150 g plain chocolate
115 g butter, diced
225 g sugar
5 tsp vanilla flavouring
115 g self-rising flour
75 g pecan nuts or walnuts, chopped
2 eggs
50 g chocolate

Directions:

1. Break up chocolate and place with the butter in a large bowl over a saucepan of simmering water. Heat, gently stirring occasionally, unitl melted and evenly blended.

2. Remove from the heat and add all the remaining ingredients. Beat well until evenly combined, then turn into a greased and base-lined shallow 25×16 cm cake tin.

3. Bake 200C / 400F for about 20 minutes until well browned amd set on top. Cover lightly with foil and bake for another 10 minutes until fine skewer inserted in the center comes out clean.

4. Leave to cool in the tin for 10 minutes. Loosen with a knife and turn on to a wire rack to cool. Cut into 12 squares.

115 g butter or margarine, softened
200 g sugar
2 eggs
2 lemons
115 g self-rising flour
5 tsp baking powder
2 egg whites
5 tsp coffee
chopped walnuts
icing sugar, for dusting

Directions:

1. Beat together the butter, 115g sugar, two eggs, coffee, flour and baking powder.

2. Spoon into a greased and base-lined shallow 28 x 18 cm cake tin.

3. Whisk the egg whites until stiff but not dry. Fold in the remaining sugar and chopped wallnuts. Spoon roughly over the mixture. Bake at 180C / 350F for about 30 minutes until golden.

4. Cool in the tin for a few minutes before turning out on to a wire rack to cool. Cut into fingers and dust with icing sugar.

115 g butter or margarine, softened
200 g sugar
2 eggs
2 lemons
115 g self-rising flour
5 tsp baking powder
2 egg whites
75 g desiccated coconut
grated rind of 1 lemon
1 ml lemon juice
icing sugar, for dusting

Directions:

1. Beat together the butter, 115g  sugar, two eggs, grated rind of lemon, flour and baking powder.

2. Add about 1ml lemon juice or enough to form a soft dropping consistency. Spoon into a greased and base-lined shallow 28 x 18 cm cake tin.

3. Whisk the egg whites until stiff but not dry. Fold in the remaining sugar, grated rind of 1 lemon and the coconut. Spoon roughly over the mixture. Bake at 180C / 350F for about 30 minutes until golden.

4. Cool in the tin for a few minutes before turning out on to a wire rack to cool. Cut into fingers and dust with icing sugar.

75 g self-rising wholemeal flour
75 g rolled porridge oats
75 g sugar
115 g butter or margarine
115 g dried apricots, chopped

Directions:

1. Mix together the flour, oats and sugar in a bowl. Rub in the butter until the mixture resembles breadcrumbs.

2. Spread half of the oat mixture over the base of a lightly greased shallow tin measuring 28 x 18 x 3.5 cm, pressing it down lightly.

3. Drain and chop the apricots. Spread them over the oat mixture in the tin.

4. Sprinkle the remaining oat mixture over the apricots and press down well. Bake at 180C / 350F for 25 minutes until golden brown. Leave in the tin for about 1 hour until cold. Cut into bars to serve.

115 g butter or margarine
115 g soft light brown sugar
15 tbs syrup
50 g hazelnuts, roughly chopped
175 g porridge oats
50g milk chocolate drops

Directions:

1. Melt the butter with sugar and syrup in a saucepan. Stir in the hazelnuts and oats. Allow to cool slightly, then stir in the chocolate drops.

2. Spoon into a lightly greased shallow 28 x 18 cm (11 x 7 in) cake tin. Bake at 180C / 350F for about 30 minutes until golden and firm.

3. Cool in the tin for a few minutes before cutting into squares. Turn out on to a wire rack to cool completely.

225 g butter or margarine, well softened
50 g icing sugar, sifted
finely grated rind of 1 lemon
200 g flour
150 g cornflour
5 tsp ground mixed spice
50g cherries, finely chopped
15 ml milk
15 ml lemon juice
quartered cherries to decorate
icing sugar, for dredging

Directions:

1. Cream the butter with the icing sugar and the lemon rind until pale and fluffy. Sift in the flours and spice. Add the chopped cherries, milk and lemon juice and mix together. The mixture should be stiff.

2. Spoon half of the mixture into a piping bag fitted with a 1/2 inch star nozzle. Pipe 2 inch rings on to baking trays, spacing well apart. Repeat with the remaining mixture. Decorate with quartered cherries.

3. Bake at 190C / 375F for about 15-20 minutes until light golden. Leave on the trays for about 1 minute. Transfer to wire racks to cool. Dredge with icing sugar if wished.

115 g hazelnuts, toasted and skinnes
115 g butter
50 g soft light brown sugar
25 g icing sugar
1 egg yolk
175 g flour
lemon curd
icing sugar, for dredging

Directions:

1. Grind the nuts to a fine powder.

2. Beat the butter until soft, then add the sugars a little at a time and beat until very soft, pale and fluffy. Add the egg yolk and 1 ml (15 tbs) water. Gradually work in the flour and nuts until the mixture forms a pliable dough