the base of a deep pie dish with the sponge fingers. In a bowl, combine the
coffee and 3 tablespoons liqueur and pour over the sponge fingers.
In another bowl, combine the egg yolks and sugar and beat with an electric
whisk until pale and thick. Beat in the mascarpone cheese, then gently fold in the
whipped cream and remaining liqueur.
Spoon the mixture over the top of the sponge fingers and refrigerate overnight.
Dust with cocoa to serve. Refrigerate any remaining tiramisu for up to 2 days.

115 g/4 oz margarine

225 g/8 oz chocolate digestive biscuits, finely crushed
675 g/1 lb full-fat cream cheese
5 eggs
1 large lemon, finely grated rind and juice
85 g/3 oz white chocolate, melted
85 g/3 oz brown sugar
4 tablespoons maple syrup
2 teaspoons milk
115 g/4 oz pecan halves
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease the base of a 23-cm/9-inch
tart tin with a removable base. Melt the margarine in a bowl over a pan of
simmering water. Stir in the crushed digestive biscuits and mix until well
combined.
Press the crumb mixture into the base of the tin and smooth with the back of a
spoon. Beat the cream cheese in a medium bowl until smooth. Add the caster
sugar, 4 eggs, lemon rind and juice and chocolate and beat with an electric whisk
until the mixture is smooth and creamy. Spoon over the crumb crust. Bake for 15
minutes.
Place the brown sugar, maple syrup, milk, butter and vanilla in a saucepan and
heat gently until melted. Chop 85 g/3 oz of the pecans and beat the remaining
egg in a small bowl. Add both to the syrup mixture and stir well.
Gently pour this mixture over the cheesecake and cook for 15 minutes more, or
until firm to the touch. Set the tin on a wire rack to cool. Transfer to the
refrigerator and chill for 2 hours before serving. Decorate with the remaining
pecan halves and sere with Greek yogurt if desired.

1 recipe basic crumb crust

355 ml/12 fl oz hot fudge sauce, shop-bought or homemade
2 large bananas, sliced
½ liter/17 fl oz vanilla ice cream, slightly softened
2 tablespoons icing sugar
455 g/1 lb strawberries, sliced
1 banana and a handful of strawberries, sliced, to decorate
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Press the crumb crust into a 23-
cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack and cool
completely.
Pour 235 ml/8 fl oz of the hot fudge sauce over the cooled pie crust. Arrange the
sliced bananas on top. Spoon the softened ice cream over the bananas and
smooth the top. Cover the pie with plastic wrap and freeze for 3 hours.
Using an electric whisk, beat the cream and icing sugar until stiff peaks form.
Arrange the sliced strawberries over the ice cream filling and spoon the whipped
cream on top.
Scatter the banana and strawberry slices on top to decorate. Warm the remaining
120 ml/4 fl oz hot fudge sauce in a small saucepan over low heat and drizzle
over the whipped cream and fruit. Freeze any remaining pie for up to 3 days.
Banana Cake Recipe
For the cake:
2 ripe bananas
2 eggs
175 ml/6 fl oz vegetable oil
3 tablespoons milk
For the icing:

85 g/3 oz icing sugar, sifted
1 teaspoon lemon juice
Method:
Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 20-cm/8-inch round cake tin,
then line the bottom with greseproof paper.
Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil
and milk. Break up any lumps in the brown sugar, then stir it into the banana
mixture until well combined. Sift the flour and spices over the mixture, then fold
in.
Tip the mixture into the prepared tin. Bake for 1 hour until a skewer inserted in
the center comes out clean. Leave to cool in the tin for 10 minutes, then turn out
onto a wire rack to cool completely.
To make the icing, beat together the cream cheese, icing sugar and lemon juice
until smooth and creamy, then spread over the cooled cake.


3 large egg yolks
45 g/1¾ oz cornflour
¼ teaspoon salt
715 ml/1 pt 4 fl oz whole milk
715 ml/1 pt 4 fl oz whipping cream
4 firm, ripe bananas
1 tablespoon lemon juice
235 ml/8 fl oz whipping cream, chilled
1 banana, sliced, to decorate
Cinnamon, to dust
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch pie dish with
the crust. Bake for 15 minutes. Transfer to a wire rack to cool. Using a fork, beat
the egg yolks in a small bowl. Combine the sugar, cornflour and salt in a
saucepan. Slowly whisk in the milk, the non-chilled whipping cream and vanilla
over medium heat, until the mixture reaches the boil. Cook for 1 minute, still
whisking.
Quickly transfer half the milk mixture to the egg yolks. Whisk to combine;
return the egg and milk mixture to the saucepan. Return to the boil and cook
until thickened, about 6 minutes, continuously whisking. Remove from heat and
whisk in the butter until melted. Cover with plastic wrap and let cool before
refrigerating for 2 hours. Cut the bananas into 1.5-cm/½-inch slices and toss
gently in a bowl with the lemon juice.
Fill the piecrust with 1/3 of the filling. Arrange a layer of banana slices. Repeat
the layers twice more. Cover loosely with plastic wrap and chill for 6 hours. Beat
the chilled cream and icing sugar with an electric whisk until stiff. Remove the
pie from the refrigerator. Top the filling with the cream and banana slices and
dust with cinnamon. Refrigerate any remaining pie.

Inspired by the classic banana and toffee pie, this luxurious and indulgent cake makes a great dessert or a
wicked treat for afternoon tea.
Ingredients: (Serves 8) For the cake:

3 eggs
For the filling:
240 ml/8 fl oz double cream

2 medium-large bananas, sliced
5 tablespoons dulce de leche
Grated dark chocolate, for sprinkling
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, then line the
bottoms with greaseproof paper.
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the
bowl and stir in until thoroughly combined. Fold in the vanilla.
Spoon the cake batter into the prepared tins and spread out using the back of the spoon. Bake for 20 to 25
minutes until golden brown and the cake springs back when pressed lightly. Turn the cakes out onto a wire
rack, gently peel off the waxed paper and leave to cool completely.
To serve, whip the cream, then spread about half over one of the cakes. Drizzle about 2½ tablespoons dulce
de leche over the cake and top with about half the banana slices.
Place the second cake on top, swirl with the remaining whipped cream, drizzle with the remaining dulce de
leche and top with the remaining banana slices. Decorate with a sprinkle of grated chocolate and serve
immediately.

1 recipe icing sugar sweet crust

225 g/8 oz cream cheese, softened
1 large egg
Pinch of nutmeg
3-4 crisp apples, such as Granny Smiths or Golden Delicious, sliced thinly
28 g/1 oz flaked almonds
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry dough and
transfer to a 25-cm/10-inch tart tin. Bake blind for 15 minutes. Transfer to a wire
rack to cool. Lower the temperature to 175°C/350°F/Gas mark 4.
To prepare the filling, beat the cream cheese, icing sugar, egg and vanilla with
an electric whisk on medium until smooth. Pour into the cooled tart crust and
spread with a spatula to make an even surface.
To prepare the topping, mix the sugar, cinnamon and nutmeg in a large bowl.
Add the apple slices and toss to coat evenly. Arrange the apples over the cream
cheese filling. Top with flaked almonds. Bake for 1½ hours, or until the crust is
golden brown and the apples are softened. Transfer to a wire rack and cool for 1
hour. Refrigerate any remaining pie for up to 3 days.
These lovely Italian cookies are part-baked, sliced to reveal a feast of mixed nuts
and then baked again until crisp and golden. Traditionally they’re served dipped
in vin santo, a sweet, sherry-like dessert wine, but they would also go well with
zabaglione or creamy chocolate mousse. Use a sharp, serrated knife to slice the
cooled cookies, otherwise they will crumble and break.
50 g/2 oz/¼ cup unsalted (sweet) butter at room temperature, diced
175 g/6 oz/1½ cups self-raising (self-rising) flour
Pinch of salt
10 ml/2 teaspoons baking powder
5 ml/2 teaspoons ground coriander
Finely grated rind of 1 lemon
50 g/2 oz/scant ½ cup polenta
10 ml/2 teaspoons brandy or orange-flavored liqueur
50 g/2 oz/½ cup unblanched almonds
50 g/2 oz/½ cup pistachio nuts
Method:
Preheat the oven to 160°C/325°F/Gas 3. Lightly grease a baking sheet. Cream together the butter and sugar
in a bowl. Sift the flour, salt, baking powder and coriander into the bowl. Add the lemon rind, polenta, egg
and brandy or liqueur and mix together to make a soft dough.
Stir in the nuts until evenly combined. halve the mixture. Shape each half into a flat “sausage” about 23
cm/9 inches long and 6 cm/2½ inches wide. Bake for about 30 minutes, or until risen and firm. Remove the
“sausages” from the oven.
When cool, cut each “sausages” diagonally into 12 thin slices. Return to the baking sheet and cook for a
further 10 minutes, or until crisp.
Transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Dark, tangy blackcurrant compote make a wonderful contrast of flavor and color in this luxurious
cheesecake. You can use fresh or frozen blackcurrants.
Ingredients: (Serves 8-10) For the cake:
140 g/5 oz finely ground digestive crumbs

55 g/2 oz butter, melted
3 large eggs
For the topping:
525 g/17 oz blackcurrants

1 tablespoon water
About 4 tablespoons caster sugar
Method:
Grease a 23-cm/10-inch round springform cake tin. Stir the crumbs into the melted butter. Spread the
buttered crumbs over the bottom of the prepared tin, pressing down to make an even base. Chill for 30
minutes, then wrap the base and sides of the tin in two layers of foil.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese with the sour cream, sugar and vanilla
extract. Beat in the eggs one at a time until the mixture is smooth. Pour the mixture over the biscuit base.
Put the cake tin into a roasting tin, then pour boiling water around the tin to a height of about 2.5-3.5 cm/1-
1½ inch. Bake for about 50 minutes until set (but still with a wobble in the center). Remove from oven and
leave to cool.
To make the topping, put the blackcurrants, water and sugar in a saucepan. Slowly bring to a boil, stirring
occasionally. Simmer until the blackcurrants are just tender. Remove from the heat, check the flavor and
add a little more sugar if needed. Leave to cool.


These are simply wonderful when eaten still warm from the oven. However, they are also good if left to
cool and then packed for outings like picnics and parties. You can also substitute fresh cranberries for the
blueberries and chopped preserved stem ginger for the semi-dried cranberries.

7.5 ml/1½ teaspoons baking powder
50 g/2 oz/¼ cup unsalted (sweet) butter, at room temperature, diced
50 g/2 oz/¼ cup demerara (raw) sugar, plus extra for sprinkling
120 ml/4 fl oz/½ cup sour cream
90 g/3½ oz/1 cup fresh blueberries
50 g/2 oz/½ cup semi-dried cranberries
Method:
Preheat the oven to 190ºC/375ºF/Gas 5. Line two baking sheets with baking parchment. Sift together the
flour, baking powder and cinnamon into a large mixing bowl. Add the diced butter and rub in with your
fingers until the mixture resembles fine breadcrumbs. Stir in the demerara sugar.
Add the sour cream, blueberries and cranberries and stir until just combined. Spoon ten mounds of the
mixture, spaced well apart, on to the prepared baking sheets. Sprinkle with the extra demerara sugar and
bake for about 20 minutes, or until golden and firm in the center. Serve warm.

Blueberry Sour Cream Loaf Cake
Recipe

2 large eggs
200 g/7 oz fresh blueberries
Icing sugar, to dust (optional)
Method:
Preheat the oven to 180C/350F/Gas Mark 4. Grease a 22 x 12-cm/8½ x 4½-inch
Beat together the butter and sugar until pale and creamy, then beat in the eggs
one at a time. Stir in the sour cream, then sift the flour and cinnamon over the
mixture and fold in. Reserve a few blueberries (about 10) to sprinkle over the
top, then fold in the remaining berries. Spoon the batter into the prepared loaf
tin, smoothing the top with the back of the spoon. Sprinkle the reserved berries
over the batter, pressing them down.
Bake for about 1 hour and 10 minutes, or until a skewer inserted in the centre
comes out clean. Leave to cool in the tin for about 10 minutes, then turn out on a
wire rack to cool completely. Dust with icing sugar before serving.

1 sachet powdered gelatine
3 tablespoon water
475 ml/16 fl oz whole-milk vanilla yoghurt
310 g/11 oz fresh blueberries
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch pie dish with
the crumb crust and bake for 15 minutes. Transfer to a wire rack and leave to
cool.
In a small saucepan sprinkle the gelatine over the water. Set aside for a few
minutes while you fill a large bowl with ice and cold water. Then cook the
gelatine for 3 to 4 minutes, stirring continuously until it has dissolved. Pour the
gelatine mixture into a metal bowl filled with 50 ml/2 fl oz of the whipping
cream.
In a separate bowl, stir the yoghurt and sugar together. Gently whisk the yoghurt
mixture into the metal bowl with the gelatine mixture, then sit the bowl in the ice
bath. Chill, stirring occasionally, for 10 to 15 minutes, until the mixture begins
to thicken. Using an electric whisk, beat the remaining cream into stiff peaks.
Gently fold the cream and 255 g/9 oz of the blueberries into the chilled yoghurt
and gelatine mixture. Pour the mixture into the cooled pie crust and place the
remaining 55 g/2 oz blueberries over the filling.
Refrigerate for 30 minutes, or until set.
Don’t be fooled by the name of this wonderful confection. It’s actually a cake, layered with thick vanilla
custard and topped with a melting chocolate ganache.

3 eggs
For the custard:
120 ml/4 fl oz milk

175 ml/6 fl oz single cream
3 egg yolks
For the chocolate ganache:

100 g/3½ oz dark chocolate
Method:
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour over the
bowl, add the vanilla extract and stir until thoroughly combined. Spoon the batter into the cake tins and
spread out evenly using the back of the spoon.
Bake for 20 to 25 minutes until golden brown and the cake springs back when pressed lightly. Turn the
cakes out onto a wire rack, gently peel off the waxed paper and leave to cool.
Meanwhile, make the custard. Warm the milk and cream in a pan until almost boiling, then set aside. In a
bowl, whisk together the egg yolks and sugar until creamy, add the vanilla extract, then whisk in the flour.
Whisking constantly, slowly pour in the hot milk, then pour back into the pan. Heat gently, stirring, for
about 2 minutes until thick. Pour into a bowl, press clingfilm over the surface, cool, then chill.
To serve, spread the chilled custard over one of the cakes, then place the second cake on top. Chop the
chocolate finely and put in a heatproof bowl. Heat the cream until almost boiling, then pour it over the
chocolate and leave to stand for 5 minutes. Stir until smooth. Allow to cool and thicken slightly, then pour
over the cake.

Brandy Snaps Recipe
Eat these on high days and holidays as an indulgent treat. They look incredibly tempting and are very easy
to make, so long as you work quickly and in small batches.
50g/2oz/¼ cup butter

150g/5oz caster (superfine) sugar
7.5ml/1½ tablespoons golden (corn) syrup
40g/1½oz plain (all-purpose) flour
2.5ml/½ teaspoon ground ginger
For the filling:
250ml/8fl oz/1 cup whipping cream
30ml/2 tablespoons brandy
Method:
With an electric mixer, cream together the butter and sugar until light and fluffy, then beat in the golden
syrup. Sift over the flour and ginger and mix to a coarse dough. Transfer the dough to a lightly floured work
surface and knead until smooth. Cover with clear film (plastic wrap) and chill in the refrigerator for 30
minutes. Preheat the oven to 190°C/375°F/Gas 5. Grease a baking sheet.
Working in batches of four, form walnut-size balls of dough. Place well apart on the prepared baking sheet
and flatten slightly. Bake for about 10 minutes, until golden. Remove from the oven and leave to cool for a
few moments. Working quickly, slide a metal spatula under each cookies, turn over, and wrap around the
handle of a wooden spoon. When firm, slide off the snaps and place on a wire rack to cool completely.
To make the filling, whip the cream and brandy together with a hand-held electric mixer until soft peaks
form. Spoon the flavored cream into a piping (pastry) bag fitted with a star nozzle and pipe into each end of
the brandy snaps just before serving.

Brownie Tart Recipe
70 g/2½ oz plain flour

½ teaspoon salt
85 g/3 oz unsweetened chocolate
115 g/4 oz fresh raspberries
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4.
In a bowl combine the flour, baking powder and salt. Then set aside.
Using a medium saucepan, melt the chocolate and butter over low heat, stirring
to combine. Remove from the heat and stir in the sugar, eggs and vanilla. Add
the flour mixture and stir until just combined. Turn the mixture into a greased
24-cm/9½-inch tart tin and bake for 20 minutes. Transfer to a wire rack to cool.
Garnish with fresh raspberries and serve with whipped cream.


2 tablespoons water
3 tablespoons golden syrup
Pinch of salt
1 teaspoon cider vinegar
75 ml/2½ fl oz whipping cream
2 teaspoons powdered gelatine
2 tablespoons water
3 large egg whites
Method:
a 23-cm/9-inch pie dish. Crimp the edge and prick the bottom and sides with a
fork. Brush the edge with egg and bake for 15 minutes. Transfer to a wire rack to
cool. Combine the water, golden syrup and sugar together in a heavy-based
saucepan. Stir over low heat until the sugar has dissolved. Stop stirring and bring
to the boil. Boil for 10 minutes, occasionally swirling the liquid around the
saucepan. When the mixture turns to dark amber, remove from heat. Cool for a
few minutes, then add the butter, salt and vinegar. Swirl to melt the butter.
Add 235 ml/8 fl oz whipping cream, return to the heat and simmer for 1 minute,
stirring gently. Remove from the heat. Sprinkle the gelatine over 2 tablespoons
water in a small saucepan. Cook over medium-low heat for 3 to 4 minutes,
stirring occasionally, until the gelatine has dissolved.
Add the gelatine mixture to the butterscotch and transfer to a large bowl. Whisk
the egg whites with an electric whisk. When they become foamy, add 1
tablespoon sugar. Continue beating until stiff. In another bowl, beat 235 ml/8 fl
oz cream on medium-high speed.
Gently fold the whipped cream into the butterscotch mixture. Fold the egg
whites into the butterscotch and cream mixture, 1/3 at a time, until well
combined. Pour the filling into the cooled piecrust and refrigerate for 3 hours, or
until the filling has set. Refrigerate any remaining pie for up to 3 days.

Sweet and creamy with the distinctive bitter flavor of coffee, this luscious cheesecake makes a fabulous
dessert or a treat to serve with coffee.

570 g/1 lb 4 oz mascarpone
5 tablespoons creme fraiche
4 tablespoons instant coffee dissolved in 4 tablespoons boiling water
100 g/3 oz caster sugar, plus 1½ tablespoon for the topping
4 eggs, beaten
Unsweetened cocoa powder, for dusting
Method:
Grease a 20-cm/8-inch round springform cake tin. Stir the crumbs into the melted butter. Spread the mixture
over the bottom of the prepared tin, pressing down to make an even base. Chill for 30 minutes until firm.
Meanwhile, preheat the oven to 180ºC/350ºF/Gas mark 4. Beat together the mascarpone and creme fraiche
until smooth, then stir in the coffee and caster sugar. Stir in the eggs until well mixed. Wrap the base and
sides of the springform tin in two layers of foil, then pour in the mascarpone mixture. Place the tin in a
roasting tin and pour water around it to reach half to two-third of the way up the sides. Bake for about 50
minutes until set but still soft.
Stir the remaining sugar into the sour cream. Remove the cheesecake from the oven and gently spoon the
sour cream on top. Return to the oven for 10 minutes, then remove and leave to cool. Chill for at least 4
hours. Turn out the cheesecake and dust with cocoa powder.

3 eggs
175 g/6 oz unsalted butter or margarine
85 g/3 oz plain chocolate chips
1 tablespoon milk
2½ tablespoons cold black strong coffee
3 tablespoons chocolate strands
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Line 2 12-cup muffin tins with
paper baking cases.
Combine the first 7 ingredients in a large bowl and beat for 3 to 4 minutes with
an electric whisk until smooth. Divide the mixture between the cases and bake
for 15 minutes until well risen and golden brown. Remove from the oven and
cool for 5 minutes. Transfer to a wire rack to cool completely.
Put the white chocolate chips and coffee in a bowl over a pan of simmering
water and heat until melted. Remove from the heat and stir in the icing sugar.
Spread the icing over the cupcakes and sprinkle with the chocolate strands.

In this popular milk and egg dessert – Latin American children love it as much as children in Spain – the
milk is replaced with the juice of a fresh pineapple, which is native to the Amazonian lowlands.
Ingredients: (Serves 4-6) Caramel:

3 teaspoons water
Juice of ½ lemon
Custard:
300 ml/10 fl oz pineapple juice

6 large egg yolks (add an extra 2 if the eggs are small)
To serve (optional):
4-6 tablespoons diced ripe pawpaw or mango

1 tablespoons fresh mint leaves
Method:
Preheat the oven to 180°C/350°F/Gas Mark 4.
Make the caramel. Using a wooden spoon, stir the caster sugar into the water and lemon juice in a heavy-
based saucepan, bring to the boil over a high heat and cook for a few seconds, until the water evaporates
completely and the sugar turns a rich golden brown. Remove from the heat, leave to cool briefly, then
divide the caramel between 4-6 individual custard moulds or soufflé dishes. Roll it around to coat the bases.
Set aside to cool.
To make the custard, put the pineapple juice and granulated sugar in a heavy-based saucepan and heat
gently, stirring with a wooden spoon, until the sugar has dissolved. Increase the heat and boil steadily for 15
minutes or until the volume has reduced by a third. It is ready when the syrup leaves a transparent trail
when you lift the spoon.
Meanwhile, put the egg yolks in a blender or food processor and blend thoroughly or beat with a hand-held
whisk until well blended. Add the hot syrup in a steady stream with the motor running or beat in vigorously
with the whisk. Pour the mixture into the prepared mould or dishes. Transfer to a roasting tin and pour in
enough water to come halfway up the sides. Cover with foil, shiny-side down.
Bake the custards in the preheated oven for 30-40 minutes, depending on the size of the molds, or until set –
they are ready when firm to the touch.
Leave to cool before un-molding: run a knife around the side of the mold or dish, lay a plate over the top
and invert both plate and mold. Serve with pawpaw or mango and mint, if you like – the gentle flavors
complement the smoothness and sharpness of the pineapple.

Carrot Cake with Maple Butter Frosting
Recipe
450 g/1 lb carrots, peeled

175 g/6 oz/1½ cups plain flour
10 ml/2 teaspoons baking powder
2.5 ml/½ teaspoon baking soda
5 ml/1 teaspoon salt
10 ml/2 teaspoons ground cinnamon
4 eggs
10 ml/2 teaspoons vanilla essence
225 g/8 oz/1 cup dark brown sugar, firmly packed
90 g/3½ oz/½ cup granulated sugar
300 ml/½ pint/1¼ cups sunflower oil
115 g/4 oz/1 cup walnuts, finely chopped
65 g/2½ oz/½ cup raisins
Walnut halves, for decorating (optional)
For the frosting:
75 g/3 oz/6 tablespoons unsalted butter, at room temperature

375 g/12 oz/3 cups icing sugar
50 ml/2 fl oz/¼ cup maple syrup
Method:
Preheat the oven to 180ºC/350ºF/Gas 4. Line a 28 x 20 cm/11 x 8 inch rectangle
cake tin with non-stick baking paper and grease. Grate the carrots and set aside.
Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Set
aside. With an electric mixer, beat the eggs until blended. Add the vanilla, sugar
and oil and beat well to incorporate. Add the carrots, walnuts and raisins to the
mixture, and fold in thoroughly. Pour the batter into the prepared tin and bake
until the cake springs back when touched slightly, 40-45 minutes. Let it stand for
10 minutes, then un-mould and transfer to a rack.
For the frosting, cream the butter with half the sugar until soft. Add the syrup,
then beat in the remaining sugar until blended.
Spread the frosting over the top of the cake. Using a metal spatula make
decorative ridges in the frosting. Cut into squares. Decorate with walnut halves.

175 g/6 oz plain chocolate

2 eggs
200 g/7 oz low-fat cream cheese
2 eggs
2 tablespoons self-raising flour
55 g/2 oz chopped walnuts
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch square tin.
Melt the chocolate and 55 g/2 oz butter in a bowl over a pan of simmering water
and set aside. Beat together the eggs and sugar in a medium bowl, until smooth
and creamy. Stir in the flours, almond extract and melted chocolate. Spread ½ of
the mixture over the base of the prepared tin.
In a separate bowl, beat together the remaining butter and last 6 ingredients and
pour over the mixture in the base of the tin. Tip the second ½ of the chocolate
mixture over the filling, covering as much as possible. Sprinkle with the chopped
walnuts and bake for 30 minutes. Set the tin on a wire rack to cool. Slice into
squares to serve. Store in an airtight container for up to 3 days.


3 eggs
75 g/3 oz candied cherries, quartered
115 g/4 oz marzipan, finely grated
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12 cm/8½ x 4½ inch
one at a time. Sift the flour and ground almonds over the mixture, then fold in.
Scatter the cherries over the mixture, then fold in until evenly distributed.
Spoon half the batter into the loaf tin and smooth out evenly. Sprinkle the
marzipan on top. Cover with the remaining batter and smooth out evenly. Bake
for about 45 minutes. Cover the top of the cake with foil, then bake for an
additional 25 minutes until risen and golden and a skewer inserted in the center
comes out clean.
Leave the cake to cool in the tin for about 10 minutes, then lift out onto a wire
rack to cool. Serve slightly warm from the oven or at room temperature, dusted
with icing sugar.

2 tablespoon quick-cooking tapioca or cornstarch (cornflour)
Zest and juice of 1 lemon
680 g/1½ lb stoned fresh or frozen sweet cherries
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Mix the sugar, tapioca and lemon
zest and juice together. Pour the mixture over the cherries in a medium bowl and
toss gently to coat evenly. Roll out half the quantity (one disc) of the pastry
dough and line the bottom of a 23-cm/9-inch pie dish. Chill in the refrigerator
while preparing the lattice.
Roll out the second disc of pastry dough. Using a pastry wheel or a sharp knife,
cut into 2.5-cm/1-inch strips. Remove the bottom crust from the refrigerator and
fill with the cherry mixture. Form the lattice top.
Place the pie on a parchment paper-lined baking tray and bake for 20 minutes.
Check the crust and if necessary cover the edges with aluminum foil to prevent
over browning. Continue baking for 35 to 40 minutes, until the cherry filling
bubbles and the crust is golden brown.
Transfer to a wire rack and cool for 1 hour. Serve warm or at room temperature.


1 large potato, peeled and cut into small cubes
2 carrots, peeled and cut into small chunks
2 tablespoons salted butter
1 chicken stock cube
55 g/2 oz frozen peas
225 g/8 oz cooked chicken
Freshly ground black pepper, to taste
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Place the potato and carrots in a
saucepan filled with water. Bring to the boil and cook the vegetables for 5 to 10
minutes, until tender but not soft. Remove from heat, drain and set aside. In a
medium saucepan, melt the butter with the chicken stock cube. Use a wooden
spoon to break up the cube. When the butter has melted and the mixture is
smooth, add the flour, stirring to form a smooth paste. Cook over low heat for a
minute. Remove from the heat and add the milk, stirring constantly. When the
mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce
thickens. Remove from the heat.
Stir in the cooked vegetables, frozen peas and chicken and season with pepper.
Butter a 23-cm/9-inch pie dish and pour in the chicken mixture.
Roll out the pastry dough into a 25-cm/10-inch round. Moisten the edge of the
pie dish with milk or water. Place the crust over the chicken mixture, pressing
the edge down on the pie dish to seal, crimp decoratively and make 4 to 6 slits in
the crust. Bake for 30 minutes
or until the filling is hot and the crust is golden brown. Refrigerate any
remaining pie for up to 3 days.

425 g/15 oz tin ready-made custard

85 g/3 oz plain chocolate, broken into pieces
1 small chocolate Swiss roll, thinly sliced
300 g/11 oz tin mandarin segments in natural juice
2 bananas
1 chocolate flake bar, to decorate
Method:
Empty the custard into a medium bowl and set aside. Melt the chocolate pieces
in a bowl over a pan of simmering water. Let the melted chocolate cool for 5
minutes, then stir into the custard.
Divide the Swiss roll slices between 4 serving bowls. Drain the mandarin
segments, retaining the juice. Drizzle 1 tablespoon of mandarin juice over the
Swiss roll in the base of each bowl. Divide the chocolate custard between the
bowls.
Beat the cream with an electric whisk until soft peaks form. Spoon ¼ of the
cream over each trifle. Roughly crush the chocolate flake and scatter a little over
each trifle. Refrigerate until ready to serve.

The name of this cookie that is log-shaped is usually translated as nougat, but
this is a reference to its nutty flavor rather than its texture. Serve this Italian
specialty in thin slices. The mixture can be shaped into a simple round roll
instead of the triangular shape, if you prefer.

1 egg white
75 g/3 oz/¾ cup chopped toasted almonds
75 ml/5 tablespoons chopped candied peel
For the coating:

115 g/4 oz/1 cup flaked (sliced) almonds, toasted
Method:
Melt the chocolate with the butter in a heatproof bowl set over a pan of hot water, stirring until the mixture
is smooth. In a clean, grease-free bowl, whisk the egg white with the sugar until stiff. Gradually beat in the
melted chocolate, then stir in the ground almonds, chopped toasted almonds and candied peel.
Tip the mixture on to a large sheet of baking parchment and using your hands, shape it into a thick roll.
As the mixture cools, use the baking parchment to press the roll firmly into a triangular shape. Twist the
baking parchment over the triangular roll and chill in the refrigerator until completely set.
To make the coating, melt the white chocolate with the butter in a heatproof bowl set over a pan of hot
water. Unwrap the chocolate roll and spread the white chocolate quickly over the surface. Press the almonds
in a thin even coating over the chocolate, working quickly. Chill again until firm, then cut the torrone into
thin slices to serve.

3 eggs
115 g/4 oz flaked almonds or chopped mixed nuts
6 large sheets of filo pastry
115 g/4 oz unsalted butter, melted
285 g/10 fl oz double cream
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Put the eggs, sugar, almonds and
almond extract in a food processor and process until well combined. Stir in the
flaked almonds. Lay a sheet of filo pastry on the counter top and brush lightly
with melted butter. Lay a second sheet on top and brush with butter.
Repeat with a third sheet of filo. Brush with butter and sprinkle with ½ the
grated chocolate. Lay a fourth sheet on top and brush with butter. Repeat with a
fifth and then a sixth sheet, each time brushing with butter. Spread the almond
mixture across one third of the last filo sheet, then sprinkle the remaining
chocolate across the whole sheet. Gently roll up the strudel.
Lift onto a parchment paper-filled baking sheet and brush with extra melted
butter. Cook for 25 to 30 minutes until crisp and golden. Put the cream in a
saucepan and bring to the boil. Remove from the heat and add the chocolate.
When the chocolate has melted, stir until smooth. Transfer the strudel to a dinner
plate, pour over the chocolate and serve.


3 large eggs, beaten
450 ml/15 fl oz milk
1 tablespoon rum (optional)
675 g/1½ lb black cherries, washed and stoned
Method:
Generously grease a shallow ovenproof pie dish using ½ the butter.
Sift the flour and cocoa in a medium bowl. Add the eggs and sugar and stir to
combine. Heat the milk in a saucepan until warm. Add the warmed milk and the
rum to the egg mixture and beat until evenly blended.
Arrange the cherries in the pie dish and pour over the warm mixture. Dot with
the remaining butter and bake for 25 to 30 minutes until just set. Remove from
the oven, sprinkle with caster sugar and serve.
This dessert can be eaten cold but it is best eaten straight from the oven.


225 g/8 oz golden syrup
450 g/1 lb porridge oats
½ teaspoon round ginger
55 g/ oz milk chocolate chips
55 g/2 oz crystallized ginger, chopped
Method:
Grease a 30 x 20 cm/12 x 8 inch tin and line the base with parchment paper.
Place the butter, sugar and syrup in a saucepan and heat gently until melted. Stir
in the remaining ingredients and spoon into the prepared tin. Press down with the
back of a wooden spoon and bake for 15 minutes until pale golden.
Set the tin on a wire rack to cool for 5 minutes. To serve, cut into 15 slices.
Store in an airtight container for up to 3 days. This recipe is not suitable for
freezing.

Light and crumbly on the outside and moist and melting on the inside, this divine chocolate torte is perfect
served for desert with thick cream poured over the top.
140 g/5 oz dark chocolate, chopped

85 g/3 oz butter
3 large eggs, separated
28 g/1 oz all-purpose flour
3 pieces of stem ginger in syrup, chopped
Unsweetened cocoa powder, to dust
Thick cream, to serve
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 20-cm/8-inch round springform cake tin and line its
base with greaseproof paper.
Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Heat until
melted. Remove from the heat and cool for about 10 minutes. Beat in the egg yolks, then sift the flour over
the top and fold in, along with the chopped ginger.
In a separate bowl, whisk the egg whites until foamy, then whisk in the sugar, 1 tablespoon at a time, until
peaks are formed. Fold egg whites into the chocolate mixture, then pour into the prepared cake tin. Bake for
about 25 minutes until firm to the touch, but still slightly soft in the center. Leave to cool completely in the
tin.
To serve, remove the cake from the tin, and dust with cocoa powder. Serve in wedge with thick cream
poured on top.

Chocolate and Lemon Viennese Fingers
Recipe
For the cookies:

For the frosting:
115 g/4 oz milk chocolate

2 teaspoons grated lemon rind
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Line a baking sheet with
parchment paper. In a medium bowl beat the butter and icing sugar together until
smooth. Stir the flour and vanilla into the creamed mixture.
Spoon the mixture into a large piping bag fitted with a medium star nozzle. Pipe
sixteen 7.5 cm/3 inch fingers, well spaced apart on the baking sheet. Bake for 10
minutes until pale golden brown. Remove from the oven and cool for 5 minutes.
Transfer to a wire rack to cool completely.
Melt the chocolate in a bowl over a pan of simmering water. Dip the ends of
each cookie in the chocolate and transfer to a wire rack to set. Combine the
butter, icing sugar and lemon rind and beat until soft peaks form. Spoon the
creamed mixture into the piping bag. Pipe the frosting onto the base of half of
the fingers, then sandwich together with the remaining fingers. Dust with icing
sugar and serve.
Store unfrosted in an airtight container for up to 2 days.

Chocolate and Raisin Oatmeal Cookies
Recipe
Ingredients: (Makes 12-15)
85 g/3 oz plain flour, sifted

40 g/1½ oz self-raising flour, sifted
28 g/1 oz porridge oats
1 egg
3 tablespoons sunflower oil
40 g/1½ oz raisins
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Line 2 baking sheets with
parchment paper.
In a medium bowl combine the flours, oats, baking powder and sugars. In a
separate bowl beat together the egg and vanilla. Stir the egg mixture into the dry
ingredients until just combined. Slowly add the oil to the mixture, beating well
between each addition, until the mixture starts to come away from the sides of
the bowl – you may not need to use all of the oil. Stir in the raisins and chocolate
chips. Divide the cookie dough into 12 to 15 portions and roll into balls. Place
the balls well spaced apart on the baking sheets and flatten each cookie slightly
with the back of a spoon. Bake for 10 to 12 minutes until pale golden.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.

115 g/4 oz walnuts, chopped

115 g/4 oz pistachios, chopped
85 g/3 oz plain chocolate, finely chopped
7 large sheets filo pastry
150 ml/5 fl oz water
3 tablespoons clear honey
Finely grated rind of 1 orange
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Butter a 20-cm/8-inch square cake
tin.
Put the nuts, sugar, cinnamon and chocolate into a bowl and stir well. Cut the
sheets of filo pastry in half. Lightly butter 5 squares and lay one on top of the
other. Lift into the tin, draping the excess pastry over the edge of the tin.
Sprinkle the pastry with one third of the nut mixture. Butter and stack 3 more
filo sheets and lay over the top of the nut mixture. Repeat this twice more.
Fold under any excess pastry to neaten. With a sharp knife, cut the pastry into 16
squares. Brush the top with extra butter and bake for 45 minutes, until golden
brown.
Remove from the oven and cool for 5 minutes. Put the remaining ingredients in a
saucepan and heat gently until melted. Bring to the boil and simmer for 2 to 3
minutes until it is syrupy. Pass through a strainer and cool for 5 minutes. Pour
over the warm baklava and allow to cool completely.

3 eggs
1 tablespoon hot water
1 tablespoon icing sugar
Few drops vanilla extract
175 g/6 oz mixed blueberries, raspberries, and cherries
6 tablespoons chocolate spread
Method:
Preheat the oven to 220ºC/425ºF/Gas mark 7. Grease a 33 x 23-cm/13 x 9-inch
Swiss roll tin and line with parchment paper. Combine the eggs and sugar in a
bowl and beat with an electric whisk until pale and thick. Sift in the flour and
cocoa and slowly add the hot water. Fold the mixture with a large metal spoon
using a figure of 8 movement. Spoon the batter into the tin and bake for 8 to 10
minutes until well risen.
Turn the cake onto a sheet of parchment paper. Trim the edges of the cake using
a sharp knife, then carefully roll up the cake with the paper on the inside.
Transfer the roll to a wire rack to cool. Combine the cream, icing sugar and
vanilla in a bowl and beat with an electric whisk until soft peaks form.
Divide the whipped cream between 2 bowls. Roughly chop half of the fruit and
stir into 1 of the bowls of cream. Unroll the cake, remove the parchment paper
and spread with chocolate spread. Top with the fruit-filled cream, carefully roll
up and transfer to a serving plate. Spread the second bowl of cream over the
Swiss roll and decorate with the remaining berries.

100 g/3½ oz dark chocolate

110 g/4 oz plus 1 tablespoon, butter, at room temperature
2 eggs, separated
1 tablespoon unsweetened cocoa powder
60 ml/2 fl oz milk
For the icing:

1½ tablespoon milk
Birthday candles, to decorate
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch round
springform tin and line the bottom with greaseproof paper.
Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering
water, then set aside to cool for about 5 minutes. Beat together the butter and
sugar, then beat in the egg yolks. Fold in the melted chocolate, then sift the flour
and cocoa powder over the bowl. Stir in. Gradually stir in the milk to loosen the
mixture.
In a clean bowl, whisk the egg whites until stiff, then fold them into the
chocolate mixture, one-third at a time. Spoon the batter into the prepared cake
tin and bake for about 45 minutes, or until a skewer inserted in the center comes
out clean. Remove from the oven and turn out onto a wire rack to cool
completely.
To make the icing, beat the butter until soft and creamy, then sift the icing sugar
and cocoa powder over it. Add the milk. Beat until smooth and creamy. Swirl
the icing over the top of the cake. Decorate with birthday candles.

Ingredients (Serves 4)
600 ml/1 pt milk
Method:
In a medium bowl, blend the cornflour with 3 tablespoons milk to form a smooth
paste. Pour the remaining milk into a saucepan and bring to the boil. Remove
from the heat and pour the milk onto the cornflour paste, stirring continuously.
Return the milk mixture to the saucepan, add the chocolate pieces and bring to
the boil, stirring until thickened. Cook for 3 minutes more, stirring continuously.
Remove from the heat and stir in the sugar.
Pour into a 600-ml/1-pt mould and leave to set for 3 to 4 hours. To serve, dip the
mould in a bowl of hot water and invert the blancmange onto a diner plate.
Store in the refrigerator. This blancmange can be made up to 1 day before
serving.

140 g/5 oz margarine or unsalted butter

400 g/14 oz dark brown sugar
4 eggs, beaten
455 g/1 lb self-raising flour
285 g/10 fl oz milk
1 egg white
Pinch cream of tartar
Pinch of salt
2 tablespoons water
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch square tin
and line the base with parchment paper. Beat the margarine and brown sugar in a
medium bowl until pale and creamy. In a separate bowl beat the eggs.
Gradually add the eggs to the creamed mixture a little at a time, beating well
between each addition. Sift in the flour and cocoa, and fold the mixture until
smooth. Slowly stir in the milk and vanilla.
Spoon the mixture into the tin and level the surface. Bake for 1 hour until the
cake is well risen and a skewer inserted into the center comes out clean. Set the
tin on a wire rack and cool for 10 minute.
Invert the cake onto the wire rack, remove the lining paper and leave to cool.
Combine the remaining ingredients in a bowl, beat using an electric whisk for 7
to 8 minutes, or until the mixture forms smooth peaks.
Slice the cake in half down the center and sandwich together using ½ of the
frosting. Drizzle the remaining frosting over the top with a fork. Cut into 10
slices and serve.

200 g/7 oz self-raising flour, sifted

1 tablespoon baking powder
4 tablespoons vegetable oil
2 eggs
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Line a muffin tin with 16 paper
baking cases.
Put the flour, 150 g/5½ oz sugar, cocoa and baking powder in a large bowl. In a
separate bowl beat together the buttermilk, oil, butter, 1 egg and ½ teaspoon
vanilla. Add to the flour mixture and stir well. Stir in the chocolate chips and
divide the mixture between the paper cases.
Beat the cream cheese, remaining sugar, egg and ½ teaspoon vanilla until
smooth. Stir in the almonds and spoon over the chocolate mixture in the cases.
Swirl together lightly. Bake for 20 to 25 minutes until well risen and a skewer
inserted into the center comes out clean. Remove from the oven and transfer to a
wire rack to cool. Store refrigerated in an airtight container for up to 4 days.


140 g/5 oz cornflakes
2 tablespoons Kirsch or brandy
225 g/8 oz fresh cherries, stoned and chopped finely
12 fresh cherries to decorate
Method:
Place the chocolate, butter and syrup in a bowl over a pan of simmering water.
Allow the chocolate to melt completely before stirring. Put the cornflakes in a
plastic food bag and crush lightly with a rolling pin. Add the cornflakes to the
melted chocolate and stir to coat evenly.
Divide the chocolate mixture between 12 cups of a non-stick muffin tin. Using a
teaspoon, press the mixture into the base and up the side of each cup. Chill in the
refrigerator until set.
Combine the cream and icing sugar in a bowl and beat until smooth. Fold in the
liqueur. Remove the muffin tin from the refrigerator. Using a palette knife
carefully remove the chocolate cups from the tin. Divide the chopped cherries
between the cups. Top each with a dollop or swirl of cream and top with a fresh
cherry. Chill until required. Serve decorated with fresh mint leaves, if desired.

Chocolate Chip and Banana Pudding
Recipe
Hot and steamy, this superb light pudding tastes extra special served with chocolate sauce.
200 g/7 oz/1¾ cup self-raising flour

75 g/3 oz/6 tablespoons unsalted butter or margarine
2 ripe bananas
75 g/3 oz/6 tablespoons unslalted butter or martarine
2 ripe bananas
60 ml/4 tablespoons milk
1 egg, beaten
60 ml/4 tablespoons plain chocolate chips or chopped chocolate
Glossy Chocolate Sauce and whipped cream, to serve
Method:
Prepare a steamer or half fill a saucepan with water and bring it to the boil. Grease a liter/1¾ pint/4 cup
pudding basin. Sift the flour into a bowl and rub in the butter or margarine until the mixture resembles
breadcrumbs.
Mash the bananas in a bowl. Stir them into the creamed mixture, with the caster sugar. Whisk the milk with
the egg in a jug or bowl, then beat into the pudding mixture. Stir in the plain chocolate chips or chopped
chocolate.
Spoon the mixture into the prepared basin, cover closely with a double thickness of foil, and steam for 2
hours, topping up the water as required during cooking.
Run a knife around the top of the puddig to loosen it, then turn it out on to a warm serving dish. Serve hot,
with the chocolate sauce and a spoonful of whipped cream.


115 g/4 oz unsalted butter, diced
Caster sugar, to sprinkle
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Line the base of an 18-cm/7-inch
tin with parchment paper.
Sift the flour and cornflour into a medium bowl, add the sugar and stir to
combine. Using your fingers rub the butter into the mixture. Add the chocolate
chips and knead well.
Turn the shortbread dough into the prepared tin and pack down with the back of
a spoon. Prick well with a fork and mark into 8 wedges. Bake for 35 to 40
minutes until pale golden.
Remove from the oven and cool in the tin. Sprinkle with caster sugar and serve.
Store in an airtight container for 4 to 5 days.

1 recipe chocolate wafer crumb crust

4 large egg yolks
40 g/1½ oz cornstarch (cornflour)
¼ teaspoon salt
715 ml/1 pt 4 fl oz whole milk
115 g/4 oz plain chocolate, melted and cooled
85 g/3 oz dark chocolate, melted and cooled
2 tablespoon unsalted butter, softened
235 ml/8 fl oz whipping cream, chilled
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Line a 23-cm/9-inch fluted tart tin
with the chocolate wafer crumb crust. Bake for 15 minutes.
Using a fork, beat the egg yolks in a small bowl. Combine the sugar, cornstarch
and salt in a large saucepan. Slowly whisk in the milk over medium heat.
Continue whisking until the mixture reaches the boil. Cook for 1 minute, still
whisking. Quickly transfer half the milk mixture to the egg yolks. Whisk to
combine, then return the egg yolk and milk mixture to the saucepan. Return to
the boil and cook for 1 minute, continuously whisking. Remove from heat.
Stir the melted chocolates, butter and vanilla into the milk mixture. Cover with
plastic wrap or parchment paper to prevent a skin from forming. Let cool to
room temperature before refrigerating for 2 hours to set. Fill the baked piecrust
with the chocolate filling. Chill for 6 hours. Using an electric whisk beat the
cream with the icing sugar until stiff. Remove the pie from the refrigerator. Top
the filling with the cream and dust with cocoa. Refrigerate any remaining pie
after serving.
Quick and easy shortcut: Replace the filling with 500 ml/171/2 fl oz chocolate
custard.

You don’t need a special cutter to make these party cookies. They’re shaped using an ordinary round cutter
to which you add a V-shaped cone when cutting them out – quite simple once you’ve made one or two.
Children will find these fun cookies irresistible. The biscuits and buttercream can be made ahead, but
assemble them on the day they’re served as the cream will gradually soften the biscuits.
150g/5oz/1¼ cups self-rising (self-raising) flour

90g/3½/7 tablespoons unsalted (sweet) butter, diced
50g/2oz/¼ cup light muscovado (brown) sugar
1 egg yolk
5ml/1 teaspoon vanilla extract (essence)
For the decoration:
75g/3oz/6 tablespoons unsalted (sweet) butter, softened
5ml/1 teaspoon vanilla extract (essence)
115g/4oz/1 cup icing (confectioners’) sugar
2 chocolate flakes
Method:
Put the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add
the sugar, egg yolk and vanilla and blend to a smooth dough. Wrap in plastic wrap (clear film) and chill for
30 minutes.
Preheat the oven to 200°C/400°F/Gas 6. Grease a large baking sheet. Roll the dough out thinly on a floured
surface. lay a 5cm/2in round cookie (biscuit) cutter on the dough. Using a ruler mark a point 5cm/2in away
from the edge of the cutter, then cut two lines from either side of the cutter to the point, to make cornet
shape to the baking sheet. Make 14 more in the same way, re-rolling the trimmings to make the full
quantity.
Using a sharp knife, make shallow cuts 5mm/¼in apart across the cone area of each cookie, then make more
cuts diagonally across the first to create a “wafer” effect. Be careful not to cut all the way through the
cookie.
Bake for 8-10 minutes until pale golden. Leave for 2 minutes then transfer to a wire rack to cool.
For the buttercream, beat together the butter, vanilla and icing sugar until smooth. Add 5ml/1 teaspoon hot
water and beat again until the mixture is very light and airy. Place in a piping (pastry) bag fitted with a large
plain nozzle. Pipe swirls on to the tops of the cookies so that they look like swirls of ice cream.
Cut the flakes across into 5cm/2in lengths. Carefully cut each piece lengthways into four small lengths.
Push a flake piece into each cookie.


¾ teaspoon bicarbonate of soda
4 tablespoons unsweetened cocoa powder
130 g/4½ oz granulated sugar
1 tablespoon white wine vinegar
For the icing:

2 tablespoons unsweetened cocoa
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch round cake
tin and line the bottom with greaseproof paper.
Sift the flour, bicarbonate of soda and cocoa into a bowl, then stir in the sugar
and make a well in the middle. Pour the oil, vinegar and water into the well and
stir together. Pour the batter into the prepared tin and bake for about 25 minutes
until risen and a skewer inserted in the center comes out clean. Turn out onto a
wire rack and leave to cool.
To make the icing, put the oil, cocoa and boiling water in a heatproof bowl set
over a pan of simmering water. Stir to combine, then gradually stir in the sugar
for about 2 minutes until thick and glossy. Add more water if too thick. Pour the
icing over the cake and leave it to set for a few minutes before serving.

This chocolate gateau is rich and creamy with the refreshing bite of fresh fruit.
260 g/9 oz dark chocolate

170 g/6 oz butter, diced
3 large eggs
For the icing:
300 g/10½ oz dark chocolate, chopped

To decorate:
300 g/10½ oz mixed berries
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 20-cm/8-inch springform tin and line the bottom
with greaseproof paper. Break the chocolate into pieces and put in a heatproof bowl with the butter. Place
the bowl over a pan of gently simmering water and heat gently until the chocolate and butter have melted.
Remove from the heat and leave to cool.
Stir in the sugar, then beat in the eggs, one at a time. Sift the flour over the mixture, then fold in. Stir in the
coffee. Tip the mixture into the prepared tin and bake for 55 minutes until firm on top, with a slight wobble
in the center. (The cake will firm as it cools). Leave to cool in the tin.
Carefully turn out the cake onto a cutting board and divide into two layers. Melt the chocolate with the
butter over a double boiler or simmering pan of water, stirring to combine. Remove from the heat once
melted and thickened, and leave to cool. Place the cake on a serving dish and spread one third of the
mixture on one layer. Sandwich with the other, and smooth the top and sides of the cake with chocolate
icing. Decorate with berries.

There’s stacks of sophistication in these triple-tiered chocolate rounds

sandwiched with a light creamy filling. They are elegant enough to serve for
dessert. The chocolate could be spread over heart shapes instead, for a special
Valentine’s Day dessert.

45 ml/3 tablespoons single (light) cream
30 ml/2 tablespoons flaked (sliced) hazelnuts
175 g/6 oz/¾ cup fromage fraise or ricotta cheese
15 ml/1 tablespoon dry sherry
60 ml/4 tablespoons finely chopped hazelnuts, toasted
Physalis, dipped in white chocolate, to decorate
Method:
Melt the plain chocolate in a heatproof bowl set over a pan of hot water, then remove from the heat and stir
in the cream.
Draw 12 circles about 7.5 cm/3 inches in diameter on sheets of baking parchment. Turn the parchment over
and spread the plain chocolate over each marked circle, covering in a thin, even layer. Sprinkle flaked
hazelnuts over four of the circles, then leave until set.
Melt the white chocolate in a heatproof bowl set over a pan of hot water. Remove the bowl from the heat,
then stir in the fromage frais or ricotta cheese and dry sherry. Fold in the chopped, toasted hazelnuts. Leave
to cool until the mixture holds its shape.
Remove the chocolate rounds from the baking parchment and sandwich them together in stacks of three,
spooning the white chocolate cream between each layer and using the hazelnut-covered rounds on top. Chill
before serving with chocolate-dipped physalis.


300 ml/10 fl oz hot water
1 tablespoon instant coffee
2 eggs, beaten
Icing sugar, to dust
Method:
tin and line with parchment paper. Place the butter, chocolate, sugar, water and
coffee in a bowl over a pan of simmering water and heat until melted. Stir until
the mixture is smooth, then cool for 15 minutes.
Transfer the cooled chocolate mixture to a bowl, sift in the flour and cocoa and
stir in the eggs. Using an electric whisk, beat until smooth. Pour the batter into
the cake tin and bake for 1 to 1¼ hours.
Remove the tin from the oven and cool for 10 minutes. Transfer to a wire rack to
cool completely. Dust with icing sugar and slice to serve. Store in an airtight
container for up to 5 days.
These are the cookies suitable for you if chocolate, nuts, condensed milk and crumb crust are your favorites.
This cookies are very easy to bake, just like they are as easy to eat as well, and will soon become a great
favorite in your family. If you have children, they will love to help out in making these cookies.
250 g/9 oz digestive biscuits (graham crackers)

115 g/4 oz/½ cup butter, melted
150 g/5 oz/scant 1 cup milk chocolate chips
200 g/7 oz mixed whole nuts, such as pecan nuts, hazelnuts, brazil nuts, walnuts and almonds
200 ml/7 fl oz/scant 1 cup can sweetened condensed milk
Method:
Preheat the oven to 180°C/350°F/Gas 4. Crush the biscuits in a plastic bag using a rolling pin. Careful of it
leaking out.
Put the crushed biscuit crumbs in a bowl and stir in the melted butter. Mix well. Press the mixture evenly
into the base of a 10 x 36 cm/4 x 1.4 inch cake tin or pan.
Sprinkle the chocolate chips over the biscuit base. Arrange the nuts on top and pour the condensed milk
over the top evenly.
Bake for 25 minutes, or until bubbling and golden. Cool in the tin, loosen from the sides, then cool
completely and slice into thin bars.

Chocolate Orange No-Bake Fruit Slice
Recipe
325 g/12 oz pack shortbread biscuits

55 g/2 oz dried apricots
28 g/1 oz pistachio nuts
28 g/1 oz flake almonds, toasted
3 tablespoons glace cherries
28 g/1 oz crystallized ginger
115 ml/4 fl oz orange juice
Method:
Line a 20-cm/8-inch round layer cake tin with plastic wrap. Break the shortbread
biscuits into small, bite-size pieces and place in a large bowl. Roughly chop the
apricots and pistachio nuts and stir in with the shortbread pieces. Add the flaked
almonds and mix to combine.
Chop the glace cherries and ginger and add to the bowl, followed by the orange
juice and vanilla. Place 160 g/5½ oz white chocolate into a bowl over a pan of
simmering water and add the butter.
Heat until melted. Add to the biscuit mixture and stir until evenly combined.
Spoon the biscuit mixture into the prepared tin and chill in the refrigerator for 4
hours. Melt the plain chocolate in a bowl over a pan of simmering water and
drizzle over the top of the chilled slice.
Repeat with the remaining white chocolate and chill in the refrigerator until set.
To serve, ease out of the tin, discard the plastic wrap and cut into 12. Store
refrigerated in an airtight container for up to 3 days. This recipe is not suitable
for freezing.


1 egg, beaten
140 g/5 oz crunchy peanut butter
2 tablespoons milk
Method:
parchment paper.
Combine the sugar, butter, vanilla and egg in a large bowl and beat until smooth.
Beat in the peanut butter and milk. Sift in the flour and baking powder. Add the
chocolate chips and stir until evenly mixed.
Divide into 24 to 30 portions and roll into balls using well-floured hands. Evenly
space the dough balls on the baking sheets. Press flat with the back of a spoon
and bake for 10 to 12 minutes, or until golden brown. Remove from the oven
and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool
completely.

1 egg
1 tablespoon melted unsalted butter
1 tablespoon golden syrup
Method:
Line 3 baking sheets with parchment paper. In a medium bowl beat the butter
and sugar together until smooth. Beat in the egg. Sift the flour and cocoa over
the mixture and then work in with a fork until a firm dough is formed.
Divide into 20 portions and roll into balls. Arrange the balls well spaced apart on
the baking sheets. Bake for 15 minutes. Remove from the oven and make a dip
in the top of each cookie with the back of a spoon.
Put the chocolate, butter and syrup in a bowl over a pan of simmering water and
heat until melted. Stir until smooth. Spoon a little of the melted chocolate into
the dip in each cookies. Transfer to a wire rack to set.


115 g/4 oz unsweetened baking chocolate
2 tablespoons cornstarch (cornflour)
3 large eggs
1½ teaspoon vanilla essence
28 g/1 oz plain chocolate, melted
Method:
a 23-cm/9-inch pie dish. Prick the surface with a fork and prebake for 20
minutes or until the crust is golden. Transfer to a wire rack to cool.
Melt the chocolate and butter in a bowl over a pan of simmering water. Remove
from heat. Combine the sugar and cornstarch, add to the chocolate mixture and
stir until smooth. Using an electric whisk, beat the eggs on medium until they
become light yellow and thick. Stir the eggs into the chocolate mixture and
return to medium heat. Cook for 5 minutes, stirring constantly, until the mixture
thickens and becomes glossy. Whisk in the vanilla. Remove from heat and cool
completely.
Using an electric whisk, beat 235 ml/8 fl oz of the cream until stiff. Incorporate
the chocolate mixture into the whipped cream, folding gently. Spread the filling
evenly over the baked crust. Cover with plastic wrap and chill for 4 hours. Use
an electric whisk to beat the remaining cream and the icing sugar until stiff. Top
the filling with the whipped cream. To garnish, drizzle melted chocolate in lines
over the cream. Refrigerate any remaining pie for up to 3 days.

Ingredients: (Makes 24-30) For the vanilla dough:
125 g/4½ oz unsalted butter

½ egg yolk, beaten
For the chocolate dough:

½ egg yolk, beaten
165 g/5½ oz plain flour, sifted
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Line a baking sheet with
parchment paper.
Beat the butter and sugar in a medium bowl until soft and creamy. Add the
vanilla, egg and flour into the creamed mixture and stir until it forms a soft
dough. In a separate bowl, make the chocolate dough in the same way. Knead
each dough separately until smooth, cover in plastic wrap and chill for 30
minutes. Roll out both pieces of dough to 25 x 18 cm/10 x 7 inches rectangles.
Brush a little milk over the vanilla dough and lay the chocolate dough on top.
Press down gently. Roll up from the short side to make a spiral log. Wrap and
chill for 30 minutes. Cut the roll into 24 to 30 slices, arrange 4 cm/1½ inch apart
on 2 parchment paper-lined baking sheets and bake for 10 to 12 minutes until
pale golden. Remove from the oven and cool for 5 minutes. Transfer to a wire
rack to cool completely.
Store the uncooked dough, refrigerated, for up to 7 days.

Ingredients: (Serve 6-8)

830 ml/1 pt 8 fl oz whipping cream
115 g/4 oz dark chocolate, finely chopped
½ teaspoon vanilla essence
Pinch of salt
3 large egg whites
2 teaspoons unsweetened cocoa powder
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Press the crust into a 23-cm/9-
inch pie dish. Bake for 15 minutes. Transfer to a wire rack to cool. In a saucepan
bring 120 ml/4 fl oz of the cream to the boil. To make the ganache, place the
unsweetened chocolate in a bowl and pour the hot cream over it – stir until it has
melted and the ganache is smooth. Cool for 30 minutes. Spread over the crust
and chill for 2 hours.
Bring 235 ml/8 fl oz cream to the boil in a heavy saucepan. Place the chocolate
chips in a bowl and pour the hot cream over them, stirring until they have
melted. Stir in the vanilla and salt. Cool completely.
Using an electric whisk beat the last 475 ml/16 fl oz of cream until stiff. Gently
fold into the cooled, melted chocolate mixture until well combined. Pour this
chocolate mousse over the ganache and chill for 2 hours. Beat the egg whites
and cream of tartar. When the egg whites foam, begin adding the sugar a
tablespoon at a time. Continue beating until stiff peaks form. Spoon the
meringue over the chocolate mousse, using the back of a spoon to form peaks.
Use a chefs blowtorch to lightly brown the meringue. Dust the meringue with
cocoa powder.

4 eggs
1 tablespoon milk
For the frosting:

1 tablespoon boiling water
2.5 cm/1 inch lengths of chocolate flake, to decorate
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch cake
tins. Combine the first 6 ingredients in a large bowl and beat with an electric
whisk for 2 to 3 minutes, until smooth and thick. Divide the batter between the
tins and level with a spoon. Bake for 20-25 minutes until well risen and a skewer
inserted into the center of each cake comes out clean. Remove the tins from the
oven and cool for 5 minutes. Transfer to a wire rack to cool completely.
Combine the remaining ingredients in a bowl and beat with an electric whisk
until smooth. Spread ½ of the frosting over the bottom half of the cake, then
sandwich the 2 layers together. Spoon the remaining frosting into a piping bag
fitted with a large star nozzle and pipe 10 rosettes of frosting around the top
edge. Decorate with lengths of chocolate flake and dust with icing sugar before
serving. Store un-frosted in an airtight container for up to 3 days.

Ingredients:
For the cake:

3 eggs
To decorate:
4 tablespoons raspberry jam

Dark chocolate curls, to decorate (see below)
Unsweetened cocoa powder, for dusting (optional)
Method:
To make a tiered wedding cake, make the small and large wedding cakes (see
below) as well, then use cake pillars to stack them together. Preheat the oven to
180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch springform cake tin and line
the bottom with greaseproof paper.
Break the chocolate into a heatproof bowl set over a pan of barely simmering
water and warm until melted. Remove from heat and set aside to cool. Beat the
butter and sugars until pale and creamy, then beat in the eggs one at a time. Sift
flour, cocoa and cinnamon over the top, then fold in, followed by the melted
chocolate. Spoon into the prepared tin and bake for about 50 minutes until risen
and a skewer inserted in the center comes out clean. Turn out onto a wire rack to
cool completely.
To decorate, slice the cake in half horizontally and spread with the jam. Place the
second cake on top to create a perfect fit with straight sides. Put the chocolate
and cream in a heatproof bowl set over a pan of barely simmering water and
warm, stirring occasionally, until the chocolate has melted. Leave to cool and
thicken slightly, then pour over the cake to cover the top and sides completely.
Decorate the top of the cake with chocolate curls and dust with cocoa.
Small chocolate wedding cake:
Prepare the basic recipe above, using a 13-cm/5-inch springform cake tin. Fill
the tin to about 2.5 cm/1 inch deep with cake batter and discard the rest. Bake for
about 35 minutes until firm.
Large chocolate wedding cake:
Prepare the basic recipe above, using a 28-cm/11-inch round cake tin and a
double quantity of cake batter and icing. Fill the tin to about 2.5 cm/1 inch deep
with cake batter and discard the rest. Bake until firm to the touch and a skewer
inserted in the center comes out clean.
Making chocolate curls:
These elegant curls are wonderful for decorating chocolate cakes, cheesecakes,
dessert cakes and gateaux. Melt chocolate in a heatproof bowl set over a pan of
barely simmering water. Pour the chocolate onto a marble slab or clean work
surface and spread out in a thin layer, then leave to set. Using a sharp, flat-ended
blade, such as a pastry scraper held at about 45 degrees, peel up layers of
chocolate. As you scrape, the chocolate will curl into ruffled tubes.


3 eggs
To decorate:

200 g/7 oz creme fraiche
Finely grated zest of ½ lemon
Yellow food coloring
White ricepaper roses
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch
springform cake tins and line the bottoms with greaseproof paper. Beat together
the butter, sugar and lemon zest until pale and fluffy. Beat in the eggs one at a
time. Sift the flour over the mixture and stir in. Spoon the cake batter into the
prepared tins and spread evenly using the back of the spoon.
Bake for 20 to 25 minutes until golden brown and the cake springs back when
pressed lightly with your fingertips. Turn the cakes out onto a wire rack, gently
peel off the greaseproof paper and leave to cool completely.
To make the icing, beat the mascarpone until soft, then beat in the creme fraiche,
sugar and lemon zest until smooth and creamy. Add a few drops of yellow food
coloring to make a pale yellow. Spread slightly less than half the icing over one
of the cakes, then place the second cake to top. Swirl the remaining icing on top
and arrange white ricepaper roses around the edge of the cake to decorate.

4 eggs
28 g/1 oz cocoa powder, sifted
3 tablespoons Kirsch or Framboise
340 g/12 oz white chocolate, broken into pieces
15-20 washed rose leaves
570 ml/1 pint double cream
400 g/14 oz tin red cherry pie filling
Icing sugar to dust
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease and line a 20-cm/8-inch
deep tart tin with a removable base. Put the eggs and caster sugar in a bowl and
beat until pale and smooth. Add the flour and cocoa and fold in gently.
Spoon into the prepared tin and cook for 25 to 30 minutes, or until the cake
springs back when pressed with the fingertips. Set the tin on a wire rack to cool.
Slice horizontally into 4 equal slices, drizzle a little Kirsch over each slice and
set aside. Melt the white chocolate in a bowl over a pan of simmering water.
Spread the white chocolate onto a parchment paper-lined baking sheet and allow
to set. Using a sharp knife, draw the blade, at an angle across the white chocolate
to form curls and ruffles.
Place the plain chocolate in a bowl over a pan of simmering water. When
melted, paint the chocolate thickly on the underside of each rose leaf and allow
to set. Beat the cream with an electric whisk until soft peaks form. Spoon ¼ into
a piping bag fitted with a large star nozzle and set 2 tablespoons of cherry pie
filling aside.
Sandwich the cake slices together with two third the remaining cream and the
rest of the cherry pie filling. Stand the cake on a dinner plate and spread the
remaining one third of the cream round the sides.
Pat the white chocolate curls over the cream to cover completely and pipe
rosettes of cream round the top of the cake. Spoon a little pie filling over each.
Carefully peel away the rose leaves from the chocolate shapes. Decorate the
cake with the chocolate leaves and mint leaves and dust with icing sugar just
before serving. Chill in the refrigerator until required. This cake is best eaten on
the same day.

Classic Mint Choc Chip Ice Cream
Recipe
600 ml/1 pint full cream milk

28 g/1 oz glucose
4 egg yolks
55 g/2 oz mint-flavored plain chocolate, roughly grated
Mint extract (optional)
Green food coloring (optional)
Method:
Put the milk, ½ the sugar, glucose and cream in a saucepan and heat gently until
almost at the boil. In a medium bowl, beat together the remaining sugar and egg
yolks until pale and creamy. Beat in the hot milk mixture.
Return to the saucepan and heat gently until it thickens and coats the back of a
wooden spoon, do not boil. Chill in the refrigerator for 3 hours.
Stir in the grated chocolate. Taste the mixture and add as much mint extract and
food coloring as required. Pour the mixture into an ice cream maker and churn
until thick. Spoon into an airtight plastic container. Freeze until required.

4 eggs
85 g/3 oz desiccated coconut
115 g/4 oz white chocolate chunks
2 tablespoons toasted desiccated coconut
Method:
Preheat the oven to 200ºC/400ºF/Gas mark 6. Line two 12-cup muffin tins with
paper baking cases.
Combine the eggs and sugar in a large bowl and beat with an electric whisk for 2
to 3 minutes, until smooth. Sift the flour and baking powder over the top of the
creamed mixture. Using a metal spoon, lightly fold in the flour using a figure of
8 movement. Add the coconut and melted butter and continue to fold in gently.
Divide the mixture between the cases. Bake for 10 minutes, or until well risen
and golden brown.
Remove from the oven and cool for 5 minutes. Transfer to a wire rack to cool
completely.
Melt the chocolate in a bowl over a pan of simmering water and stir until
smooth. Using a fork, drizzle a little melted chocolate over the top of each
cupcake and sprinkle with coconut. Allow the chocolate to set and serve.

Praline is incredibly simple to make, and is a stunning topping for this luscious, creamy layer cake.
Decorate the cake with praline just before serving.

3 eggs
2½ teaspoon instant coffee, dissolved in 1 tablespoon hot water
55 g/2 oz toasted hazelnuts, chopped
For the praline:

55 g/2 oz toasted hazelnuts
For the icing:

1 tablespoon instant coffee, dissolved in 1 tablespoon boiling water
Method:
Beat the butter and sugar together until pale and creamy, then beat in the eggs one at a time. Sift the flour
over the butter mixture and stir in. Fold in the nuts and coffee, then divide the batter between the two tins
and spread out evenly. Bake for 20 to 25 minutes until golden and the cake springs back when pressed
gently.
Transfer to a wire rack to cool. To make the praline, line a baking sheet with greaseproof paper. Put the
sugar in a heavy pan and heat gently, stirring, for about 5 minutes until melted and pale golden. Add the
hazelnuts and stir for about 30 seconds, then pour onto the baking sheet and leave to harden for 20 minutes.
To make the icing, beat together the mascarpone, sugar and coffee until smooth and creamy. Spread slightly
less than half the icing over one of the cooled cakes, then place the second cake on top. Swirl the remaining
icing on top. Break the praline into shards and use it to decorate the cake.

Coffee and walnuts are a sublime pairing in this golden, crumbly cake with its rich coffee butter icing. A
favorite for generations and a must on any tea table.

3 eggs
80 g/3 oz walnut pieces
2½ teaspoon instant coffee, dissolved in 1 tablespoon hot water
For the icing:
2 tablespoons milk
2 teaspoons instant coffee
125 g/4 oz icing sugr, sifted
Walnut halves, to decorate
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, and line the
Beat the butter and sugar together until pale and creamy, then beat in the eggs one at a time. Sift the flour
over the butter mixture and stir in. Fold in the walnuts and coffee. Divide the mixture between the cake tins
and spread out evenly. Bake for 20-25 minutes until golden and the cake springs back when pressed gently.
Transfer to a wire rack to cool. To make the icing, warm the milk and coffee in a pan, stirring until the
coffee has dissolved. Pour into a bowl, leaving to cool until just warm before adding the butter and icing
over one of the cooled cakes, then place the second cake on top. Spread the remaining icing on top and
decorate with walnut halves.

These cute little cookies are deliciously filled with low-fat soft cheese and chopped preserved stem ginger.
They are ideal to be served on their own especially for an afternoon tea time. Easy to make and not much
ingredients involved.
Ingredients:
50 g/2 oz/½ cup plain (all-purpose) four

15 ml/1 tablespoon instant coffee powder
2 eggs
75 g/3 oz/scant ½ cup caster (superfine) sugar
For the filling:
115 g/4 oz/½ cup low-fat soft cheese

40 g/1½ oz/¼ cup chopped preserved stem ginger
Method:
Preheat the oven to 190°C/365°F/Gas 5. Line two baking sheets with baking parchment. Sift the flour and
coffee powder together. To make the filling, beat together the soft cheese and stem ginger. Chill.
Whisk the eggs and sugar in a bowl until thick. Carefully add the sifted flour and coffee powder to the egg
mixture and gently fold in with a metal spoon, being careful not to knock out any air.
Spoon into a piping (pastry) bag with a 1cm/½ inch plain nozzle. Pipe 4 cm/1½ inches rounds on to the
baking sheets. Bake for 12 minutes. Cool. Sandwich together with the filling.


115 g/4 oz dark (bittersweet) chocolate, broken, into squares

Icing (confectioners’) sugar, for dusting
For the filling:
65 g/2½ oz dark (bittersweet) chocolate

30 ml/2 tablespoons Cointreau
60 ml/4 tablespoons double (heavy) cream, whipped
Method:
Put the chocolate in a heatproof bowl. Stand the bowl over a pan of hot water
and heat gently until the chocolate has melted.
Using a small, clean paintbrush, brush the insides of 14 petit four cases with a
thin coating of melted chocolate and leave to set completely. Repeat three or
four times. When finally set, carefully peel off the paper cases.
Make the filing. Melt the chocolate and butter in heatproof bowl set over a pan
of simmering water, stirring until smooth. Remove from the heat. When cool
(but still liquid), stir in the Cointreau and fold in the whipped double cream.
Chill this mixture until firm, then pipe into the chocolate cases. Dust with icing
sugar.

For the cake:
1. 2 large eggs
2. 80 ml/3 fl oz vegetable oil
3. 100 g/3 oz caster sugar
4. Seeds from 6 cardamom pods, crushed
5. ½ teaspoon ground ginger
6. 1 large (about 250 g) courgette, grated
7. 80 g/3 oz shelled pistachio nuts, chopped
8. 150 g/5 oz self-raising flour
9. ½ teaspoon baking powder
For the syrup:
Finely grated zest and juice of 2 limes

60 g/2 oz shelled pistachio nuts, chopped
Method:
Beat together the eggs, oil, sugar, crushed cardamom and ginger. Fold in the
grated courgette and chopped nuts. Sift the flour and baking powder over the
bowl, then fold in. Spoon the mixture into the prepared tin, smoothing the top
with the back of the spoon. Bake for about 35 minutes until risen and a skewer
inserted in the center comes out clean. Let the cake cool in the tin for 5 minutes,
then turn out onto a wire rack to cool completely.
To make the syrup, put the grated lime zest and lime juice in a saucepan and add
the sugar. Warm gently, stirring, until the sugar has dissolved, then boil for 1
minute. Remove from the heat, stir in the nuts and leave to cool for 10 to 15
minutes to thicken. Pour the syrup over the cake and let it stand for at least 30
minutes before serving.


1 sachet powdered gelatine
75 ml/2½ fl oz cranberry juice
6 medium oranges, segmented
475 ml/16 fl oz plain yoghurt
Fresh mint leaves, for garnish
Method:
cm/9-inch pie dish and bake for 15 minutes. Transfer to a wire rack to cool.
To make the filling, sprinkle the gelatine over the cranberry juice in a small
saucepan. Set aside for 5 minutes. Cook the gelatine and juice over medium heat
for 3 to 4 minutes, whisking constantly, until the gelatine has dissolved and the
mixture begins to thicken. Remove from heat and cool completely.
Using a blender or food processor, blend the gelatine mixture, oranges and
yoghurt until smooth. Pour the filling into the cooled piecrust. Cover the pie with
plastic wrap and freeze for 4 hours, or until set. Garnish with fresh mint leaves.
Freeze any remaining pie for up to 1 week.

For the cake:
85 g/3 oz butter
2 large cooking apples (about 675 g), peeled, cored and sliced
85 ml/3 oz creme fraiche
Finely grated zest and juice of 1 lemon
1½ tablespoon plain flour
6 eggs, separated
5 tablespoons slivered almonds
For the filling:

4 teaspoons icing sugar, sifted
Method:
Preheat oven to 160ºC/325ºF/Gas mark 3. Grease three 20-cm/8-inch springform
round cake tins, then line the bottoms with greaseproof paper.
Melt the butter in a pan and gently fry the apples for about 8 minutes, stirring
frequently, until tender and pulpy. Beat together the creme fraiche, lemon zest
and juice, sugar, flour and egg yolks. Stir into the apples. Continue cooking
gently, stirring, for about 5 minutes, until thickened. Pour into a clean bowl and
set aside to cool.
In a clean bowl, whisk the egg whites until they form stiff peaks. Stir the cooled
apple mixture, then fold in a couple of spoonfuls of egg whites to loosen. Fold in
the remaining egg whites, one-third at a time. Divide the mixture among the
lined tins and spread out evenly. Scatter the almonds over the cakes, then bake
for about 45 minutes until firm and golden.
Leave to cool in the tins. Run a knife around the inside of each cake tin, then
carefully turn each cake onto a flat plate. Gently peel off the lining paper, then
place another plate over the top and flip over so the cake sits the right way up.
Cover with clingfilm and chill.
To make the filling, combine the creme fraiche, vanilla and sugar. Spread half
the cream mixture on top of one of the cakes and cover with another cake.
Spread it with the remaining cream. Carefully place the final cake on top, and
dust with icing sugar. Serve cold.


3 tablespoons creamed coconut, at room temperature
Finely grated zest of 1 lime
100 g/3½ oz icing sugar
3 eggs
55 g/2 oz shredded coconut
For the icing:

1 tablespoon lime juice
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round
case tins and line the bottoms with greaseproof paper.
Beat together the butter, creamed coconut, lime zest and sugar until pale and
creamy. Beat in the eggs, one at a time, then sift the flour over the mixture and
fold in. Stir in the shredded coconut. Spoon the cake batter into the prepared tins
and spread out evenly using the back of the spoon. Bake for 20-25 minutes until
golden brown and a skewer inserted in the centre comes out clean. Turn the
cakes out onto a wire rack and leave to cool completely.
To decorate, beat together the cream cheese, icing sugar and lime juice. Spread
slightly less than half of the icing on top of one cake layer. Place the second
layer on top and swirl with the remaining icing.

A sweet cream cheese and dried fruit filling with a hint of mint makes these cookies really special. They are
ideal for reducing hunger pangs after school or work.
350 g/12 oz/3 cups plain (all-purpose) flour

200 g/7 oz/scant 1 cup unsalted (sweet) butter, diced
1 egg, beaten
Caster (superfine) sugar, for sprinkling
For the filling:
500 g/1¼ lb/2½ cups ricotta cheese

5 ml/1 teaspoon finely chopped fresh mint
50 g/2 oz ready-to-eat dried figs, chopped
50 g/2 oz ready-to-eat dried peaches, chopped
Method:
Preheat the oven to 190°C/375°F/Gas 5. And then lightly grease a 33 x 23 cm/13 x 9 inch Swiss roll tin
(jelly roll pan) or shallow cake tin (pan). Put the flour and butter into a bowl. Rub in the butter until the
mixture resembles fine breadcrumbs. Add the egg and enough water to mix to a firm but not sticky dough.
Divide the pastry into two and roll out one piece to fit the base of the prepared tin. Place in the tin and trim.
To make the filling, put all the ingredients in a bowl and mix together. Spread over the pastry base. Roll out
the remaining pastry and place on top with a fork then sprinkle with caster sugar.
Bake for about 30 minutes until light golden brown. Remove from the oven and sprinkle more caster sugar
thickly over the top. Cool and cut into slices to serve.

Creamy Lime and Blueberry Cheesecake
Recipe

450 g/1 lb cream cheese
2 teaspoons cornstarch
3 large eggs
Finely grated zest and juice of 1 or 2 limes
225 g/8 oz fresh blueberries, plus 280 g/10 oz to decorate
Method:
Grease a 23-cm/10-inch round springform cake tin. Stir the crumbs into the
melted butter, then spread over the bottom of the prepared tin, pressing down to
make an even base. Chill for 30 minutes. Wrap the base and sides of the tin in
two layers of foil.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese until
creamy, then beat in the sugar and cornflour. Stir in the sour cream until smooth
and creamy, then beat in the eggs followed by the lime zest and juice. Fold in the
blueberries. Pour the filling into the cake tin, tapping the sides of the tin to level
the surface.
Place the tin in a roasting tin and pour boiling water around it to about 2.5-3.5
cm/1-1½ inch deep. Bake for 45 minutes until set (but still with a wobble in the
middle). Leave to cool then chill for at least 4 hours. Turn the cheesecake out
and top with fresh blueberries.

For the cake:
55 g/2 oz shelled pistachios

3 eggs
For the filling:
2½ tablespoons lemon curd

For the icing:
1 egg white
150 g/5½ oz icing sugar, sifted
¾ teaspoon lemon juice
Green food coloring
White sugared flowers and silver dragees to decorate
Method:
cake tins, and line the bottoms with greaseproof paper. Finely grind the pistachio
nuts in a food processor, then set aside. Beat together the butter and sugar until
pale and fluffy.
Beat in the eggs one at a time. Stir in the ground pistachios, then sift the flour on
top and fold in. Spoon the cake batter into the prepared tins and spread out
evenly using the back of the spoon.
Bake for 20 to 25 minutes until golden brown and the cake springs back when
pressed ligtly with the tips of your fingers. Turn the cake out onto a wire rack
and leave to cool completely. To make the filling, stir together the lemon curd
and sour cream until thoroughly combined. Spread evenly over one cake layer,
then top with the second layer.
Gradually whisk the icing sugar into the egg white until thick and glossy, then
beat in the lemon juice. Add a few drops of food coloring to make the icing a
pretty shade of pistachio green, then pour it over the cake. Decorate with sugared
flowers and dragees, and serve.

Crispy Cake Recipe

30 g/1 oz butter
245 g/9 oz cornflakes
115 g/4 oz Brazil nuts, roughly chopped
70 g/2½ oz mini-marshmallows (or larger marshmallows snipped into
pieces)
100 g/3½ oz mascarpone cheese
Method:
Line the bottoms of two 20-cm/8-inch round springform tins with greaseproof
paper. Break the chocolate into pieces and put them in a heatproof bowl with the
butter. Place the bowl over a pan of barely simmering water and let the chocolate
and butter melt. Remove from the heat, stir to combine, then leave to cool
slightly.
Meanwhile, put the cornflakes in a bag and crush lightly with a rolling pin.
Combine with the nuts and marshmallows, then stir into the melted chocolate.
Divide the mixture between the springform tins, spreading out in an even layer,
then chill for about 1½ hours until set.
To serve, carefully remove the two cakes from the tins, spread one with
mascarpone, and place the second cake on top. Serve in small wedges.

500 g/1¼ lb/5 cups gooseberries

50 g/2 oz/4 tablespoons caster sugar
75 g/3 oz/scant 1 cup rolled oats
75 g/3 oz wholemeal flour
60 ml/4 tablespoons sunflower oil
50 g/2 oz/4 tablespoons demerara sugar
30 ml/2 tablespoons chopped walnuts
Natural yogurt or custard, to serve
Method:
Preheat the oven to 200ºC/400ºF/Gas 6. Place the gooseberries in a pan with the
caster sugar. Cover the pan and cook over a very low heat for about 10 minutes,
until the gooseberries are just tender. Tip the contents of the pan into an
ovenproof dish.
To make the crumble, place the oats, flour and oil in a bowl and stir with a fork
until evenly mixed.
Stir in the demerara sugar and walnuts, then spread evenly over the gooseberries.
Bake for 25-30 minutes, or until golden and bubbling. Serve hot with yogurt, or
custard made with skimmed milk.

Curried Chickpea and Currant Filo Pie
Recipe

1 small onion, chopped
½ teaspoon ground cumin
1 teaspoon ground cilantro (coriander)
100 g/3½ oz basmati rice
285 ml/10 fl oz vegetable stock
70 g/2½ oz currants or raisins
400-g/14-oz tin chickpeas, drained
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. To make the filling, heat the olive
oil in a large, heavy-based saucepan. Add the onion, reduce the heat and fry for 5
minutes, until soft. Add the spices and stir to combine. Add the rice and stir to
coat evenly with oil. Add the vegetable stock, a little at a time, allowing the rice
to absorb the liquid.
Then add the currants. When the rice is cooked and the currants are plump,
remove from the heat. Stir in the chickpeas and adjust the seasoning as
necessary. Brush a 23-cm/9-inch pie dish with melted butter.
Layer 6 sheets of filo in the pie dish, brushing each one with melted butter,
leaving the corners hanging over the edges. Spoon the filling into the pie dish.
Fold the overhanging filo on top so the filling is completely covered. Brush the
remaining 4 sheets of filo with butter and place over the top of the pie.
Carefully lift the edges of the pie from the dish to fold the corners under. Bake
for 25 minutes, until the filling is hot and the pastry is golden. Refrigerate any

Dairy and Gluten-Free Sponge Cake
Recipe

For the cake:
4 eggs, separated
2 tablespoons arrowroot
½ teaspoon cream of tartar
1 tablespoon golden syrup, warmed
For the filling:
3 extra-large egg yolks

1 tablespoon plain flour
1 cup soy milk
1 teaspoon vanilla
To decorate:
200 g/7 oz strawberries, quartered or sliced if large
Method:
Preheat oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake
tins and line the bottoms with greaseproof paper.
Put the egg whites in a clean, grease-free bowl and whisk to stiff peaks. Put the
egg yolks, sugar, cornflour, arrowroot, cream of tartar, bicarbonate of soda,
golden syrup and vanilla extract in a separate bowl. Beat well. Fold the yolk
mixture into the egg whites.
Pour into the prepared tins and bake for about 30 minutes until firm to the touch.
Transfer the cakes to a wire rack to cool completely.
Meanwhile, make the filling. Put the egg yolks, sugar and flour in a bowl and
whisk together until creamy. Heat the soy milk in a saucepan until almost
boiling. Add the vanilla, then whisk into the egg mixture. Return to the pan and
heat gently, stirring, until thick.

Dark Chocolate and Raspberry Tartlets
Recipe
140 g/5 oz unsalted butter, cubed

1 egg yolk
300 ml/10 fl oz cream
2 eggs, separated
2 tablespoons rum
455 g/1 lb raspberries, washed
3 tablespoons redcurrant jelly
Method:
Preheat the oven to 200ºC/400ºF/Gas mark 6. Put the butter, sugar and egg yolk
in a food processor and process until smooth. Add the flour and process until just
combined. Do not over-process or the pastry will be tough.
Turn onto a lightly floured surface and knead very gently until smooth and soft.
Wrap and chill in the refrigerator for 30 minutes. Before use, remove the pastry
from the refrigerator to return to room temperature. Roll out the pastry on a
surface lightly dusted with flour.
Cut 8 discs using a 9-cm/3½-inch biscuit cutter and use to line 8 loose-based
tartlet tins. Bake blind for 10 minutes. Remove the beans and paper and bake for
5 minutes more. Allow to cool in the tins and set aside. Lower the temperature to
190ºC/375ºF/Gas mark 5. Put the cream and chocolate in a non-stick saucepan
and heat gently until the chocolate has meted. Remove from the heat and allow
to cool. Beat the egg whites using an electric whisk until stiff peaks form. Stir
the rum and yolks into the melted chocolate before gently folding in the egg
whites.
Divide the mixture between the 8 pastry cases and bake for 10 minutes until just
set. Allow to cool in the tins. Transfer to the refrigerator to chill for 3 hours or
overnight. Remove the tartlets from the tins and top each with raspberries. Melt
the redcurrant jelly with 1 tablespoon water in a saucepan. Drizzle a little of the
glaze over each tart. Serve warm or cold.

This wonderful cheesecake just melts in the mouth and makes a fabulous dessert or an extra-indulgent
afternoon treat. It’s rich, creamy, and with jut the prefect hit of bitter chocolate.

2 teaspoons unsweetened cocoa powder, plus extra for dusting
2 teaspoons cornflour
3 large eggs
Method:
Grease a 20-cm/8-inch round springform cake tin. Mix the crumbs, cocoa powder and melted butter. Press
the crumb mixture over the bottom and about halfway up the sides of the cake tin. Chill for 30 minutes.
Wrap the tin in two sheets of aluminum foil.
Preheat the oven to 170ºC/325ºF/Gas mark 3. Break the dark chocolate into a heatproof bowl, then set the
bowl over barely simmering water to melt. Remove from the heat and set aside to cool. Beat the cream
cheese until soft, then beat in the sour cream, sugar and cornflour. Beat in the eggs one at a time, then fold
in the cooled melted chocolate. Pour the mixture into the cake tin and level out. Place the cake tin in a
roasting tin and pour boiling water around it to about 2.5 – 3.5 cm/1 – 1½ inch deep.
Bake for about 50 minutes until set (but still with a wobble in the center). Remove from the oven and leave
to cool completely, then chill for at least 4 hours or overnight. To serve, turn the cheesecake out and dust
with cocoa powder.

Dark Chocolate Mocha Mud Cake
Recipe

240 ml/8 fl oz milk
2 tablespoons instant coffee
2 eggs
For the icing:
100 g/3½ oz plain chocolate, finely chopped

Method:
Put the chocolate, butter, sugar, milk and coffee together in a large pan. Heat
very gently, stirring, until the butter and chocolate have melted and the mixture
is smooth. Remove from the heat and leave to cool for 15 minutes.
Beat in the eggs, then sift the flours and cocoa over the top and fold in. Tip the
mixture into the prepared tin and bake for about 1½ hours. Leave to cool in the
tin for about 30 minutes, then turn out onto a wire rack to cool completely. To
make the icing, put the chocolate in a heatproof bowl. Heat the cream until
almost boiling, then pour it over the chocolate and leave to stand for 5 minutes.
Stir until smooth, then leave to cool and thicken slightly before pouring it over
the cake.

100 g/3½ oz pitted dates, chopped
1 tablespoon clear honey, plus extra fro brushing
175 ml/6 fl oz boiling water
1 egg
85 g/3 oz walnut pieces
Method:
Put the dates in a bowl with the honey, cover with the boiling water and leave to
soak for about 1 hour until cool. Preheat the oven to 180°C/350°F/Gas mark 4.
Grease a 22 x 12-cm (8½ x 4½-inch) loaf tin, and line the bottom with
greaseproof paper.
Beat together the butter and sugar until smooth and creamy, then beat in the egg.
Gradually beat in the dates and soaking liquid (don’t worry if the mixture
curdles) and stir in about three-quarters of the nuts. Sift the flour over the
mixture, one-third at a time, then fold in.
Spoon into the prepared tin, smooth the top with the back of the spoon, and
sprinkle the remaining nuts on top.
Bake for about 1 hour until a skewer inserted in the center comes out clean.
Leave to cool in the tin for 10 minutes, then turn out on a wire rack, brush the
top with honey and leave to cool completely.


The antithesis of an angel food cake with its dark layers of chocolate sponge cake and creamy icing, this
cake is another classic that shouldn’t be missed.
Ingredients: (Serves 8-10) For the cake:
170 g/6 oz butter

80 g/3 oz unsweetened cocoa powder
300 ml/11 fl oz milk
3 eggs
1½ teaspoon baking powder
½ teaspoon salt
For the icing:
200 g/7 oz dark chocolate, finely chopped

Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 23-cm/9-inch round cake tins and line the
Beat the butter and sugar together until pale and creamy. In a separate bowl, mix the cocoa with a little of
the milk to make a smooth paste, then beat it into the butter and sugar mixture. Beat in the eggs one at a
time. Combine the flour, baking powder and salt. Sift about half into the chocolate mixture and fold in. Stir
in the remaining milk, then sift in the remaining flour mixture and fold together. Divide the batter between
the prepared tins and bake for about 25 minutes until risen and skewer inserted in the center comes out
clean.
Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. To make the icing,
put the chocolate and butter in a heatproof bowl. Heat the cream until almost boiling, then pour it over the
chocolate and butter and leave to stand for 5 minutes.
Stir until smooth and creamy, then leave to cool until glossy and thick enough to spread. Spread slightly
less than half over one cake, top with the second cake and swirl the remaining icing on top.


1 tablespoon Cointreau liqueur
2½ tablespoons water
115 g/4 oz mint crisp plain chocolate
2 eggs, separated
Method:
Chill 4 large wine glasses. Put the white chocolate, liqueur and water in a bowl
over a pan of simmering water and heat. Beat the cream with an electric whisk
until soft peaks form. Fold into the melted white chocolate. Divide the mixture
between the glasses and set in the refrigerator at an angle. Chill for 2 hours.
Melt the mint chocolate in a bowl over a pan of simmering water. Stir in the egg
yolks. Beat the egg whites in a medium bowl with an electric whisk, until stiff
peaks form. Fold into the melted chocolate. Pour the mint chocolate on top of the
white mousse and chill for 3 to 4 hours.
Decorate with chocolate leaves and fresh mint leaves and serve.

The secret to a good and light muffins is to not over stir the mixture and a few
lumps don’t matter. This delicious muffin is simple and quick to make.
225 g/scant 1¾ cups all-purpose (plain) flour

Pinch of salt
150 g/¾ cup golden superfine (caster) sugar
Zest of 1 lemon
5 tablespoons milk
2 eggs
3 tablespoons good-quality lemon curd
Method:
Preheat the oven to 200°C/400°F/Gas 6. Place nine large paper cases in a deep
muffin tray. Sift the flour, baking powder and salt into a mixing bowl. Add the
sugar and lemon zest and combine.
Place the milk, eggs and melted butter in a separate bowl and whisk until
combined. Gradually add the milk mixture to the flour, stirring gently. Add the
lemon juice and mix gently until combined.
Spoon a heaped dessertspoonful of the muffin mixture into the paper cases, then
top each one with a teaspoonful of lemon curd. Cover the lemon curd with the
remaining muffin mixture, leaving room for the muffin to rise.
Bake for 20 minutes until risen and golden, then cool on a wire rack.

Dundee Cake Recipe
This citrusy version of the English fruit cake improves with keeping, so if you can, make it a week in
advance and store in an airtight container until ready to serve.
170 g/6 oz butter

3 eggs
Finely grated zest of 1 orange
2 tablespoon brandy
200 g/7 oz mixed dried vine fruits (raisins, sultanas, currants)
40 g/1 oz glace cherries, halved
40 g/1 oz blanched almonds
Method:
Preheat the oven to 160ºC/325ºF/Gas Mark 3. Line the base and sides of an 18-cm/7-inch round cake tin
with greaseproof paper.
Cream the butter and sugars together until fluffy, then beat in the eggs one at a time. Stir in the orange zest,
then sift the flour and baking powder over the top and stir in. Mix in the brandy followed by the dried vine
fruits and glace cherries.
Tip the mixture into the prepared tin, spreading it out evenly, then arrange the almonds on top in concentric
circles. Bake for about 1 hour 10 minutes until dark golden and a skewer inserted in the center comes out
clean.
Leave to cool in the tin for about 20 minutes, then turn out onto a wire rack to cool completely. Wrap in
aluminium foil, and store in an airtight container until ready to serve.

For the cake:

3 eggs
FInely grated zest and juice of 2 limes
For the syrup:

Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 22 x 12-cm/8½ x 4½-
inch loaf tin, then line the bottom with greaseproof paper.
Beat together the butter and sugar until pale and creamy. Beat in the eggs one at
a time. Sift the flour over the top and fold in, then stir in the lime zest and juice.
Spoon the mixture into the prepared tin and spread out evenly, using the back of
the spoon.
Bake for about 50 minutes until golden brown and skewer inserted in the center
comes out clean. Leave the cake to cool in the tin for about 5 minutes, then
Meanwhile, make the syrup. Put the lime zest and juice in a pan with the sugar,
then heat gently, stirring until the sugar has dissolved completely. Bring to a boil
and cook for 1 minute. Remove from the heat and cool slightly until the syrup
starts to thicken. Pour over the warm cake and leave it to stand for at least 30
minutes before serving.

Ingredients:
½ recipe sweet crust

3 large eggs
85 g/3 oz strawberry jam
Method:
Roll out the pastry dough and line a 25-cm/10-inch tart tin with a removable
base. Prebake the crust for 15 minutes. Lower the temperature to
160°C/325°F/Gas mark 3.
In a medium bowl cream the butter and sugar with an electric whisk, then slowly
add the ground almonds until well combined. Using a fork, beat the eggs and
incorporate them into the almond mixture, then refrigerate for 20 minutes.
Using a spatula, spread the jam evenly over the base of the tart crust. Pour the
chilled almond mixture over the layer of jam. Scatter the sliced almonds evenly
over the top of the tart. Bake for 40 minutes or until the filling is firm and golden
brown.
Transfer to a wire rack and cool for an hour. Serve with a dollop of whipped
cream, creme fraiche or clotted cream, if available.

Florentines with Grand Marnier Recipe
50 g/2 oz/¼ cup soft light brown sugar

15 ml/1 tablespoon clear honey
15 ml/1 tablespoon Grand Marnier
50 g/2 oz/¼ cup butter
40 g/1½ oz/3 tablespoons plain (all-purpose) flour
25 g/1 oz/¼ cup hazelnuts, coarsely chopped
50 g/2 oz/½ cup flaked (sliced) almonds, chopped
50 g/2 oz/¼ cup glace (candied) cherries, chopped
115 g/4 oz dark (bittersweet) chocolate, melted, for coating
Method:
Preheat the oven to 180°C/350°F/Gas 4. Line three or four baking sheets with
baking parchment. Combine the sugar, honey, Grand Marnier and butter in a
small pan and melt over a low heat.
Remove the pan from the heat and tip in the flour, hazelnuts, almonds and
cherries. Stir well.
Spoon small heaps of the mixture on to the baking sheets. Bake for about 10
minutes until golden brown. Leave the cookies on the baking sheets until the
edges begin to harden a little, then remove and cool on a wire rack.
Spread the melted chocolate over the underside of each Florentine with a round-
bladed knife or metal spatula. When the chocolate is just beginning to set, drag a
fork through to give a waxy lines. Leave to set completely.

For the cake:

½ teaspoon dried lavender flowers
3 eggs
For the filling:

3 tablespoons icing sugar, sifted
For the icing:

1 large egg white
Lilac food coloring
Sprigs of fresh Lavender, to decorate
Method:
springform round cake tins, and line the bottoms with greaseproof paper.
Put the sugar and dried lavender flowers in a food processor and process briefly
to combine. Tip into a large bowl with the butter. Beat together until pale and
creamy, then beat in the eggs one at a time. Sift the flour over the mixture, then
fold in.
Spoon the mixture into the prepared tins and spread out evenly using the back of
the spoon. Bake for 20 to 25 minutes until golden brown and a skewer inserted
in the centre comes out clean. Turn the cakes out onto a wire rack and leave to
cool completely. To make the filling, beat together the mascarpone and sugar.
Spread it over one of the cooled cakes. Top with the second cake.
Put the egg white in a bowl and gradually beat in the icing sugar until thick and
creamy. Add a few drops of food coloring to make the icing a pretty lavender.
Pour the icing over the cake, and leave to stand for a few hours to firm up.
Garnish with fresh lavender springs.

100 g/3½ oz all-purpose flour

10 egg whites
For the icing:

4 tablespoons water
2 egg whites
2 teaspoons golden syrup
Fresh strawberries, to serve
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. In a large bowl, sift together the
flour and half the sugar three times until very light. Set aside.
In a clean bowl, whisk the egg whites with the cream of tartar until stiff, then
gradually whisk in the remaining sugar until thick and glossy. Whisk in the
vanilla extract.
Sift half the flour and sugar mixture over the egg whites, then fold it in. Repeat
with the remaining flour and sugar mixture. Spoon the batter into a non-stick 25-
cm/10-inch ring mould. Bake for about 40 minutes, or until a skewer inserted
into the cake comes out clean. Turn the cake out onto a wire rack and leave to
cool.
To make the icing, put the sugar in a small pan with the 4 tablespoons of water.
Heat, stirring, until the sugar dissolves, then boil until the temperature reaches
115ºC/240ºF. In a clean bowl, quickly whisk the egg whites until very stiff, then
gradually pour the hot syrup into the egg whites in a thin stream, whisking
continuously until thick and glossy. Whisk in the golden syrup and vanilla
extract. Continue whisking until the icing is cooled, then spread over the cake.
Serve with strawberries.

4 large oranges
600 ml/1 pint shop-bought orange sorbet
55 g/2 oz grated plain chocolate
Method:
Put the sugar and water in a saucepan and heat until the sugar has dissolved. Boil
for 3 to 4 minutes until thick and syrupy. Allow to cool.
Cut a small slice from the bottom of each orange so that they are level on the
work surface. Cut the top one third from the top of each orange and scrape out
the fruit and pith, and discard. Thickly brush the inside of each orange shell with
syrup, stand in a bowl and freeze overnight.
Working quickly, tip the sorbet into a large bowl and lightly beat with a wooden
spoon to soften. Spoon the sorbet into a piping bag fitted with a large star nozzle
and half fill each orange shell. Spoon ¼ of the grated chocolate into each orange
and fill the rest of the orange with sorbet.
Top each with a lid and serve immediately or freeze until solid.


1 teaspoon baking baking
4 eggs, beaten
115 g/4 oz roasted chopped hazelnuts
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a deep 1.5 liter/3 pints
ovenproof pie dish.
Put all the ingredients in a large bowl and beat well with a wooden spoon until
well combined and evenly colored.
Tip the mixture into the dish and stand the dish in the center of a large roasting
tin. Half fill the tin with boiling water and bake for 1 hour or until well risen and
firm.
Serve warm with cream or ice cream. Can be served cold cut into squares.

Ginger and Chocolate Chip Cookies
Recipe

1 egg
2 drops vanilla extract
85 g/3 oz plain chocolate, roughly chopped
55 g/2 oz crystallized stem ginger, finely chopped
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Put the first 7 ingredients in a food
processor or bowl. Gradually add the oil, 1 tablespoon at a time, and process or
stir until the mixture comes together to form a soft, crumbly dough. Stir in the
chocolate and ginger and knead well. Divide the dough into 12 and roll into
balls. Arrange well spaced apart on a parchment paper-lined baking sheet, then
flatten each with the back of a spoon. Bake for 10 to 12 minutes until golden.
Remove from the oven and cool for 2 minutes. Transfer to a wire rack to cool
completely. Sift the icing sugar into a small bowl and stir in enough orange juice
to form a smooth paste. Using a fork, drizzle the icing backwards and forwards
across each cookie to make a criss-cross pattern. Allow the icing to set, then
serve.
Store un-frosted in an airtight container for up to 5 days.

Ginger and Lime Ice Cream Birthday
Cake Recipe
For the cake:
500 ml/17 fl oz prepared custard

3½ pieces stem ginger in syrup, chopped
About 300 g/10 oz shop-bought gingerbread or ginger cake
Method:
Put the custard in a bowl and stir in the ginger, lime zest and lime juice. Fold in
the double cream and churn in an ice cream maker until thick, and soft scooping
consistency. (If you don’t have an ice cream maker, whip the cream until thick
and standing in soft peaks. Fold into the custard, then freeze. Beat with a fork
after 2 hours to break up the ice crystals, then beat every 30 minutes until you
achieve the desired consistency.) Meanwhile, grease a 20-cm/8-inch round
springform tin and line the bottom with greaseproof paper. Trim off the outside
of the cake, then slice it about 7 mm thick. Line the sides of the tin with the
slices, then cut pieces to cover the base neatly.
Spoon the semi-frozen ice cream into the cake-lined tin and freeze for 3 to 4
hours until firm. To serve, decorate the top of the cake with flaming candles and
serve in wedges.
10 ml/2 teaspoons golden syrup

411 g/14½ oz can apricot halves in fruit juice
150 g/5 oz/1¼ cups sef-raising flour
75 g/3 oz/1½ cups fresh breadcrumbs
90 g/3½ oz/½ cup light muscovado sugar
30 ml/2 tablespoons sunflower oil
175 ml/6 fl oz/¾ cup skimmed milk
Mtehod:
Preheat the oven to 180ºC/350ºF/Gas 4. Lightly oil a 900 ml/1½ pint/3¾ cup
pudding basin. Spoon in the syrup.
Drain the apricots and reserve the juice. Arrange about 8 halves in the basin.
Puree the rest of the apricots with the juice and set aside.
Mix the flour, breadcrumbs, sugar and cinnamon then beat in the oil and milk.
Spoon into the basin and bake for 50-55 minutes, or until form and golden. Turn
out and serve with the pureed fruit as an accompaniment.

1 recipe basic sweet crust

1 recipe basic pastry cream
680 g (1½ lb) assorted fresh fruits, such as thinly sliced pears, plums,
peaches, kiwis, berries and grapes
55 g/2 oz apricot jelly or strained apricot jam
1 tsp water
Method:
cm /9-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the
the tart with lightly beaten egg.
Return to the oven for 10 to 15 minutes, until the edges are brown and the base
of the crust is golden. Transfer to a wire rack and cool to room temperature.
Assemble the tart as close to serving time as possible.
Whisk the cooled pastry cream and fill the tart shell, smoothing the top with a
spatula. Carefully arrange the fruit in a decorative pattern over the pastry cream.
Warm the apricot jelly in a small saucepan over low heat. Add the water and stir
until smooth. Using a pastry brush, glaze the fruit.

115 g/4 oz finely ground pistachio nuts

8 digestive biscuits, crushed
1 tbsp lime zest
85 g/3 oz unsalted butter, melted and cooled
2 large egg yolks
400 g/14 oz tin condensed milk
120 ml/4 fl oz fresh lime juice
5 kiwis, peeled and sliced into thin rounds
1 tbsp fresh lime juice
1 tbsp water
1 tbsp caster sugar
½ tsp cornflour
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Grease a 23-cm/9-inch fluted tart
tin. Combine the pistachios, digestive biscuit crumbs, sugar and lime zest in a
food processor. Blend in the butter until the mixture is moistened. Press the crust
into the tart tin. Bake for 10 minutes. Transfer to a wire rack and cool. Beat the
egg yolks, condensed milk and 120 ml/4 fl oz lime juice until well combined.
Pour into the cooled crust and even the surface with a spatula. Bake for 15
minutes. Transfer to a wire rack. Arrange the kiwi slices on top of the filling –
slightly overlapping, in concentric circles.
Mix the tablespoon of lime juice, water, sugar and cornflour in a medium
saucepan. Over medium heat bring the glaze to the boil, stirring constantly until
it thickens. Remove from the heat. Using a pastry brush, cover the kiwis with the
glaze. Refrigerate until ready to serve, for at least 1 hour.

Take some of these cookies to bed with you and all that will be left the next
morning will be the crumbs in the duvet. These are dangerous cookies. Crisp yet
crumbly and packed with chocolate chips, they are a must with tall glasses of
ice-cold milk or stacked with an obscene amount of ice cream.
Ingredients: (Makes about 12 large or 20 regular cookies)
75 g/3 oz/6 tablespoons butter, softened

75 g/3 oz/6 tablespoons golden caster (superfine) sugar
75 g/3 oz/6 tablespoons soft light brown sugar, sifted
1 large (US extra large) egg, beaten
150 g/5 oz/1¼ cups self-raising (self-rising) flour
25 g/1 oz/¼ cup (unsweetened) cocoa powder
1.5 ml/¼ teaspoon salt
100 g/4 oz chopped plain (semisweet) chocolate or chocolate chips
Ice cream or cold milk, to serve
Method:
Preheat the oven to 180°C/350°F/Gas 4. Butter two heavy, non-stick baking sheets. Cream the butter and
both sugars together until pale and fluffy. Beat in the egg and vanilla essence.
Sift the flour with the cocoa and salt. Gently fold into the egg mixture with the chopped chocolate or
chocolate chips. Place four heaped tablespoonfuls of the mixture, spaced well apart, on each baking sheet.
Press down and spread out with the back of a wet spoon.
Bake for 12 minutes. Cool on the baking sheet for 1 minute, then remove to a cooling rack. Repeat with the
remaining mixture. Store in an airtight container when cold. Serve with ice cream sandwiched between, or
eat on their own with a glass of ice-cold milk.


1½ teaspoons powdered gelatine
3 tablespoons crÃ¨me de menthe
4 tablespoons white crÃ¨me de cacao
4 large egg yolks
Roughly chopped Aero bar, or shavings from other mint chocolate bar
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Press the crust into a 23-cm/9-
inch pie dish and bake for 15 minutes. Transfer to a wire rack to cool. Sprinkle
the gelatine over 75 ml/2½ fl oz of the cream in a large saucepan and set aside
for a few minutes while you fill a large bowl with ice and cold water.
Using a whisk, combine the sugar, crÃ¨me de menthe, crÃ¨me de cacao and egg
yolks in the saucepan with the gelatine and cook over medium-low heat for 3 to
4 minutes, stirring continuously until the gelatine has dissolved. Pour the
gelatine mixture into a metal bowl and sit the bowl in the ice bath. Chill, stirring
occasionally, for 10 to 15 minutes, until the mixture begins to thicken, leaving a
mound when dropped from a spoon.
Using an electric whisk, beat the remaining 235 ml/8 fl oz until stiff peaks form.
Gently fold the cream into the gelatine mixture, 1/3 at a time, until well
combined. Pour the filling into the cooled crust and refrigerate for 3 hours, or
until the filling has set.
Garnish with the chopped or shaved chocolate bar. Refrigerate any remaining pie
for up to 3 days.

For the cake:
350 g/12½ oz peeled, seeded butternut squash or pumpkin, cut into chunks
½ tablespoon vegetable oil
3 eggs
1½ teaspoon ground cinnamon
To decorate:

Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Put the squash in a baking dish,
drizzle with the oil and toss to coat. Roast for about 35 minutes until tender.
Remove and leave to cool, then mash to a coarse puree.
tin and line the bottom with greaseproof paper. Beat the butter and sugar
together until smooth and creamy. Beat in the eggs one at a time, then stir in the
ginger and cinnamon. Sift the flour over the bowl and fold in, then fold in the
mashed squash.
Fill the cake tin and bake for about 50 minutes until risen and a skewer inserted
into the center comes out clean. Transfer to a wire rack to cool completely.
To decorate, put the chopped dark chocolate in a heatproof bowl. Heat the cream
until almost boiling, then pour over the chocolate. Leave to stand for 5 minutes,
then stir until smooth. Leave to cool and thicken slightly.
Melt the white chocolate in a heatproof bowl set over a pan of barely simmering
water. Pour the dark chocolate icing over the cake then spoon the melted white
chocolate into a piping bag. Pipe concentric circles on the cake. Draw a skewer
from the center to the outside to create spiderweb effect.

Ingredients: (Makes 12 pieces)

²�„3 cup packed brown sugar
²�„3 cup cold butter
For the filling:
2 packages (8 oz each) cream cheese, softened

½ cup sugar
2 eggs
¼ cup 2% milk
Sliced red and green maraschino cherries, optional
Method:
In a large bowl, combine flour and brown sugar, then cut in butter until mixture
resembles coarse crumbs. Stir in the walnuts. Reserve 1 cup. Press the remaining
crumbs onto the bottom of an ungreased 13 x 9 inch baking pan. Bake at
175ºC/350ºF for 12 minutes.
Meanwhile, in a large bowl, beat the cream cheese and sugar until light and
fluffy. Add eggs, beat on low speed just until combined. Stir in the milk, lemon
juice and vanilla. Pour filling over crust. Sprinkle with reserved crumbs.
Bake for 25-30 minutes longer or until edges are lightly browned and filling is
almost set. Cool in pan on a wire rack. Cut into squares. Garnish with cherries if
desired. Store in refrigerator.

Ingredients: (16 servings)
1½ cups graham cracker crumbs

½ cup pecan, toasted and finely chopped
2 tablespoons light brown sugar
For the filling:
4 packages (8 oz each) cream cheese, softened

1 cup sugar
1 cup/6 oz miniature semisweet chocolate chips
For the topping:
2 cups/16 oz sour cream

¼ cup sugar
Assorted candies
Method:
Place an ungreased 9 inch springform pan on a double thickness of heavy-duty
foil (about 18 inch square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs, pecans and brown sugar; then stir in
butter. Press onto bottom and 1½ inch up the sides of prepared pan. Place on a
baking sheet. Bake at 175ºC/350ºF for 5 minutes. Cool on a wire rack.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs
and beat on low speed just until combined. Fold in the chocolate chips. Pour into
crust. Place in a larger baking pan and add 1 inch of hot water to larger pan.
Bake at 160ºC/325ºF for 1½ hours or until center is just set and top appears dull.
In a small bowl, combine sour cream and sugar until smooth; spoon over hot
cheesecake and spread to cover. Bake for 5 minutes longer or until topping is
just set.
Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen and cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Garnish with candies.

Ingredients: (16 servings)
3 cups whole red and green candied cherries

3 cups diced candied pineapple
450 g/1 lb shelled walnuts
280 g/10 oz golden raisins
1 cup shortening
1 cup sugar
5 eggs
4 tablespoons vanilla extract
1 teaspoon salt
Method:
Using a large bowl, combine the cherries, pineapple, walnuts and raisins; set
aside. In another large bowl, cream shortening and sugar until light and fluffy.
Beat in eggs and vanilla. combine the flour, baking powder and salt. Add to
creamed mixture and mix well. Pour over fruit mixture and stir to coat.
Transfer to a greased and floured 10 inch tube pan. Bake at 150ºC/300ºF for 2
hours or until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
Wrap tightly and store in a cool place. Slice with a serrated knife and bring to
room temperature before serving.

Ingredients: (Makes about 7 dozens)

1 egg
1½ teaspoons rum extract
2½ cups all purpose flour
¼ teaspoon salt
Colored sugar
Method:
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat
in the egg and rum extract. Combine the flour and salt, gradually add to creamed
Using a cookie press fitted with the disk of your choice, press the cookies 1 inch
apart onto ungreased baking sheets, then sprinkle with colored sugar.
Bake at 190ºC/375ºF for 6-9 minutes or until lightly browned. Cool for 2
minutes before removing from pans to wire racks.

For the cake:

120 ml/4 fl oz clear honey
75 ml/2½ fl oz golden syrup
3 large eggs
85 g/3 oz toasted pine nuts
For the topping:

Method:
Put the butter, honey, golden syrup and brown sugar in a saucepan. Heat gently
over low heat, stirring, until the butter has melted and the mixture is thoroughly
combined. Set aside to cool for about 10 minutes.
Beat in the eggs, one at a time. Reserve 2 tablespoons of the pine nuts and stir
the rest into the mixture. Sift the flour over the mixture, then stir to combine.
Pour batter into the prepared cake tin. Sprinkle the reserved pine nuts on top.
Bake cake for about 1 hour and 10 minutes until a skewer inserted in the centre
comes out clean. Remove the cake from the oven and leave it to cool in the tin
for about 5 minutes before turning out onto a wire rack.
While the cake is still warm, prepare the topping. Put the pine nuts and honey in
a pan and warm gently until runny. Pour over the cake, spreading the mixture
evenly.

140 g/5 oz finely ground disgestive crumbs

230 g/8 oz ricotta cheese
5 tablespoons sour cream
175 ml/6 fl oz clear honey
2 teaspoons cornflour, dissolved in 1 teaspoon cold water
4 eggs, beaten
Method:
melted butter along with the pine nuts. Spread the crumbs over the base and
about halfway up the sides of the tin, pressing down firmly. Chill for 30 minutes.
Wrap the tin in two layers of foil.
Meanwhile, preheat the oven to 170ºC/325ºF/Gas mark 3. Beat together the
ricotta and mascarpone until smooth and creamy, then beat in the sour cream,
honey, lemon zest and cornflour, followed by the eggs.
Pour the filing over the crumb base and place the cake tin in a roasting tin. Pour
boiling water into the roasting tin to about 2.5-3.5 cm/1-1½ inch deep. Cook for
about 1 hour and 25 minutes until set (but still with a wobble in the centre).
Transfer the tin to a wire rack to cool completely, then chill overnight before
carefully turning out the cheesecake and serving.

Caster sugar, for coating ramekins

Method:
Freeze the white chocolate for 15 minutes. Preheat the oven to 200ºC/400ºF/Gas
mark 6. Generously butter four 125 ml/5 fl oz ramekins. Half fill one ramekin
with caster sugar and swirl around to coat the inside. Pour the sugar into the next
ramekin and repeat until all 4 ramekins are coated.
Melt the plain chocolate in a bowl over a pan of simmering water. Beat together
the caster sugar, egg yolks and vanilla using an electric whisk until pale and
smooth. Remove the melted chocolate from the heat and stir into the creamed
egg mixture. In a separate bowl beat the egg whites with an electric whisk until
stiff peaks form. Fold ½ the egg whites into the chocolate mixture, using a large
metal spoon and a figure of 8 movement. Fold in the remaining egg whites,
folding until the mixture is an even color.
Put one-eighth of the mixture in each ramekin. Top with a piece of chilled white
chocolate and then fill the ramekins with the remaining mixture. Bake for 15
minutes or until well risen and slightly spongy round the edges. Dust with icing
sugar and serve immediately.

450 g/1 lb ripe red plums, quartered and stoned

200 ml/7 fl oz skimmed milk
60 ml/4 tablespoons skimmed milk powder
15 ml/1 tablespoon light muscovado sugar
5 ml/1 teaspoon vanilla essence
75 g/3 oz self-rising flour
2 egg whites
Icing sugar, to sprinkle
Method:
Preheat the oven to 220ºC/425ºF/Gas 7. Lightly oil a wide, shallow oven proof
dish and add the plums.
Pour the milk, milk powder, sugar, vanilla, flour and egg whites into a blender or
food processor. Process until smooth.
Pour the batter over the plums. Bake for 25-30 minutes, or until puffed and
golden. Sprinkle with icing sugar and serve immediately.

These are great when you get those midnight munchies – either keep the cookies
separately in an airtight cookie jar and sandwich only together each time with
the softened ice cream of your choice when required or make the sandwiches
complete with ice cream and coating and then freeze until required.
115 g/4 oz/½ cup unsalted (sweet) butter, at room temperature, diced
1 egg, beaten
200 g/7 oz/1¾ cups plain (all-purpose) flour
25 g/1 oz/¼ cup (unsweetened cocoa powder, sieved
Ice cream, to fill
Toasted nuts, biscuit (cookies) crumbs, to coate
Chocolate flakes or demerara (raw) sugar, to coat
Method:
Preheat the oven to 180°C/350°F/Gas 4. Cream the butter and sugar together until light and fluffy, then beat
in the egg. Stir in the flour and cocoa powder to make a firm dough.
Roll the dough out to a thickness of 6 mm/¼ inch on baking parchment. Using a 7.5 cm/3 inch plain round
biscuit (cookie) cutter, stamp out 24 rounds and place on the prepared baking sheets. Alternatively cut into
squares or rectangles of equal size. Bake the cookies for about 15 minutes. Set aside on the baking sheets to
cool.
To make the ice cream cookies, spread 2 good spoonfuls of softened ice cream on a cookie and press a
second on top. Squeeze so the filling reaches the edges.
Put your chosen coating on a plate and roll the cookies in it to coat the sides. Either eat straight away or
wrap individually in foil and freeze. The cookies may be kept for up to 2 weeks in the freezer.


5 tablespoons Kahlua
140 g/5 oz shop-bought meringues, crushed
1 tablespoon coarsely ground espresso coffee
1 teaspoon unsalted butter
7 amaretti, crushed
12 chocolate-coated coffee beans
Method:
In a medium bowl beat the egg yolks and sugar with a wooden spoon until thick
and smooth. Stir in the Kahlua until well combined. In a separate bowl, whisk
475 ml/16 fl oz cream with an electric whisk until soft peaks form.
Fold in the crushed meringue and the creamed egg and sugar mixture. Beat the
egg whites with an electric whisk until stiff peaks form. Lightly fold the egg
whites into the Kahlua mixture. Spoon into a 1.5 liters/3 pints bowl or bombe
mold and freeze until firm.
One hour before serving remove from the freezer and place in the refrigerator for
an hour. Put the coffee and 285 ml/10 fl oz cream in a saucepan and heat until
almost at the boil. Set aside for 30 minutes.
Melt the chocolate in a bowl over a pan of simmering water. Remove from the
heat. Strain the infused coffee cream through a sieve into the melted chocolate.
Add the butter and stir until smooth. Invert the bombe onto a dinner plate and pat
the amaretti crumbs over the top and sides. Beat the remaining cream with an
electric whisk until soft peaks form, and pipe swirls around the top of the bombe.
Decorate with chocolate-coated coffee beans and serve with the warm sauce.

225 g/scant 1¾ cups all-purpose (plain) bleached flour • ¼ teaspoon each salt and sugar •
150 g/5½ oz butter
• 3 tablespoons iced water
• 100 g/3½ oz Cheddar
• 100 g/3½ oz mozzarella
• 1½ teaspoon dried green peppercorns • 3 small leeks, weighing about 250 g/9 oz in total • 50 g/1¾ oz
pancetta
• 2 teaspoons fresh thyme leaves • Beaten egg yolk, to glaze
Method:
Sift the flour, salt and sugar into a bowl. Using a pastry blender if you wish,
work in half the butter until the mixture resembles coarse crumbs. Briefly work
in the remaining butter, leaving it slightly unevenly mixed. Lightly stir in the
water to form a soft dough. Wrap in plastic wrap (cling film) and chill for 1
hour.
Grate the cheeses, using the coarse blade of a grater. Crush the peppercorns with
a pestle and mortar. Trim the leeks and slice in half lengthways, then crossways
into 2 cm/¾ inch slices. You will need 175 g/6 oz of prepared leek. Cut the
pancetta into bite-sized pieces.
Preheat the oven to 240°C/475°F/Gas 9. Roll out the dough on a floured surface
as thinly as possible to form a 31 cm/12½ inch square. Carefully drape the dough
over a rolling pin and place on a baking sheet. Trim the edges neatly.
Leaving a 1.5 cm/½ inch border all round, scatter the cheeses evenly over the
dough. Sprinkle with the peppercorns and a little salt to taste, then add the leeks,
spreading them out evenly. Sprinkle with the pancetta and thyme.
Fold up the edges of the pastry to slightly enclose the filling, folding the corners
to a pleat. Brush the edges with the egg yolk. Bake for 20 minutes until the
pastry is golden and the leeks look slightly charred. Serve hot or warm.


Roulades are deceptively easy to make and look very impressive. This roulade combines the fresh zest of
lemons and limes for a very light and refreshing dessert.
Ingredients: (Serves 4) For the Roulade –
25 g/1 tablespoon butter, plus extra for greasing

4 eggs
115 g/heaped ½ cup golden superfine (caster) sugar
Zest of 2 lemons
Zest of 2 limes
115 g/scant 1 cup all purpose (plain) flour
For the Filling –
200 ml/scant 1 cup whipping cream

Zest of 1 lemon
Zest of 1 lime
6 tablespoons lemon curd
To Decorate –
Confectioner’s (icing) sugar, for dusting

Fresh, edible flowers, to serve
Method:
Heat the oven to 180°C/350°F/Gas 4. Butter a 40 x 30 cm/16 x 12 inch swiss roll tin and line the base and
sides with non-stick baking parchment. Dust lightly with flour and chill.
Melt the butter, then set aside to cool. Place the eggs and sugar in a large mixing bowl and whisk until the
mixture forms a thick trail (5 minutes), then briefly whisk in the lemon and lime zest. Sieve the flour into
the mixture and gently fold in with a metal spoon. Pour in the cooled, melted butter and gently fold in until
well mixed.
Scrape the mixture into the prepared tin and spread with a palette knife until it forms an even layer
approximately 1 cm/½ inch thick. Bake in the oven for 6-8 minutes until just cooked.
Invert the roulade onto a fresh piece of non-stick baking parchment placed on a clean, damp tea towel and
lightly dusted with golden superfine sugar. Carefully roll up the roulade and set aside whilst you prepare the
filling.
Whip the cream and fold in the lemon and lime zest. Unroll the roulade and discard the baking parchment.
Spread the lemon curd and then the cream over the roulade, and re-roll tightly.
To serve, heavily dust the top with sieved confectioner’s sugar and decorate with fresh edible flowers.
Note: Alternatively, fill the roulade with fresh summer berries and lightly whipped fresh cream. It can be
made up to a day in advance and filled just prior to serving.

3 eggs
3 tablespoons melted butter
To decorate:
260 g/9 oz fat-free fromage frais

About 230 g/8 oz fresh berries such as blueberries, strawberries, raspberries
and redcurrants
Method:
cake tins and line the bottoms with greaseproof paper.
Put the eggs and sugar in a bowl over a pan of barely simmering water, making
sure the bowl does not touch the water. Whisk for about 10 minutes until the
mixture is thick and pale and leaves a trail when the whisk is lifted out of the
bowl. Sift about three-quarters of the flour over the mixture and fold in.
Sift in the remaining flour, sprinkle in the lemon rind and gradually drizzle in the
butter as you fold together. Spoon the batter into the prepared tins and bake for
about 30 minutes until risen and golden and a skewer inserted in the center
comes out clean.
Turn out on a wire rack to cool completely. Just before serving, stir together the
fromage frais and lemon curd, checking the flavor and adding a little more
lemon curd if needed. Spread slightly less than half over one of the cakes and top
with the second cake. Swirl the remaining fromage frais over the top and
decorate with fresh berries.


For the cake:
125 g/4 oz plus 1 tablespoon butter, at room temperature

2 large eggs
For the topping:

Juice of 1 lemon
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Line a 20-cm/8 inch springform
square cake tin with greaseproof paper.
Beat together the butter and sugar until pale and creamy. Beat in the eggs, one at
a time, then stir in the lemon zest. Sift the flour over the mixture, then fold in.
Tip the mixture into the lined tin and smooth out evenly. Bake for about 20
minutes until risen and golden and a skewer inserted in the center comes out
clean.
Place the cake tin on a cooling rack. Prick the top of the cake all over with a
skewer.
Combine the sugar and lemon juice and immediately pour over the top of the
cake. Leave the cake to cool in the tin, then carefully turn it out and serve, cut
into squares.


35 g/1¼ oz cornstarch (cornflour)
Pinch of salt
285 ml/10 fl oz warm water
60 ml/2 fl oz fresh lemon juice
Zest from 1 lemon
3 large egg yolks, lightly beaten
3 large egg whites
Method:
Preheat the oven to 220ºC/425ºF/Gas mark 7. Roll out the pastry dough and line
a 23-cm/9-inch pie dish. Prick the surface with a fork and pre-bake for 15
minutes. Cool on a wire rack. Lower the temperature to 175ºC/350ºF/Gas mark
4. Combine the granulated sugar, cornstarch and salt in a bowl over a pan of
simmering water.
Over low heat, slowly whisk in the warm water. Then add the lemon juice and
zest, egg yolks and butter. Cook, whisking constantly, until the mixture comes to
the boil and thickens. The lemon curd should mound when dropped from a
spoon. Remove from the heat. Press a sheet of parchment paper onto the surface
to prevent a skin from forming, and cool thoroughly.
Beat the egg whites, cream of tartar and vanilla with an electric whisk. when the
egg whites become foamy, begin adding the caster sugar a tablespoon at a time.
Continue beating until stiff peaks form. Pour the cooled lemon curd into the
cooled pie crust. Top with the meringue and bake for 12 to 15 minutes, until the
meringue peaks turn golden brown. Transfer to a wire rack and cool before
serving.

Lemon Tart Recipe

120 ml/4 fl oz fresh lemon juice
6 large egg yolks
Zest of 3 lemons
1 lemon, sliced
Method:
a 23-cm/9-inch tin. Prick the surface with a fork and chill for 10 minutes in the
the tart with lightly beaten egg. Return to the oven for 10 to 15 minutes, until the
base of the crust is golden. Transfer to a wire rack to cool.
In a medium bowl, whisk the lemon juice, egg yolks and sugar until smooth.
Transfer the mixture to a heavy-based saucepan and cook over medium heat
until the mixture begins to thicken, about 10 minutes. Take care not to let the
mixture boil. When the curd is thick enough to coat a wooden spoon, reduce the
heat to low and continue cooking for 10 more minutes.
Remove from the heat and stir in the butter, until melted. Strain the curd through
a fine sieve into a medium bowl and stir in the lemon zest. Pour the lukewarm
curd into the tart shell. For ease of slicing, chill for at least 1 hour in the
refrigerator. Dust with icing sugar and garnish with lemon slices. Refrigerate any
Quick and easy shortcut: Replace the lemon filling with 500 ml/171/2 fl oz
lemon curd.


50 g/1¾ oz low-fat spread, melted
285 g/10 oz cottage cheese
200 g/7 oz fat-free fromage fraise (or substitute fromage blanc)
Finely grated zest of 2 large oranges
Juice of 1 lemon
2 teaspoons cornflour, dissolved in 2 teaspoons water
4 eggs
Method:
melted low-fat spread. Press the crumbs into the base of the prepared tin. Cover
and chill for at least 30 minutes. Wrap the tin in two layers of aluminum foil.
Press the cottage cheese through a fine sieve twice, then beat with the fromage
fraise and sugar until smooth and creamy. Stir in the orange zest, lemon juice
and cornflour mixture. Beat in the eggs one at a time.
Pour the mixture over the crumb base. Place the cake tin in a large roasting tin,
then pour boiling water around the cake tin to about 2.5-3.5 cm/1-1½ inch deep.
Bake for about 50 minutes until set (but still with a wobble in the center).
Remove from the oven and leave to cool. Chill for at least 4 hours before turning
out.
For the cake:
80 g/2¾ oz dried prunes

3 eggs
To decorate:

12 dried prunes
Method:
Put the prunes in a bowl, cover with the boiling water and leave to soak for 2
hours. Blend to a smooth puree in a food processor or blender.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch springform
round or square cake tin and line the bottom with greaseproof paper.
Beat the butter until creamy, then beat in the prune puree, followed by the sugar.
Beat until smooth. Beat in the eggs one at a time, then sift the flour over the
bowl and fold in. Spoon the batter into the cake tin and spread out evenly. Bake
for about 30 minutes until risen and golden and a skewer inserted in the center
comes out clean. Leave to cool in the tin for about 5 minutes, then turn out onto
a wire rack to cool completely.
To decorate, stir together the icing sugar and lemon juice until smooth and
creamy. Pour over the cake. Decorate with the prunes and serve cut into squares.

Madeira Cake Recipe
Sometimes the simplest cakes are the best, and this plain, golden, lemony loaf is no exception, It was
traditionally served with a glass of madeira wine in the nineteenth century (hence its name). It’s just as
delicious with a cup of tea or coffee.
Ingredients:

140 g/5 oz caster sugar plus 1-2 tablespoons for sprinkling
3 large eggs
170 g/6 oz cups self-raising flour
Fiely grated zest and juice of 1 lemon
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 22 x 12 cm/8½ x 4½ inch loaf tin, and line the
bottom with greaseproof paper.
Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Sift the flour
over the mixture, then fold it in. Fold in the lemon zest and juice.
Spoon the batter into the prepared tin, smoothing the tip with the back of the spoon. Sprinkle the top with 1-
2 tablespoons of sugar and bake for about 55 minutes, or until a skewer inserted in the centre comes out
clean.
Leave the cake to cool in the tin for about 10 minute before turning it out onto a wire rack to cool
completely.
Mandarin and Chocolate Cheesecake

Recipe
225 g/8 oz chocolate digestive biscuits

1 lemon, pared rind and juice
150 ml/5 fl oz soured cream
3 eggs
1 tablespoon gelatine
2 x 400 g/14 oz tins mandarin segments in natural juice
4 tablespoons rindless orange marmalade
Method:
Put the digestive biscuits in a food processor and process until crushed. Melt the
butter in a saucepan and add to the digestive biscuit crumbs whilst processing.
Grease a 20-cm/8-inch tart tin with a removable base. Turn the mixture into the
tin and line the base and sides, pressing the mixture down with the back of a
spoon. Chill for 30 minutes in the refrigerator.
Put the cream cheese, lemon rind, 3 tablespoons of lemon juice and soured
cream in a food processor and blend until smooth. In a medium bowl, beat the
egg yolks and sugar until smooth and creamy. Dissolve the gelatine in 3
tablespoons water in a bowl over a pan of simmering water. Allow to cool for 5
minutes.
Add the creamed egg and gelatine to the cream cheese mixture and process until
smooth. In a medium bowl, beat the egg whites with an electric whisk until stiff
peaks form. Drain 1 tin of mandarins and reserve the juice. Roughly chop the
segments and stir into the cream cheese mixture. Fold in the egg whites and
chocolate chips and stir gently to combine.
Spoon the mixture into the prepared tart tin and chill in the refrigerator until set.
Put the marmalade and reserved fruit juice into a saucepan and simmer until the
mixture thickens. Remove the cheesecake from the refrigerator and transfer to a
dinner plate. Drain the remaining mandarin segments and use to decorate the
cheesecake. Drizzle with the marmalade glaze and chill in the refrigerator until
required. Store refrigerated for up to 2 days.

Look for well-flavored mangoes for this simple chilled cheesecake. The combination of cream cheese with
Greek yogurt creates a meltingly mouthwatering filing.
140 g/5 oz gingernuts

2 large ripe mangoes, pitted and peeled
Juice of 2 limes
175 ml/6 fl oz Greek yogurt
1½ tablespoons unflavored gelatine
Method:
Grease a 20-cm/8-inch round springform cake tin. Put the gingernuts in a food processor and process to
make fine crumbs. Stir into the butter, then tip into the prepared cake tin and press down over the base.
Chill for 30 minutes.
Put the mango flesh in a blender and blend to a smooth puree. Stir in the lime juice and set aside.
In a separate bowl, beat the cream cheese and sugar together, then beat in the yogurt, followed by the
mango puree.
Put the boiling water in a bowl and sprinkle the gelatine on top. Leave to dissolve, then stir thoroughly
before stirring into the mango mixture. Pour the filling into the cake tin and chill overnight or for at least 3
hours, until set. Carefully turn out the cheesecake before serving.


4 large eggs
235 ml/8 fl oz plain yoghurt
175 ml/6 fl oz maple syrup
½ tsp cinnamon
Pinch of salt
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Place a parchment paper-lined
baking tray in the oven.
Roll out the pastry dough and transfer to a 28-cm/11-inch tart tin.
Beat the eggs, yoghurt, maple syrup, cinnamon and salt with an electric whisk on
high until well combined. Remove the baking tray from the oven. Place the tart
tin on the hot tray and pour the filling into the tart crust. Bake for 45 minutes, or
until the filling is golden brown and puffed up.
Transfer to a wire rack and cool. Refrigerate any remaining pie for up to 3 days.

2/3 recipe basic crust

400 g/14 oz maple sugar (sometimes sold as maple flakes) or light brown
sugar
150 ml/5 fl oz maple syrup
1 large egg
15 g/½ oz dry breadcrumbs
¼ teaspoon salt
Method:
Preheat the oven to 175°C/350°F/Gas mark 4. Roll out the pastry dough slightly
thicker than usual 5 mm/¼ inch thick and line a 25-cm/10-inch tart tin.
Refrigerate for 20 minutes.
Whisk the sugar, cream, maple syrup and butter in a saucepan over low heat.
Cook for 10 minutes or until the sugar has dissolved, whisking regularly.
Remove from the heat and cool for 30 minutes.
Using a fork, beat the egg and add to the maple mixture. Stir in the breadcrumbs,
salt and vanilla to blend. Pour into the chilled pie crust and bake for 40 to 45
minutes. The filling should be set and slightly raised in the center.
Transfer to a wire rack and cool completely. Serve with cream.

Marble Cake Recipe
This simple two-tone cake is always a favorite with children who love the marbled effect when the cake is
sliced. This version, topped with creamy icing and chocolate chips, makes it even more appealing.

3 eggs
For the icing:

150 g/5½ oz icing sugar, sited
1 tablespoon unsweetened cocoa powder, sifted
1-2 tablespoon milk
2 tablespoons dark chocolate chips, to decorate
2 tablespoons white chocolate chips, to decorate
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20-cm/8-inch round cake tin, and line the bottom
with greaseproof paper. Beat together the butter and sugar until pale and creamy, then beat in the eggs one
at a time. Sift the flour over the top, then fold in.
Divide the mixture between two bowls. Stir the vanilla extract into one; sift the cocoa over the other bowl
and fold in. Place alternating spoonfuls of the two batters in the cake tin so you finish with distinct dollops
of brown and white batter. Drag a skewer through the dollos three or four times to give a marbled effect.
Bake for about 45 minutes until risen and golden. Transfer to a wire rack and leave to cool completely. For
the icing, beat together the butter, sugar, cocoa and 1 tablespoon of the milk until smooth and creamy. If
necessary, add a little more milk, then spread the icing over the cake. Sprinkle the chocolate chips on top to
decorate.

225 g/8 oz strong white bread flour

½ teaspoon salt
1 tablespoon dried easy blend yeast
1 egg, beaten
6 tablespoons warm milk
85 g/3 oz chopped, dried apricots
55 g/2 oz milk chocolate chunks
1 tablespoons finely grated orange rind
55 g/2 oz white marzipan, grated
1-2 tablespoons fresh orange juice
1 tablespoon flaked almonds, toasted
Method:
Put the flour and salt in a bowl and rub in 3 tablespoons butter. Stir in the yeast,
2 tablespoons sugar, egg and enough of the milk to make a soft dough. Turn out
onto a surface lightly dusted with flour and knead for 10 minutes until the dough
is smooth and elastic.
Roll out to a 30 x 18-cm/12 x 8-inch rectangle. Beat the remaining butter and 3
tablespoons sugar together in a medium bowl until smooth. Stir in the apricots,
chocolate chunks and grated orange rind. Spread the mixture evenly over the
dough ad sprinkle with the grated marzipan. Roll up the dough from one short
end like a Swiss roll. Gently roll it backwards and forwards until the roll is
approximately 35-cm/14-inch long.
Using a sharp knife, cut the roll lengthwise into 3 long strips of equal width,
leaving them joined at the top. Plait the 3 strips together, pinch the ends and lift
onto a parchment paper-lined baking sheet. Cover loosely with a sheet of oiled
plastic wrap and leave in a warm place until doubled in size.
Preheat the oven to 200ºC/400ºF/Gas mark 6. Bake for 10 minutes. Lower the
temperature to 160ºC/325ºF/Gas mark 3, cover with aluminum foil and bake for
15 minutes more, until well risen and golden brown. Combine the icing sugar
with enough orange juice to form a smooth, thick icing. Drizzle over the hot plait
and sprinkle with the almonds. Serve and eat while still warm.


1 garlic bulb, unpeeled
115 g/4 oz ricotta cheese
60 ml/4 tablespoons crime fraiche or sour cream
Salt and freshly ground black pepper, to taste
675 g/1½ lb mixed mushrooms, such as oyster, chanterelle, shiitake and
portobello
115 g/4 oz grated Gruyere
28 g/1 oz pine nuts
Method:
transfer to a 23 cm/9-inch tart tin. Bake blind for 15 minutes. Remove from the
oven, prick the surface with a fork and brush the surface with lightly beaten egg.
Then bake for 10 minutes more. Transfer to a wire rack to cool.
Boil the garlic bulb in a saucepan filled with water for 15 minutes, then drain.
When cool enough to handle, pop the garlic cloves out of their skins and mash in
a bowl with the ricotta and creme fraiche until smooth. Season with salt and
pepper.
Heat the butter and olive oil in a frying pan and saute the mushrooms for 10 to
15 minutes, until they are tender and any liquid has evaporated. Season with salt
and pepper. To assemble, spread the ricotta and garlic mixture over the base of
the cooled tart shell. Layer half of the mushroom mixture, then half of the grated
Gruyere. Repeat the mushroom and Gruyere layers and sprinkle the pine nuts
over the cheese.
Bake for 25 minutes, or until the filling is hot and the pine nuts are golden
brown. Refrigerate any remaining pie for up to 3 days.

Made without flour, these chocolate-coffee brownies have a temptingly, moist and fudgey texture. Ideal for
a great afternoon tea with friends.
Ingredients: (Makes 12 squares)
150 g/5½ oz plain chocolate (70% cocoa solids), broken into pieces
100 g/3½ oz butter
1 teaspoon strong instant coffee
100 g/3½ oz ground almonds
175 g/scant 1 cup superfine (caster) sugar
4 eggs, separated
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease, then line a 20 cm/8 inch square cake tin with baking
parchment. Place the chocolate and butter in a heatproof bowl set over a pan of gently simmering water –
make sure the bottom of the bowl does not touch the water. Stir gently, very occasionally, until melted.
Carefully remove the bowl from the heat and stir in the coffee and vanilla extract. Add the almonds and
sugar and mix well until combined. Beat the egg yolks lightly then stir them into the chocolate mixture.
Whisk the egg whites until they form stiff peaks. Carefully fold a large spoonful into the chocolate mixture,
then fold in the rest until completely mixed in.
Spoon the mixture into the prepared tin and bake for 35-40 minutes until risen and firm on top but still
gooey in the center. Leave to cool in the tin, then turn out, remove the baking parchment and cut into 12
pieces.


3 large eggs
Thick cream, to serve
Method:
Preheat the oven to 160ºC/325ºF/Gas Mark 3. Grease a 20-cm/8-inch springform
Break the chocolate into pieces and put them in a heatproof bowl with the butter.
Place the bowl over a pan of simmering water and heat gently until the chocolate
and butter have melted. Remove from the heat and leave to cool for 5 minutes.
Stir in the sugar, then beat in the eggs, one at a time. Sift the flour over the
mixture, then fold in. Stir in the coffee.
Tip the mixture into the prepared springform tin and bake for 55 minutes until
firm on top, with a slight wobble in the centre. (The cake will firm as it cools.)
Leave to cool in the tin.
Carefully turn the cake out onto a serving plate and serve in wedges with thick
cream poured over the top.


150 ml/5 fl oz cold water
65 g/2½ oz plain flour, sifted
1 tablespoon coffee and chicory essence
Method:
Preheat the oven to 220ºC/425ºF/Gas mark 7. Put the butter in a small saucepan,
add the water and bring to the boil. Remove from the heat, transfer to a bowl and
add the flour. Beat with a wooden spoon until it forms a ball of smooth paste.
Let cool for 2 minutes. Slowly add the eggs to the paste, beating well after each
addition, until the choux pastry is smooth and glossy.
Spoon the pastry into a piping bag fitted with a large plain nozzle. Pipe eight 10-
cm/4-inch lengths, well spaced apart, onto a large baking sheet lined with
parchment paper. Bake for 12 minutes until well risen and golden brown.
Remove from the oven. Poke the base of each eclair with the tip of a knife to let
the steam escape.
Transfer to a wire rack to cool. In a small bowl, combine the icing sugar, coffee
and chicory essence and enough cold water to make a smooth paste. Beat until
smooth. Cut each eclair in half and dip the tops in icing. Transfer to a wire rack
for the icing to set. Whisk the cream with an electric whisk until soft peaks form.
Spoon the cream into a piping bag and using a large star nozzle, pipe cream onto
the base of each eclair. Cover each eclair base with an iced top.
Melt the chocolate in a bowl over a pan of simmering water. Spoon the
chocolate into a piping bag fitted with a small plain nozzle and piped zigzag
lines across the tops of the eclairs. Transfer to a wire rack. Although choux
pastry is best eaten on the day that it is made, these eclairs can be stored
refrigerated for up to 2 days.

These birthday cookies are irresistible when freshly baked, so don’t be surprised if there aren’t any left
over. They need to be thoroughly chilled, so make the dough the day before you need them.
115 g/4 oz/½ cup unsalted (sweet) butter

Large pinch of salt
150 g/5 oz/¾ cup caster (superfine) sugar
1 egg, beaten
1.5 ml/¼ teaspoon bicarbonate of soda (baking soda)
7.5 ml/1½ teaspoon ground cinnamon
1 egg white, lightly beaten
35 pecan nut halves
Method:
Cream the butter, vanilla essence, salt and 115 g/4 oz/½ cup of the sugar until light and fluffy. Gradually
add the egg, beating constantly. Sift the flour, bicarbonate of soda and 2.5 ml/½ teaspoon of the cinnamon
into another bowl and stir a little at a time into the creamed mixture. Form the mixture into a dough, wrap in
clear film (plastic wrap) and chill overnight. Remove from the refrigerator 30 minutes before using.
Preheat the oven to 180ºC/350ºF/Gas 4. Lightly grease a baking sheet. Roll out the dough until it is about
33 mm/? inch thick. Stamp out rounds with a 5 cm/2 inches cutter.
Place the rounds on the prepared baking sheet and brush the tops with the egg white. Mix the remaining
ground cinnamon with the remaining caster sugar. Sprinkle over the rounds and press a pecan nut half into
each center. Bake for 8-10 minutes until golden brown.

Nectarine Crepes with Orange-
Chocolate Sauce Recipe

1 egg
300 ml/10 fl oz semi-skimmed milk
60 ml/2½ oz double cream
3 tablespoons orange liqueur
1 large orange, juice and finely pared rind
4 ripe nectarines, stoned and thinly sliced
175 g/6 oz orange-flavored chocolate, broken into pieces
85 ml/3 fl oz skimmed milk
1 tablespoon cocoa powder, sifted
Method:
Combine the flour and sugar in a medium bowl and make a well in the center. In
a separate bowl beat the egg, semi-skimmed milk and cream. Pour into the flour
well, and stir until smooth. Melt half the butter in a saucepan. Brush a little into
the base of a 20-cm/8-inch non-stick frying pan. Set the frying pan over medium
heat. When hot, spoon in a little crepe batter and tilt the frying pan so that it
covers the base. Cook for 1 minute until the underside is golden.
Flip the crepe over and cook for 1 minute more until golden. Repeat using the
remaining batter to make 7 more crepes. Put the remaining butter, liqueur and
orange rind and juice in a saucepan and heat gently.
Bring to the boil and simmer until it thickens slightly. Stir in the nectarine slices
and cook for 1 minute more, stirring continuously.
Melt the chocolate in a bowl over a pan of simmering water. Stir in the skimmed
milk, 2 tablespoons butter, syrup and cocoa and stir until smooth. Fold the crepes
into quarters and put 2 on each of the 4 dinner plates. Scatter with the nectarines
and drizzle with the syrup. Serve with the orange-chocolate sauce.

2 tablespoons orange or coffee liqueur (or use orange juice if preferred)

85 g/3 oz digestive biscuits, broken not crushed
235 ml/8 fl oz double cream, lightly whipped
175 g/6 oz whole mixed nuts, roughly chopped
55 g/2 oz ready-to-eat dried apricots, chopped
120 g/4½ oz glace cherries, halved
85 g/3 oz crystallized peel, chopped
Cocoa powder, to dust
Method:
Line a 20-cm/8-inch tart tin with a removable base with plastic wrap. In a
medium bowl drizzle the liqueur or juice over the digestive biscuits.
Melt the butter, honey and chocolate in a bowl over a pan of simmering water
and stir until smooth. Remove from the heat and let cool for 5 minutes. Fold in
the whipped cream, nuts, apricots, cherries, peel and digestive biscuit crumbs.
Stir until combined evenly.
Spoon the mixture into the prepared tin and press down well. Chill in the
refrigerator for 4 hours or overnight. Carefully invert the slice onto a dinner
plate. Peel off the plastic wrap and discard. Dust heavily with cocoa and serve.
Store in the tin, refrigerated, for up to 3 days.


10 eggs
28 g/1 oz walnut halves, roughly chopped
28 g/1 oz pistachio nuts, roughly chopped
150 ml/5 fl oz fromage frais or mascarpone
140 g/5 oz unflavored yogurt
1 tablespoon orange juice
Method:
parchment paper and draw a 20-cm/8-inch diameter circle in the center of each.
Sift the cocoa and icing sugar into a bowl. In a large bowl, separate 6 eggs and
discard the yolks. Beat the egg whites with an electric whisk until stiff peaks
form.
Gradually beat in the granulated sugar, 1 tablespoon at a time, until the mixture
is thick and glossy. Using a large metal spoon fold in the sifted cocoa and icing
sugar until the meringue is evenly colored. Spoon ½ of the meringue between
the 2 circles and spread out evenly using a palette knife. Scatter one third of the
nuts over each meringue. Spoon the remaining meringue into a large piping bag
fitted with a large star nozzle.
Pipe rows of meringue in a wave pattern across the remaining circle until it is
completely covered. Scatter with the remaining nuts. Cook the meringues for 1½
hours until pale brown and completely dry to the touch. Set on a wire rack to
cool completely before removing the parchment paper.
Melt the chocolate in a bowl over a pan of simmering water. Remove from the
heat. Separate the remaining 4 eggs and add the yolks, butter and 2 tablespoons
orange liqueur to the chocolate and stir well until smooth. Set aside to cool. Beat
the eggs whites with an electric whisk until stiff peaks form.
Add the caster sugar and beat until slightly glossy. Fold the egg whites into the
cooled chocolate. Chill in the refrigerator for 20 minutes. Put one of the
meringues onto a dinner plate, flat side down. Using 2 dessert spoons, shape
quenelles of mousse around the outside edge of the meringue.
Fill the center of the mousse ring with more mousse and top with the second disc
of meringue. Repeat with the remaining mouse before topping with the piped
meringue disc. Chill in the refrigerator for up to 6 hours. Beat together the
remaining ingredients to create the sauce and serve on the side. The meringue
can be made up to 1 week in advance and stored in an airtight container. The
mousse and sauce should be prepared before use.

Nutty Coated Double Choc Chip Cookies
Recipe

1 egg
55 g/2 oz hazelnuts, halved
2 tablespoons plain chocolate chips
2 tablespoons milk chocolate chips
200 g/7 oz orange-flavored plain chocolate
Method:
Preheat the oven to 160ºC/325ºF/Gas mark 3. Put the first 10 ingredients in a
food processor or bowl. Gradually add the oil, 1 tablespoon at a time, and
process or stir until the mixture comes together to form a soft, crumbly dough.
Divide the dough into 12 portions and roll into balls. Arrange well spaced apart
on a parchment paper-lined baking sheet.
Bake for 10 to 12 minutes until golden. Remove from the oven and cool for 2
minutes. Transfer to a wire rack to cool completely. Place the orange-flavored
chocolate in a bowl over a pan of simmering water and stir until melted. Dip the
top of each cookie into the melted chocolate so that it is completely covered. Set
on a wire rack for 10 minutes. Melt the white chocolate in a bowl over a pan of
simmering water. Using a fork, drizzle a little white chocolate over the chocolate
top of each cookies. Allow the chocolate to set, then serve.
Store un-frosted cookies in an airtight container for up to 7 days.


½ teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
175 ml/6 fl oz treacle
175 ml/6 fl oz golden syrup
175 ml/6 fl oz milk
3 pieces of stem ginger in syrup, roughly chopped
Method:
Preheat te oven to 180ºC/350ºF/Gas Mark 4. Grease a 22-cm/9-inch round cake
Combine the flour, salt, baking powder, bicarbonate of soda and ginger. Sift into
a large bowl. Make a well in the middle.
Put the treacle, golden syrup and butter in a pan and warm gently until the butter
has melted and the mixture is smooth and combined. Stir in the milk and stem
ginger. Pour the mixture into the well in the middle of the dry ingredients. Mix
well to make a smooth batter.
Pour the batter into the prepared tin and bake for about 1½ hours until risen and
firm to the touch. Leave the cake to cool in the tin for about 10 minutes, then
300 g/11 oz tin mandarin segments, drained

1 tablespoon finely grated orange rind
60 g/2½ oz unsalted butter, melted
1 egg
5 tablespoons milk
1 chocolate flake bar, to decorate
Method:
baking cases.
Roughly chop the mandarin segments and set aside. Combine the flour, baking
powder, cinnamon, orange rind and sugar in a medium bowl and stir well. In a
separate bowl beat the butter, egg and milk. Stir into the flour mixture until just
combined. Stir in the chopped mandarin segments and chocolate chips and
divide the batter between the muffin cases.
Bake for 20 to 25 minutes until well risen and a skewer inserted into the center
comes out clean. Remove from the oven and cool for 10 minutes.
Combine the icing sugar with enough orange juice to form a smooth paste.
Drizzle the icing over the muffins and sprinkle each with a crumbled chocolate
flake bar. Transfer to a wire rack to set. Store in an airtight container for up to 4
days.

This classic cake is light and citrussy – great served with tea or coffee.
Ingredients: (Serves8-10) For the cake:
170 g/6 oz butter at room temperature

Finely grated zest of 1½ oranges
3 eggs
2½ tablespoon poppyseeds
For the icing:
2 oranges
Method:
Preheat the oven to 180º/350º/Gas mark 4. Grease a 23-cm/9-inch round cake tin and line the bottom with
greaseproof paper.
Beat the butter, sugar and orange zest until pale and creamy, then beat in the eggs one at a time. Sift the
flour over the mixture, then fold in. Fold in the poppyseeds. Spoon the mixture into the prepared tin smooth
the top and bake for about 50 minutes until risen and golden and a skewer inserted in the center comes out
clean. Leave the cake to cool in the tin for about 5 minutes, then turn out to cool on a wire rack.
To make the icing, grate the zest from the oranges and set aside. Remove the rest of the zest and white pith
from the oranges and slice between the membranes to neatly remove the segments of flesh. Set the
segments aside. Beat the mascarpone, icing sugar and reserved zest until smooth and creamy. Swirl the
icing over the cake and decorate with the orange segments just before serving.

Ingredients: (Serves )
60 g/2 oz toasted hazelnuts, chopped

2 tablespons icing sugar, sifted
Juice of 2 oranges
85 g/3 oz sponge fingers
2 whole oranges
Method:
Line a 22 x 12 cm/8½ x 4½ inch loaf tin with a large piece of clingfilm, allowing
it to hang down over the edges. Scatter the hazelnuts over the bottom in an even
layer.
Beat the mascarpone until soft, then beat in the icing sugar and orange zest. Beat
in the orange juice a little at a time until the mixture is smooth and creamy.
Spoon slightly more than one-third of the mixture over the nuts, then top with a
layer of sponge fingers. Cut the zest and white pith off the oranges, then slice
between the membranes to remove the wedges of flesh, reserving any juice.
Arrage the orange flesh on top f the sponge fingers.
Spoon the remaining mascarpone mixture on top, then top with another layer of
sponge fingers and drizzle with any reserved juice. Gently pull the clingfilm
over the top and press down very gently all over the top with the tips of your
fingers.
Chill for about 4 hours. Place a plate over the tin and flip over, then return to the
fridge for 4 more hours or overnight. To serve, turn the cake back into the tin
and unfold the clingfilm. Turn the cake out onto a serving plate and gently peel
away the clingfilm.


For the cake:
1 orange
3 eggs
4 tablespoons ground almonds
For the syrup:
Finely grated zest and juice of 1 orange

Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease a 23-cm/10-inch round
cake tin and line the bottom with greaseproof paper.
Finely greate the zest from the orange and set aside. Cut the peel and white pith
from the orange, then roughly chop the flesh, removing any seeds. Blend the
flesh in a food processor until smooth. Set aside.
one at a time. Stir in the orange puree and grated zest, then sift the flour and
baking soda over the bowl and fold in. Fold in the ground almonds. Bake for 25
to 30 minutes until risen and golden and a skewer inserted in the centre comes
out clean. Leave to cool in the tin for about 10 minutes, then turn out on a wire
To make the syrup, put the orange zest and juice in a small pan with the sugar.
Warm gently, stirring, until the sugar has dissolved.


1 medium onion, sliced
1 medium red pepper, chopped
2 x 400 g/14 oz tins chopped tomatoes
2 teaspoons ground cumin
Pinch of cayenne pepper
225 g/8 oz drained tinned or frozen sweetcorn
Salt and freshly ground black pepper
225 g/8 oz uncooked dried fettuccini
85 g/3 oz grated mozzarella
4 tablespoons fresh cilantro, chopped
Method:
Fill a large saucepan with water and bring to the boil. Heat the olive oil in a 25-
cm/10-inch non-stick frying pan. When the oil is hot, add the onion, garlic and
red pepper. Saute for 10 minutes, until the onion is soft and brown. Add the
tomatoes, cumin, cayenne and sweetcorn and simmer for 5 minutes. Add salt and
pepper to taste.
Place the fettuccini in the boiling water and cook for 9 minutes. Drain the pasta
and add to the frying pan. Taking care to blend the pasta and sauce thoroughly,
cook for 10 minutes, until the tomato sauce thickens and coats the pasta evenly.
Remove from heat and arrange the grated mozzarella over the pasta. Cover the
frying pan for several minutes to allow the cheese to melt. Garnish with chopped
cilantro.
Peach Pie with Chocolate Almond Crust

Recipe

1 egg yolk
2-3 tablespoons cold water
900 g/2 lb ripe peaches
3 tablespoons cornflour (cornstarch)
1 tablespoon milk
1 tablespoon flaked almonds
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Put the flour, cocoa, butter,
almonds and icing sugar in a food processor and process until the mixture
resembles coarse meal. Add the egg yolk and 1 tablespoon water and process
until the mixture forms a soft, but not sticky, dough. Add a little more water if
necessary.
Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Take two third
of the pastry and roll out thinly on a surface lightly dusted with flour. Use the
pastry to line a 23-cm/9-inch tart tin with a removable base. Peel, halve, stone
and slice the peaches and place in a medium bowl. Add the sugar, cinnamon and
cornflour and stir well until the fruit is coated evenly.
Spoon the peach mixture into the pastry base. Roll out the remaining pastry and
using a fluted pastry cutter, cut 2.5 cm/1 inch wide strips. Weave across the top
of the pie to create a lattice topping. Brush the ends with a little cold water to fix
in place. Trim the ends to neaten.
Brush the pastry lattice with milk, sprinkle over the flaked almonds and cook for
40 minutes. Dust with icing sugar and serve warm.

1 recipe almond sweet crust variation

1 large egg
400 g/14 oz tin pear-halves in syrup
1 tablespoon icing sugar (optional)
28 g/1 oz flaked almonds (optional)
Method:
a 25-cm/10-inch tart tin. Chill in the freezer for 10 minutes. Bake blind for 15
minutes. Remove the parchment paper and weights, prick the bottom of the tart
with a fork and bake for another 10 minutes. Transfer to a wire rack to cool.
Lower the temperature to 175°C/350°F/Gas mark 4.
In a medium bowl combine the ground almonds and flour. Mix in the sugar, then
the butter. Add the egg and vanilla and stir until well combined. Refrigerate
while preparing the pears. Place the pears on paper towels and pat dry. Cut
across, but not through, each pear half to create thin, fan-like slices. Spread the
chilled almond filling over the base of the tart crust. Arrange the pear halves
over the filling, fanning out the slices so the narrow ends meet at the center of
the tart. Bake for 45 minutes, until the almond filling is puffed and golden
Dust with icing sugar and garnish with flaked almonds, if desired.

3 eggs
2 pears, grated
4 pieces of stem ginger in syrup, chopped
½ teaspoon freshly grated nutmeg
Method:
Put the eggs and oil in a bowl and beat together to combine, then stir in the
grated pears and stem ginger. Combine the flour, baking powder, ginger, nutmeg
and sugar, and sift over the egg mixture. Fold together until well mixed.
Pour the batter into the prepared tin and bake for about 1 hour until risen and
golden and skewer inserted in the center comes out clean. Leave to cool in the
tin for a few minutes, then transfer to a wire rack to cool completely. Dust with
icing sugar to serve.

Pears in Chocolate Fudge Blankets
Recipe
Warm poached pears coated in a rich chocolate fudge sauce – who could resist such a great temptation?
6 ripe eating pears

30 ml/2 tablespoons lemon juice
75 g/3 oz/scant ½ cup caster sugar
1 cinnamon stick
For the sauce:

150 g/5 oz/scant 1 cup light muscovado sugar
25 g/1 oz/2 tablespoons unsalted butter
60 ml/4 tablespoons golden syrup
120 ml/4 fl oz/½ cup milk
200 g/7 oz plain dark chocolate, broken into squares
Method:
Peel the pears thinly, leaving the stalks on. Scoop out the cores from the base. Brush the cut surfaces with
lemon juice to prevent browning.
Place the sugar and 300 ml/½ pint/1¼ cups of water in a large saucepan. Heat gently until the sugar
dissolves. Add the pears and cinnamon stick with any remaining lemon juice, and if necessary, a little more
water, so that the pears are almost covered.
Bring to the boil, then lower the heat, cover the pan and simmer the pears gently for 15-20 minutes.
Meanwhile, make the sauce. Place the cream, sugar, butter, golden syrup and milk in a heavy-based
saucepan. Heat gently until the sugar has dissolved and the butter and syrup have melted, then bring to the
boil. Boil, stirring constantly for about 5 minutes or until thick and smooth Remove the pan from the heat
and stir in the chocoltae until it has melted. Using a slotted spoon, transfer the poached pears to a dish. Keep
hot. Boil the syrup rapidly to reduce to about 45-60 ml/3-4 tablespoons. Remove the cinnamon stick and
gently stir the syrup into the chocolate suace.
Serve the pears in individual bowls or on dessert plates, with the hot chocolate fudge sauce spooned over.

Pecan Brownies with Soured Cream
Frosting Recipe

2 eggs
115 g/4 oz pecans, chopped
115 g/4 oz white chocolate, roughly chopped
60 ml/2 fl oz soured cream
Method:
tin. Melt 115 g/4 oz plain chocolate and butter in a bowl over a pan of
simmering water, then remove from the heat.
Beat the eggs, sugar and vanilla in a bowl. Stir in the melted chocolate mixture.
Add the flour, pecans and white chocolate and stir to combine. Pour into the
prepared tin and bake for 30 minutes until the center is just firm to the touch. Set
the tin on a wire rack to cool.
Melt the remaining plain chocolate in a bowl over a pan of simmering water.
Remove from the heat and add the soured cream. Stir until smooth and glossy.
Spread the frosting over the top of the brownie and chill until set. Cut into 10
squares to serve.
Store refrigerated in an airtight container for up to 4 days.

Pecan Pie Recipe

3 large eggs
340 g/12 oz golden syrup
Pinch of salt
200 g/7 oz pecan halves and pieces
Method:
a 23-cm/9-inch pie dish. Crimp the edge decoratively. Chill in the refrigerator
while making the filling.
Combine the flour and sugar in a large bowl. Whisk in the eggs, golden syrup,
butter, vanilla and salt. Mix in 100 g /3½ oz of the pecans.
Remove the crust from the refrigerator and pour in the filling. Arrange or
sprinkle the remaining pecans on top. Bake for 10 minutes. Lower the
temperature to 160°C/325°F/Gas mark 3 and bake for another 45 minutes or
until set.
Transfer to a wire rack and cool for an hour.
Serve with a dollop of whipped cream or vanilla ice cream.
Pecan Tart Recipe

1 egg yolk
2-3 tablespoons cold water
2 eggs, beaten
40 g/1½ oz large raisins
115 g/4 oz pecans
Method:
Preheat the oven to 200ºC/400ºF/Gas mark 6. Put the flour, cocoa, 175 g/6 oz
butter, almonds and icing sugar in a food processor and process until the mixture
resembles coarse meal. Add the egg yolk and 1 tablespoon water and process
until the mixture forms a soft, but not sticky, dough. Add a little more water if
necessary.
Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Using a rolling
pin, thinly roll out the pastry on a surface lightly dusted with flour and use to
line a 36 x 12 cm/14½ x 4½ inch tranche tin. Prick the base and bake blind for
10 minutes.
Lower the temperature to 150ºC/300ºF/Gas mark 2. Put the brown sugar,
remaining butter and syrups n a saucepan and heat gently until melted. Allow to
cool for 5 minutes, then stir in the eggs, vanilla, raisins and pecans. Pour the
mixture into the pastry case and bake for 45 minutes or until just firm to the
touch. Serve warm.


1 large fresh pineapple, cut into ½ inch/1.5 cm chunks (455 g/1 lb total)
170 g/6 oz fresh mango, cut into ½ inch/1.5 cm chunks
Pinch of salt
Method:
Roll out half the quantity (one disc) of pastry dough and line a 23-cm/9-inch pie
dish.
Place the pineapple and mango chunks over the base of the piecrust. Combine
the sugar, flour and salt in a medium bowl. Stir in the eggs and melted butter
until well combined. Pour the sugar and egg mixture over the fruit.
Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the
edges, and make 4 to 6 slits in the crust. Bake for 10 minutes.
hour, until the crust is golden brown.

Everyone loves this retro classic, with its delicious flavor and melting golden texture.

4 canned pineapple rings
2 glace cherries, halved
2 eggs
2 tablespoons pineapple juice
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Generously grease a 20-cm/8-inch round cake tin, then
sprinkle the brown sugar over the base and arrange the pineapple rings on top. Put a cherry half in the center
of each pineapple ring and set aside.
Beat together the butter and caster sugar until smooth and creamy. Beat in the lemon zest and the eggs, one
at a time. Sift the flour and baking powder over the top and fold in. Stir in the pineapple juice.
Spoon the batter on top of the pineapple rings and smooth out using the back of the spoon. Bake for 25 to
30 minutes until a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin for about
15 minutes, then turn it out onto a serving plate. Serve warm or cold.

Pizza with Wild Mushrooms and
Fontina Recipe
This potato flatbread, is actually a pizza-style dough made from baked or mashed potatoes with butter. The
resulting dough is light and makes a great base for a variety of toppings. Here sautéed wild mushrooms and
Fontina cheese are the preferred choice.
Ingredients: (Makes 2 x 25 cm/10 inch Pizza) For the pizza:
2 medium baking potatoes

25 g/2 tablespoons butter, softened
225 g/scant 1¾ cups all-purpose (plain) flour
7 g/¼ oz easy blend (active dry) yeast
1 teaspoon sugar
150 ml/¾ cup warm milk
For the topping:
50 g/½ stick unsalted butter

1 shallot, finely chopped
350 g/12 oz mixed wild mushrooms
Salt and freshly ground black pepper
400 g/14 oz new potatoes, preferably a purple variety, cooked, peeled and thinly sliced
100 g/1 cup Fontina cheese, thinly shaved
Method:
Preheat the oven to 200°C/400°F/Gas 6. Wrap the potatoes in foil and bake for 1 hour or until soft. Remove
them from the foil, leave until cool enough to handle, then remove their skins. Push the skinned potato
through a sieve, then weigh it – you will need 200 g/7 oz in total.
Place the potato in a large bowl, add the butter, flour, yeast and sugar, and mix thoroughly. Mix in the warm
milk and combine to form a dough. Turn out onto a lightly floured work surface and knead for 5-8 minutes
until smooth and elastic.
Place in a lightly oiled bowl, cover with plastic wrap (cling film) and leave in a warm place for 1 hour or
until double in size.
Turn out the dough and knock back, to expel the air. Roll out the dough to fit a 25 cm/10 inch round pizza
dish or baking sheet.
For the topping, heat the butter in a frying pan, add the shallot and garlic, and cook for 2 minutes. Add the
mushrooms and sauté for 2-3 minutes until cooked and golden. Season to taste. Reheat the oven to
200°C/400°F/Gas 6.
Distribute the potatoes and mushrooms evenly over the pizza base and sprinkle over the shaved Fontina.
Cook for 20-25 minutes until golden and puffed up. Serve straight from the oven, drizzled with olive oil and
cut into wedges.

Ingredients: (Serves 8) For the topping:
85 g/3 oz hazelnuts
55 g/2 oz butter, cubed
55 g/2 oz demerara sugar
For the cake:

2 eggs
About 1½ fresh ripe plums, unpeeled, halved and pitted
Method:
Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease a 20-cm/8-inch springform
cake tin and line the bottom with greaseproof paper.
First make the topping. Process half the nuts in a food processor until finely
ground. Chop the remaining nuts. Set aside. In a clean bowl, rub together the
flour, ground hazelnuts and butter until the mixture resembles breadcrumbs. Stir
in the sugar and chopped nuts. Set aside.
To make the cake, beat together the butter and sugar until pale and creamy, then
beat in the eggs one at a time. Sift the flour over the mixture, then fold in. Stir in
the vanilla. Spoon the mixture into the cake tin, smoothing the top with the back
of the spoon. Top with the plum halves, cut-side facing downwards. Sprinkle the
topping over the plums and bake for about 1 hour and 20 minutes until a skewer
inserted into the centre of the cake comes out clean. Leave the cake to cool
completely in the tin before serving.

Pound Cake Recipe

6 eggs
4 tablespoons milk
Method:
Preheat the oven to 180ºC/350ºF/Gas 4. Grease a 22-cm/9-inch round cake tin,
then line the bottom with greaseproof paper.
one at a time. Sift the flour over the mixture, then fold in. Stir in the milk and
vanilla.
Spoon the cake batter into the prepared tin and smooth the top with the back of
the spoon. Bake for about 1 hour or until risen and golden and a skewer inserted
in the center comes out clean. Leave it to cool in the tin for a few minutes, then
transfer to a wire rack to cool completely. Before serving, dust lightly with icing
sugar.


115 g/4 oz whole blanched almonds
795 g/1 lb 2 oz plain chocolate
1 tablespoon rum
Icing sugar to dust
Method:
Grease and line the base of a 1.4 liter/2½ pint loaf tin. Grease a baking sheet. Put
the sugar and almonds in a small saucepan and cook over a low heat until the
sugar has melted. Cook for 1 minute until it turns a pale golden brown. Pour the
almond praline onto the baking sheet and allow to cool completely.
Melt all but 115 g/4 oz of the chocolate in a bowl over a pan of simmering water.
Remove from heat and leave to cool. Put the praline in a plastic food bag and
crush with a rolling pin. Whisk the cream with an electric whisk until soft peaks
form.
In a separate bowl, beat the butter until light and then add the cooled chocolate
and rum and beat to combine. Fold in the whipped cream and praline then spoon
the mixture into the prepared tin. Leave to set for 3 to 4 hours, or overnight.
Melt the remaining chocolate and spread onto a parchment paper-lined baking
sheet. Allow to set completely. Using a sharp knife, draw the blade at an angle
across the chocolate to form curls and ruffles. Run a warm knife around the edge
of the cake tin and invert the cake onto a dinner plate. Pile the chocolate curls on
top, dust lightly with icing sugar and serve.

This hot pudding was developed from a seventeenth-century recipe by Queen Victoria’s chefs and named in
her honour.
75 g/3 oz/1½ cups fresh breadcrumbs

60 ml/4 tablespoons caster sugar, plus 5 ml/1 teaspoon extra
Grated rind of 1 lemon
600 ml/1 pint/2½ cups milk
4 eggs
45 ml/3 tablespoons raspberry jam, warmed
Method:
Preheat the oven to 160°C/325°F/Gas 3. Stir the breadcrumbs, 30 ml/2 tablespoons of the sugar and the
lemon rind together in a bowl. Bring the milk to the boil in a saucepan, then stir into the breadcrumb
mixture.
Separate three of the eggs and beat the yolks with the whole egg. Stir into the breadcurmb mixture, pour
into a buttered baking dish and leave to stand for 30 minutes, then bake the pudding for 50-60 minutes, until
set.
Whisk the three egg whites in a large, clean bowl until stiff but not dry, then gradually whisk in the
remaining 30 ml/2 tablespoons caster sugar until the mixture is thick and glossy, taking care not to
overwhip.
Spread the jam over the pudding, then spoon over the meringue to cover the top completely. Sprinkle the
remaining sugar over the merigue, then bake for a further 15 minutes, until the meringue is beginning to
turn a light golden color.

Ingredients: (Serve 4-6)

8 bacon rashers
¼ tsp salt
Freshly ground black pepper to taste
Pinch of grated nutmeg
Method:
transfer to a 23-cm/9-inch pie dish. Prick the surface with a fork and bake for 15
minutes. Transfer to a wire rack to cool. Lower the temperature to
200°C/400°F/Gas mark 6. Fry the bacon slices in a frying pan over medium-high
heat until the bacon is beginning to crisp. Remove from the heat and drain on
paper towels.
In a large bowl, whisk the eggs with the cream, salt, pepper and nutmeg until
well combined. Chop the bacon and sprinkle over the bottom of the cooled
piecrust. Pour the egg and cream mixture over the bacon. Bake for 30 minutes.
Serve hot, warm or cold. Refrigerate any remaining quiche for up to 3 days.

200 g/7 oz frozen puff pastry, thawed

455 g/1 lb good-quality raspberry jam
28 g/1 oz flaked almonds, toasted and roughly chopped
1 large egg, beaten (for glaze)
Method:
Preheat the oven to 200°C/400°F/Gas mark 6. Line a baking tray with parchment
paper. On a lightly floured surface, roll out the puff pastry to form a 40 x 30-
cm/16 x 12-inch rectangle. Using a sharp knife, cut the rectangle in half, making
two 40 x 15-cm/16 x 6-inch rectangles.
Place the first rectangle on the lined baking tray and cover the pastry with
raspberry jam, leaving a 2.5-cm/1-inch border. Sprinkle the flaked almonds over
the jam. Using a pastry brush, glaze the border with beaten egg. Place the second
rectangle on top of the first, pressing down the edges to seal. Again, glaze a 2.5-
cm/1-inch border with beaten egg and fold over to create a 1.5-cm/½-inch trim.
Crimp decoratively.
Glaze the pastry with beaten egg and dust with sugar. Using a sharp knife, make
5-cm/2-inch slits along the top layer of the pastry at 2.5-cm/1-inch intervals,
leaving a 2.5-cm/1-inch border between the slits and trim. Bake for 25 minutes,
until the pastry is golden brown. Transfer to a wire rack and cool. Serve with
vanilla ice cream.

Raspberry and White Chocolate Torte
Recipe

110 g/4 oz plus ½ tablespoon butter
Double cream, to serve
Method:
Preheat oven to 160ºC/325ºF/Gas mark 3. Grease a 23 cm/9 inch springform tin
and line its base with greaseproof paper. Break the chocolate into a heatproof
bowl set over a pan of barely simmering water. Heat until melted. Remove from
the heat and leave to cool for about 10 minutes.
Beat together the butter and half the sugar until smooth and creamy, then beat in
the egg yolks one at a time. Stir in the vanilla and melted chocolate. Sift the flour
over the bowl and add the almonds. Fold together gently.
In a separate bowl, whisk the egg whites until foamy, then whisk in the
remaining sugar 1 tablespoon at time until thick and glossy and peaks have
formed. Fold a small amount at a time into the chocolate mixture. Pour the batter
into the prepared tin and bake for 35 to 40 minutes until risen and golden and a
skewer inserted into the center comes out clean.
Leave the cake to cool in the tin for about 10 minutes, then remove the ring and
leave the cake to cool on the base. To serve, top with fresh raspberries, dust with
icing sugar and offer with a jug of cream.


2 eggs
175 g/6 fl oz milk
115 g/4 oz roughly chopped fresh raspberries
115 g/4 oz pecans, chopped
Finely grated rind of 2 oranges
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 30 x 20 cm/12 x 8 inch
Swiss roll tin and line the base with parchment paper.
Stir together the flour, 200 g/7 oz of sugar, cocoa and baking powder. Melt 55
g/2 oz of the butter in a bowl over a pan of simmering water and stir in the eggs
and milk. Pour into the flour mixture and stir gently until smooth. Do not beat.
Fold the raspberries, pecans and orange rind into the mixture. Pour into the
prepared tin.
Bake for 40 minutes, until a skewer inserted into the center comes out clean. Set
the tin on a wire rack to cool. Cut into 16 slices and serve. Store in an airtight
container for up to 2 days.

3 eggs
3 tablespoons melted butter
Method:
cake tins, and line the bottoms with greaseproof paper.
Put the eggs and sugar in a heatproof bowl over a pan of barely simmering
water, making sure the bowl does not touch the water. Whisk for about 10
minutes until the mixture is thick and pale and leaves a trail when the whisk is
lifted out of the bowl.
Sift about three-quarters of the flour over the mixture and fold in. Sift the
remaining flour over the mixture and gradually drizzle in the butter as you fold
the mixture together. Spoon the batter into the prepared tins and bake for about
30 minutes until risen and golden and skewer inserted in the center comes out
clean. Turn the cakes out onto a wire rack to cool completely.
Just before serving, whip the cream and spread slightly less than half over one
cake layer. Sprinkle slightly less than half the raspberries over the whipped
cream, then place the second cake layer on top. Top with the remaining whipped
cream and raspberries, and serve.
3 eggs
140 g/5 oz caster sugar, plus extra for sprinkling
1 tablespoon ground almonds
4 tablespoons raspberry jam
200 g/7 oz fresh raspberries, plus extra to serve
Method:
Preheat the oven to 425ºC/220ºF/Gas mark 7. Grease a 22 x 32 -cm /9 x 13-inch
swiss roll tin and line the bottom. Whisk the eggs and sugar for about 10 minutes
until the mixture is thick and pale and leaves a trail when the whisk is lifted. Sift
the flour over the egg mixture, add the almonds and fold together. Turn the
mixture into the prepared tin, easing it into the corners. Bake for about 10
minutes until golden and starting to shink from the edges of the tin. Remove
from oven. Meanwhile, lay a piece of greaseproof paper (slightly larger than the
tin) on the work surface and sprinkle thickly with icing sugar.
Turn out the cooked cake onto the sugar-dusted paper, peel off the lining paper
and snip off the cake corners to make it easier to roll. Spread jam over the top of
the hot cake, sprinkle the raspberries on top then roll up tightly using the
greaseproof paper. Leave to stand for about 5 minutes. Transfer the roll to a wire
rack to cool completely. Serve dusted with icing sugar and more raspberries.
Red Crumble with Chocolate Amaretti

Crumbs Recipe
340 g/12 oz strawberries, hulled

340 g/12 oz rhubarb
115 g/4 oz unsalted butter, diced
7 amaretti
1 tablespoon pine nuts or flaked almonds
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a deep 1-liter/2-pints
ovenproof pie dish.
Halve the strawberries and cut the rhubarb into 2.5 cm/1 inch pieces. Place the
fruit and caster sugar in a bowl and stir well to coat evenly. Transfer the fruit to
the pie dish and level with a spoon.
Put the flour, cocoa, butter, almonds and amaretti in a food processor and
process until fine breadcrumbs form. Sprinkle over the fruit, scatter with the pine
nuts or almonds and bake for 40 minutes. Serve warm with pouring cream.


70 g/2½ oz raisins
3 tablespoons rum
1 tablespoon granulated sugar
1 tablespoon cornstarch (cornflour)
½ teaspoon nutmeg
Pinch of salt
4 large egg yolks, beaten
3 large egg whites
Method:
a 23-cm/9-inch pie dish. Prick the surface with a fork and prebake for 15
minutes. Transfer to a wire rack to cool. Lower the temperature to
175°C/350°F/Gas mark 4. Place the raisins in a small bowl with the rum. Stir to
coat evenly, set aside for 30 minutes. Combine the granulated sugar, cornstarch,
cinnamon, nutmeg and salt in a bowl over a pan of simmering water. Over low
heat, slowly whisk in 75 ml/2½ oz of the cream until smooth. Add the remaining
cream.
Cook, whisking often, until the mixture thickens. Remove from heat. Slowly
whisk in the egg yolks and return to low heat, cooking until the mixture thickens
more, but does not boil. Remove from heat. Stir in the rum and raisins. Press
parchment paper over the surface to prevent a skin from forming. Cool
completely.
To make the meringue, beat the egg whites, cream of tartar and vanilla with an
electric whisk on high. When it becomes foamy, begin adding the caster sugar, 1
tablespoon at a time. Continue beating until stiff peaks form.
Pour the cooled rum and raisin mixture into the cooled crust. Top with the
meringue and bake for 12 to 15 minutes, until the meringue peaks turn golden
brown. Transfer to a wire rack to cool. Serve warm or cold. Refrigerate any

Rum and raisins is a classic pairing in desserts, and nowhere is it better than in this easy-to-make
cheesecake. For best results, take the cheesecake out of the fridge about 20 minutes before serving.
4 tablespoons rum
70 g/2½ oz raisins
510 g/1 lb 2 oz cream cheese
1 teaspoon cornflour
2 eggs
Method:
Pour the rum over the raisins and leave to soak overnight.
Grease a 23-cm/10-inch springform cake tin. Stir the crumbs into the melted butter. Spread the mixture over
the bottom of the cake tin, pressing down to make an even base. Chill for 30 minutes until firm. Wrap the
tin with 2 layers of aluminum foil.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat together the cream cheese, creme fraiche, sugar and
cornflour until cream, then beat in the vanilla and eggs. Fold in the raisins and soaking liquid. Pour the
mixture over the crumb base.
Bake for 50 to 55 minutes until the cheesecake is set (but still with a wobble in the center). Remove from
the oven and leave to cool completely, then chill for at least 3 hours or overnight. Carefully turn out the
cheesecake before serving.

Rustic Pear and Blackberry Galette
Recipe

4 firm, ripe pears, such as Comice variety, sliced thinly
85 g/3 oz fresh blackberries
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry dough into a
33-cm/13-inch round. Transfer to a baking tray lined with parchment paper, or
roll out directly onto the parchment paper, and slide the paper onto the baking
tray.
Mix the flour and the brown sugar. Spread the mixture evenly over the pastry
round, leaving a 5-cm/2-inch border. Arrange the pear slices over the sugar
mixture. Dot the pears with blackberries. Mix the granulated sugar with the
cinnamon and sprinkle over the fruit. Fold the edge of the crust over the pears,
making any necessary pleats.
Cover the galette loosely with foil and bake for 40 minutes. Uncover and bake
for 5 minutes, or until the fruit is bubbling and tender and the crust is golden
brown. Transfer to a wire rack and sprinkle with icing sugar. Serve the galette
warm with fresh cream.


75 g/3 oz butter
75 g/3 oz/¾ cup blanched hazelnuts, lightly toasted and ground
30 ml/2 tablespoons caster (superfine) sugar
2 egg yolks, beaten with 30-45 ml/2-3 tablespoons water
115 g/4 oz goat’s cheese
4-6 large strawberries, cut into small pieces
Hazelnuts and fresh mint, to decorate
Method:
Put the butter, flour, ground hazelnuts, sugar and beaten egg yolks into a food
processor and process to a smooth dough. Scrape out the dough. Shape into a log
about 4 cm/1½ inches thick. Wrap in clear film (plastic wrap) and chill.
Preheat the oven to 200°C/400°F/Gas 6. Line a large baking sheet with baking
parchment. With a sharp knife, slice the dough into 5 mm/¼ inch thick rounds
and arrange on the prepared baking sheet. Bake for 7-10 minutes, until golden
brown. Transfer to a wire rack to cool and crisp slightly.
Crumble the goat’s cheese with your fingers into small pieces on a plate. Mound
a little goat’s cheese on to each sable, top with a piece of strawberry and sprinkle
with a few hazelnuts. Transfer to a platter or individual plates, decorate with
mint leaves and serve the sables while still warm.

Sachertorte Recipe
For the cake:
110 g/4 oz butter
4 eggs, separated
To decorate:
200 g/7 oz dark chocolate, chopped 175 ml/6 fl oz whipping cream
Method:
tin, then line the bottom with greaseproof paper. Sift the flour and cocoa together
into a large bowl.
In a pan, heat the butter gently until melted, then remove from the heat. Stir in
the sugar until well mixed. Beat in the egg yolks. Pour this mixture into the
flour-cocoa mixture and stir until just combined.
In a clean bowl, whisk the egg whites until they form soft peaks, then fold into
the chocolate mixture, one-third at a time. Tip the batter into the prepared cake
tin, smoothing out the surface. Bake for about 40 minutes until a skewer inserted
in the center comes out clean. Leave to cool in the tin for 10 minutes, then turn
out onto a wire rack to cool completely.
To decorate, warm the jam slightly to melt, then brush all over the cake. Put the
chocolate and cream in a heatproof bowl set over a pan of simmering water and
warm, stirring occasionally, until the chocolate has melted. Reserve about 2
tablespoons of the mixture, then pour the rest over the top and sides of the cake
to coat it in a glossy, smooth finish. Spoon the reserved mixture into a piping
bag and pipe “Sacher” on the top.

Sachertorte Recipe

1 tablespoon water
115 g/4 oz apricot jam
175 g/6 oz plain chocolate, at least 50% cocoa solids
2 teaspoons glycerine
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 23-cm/9-inch cake tin
with a removable base. Melt the chocolate in a bowl over a pan of simmering
water. Set aside to cool for 30 minutes. Beat the butter and sugar in a bowl until
creamy. Beat in the egg yolks, one at a time, beating well after each addition.
Fold in the cooled chocolate. In a separate bowl, beat the egg whites with an
electric whisk until stiff. Lightly fold into the chocolate mixture using a large
metal spoon. Sift in the flour, add the water and fold in. Spoon the mixture into
the tin and bake for 30 minutes until well risen. Remove from the oven and
Slice the cake in half and sandwich together using ½ the jam. Set on a wire rack
over a tray. Warm the remaining jam in a saucepan and brush over the top and
sides of the cake. Allow to set for 30 minutes. Put the chocolate and cream in a
bowl over a pan of simmering water and heat until melted. Remove from the
heat, add the glycerine and stir until smooth. Reserve 1 tablespoon of sauce and
pour the remaining sauce over the cake so that it covers the top and sides
completely. Do this in one movement so the frosting is smooth.
Spoon the remaining frosting into a piping bag fitted with a small plain nozzle
and pipe ‘sachertorte’ across the top. Allow to cool for 2 hours. Store unfrosted
for up to 3 days.


40 g/1½ oz cocoa powder, sifted
55 g/2 oz brown sugar
440 ml/15 fl oz boiling water
Method:
Put the butter, flour, baking powder, caster sugar and 2 tablespoons cocoa in a
bowl and stir until well mixed and evenly colored. Spoon into a greased 1.5
liter/3 pints shallow ovenproof dish.
Stir together the brown sugar and remaining cocoa and sprinkle over the cake
mixture. Pour over the boiling water and bake for 40 minutes or until a skewer
inserted into the sponge comes out clean. Serve warm.

900 g (2 lb) minced lamb, browned and drained

½ teaspoon dried rosemary, crushed
115 g/4 oz tinned or frozen sweetcorn
4-5 large russet potatoes
¼ teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
Method:
Preheat the oven to 190°C/375°F/Gas mark 5. Spread the cooked lamb over the
bottom of a buttered, large rectangular baking dish (33 x 22 x 6 cm / 13 x 9 x 2
inch). Sprinkle the crushed rosemary and ground pepper over the lamb, and
spread the sweetcorn over the top.
To make the mashed potatoes, peel and halve the potatoes. Place in a large
saucepan and cover with water. Bring to the boil and cook for 20 minutes, or
until the potatoes begin to fall apart when pricked with a fork. Drain the potatoes
and mash for a few seconds. Add the butter, milk, salt and pepper and beat until
the potatoes are light and creamy.
Spread the potatoes over the filling. Bake the pie for 20 minutes, or until the
potatoes are lightly browned. Garnish with chopped parsley. Refrigerate any
remaining pie, covered, for up to 3 days.

These soft and sweet cookies indeed have a wonderfully chewy texture and a deliciously warm, fragrant
flavor. Serve with coffee at the end of a festive meal, or make them as a gift on a special occasion.
115 g/4 oz/½ cup unsalted (sweet) butter, softened

115 g/4 oz/generous ½ cup light muscovado (brown) sugar
1 egg
50 g/2 oz/1½ tablespoons golden (light corn) syrup
50 g/2 oz/1½ tablespoon black treacle (molasses)
400 g/14 oz/3½ cups self-raising (self-rising) flour
10 ml/2 teaspoons ground ginger
For the toppings:
200 g/7 oz plain (semisweet) or milk chocolate

150 g/5 oz/1¼ cups icing (confectioners’) sugar, sifted
Method:
Beat together the butter and sugar until creamy. Beat in the egg, syrup and treacle together. Sift in the flour
and ginger and mix to form a firm dough. Chill for 20 minutes. Meanwhile, preheat the oven to
180ºC/350ºF/Gas 4 and line two large baking sheets with a layer of baking parchment.
Roll out the dough on a lightly floured surface to just under 1 cm/½ inch thick and use biscuit (cookie)
cutters to stamp out heart and star shapes. Place, spaced slightly apart, on the prepared baking sheets and
bake for about 10 minutes, or until risen. Cool on a wire rack.
To make the toppings, melt the chocolate in a microwave or in a heatproof bowl set over a pan of barely
simmering water. Use the melted chocolate to coat the heart-shaped cookies. Put the icing sugar into a bowl
and mix with enough warm water to make a coating consistency, then use this to glaze the star-shaped
cookies.


3 eggs
To decorate:
270 g/9½ oz cream cheese

Finely grated zest of 1 lemon, plus 2 teaspoons juice
Sugared flower petals, to decorate (see below)
Method:
Beat together the butter, sugar and lemon zest until pale and creamy, then beat in
the eggs one at a time. Sift the flour over the bowl, then fold in. Divide the batter
between the two cake tins, spreading out evenly with the back of a spoon. Bake
for 20 to 25 minutes until risen and golden and a skewer inserted in the center
comes out clean. Turn out onto a wire rack and leave to cool completely.
To make the icing, beat together the cream cheese, icing sugar, lemon zest and
lemon juice until smooth and creamy. Spread lemon curd over one cake, then
spread just less than half the cream cheese icing on top. Cover with the second
cake and swirl with the remaining icing. Decorate with sugared flowers.
Making sugared flower petals:
Choose any edible flower petals you like, such as rose petals or violets. Brush
the petals with egg white, dust with icing sugar and leave to dry before using to
decorate. The finished flowers will glisten as if they have been dusted with frost.

Strawberry and Chocolate Marshmallow
Rounds Recipe
225 g/8 oz chocolate digestive biscuits, crushed

55 g/2 oz desiccated coconut
225 g/8 oz low-fat soft cheese
115 g/4 oz pink marshmallows
225 g/8 oz fresh strawberries
1 tablespoon unflavored gelatine
4 tablespoons cold water
115 g/4 oz white marshmallows
1 tablespoon milk
4 tablespoons desiccated coconut, toasted
Fresh strawberries, to decorate
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 19 x 23 cm/7½ x 9 inch
Swiss roll tin and line the base with parchment paper.
Stir the first 3 ingredients together in a bowl and spoon into the prepared tin.
Smooth with the back of a wooden spoon. Chill in the refrigerator for 30
minutes. Put the cheese, cream, marshmallows, white chocolate and strawberries
in a food processor and process until smooth.
Place the gelatine and water in a bowl over a pan of simmering water. When
dissolved, stir into the strawberry mixture. Spoon over the chilled base and
return to the refrigerator for 2 hours. Put the marshmallows and milk in a
saucepan and heat very gently until melted. Allow to cool for 5 minutes.
Spread over the chilled filling and sprinkle with coconut. Refrigerate until set.
Use a mini biscuit cutter to cut out individual cheesecakes. Decorate with fresh
strawberries. Store in an airtight container for up to 2 days.


675 g/1½ lb strawberries, hulled and halved
1 tablespoon lime zest
60 ml/2 fl oz fresh lime juice
400 g/14-oz tin sweetened condensed milk
2 tablespoons rum
2 tablespoons Cointreau (optional)
Sliced strawberries, for garnish
Method:
cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack to cool.
To make the filling, use a blender or food processor to puree the strawberries,
lime zest and juice, condensed milk, rum and Cointreau (if using) until smooth.
Using an electric whisk, beat the cream on high until stiff peaks form.
Transfer the strawberry mixture to a large bowl and gently fold in the whipped
cream, 1/3 at a time, until well combined. Pour the filling into the crust,
smoothing the top. Cover the pie with plastic wrap and freeze for 3 hours.
Let the pie sit at room temperature for 30 minutes before serving, to soften.
Garnish the pie with sliced strawberries. Freeze any remaining pie for up to 1
week.
This simple, light, creamy gateau is perfect to serve for dessert, or for a summer afternoon tea when
strawberries are in season and at their sweet and juicy best.

3 eggs
To decorate:

140 g/5 oz strawberries, hulled and chopped, plus extra to decorate
125 g/4½ oz toasted hazelnuts, roughly chopped
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, then line the bases
with greaseproof paper.
Put hazelnuts in a food processor and process until finely ground. Beat together the butter and sugar until
pale and fluffy. Beat in the eggs one at a time. Sift the flour over the top, add the ground hazelnuts and fold
in until combined. Spoon the mixture into the prepared tins and spread using the back of the spoon.
Bake for 20 to 25 minutes until golden brown and the cakes spring back when pressed lightly. Turn out onto
a wire rack, gently peel off the waxed paper and leave to cool. Just before serving, whip the cream until it
stands in soft peaks.
Spoon slightly less then half the whipped cream into a bowl. Fold in the chopped strawberries and half the
chopped hazelnuts. Spoon the mixture on top of one cake and top with the second cake. Swirl the remaining
cream on top, sprinkle with the remaining hazelnuts and decorate with more strawberries.

Strawberry Meringue Layer Cake
Recipe

5 egg whites
2 teaspoons white wine vinegar
For the filling:

150 g/5 oz fresh strawberries, hulled and sliced, plus extra to serve
Method:
springform cake tins and line the bottoms with greaseproof paper.
Put the nuts in a food processor and process until finely ground. Add about one-
quarter of the sugar and stir together, then set aside. Whisk the egg whites until
they form peaks, then gradually whisk in the remaining sugar until glossy and
stiff. Sprinkle with the ground nuts and the vinegar, then fold in. Divide the
mixture between the prepared tins and bake for about 40 minutes until pale and
crisp. Turn off the oven and leave the meringues inside to cool completely.
To serve, peel the paper off the cooled meringues and place one “cake” upside
down on a serving pate, so it has a flat top. Whip the cream and spread it over
the top of the “cake”. Top with sliced strawberries, then cover with the second
“cake”. Serve with more fresh strawberries on the side.

Unlike a classic baked cheesecake, this creamy, intensely flavored cheesecake relies on gelatine to set it.
Serve with fresh strawberries on the side to make a delicious cake that everyone will love.
140 g/5 oz finely ground digestive biscuit crumbs

450 g/1 lb fresh, ripe strawberries, hulled
Juice of 1 lemon
1½ tablespoons unflavored gelatin
15 whole strawberries to decorate
Method:
Grease a 20-cm/8-inch round springform cake tin. Stir the crumbs into the melted butter, then spread over
the bottom of the prepared tin, pressing down to make an even base. Chill for 30 minutes.
Beat the cream cheese and sugar until smooth and creamy. In a separate bowl whip the cream until it forms
soft peaks. Set both bowls aside. Put the strawberries in a food processor and blend to a puree, then strain to
remove the seed. Stir in the lemon juice and vanilla, then gradually beat into the cream cheese mixture until
smooth. Put the boiling water in a small bowl, sprinkle the gelatine on top, and let it stand to dissolve. Stir
well before stirring it into the cream cheese mixture. Fold about one-quarter of this mixture into the
whipped cream, then fold in the rest.
Pour over the digestive base and chill for at least 3 hours until set. Turn out the cheesecake and decorate
with whole strawberries.

These cookies are for Valentine’s Day or an anniversary, but you could use different-shaped cutters in the
same way to make cookies for other occasions – stars and bells for Christmas, perhaps, or fluted “flowers”
for a special birthday or Mother’s Day present. For a tasty variation, make chocolate and orange hearts by
kneading 10 ml/2 teaspoons very finely grated orange rind into the plain dough.
50 g/2 oz/¼ cup unsalted (sweet) butter, softened

75 g/3 oz/scant ½ cup caster (superfine) sugar
1 egg yolk
25 g/1 oz dark (bittersweet) chocolate, melted and cooled
25-50 g/1-2 oz dark (bittersweet) chocolate, to decorate
Method:
Preheat the oven to 180ºC/350ºF/Gas 4. Line two baking sheets with baking parchment. Put the butter,
sugar and egg yolk in a mixing bowl and beat well. Stir in the flour and then knead until smooth.
Divide the dough in half, then knead the melted chocolate into one half until it is evenly colored. Roll out
the chocolate dough between two sheets of baking parchment, to a thickness of about 3 mm/? inch. Then
roll out the plain dough in the same way.
Cut out hearts from both dough using a 7.5 cm/3 inches biscuit (cookie) cutter. Place the hearts on the
prepared baking sheets. Using a smaller heart-shaped cutter, stamp out the centers from all the hearts. Place
a light-colored heart in the center of a larger chocolate heart and vice versa.
Bake the cookies for about 10 minutes, or until just beginning to turn brown. Remove from the oven and
leave to cool. To decorate, melt the chocolate in a microwave or in a heatproof bowl set over a pan of hot
water. Put into a disposable piping (pastry) bag. Leave the chocolate to cool slightly.
Snip the end off the piping bag and carefully pipe dots directly onto the outer part of the large chocolate
hearts (with the plain centers). Then pipe zigzags on the pale part of the large plain hearts (with the
chocolate centers). Put the cookies aside in a cool place and leave until they are set.


2 eggs
375 ml/13 oz milk
140 g/5 oz milk chocolate, roughly chopped
140 g/5 oz white chocolate, roughly chopped
Method:
Preheat the oven to 200ºC/400ºF/Gas mark 6. Line 2 muffin tins with 20 paper
baking cases.
Melt the plain chocolate in a bowl over a pan of simmering water. Sift together
the flour, baking powder and cocoa into a medium bowl and stir in the sugar. In
a separate bowl beat the eggs, vanilla, oil and milk. Stir in the melted chocolate.
Stir the chocolate mixture into the flour and add the chopped chocolate. Do not
beat – stir only until the mixture comes together.
Divide the mixture between the muffin cases and bake for 20 to 25 minutes until
well risen. Remove from the oven and transfer to a wire rack. Dust with icing
sugar before serving. Serve warm or cold. Store in an airtight container for up to
4 days. Suitable for freezing.

110 g/4 oz plus 1 tablespoon butter, at room temperature

3 tablespoons creamed coconut, at room temperature
3 eggs
55 g/2 oz shredded coconut
For the filling:

½ large mango, pitted, peeled and sliced
1 medium-large banana, peeled and sliced
230 g/8 oz tinned pineapple chunks
Fresh coconut shavings
Method:
cake tins and line the bottoms with greaseproof paper.
Beat together the butter, creamed coconut and sugar until pale and creamy. Beat
in the eggs, one at a time. Sift the flour over the bowl, then fold in. Stir in the
shredded coconut. Spoon the batter into the prepared tins and spread out evenly
using the back of the spoon. Bake for 20 to 25 minutes until golden brown and a
skewer inserted in the center comes out clean. Turn the cakes out onto a wire
rack and leave to cool completely.
Just before serving, whip the cream. Spread about half over one of the cakes.
Top with about half the banana, pineapple and mango. Place the second cake on
top. Swirl the remaining whipped cream on top and pile on the remaining fruit.
Garnish with coconut shavings.

Vanilla Cupcakes with Chocolate
Frosting Recipe
3 eggs
1 tablespoon milk
Smarties to decorate
Method:
Preheat the first 5 ingredients in a large bowl and beat with an electric whisk for
3 to 4 minutes, until the mixture is smooth and pale. Divide the mixture between
the cases. Bake for 15 minutes until well risen and golden brown. Remove from
the oven and cool for 5 minutes. Transfer to a wire rack to cool completely.
Combine the butter, icing sugar, cocoa and milk in a large bowl and beat until
smooth. Spoon into a piping bag fitted with a medium star nozzle and pipe a
large swirl of frosting on top of each cupcake. Scatter each cupcake with 5 or 6
Smarties.


3 eggs
For the icing:

2 tablespoons milk
Method:
Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a
time. Sift the flour on top and fold in, then stir in the vanilla. Spoon the cake
batter into the prepared tins and spread out evenly, using the back of the spoon.
Bake for 20-25 minutes until golden brown and a skewer inserted in the center
comes out clean. Turn the cakes out onto a wire rack and leave to cool
completely.
To make the icing, beat together the icing sugar, butter, vanilla and milk until
smooth and creamy. Spread slightly less than half the icing over one cake and
place the second cake on top. Swirl on the remaining icing.

3 eggs
225 g/8 oz frozen mixed red berries, defrosted, retaining the juice
455 g/1 lb self-raising flour
Crystallized violets or rose petals, to decorate
Method:
baking cases.
Combine the eggs, oil, sugar, ½ the fruit and juice and the chocolate in a bowl
and beat well. Gradually add the flour and baking powder to the egg mixture,
slowly adding the remaining fruit and juice between each addition. If the batter
is too runny, stir in a couple of extra tablespoons of flour. Divide the batter
between the muffin cases. Bake for 20 to 25 minutes until well risen and a
skewer inserted into the center comes out clean. Remove from the oven. Transfer
to a wire rack to cool completely.
Melt the white chocolate in a bowl over a pan of simmering water. Drizzle a
little over the top of each muffin, allowing the chocolate to trickle down the
sides. Decorate with the crystallized violets or rose petals. Allow to set.

Ingredients:

3 eggs
To Decorate:
3½ tablespoons raspberry jam

Method:
springform round cake tins, and line the bottoms with greaseproof paper. Beat
together the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
Sift the flour over the egg mixture, then stir it in until thoroughly combined.
Spoon the cake batter into the prepared tins and spread out evenly, using the
back of the spoon. Bake for 20 to 25 minutes until golden brown and the cake
springs back when pressed lightly with the tips of your fingers. Turn the cakes
out onto a wire rack, gently peel off the greaseproof paper and leave to cool
completely.
Just before serving, spread the jam over the top of one cake layer and top with
the raspberries. Whip the cream unti it stands in soft peaks, then spread it on top
of the berries.
Top with the second cake layer and dust with icing sugar. Serve immediately.
Walnut and Banana Choc Chip Muffins

Recipe

1 egg
2 bananas, mashed
200 g/7 oz chopped walnuts
Method:
baking cases.
Beat the butter and sugar in a medium bowl until smooth. Beat in the egg and
banana.
In a separate bowl combine the flour, baking powder, walnuts and chocolate
chips and stir well. Beat the nutty mixture into the creamed mixture and stir in
the buttermilk. Divide the batter between the cases and bake for 20 minutes until
risen and a skewer inserted into the center comes out clean. Remove from the
oven and transfer to a wire rack to cool.

The combination of pears, sticky syrup and lemon makes this a real winner.
Drizzle with single cream for extra luxury.
3 eggs
175 g/6 oz butter, softened
175 g/6 oz cups self-raising flour
1.5 ml/¼ teaspoon freshly grated nutmeg
50 g/2 oz/5 tablespoons candied lemon peel, finely chopped
Grated rind of 1 lemon
30 ml/2 tablespoons lemon juice
Poached pears, to serve
For the syrup:

Juice of 3 lemons
Method:
Preheat the oven to 180°C/350°F/Gas 4. Grease and base-line a deep, round 20 cm/8 inch cake tin. Place all
the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
Tip the mixture into the prepared tin, spread level and bake for 1 hour, or until golden and firm to the touch.
Meanwhile, make the syrup. Put the sugar, lemon juice and 75 ml/5 tablespoons water in a pan. Heat gently,
stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, then pour over
the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.

White and Dark Chocolate Cheesecake
Recipe
225 g/8 oz chocolate digestive biscuits

550 g/1¼ lb full-fat cream cheese
1½ tablespoons plain flour
3 eggs
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Put the digestive biscuits in a food
processor and process until crushed. Melt 115 g/4 oz of the butter in a saucepan
and pour into the biscuit crumbs. Process until combined.
Spoon the mixture into a 20-cm/8-inch tart tin with a removable base. Using the
back of a spoon push the mixture over the base and sides. Freeze for 30 minutes.
Put ½ of the white chocolate and two third of the cream in a bowl over a pan of
simmering water and heat until melted. Beat the cream cheese, sugar, flour and
vanilla in a bowl until smooth. Beta in the eggs, one at a time, then add the
melted chocolate until the mixture is soft and creamy. Pour into the crumb crust,
level the top with a spoon and bake for 45 minutes. Cover with aluminum foil
and bake for 15 minutes more.
Remove from the oven and cool in the tin. Then chill in the refrigerator for 2
hours. Melt the remaining white chocolate in a bowl over a pan of simmering
water, then spread on a parchment paper-lined baking sheet to harden. Place the
remaining butter, cream and plain chocolate in a non-stick saucepan and heat
gently until melted. Stir until smooth then pour over the chilled cheesecake.
Chill in the refrigerator for 1 hour. To make the chocolate shavings draw the
blade of a long sharp knife at an angle across the set white chocolate. Use to
decorate. The cheesecake can be made up to 1 day in advance.

White Chocolate and Raspberry Cookies
Recipe

1 egg
2 tablespoons rose water or orange juice
Method:
Put the first 7 ingredients in a food processor or bowl. Gradually add the oil, 1
tablespoon at a time, and process or stir until the mixture comes together to form
a soft, crumbly dough. Stir in the chocolate and raspberries and knead well.
Divide the dough into 12 and roll into balls.
Arrange well spaced apart on a parchment paper-lined baking sheet. Bake for 10
to 12 minutes until golden. Remove from the oven and cool for 2 minutes.
Transfer to a wire rack to cool completely. Sift the icing sugar into a small bowl
and stir in enough rose water or orange juice to form a smooth paste. Using a
fork, drizzle the icing backwards and forwards across each cookie to make a
criss-cross pattern. Allow the icing to set, then serve. Store refrigerated for no
more than a day.

White Chocolate and Raspberry
Cupcakes Recipe
3 eggs
12 fresh raspberries, to decorate
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Line two 12-cup muffin tins with
paper baking cases. Combine the eggs, sugar, flour and butter in a large bowl.
Beat for 3 to 4 minutes with an electric whisk until the mixture is pale and
smooth. Gently fold in the raspberries and chocolate chips. Divide the mixture
between the paper baking cases and bake for 15 minutes until well risen and
golden brown. Remove from the oven and cool for 5 minutes. Transfer to a wire
Beat the cream, icing sugar and vanilla with an electric whisk until soft peaks
form. Swirl the frosting over the cupcakes and decorate with a raspberry and
mint leaves. Store unfrosted in an airtight container for up to 3 days. Use frosted
cakes on the day they are decorated.


5 eggs
2 oranges, finely grated rind and juice
115 g/4 oz dried apricots, chopped
55 g/2 oz blanched almonds, chopped
55 g/2 oz roasted chopped hazelnuts
1 lemon, finely grated rind and juice
455 g/1 lb white marzipan
455 g/1 lb white chocolate
175 g/6 oz crystallized peel
Seedless grapes and dried apricots, to decorate
Method:
Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease and line a deep 20-cm/8-
inch cake tin.
Beat together the butter, vanilla and sugar in a bowl until pale and creamy. Beat
in the eggs, one at a time, beating well between each addition. Sift in the flours
and gently fold into the cake mixture, along with 3 tablespoons orange juice and
1 tablespoon grated rind.
Fold in the apricots, almonds and hazelnuts and spoon into the prepared tin.
Bake for 1 hour. Cover with aluminum foil and cook for 30 minutes more, until
well risen and a skewer inserted into the center comes out clean.
Set tin on a wire rack to cool, invert the cake onto a dinner plate and using a
sharp knife to level the surfaces. Put the remaining 115 g/4 oz butter, icing
sugar, orange iqueur and lemon rind and juice into a bowl and beat until light
and creamy. Using a sharp knife, slice the cake in half. Sandwich the 2 halves
together with the buttercream. Heat the apricot jam in a saucepan and use to
brush over the top and sides of the cake. Knead the marzipan on a surface lightly
dusted with icing sugar and roll out thinly. Use to cover the top and sides of the
cake and smooth with the palms of your hands.
Melt the white chocolate in a bowl over a pan of simmering water. Remove from
the heat and allow to cool for 5 minutes. Set the cake on a wire rack above a
tray. Pour over the melted chocolate until the top and sides are coated evenly.
Allow to set for 2 hours. Melt the plain chocolate in a bowl over a pan of
simmering water. Cut the crystallized peel into strips and dip into the melted
chocolate. Half-dip the grapes and apricots in the chocolate. When the chocolate
has set, arrange the peel and fruit on top of the cake. Transfer to a dinner plate to
serve.


3 tablespoons dark chocolate chips
Unsweetened cocoa powder, for dusting
Method:
melted butter. Spread the buttered crumbs over the bottom of the prepared tin,
pressing down to make an even base. Sprinkle with the chocolate chips, and
press them gently into the crumbs. Chill for 30 minutes. Wrap the base and sides
of the tin in two layers of foil.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Break the white chocolate into a
heatproof bowl set over a pan of barely simmering water. Let the chocolate melt
slowly, then remove the pan from the heat and leave to cool for about 10
minutes.
Beat the cream cheese until soft, then beat in the sugar followed by the creme
fraiche and the vanilla extract. Beat until smooth and creamy. Beat in the egg
yolks one at a time, then fold in the cooled white chocolate. Whisk the egg
whites in a separate bowl until they form soft peaks, then add to the chocolate
mixture and folding. Pour the mixture over the biscuit base and smooth the
surface.
Bake for 50 minutes until firm (but still with a wobble in the middle). Remove
the tin from the oven and leave to cool, then chill for at least 4 hours. To serve,
carefully turn the cheesecake out and dust with unsweetened cocoa powder.

Wild Blueberry Pie with Cinnamon
Crust Recipe
1 recipe cinnamon crust variation

1 tablespoon lemon juice
600 g/1 lb 5 oz wild blueberries
Method:
Preheat the oven to 220°C/425°F/Gas mark 7. Mix the sugar, lemon juice,
cinnamon and flour together. Place the blueberries in a medium bowl, pour the
mixture over them and toss gently to coat evenly.
Roll out half the quantity (one disc) of the pastry dough and line a 23-cm/9-in
pie dish. Pour the blueberries into the crust and dot with butter.
Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the
edges, and make 4 to 6 slits in the crust. Bake for 30 minutes.
to 40 minutes, until the crust is golden brown. Transfer to a wire rack and cool
for an hour. Serve the pie warm or at room temperature.

Yoghurt Cake Recipe

255 g/9 oz Greek yoghurt
1½ tablespoons cornflour, dissolved in 1½ tablespoons cold water
Finely grated zest and juice of 1 lemon
40 g/1½ oz toasted almonds, chopped
Method:
Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease a 20 x 26-cm/8 x 10-inch
baking dish and line it with greaseproof paper.
Stir together the sour cream, yoghurt and cornflour mixture until well mixed.
Fold in the lemon zest and juice and the orange zest. In a separate bowl, whisk
together the egg yolks and 50 g/2 oz of the sugar until thick and pale, then stir
into the yoghurt mixture. In another bowl, whisk the egg whites until they form
peaks, then whisk in the remaining sugar. Fold the whites into the yoghurt
mixture, and pour into the lined baking dish.
Place the dish in a roasting tin. Pour in cold water to reach about halfway up the
sides of the baking dish, then bake for 35 to 40 minutes. Remove the dish from
the oven, sprinkle with the toasted almonds, and leave to cool. Serve at room
temperature or chilled.

Lower in fat than some classic cheesecakes, this recipe combines cream cheese with fat-free fromage frais
to make a cheesecake with a light, creamy, almost mousse-like filling with a fresh, lemony zing.
140 g/5 oz gingernuts

200 g/7 oz fat-free fromage frais
3 tablespoons sour cream
2 teaspoons cornflour
3 extra-large eggs
Finely grated zest of 2 lemons
Juice of 1 lemon
Method:
Grease a 20-cm/8-inch round springform cake tin. Put the gingernuts in a food processor and process to
make fine crumbs. Stir the crumbs into the butter. Tip the mixture into the prepared tin and spread over the
base pressing down firmly. Chill for 30 minutes, then wrap the tin in two layers of foil to make a watertight
seal.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Beat the cream cheese until soft, then beat in the fromage
frais, sour cream, sugar and cornflour until smooth and creamy. Beat in the eggs one at a time, then stir in
the lemon juice and zest. Pour the mixture over the crumb base and tap the tin to level the surface.
Place the cake tin in a roasting tin and pour boiling water around it to about 2.5-3.5 cm/1-1½ inch deep.
Bake for 50 minutes until set (but with a wobble in the center). Remove from the oven, leave to cool in the
tin, then chill for at least 4 hours. Turn out before serving.

CONCLUSION
As you can see, there are many ways for you to tempt your sweet tooth. The
recipes are very simple to make and many of them can be frozen for you to take
out and snack whenever you have a sugar craving. It is important not only to
remember that all of these recipes are the healthier choices, but also to keep your
treats to a moderate level. Even healthy desserts can be too much of a good thing
when you are trying to watch those calories. And that is all you really need to
know to make some amazing desserts that are healthy and low in calories. Make
sure that you follow the tips in keeping baking healthy, buy fat-free ingredients,
and keep those portions small, and you will find that such a little nibble will
have a huge flavor bite.

REVIEW
Thank you so much for purchasing and reading Effortless Cookies and Cakes –
370 Delicious Dessert and Baking Recipes to Die For: The Only cookies and
cakes Cookbook That You Will Ever Need.
I really hope you enjoyed it. As an author, I always like to know what the
readers think. If you have time, please review my book on Amazon by following
the link below. To leave a review and let us know what you liked just click on
the Amazon image below. The above link directs to Amazon.com. Please change
the .com to your own country extension.
Table of Contents
Hazelnut-Espresso Sandwich Cookies Recipe
Double Chocolate Sprinkle Cookies Recipe
Triple-Chocolate Peppermint Treats Recipe
Chocolate Dipped Orange Cookies Recipe
White Chocolate Raspberry Thumbprints Recipe
Double Chocolate Orange Brownies Recipe
Apricot Bars Recipe
Mint Cookies and Cream Brownies Recipe
Speculaas Recipe
Hazelnut and Chocolate Chip Cookies Recipe
Butter Tarts Recipe
Apricot Tarts with Hazelnut Crust Recipe
Cheese and Onion Puff Pastry Pies Recipe
Fresh Nectarine Cobbler with Citrus-Scented Crust Recipe
Pear Pie with Pecan Streusel Topping Recipe
Banana Cake Recipe
Blueberry Sour Cream Loaf Cake Recipe
Brandy Snaps Recipe
Brownie Tart Recipe
Carrot Cake with Maple Butter Frosting Recipe
Chocolate and Lemon Viennese Fingers Recipe
Chocolate and Raisin Oatmeal Cookies Recipe
Chocolate Chip and Banana Pudding Recipe
Chocolate Orange No-Bake Fruit Slice Recipe
Classic Mint Choc Chip Ice Cream Recipe
Creamy Lime and Blueberry Cheesecake Recipe
Crispy Cake Recipe
Curried Chickpea and Currant Filo Pie Recipe
Dairy and Gluten-Free Sponge Cake Recipe
Dark Chocolate and Raspberry Tartlets Recipe
Dark Chocolate Mocha Mud Cake Recipe
Dundee Cake Recipe
Ginger and Chocolate Chip Cookies Recipe
Ginger and Lime Ice Cream Birthday Cake Recipe
Lemon Tart Recipe
Madeira Cake Recipe
Mandarin and Chocolate Cheesecake Recipe
Marble Cake Recipe
Nectarine Crepes with Orange-Chocolate Sauce Recipe
Nutty Coated Double Choc Chip Cookies Recipe
Peach Pie with Chocolate Almond Crust Recipe
Pears in Chocolate Fudge Blankets Recipe
Pecan Brownies with Soured Cream Frosting Recipe
Pecan Pie Recipe
Pecan Tart Recipe
Pizza with Wild Mushrooms and Fontina Recipe
Pound Cake Recipe
Raspberry and White Chocolate Torte Recipe
Red Crumble with Chocolate Amaretti Crumbs Recipe
Rustic Pear and Blackberry Galette Recipe
Sachertorte Recipe
Sachertorte Recipe
Strawberry and Chocolate Marshmallow Rounds Recipe
Strawberry Meringue Layer Cake Recipe
Vanilla Cupcakes with Chocolate Frosting Recipe
Walnut and Banana Choc Chip Muffins Recipe
White and Dark Chocolate Cheesecake Recipe
White Chocolate and Raspberry Cookies Recipe
White Chocolate and Raspberry Cupcakes Recipe
Wild Blueberry Pie with Cinnamon Crust Recipe
Yoghurt Cake Recipe

370 Delicious Dessert and Baking Recipes To Die For Cookies and Cakes Cookbook

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370 Delicious Dessert and Baking Recipes To Die For Cookies and Cakes Cookbook

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Effortless

Cookies and Cakes – 370

Ingredients: (Yield: 6 dozens)

4 ounces unsweetened chocolate, chopped

Ingredients: (Yield: 9 dozen)

1 cup butter, softened

Ingredients: (Yield 10 dozen)

1¼ cups butter, softened

1 cup confectioners’ sugar

1 basic sweet crust

Ingredients: (Yield about 5½ dozen)

1 cup butter, softened

Sweet Potato Pie Recipe

Ingredients: (Serves 6-8)

½ recipe basic crust

Chocolate Mint Sandwich Cookies

Ingredients: (Yield: 5 dozen)

¾ cup butter, softened

For the filling:

3 tablespoons butter, softened

Ingredients: (Yield: 10 dozens)

Ingredients: (Yield: 5½ dozen)

¼ cup butter, softened

For the frosting:

1/3 cup butter, cubed

Ingredients: (Yield 4 dozen)

Ingredients: (Yield: 7 dozen)

½ cup butter, softened

Ingredients: (Yield: about 4½ dozen)

½ cup butter, softened

Ingredients: (Yield: 4 dozen)

¾ cup butter, softened

Ingredients: (Yield: 9 dozen)

Ingredients: (Yield 14½ dozen)

Buttery Walnut Cutouts Recipe

Ingredients: (Yield: 4 dozen)

1 cup butter, softened

Ingredients: (Yield: 3 dozen)

1 cup butter, softened

For the filling:

1¾ cups semisweet chocolate chips, divided

Ingredients: (Yield: 44 sandwich cookies)

1 cup butter-flavored shortening

For the filling:

½ cup creamy peanut butter

Ingredients: (Yield: about 9 dozen)

2 cups butter, softened

Soft Molasses Cutout Cookies Recipe

Ingredients: (Yield: 6½ dozen)

Fruit-Filled Spritz Cookies Recipe

Ingredients: (Yield: about 7½ dozen)

1½ cups chopped dates

For the dough:

1 cup butter, softened

Ingredients: (Yield: 40 cookies)

1 tube (18 ounces) refrigerated sugar cookie dough, softened

Ingredients: (Yield: 7 dozen)

For the frosting:

¼ cup butter, softened

Ingredients: (Yield: 3 dozen)

For the Christmas glaze:

1¼ cups confectioners’ sugar

For the chocolate glaze: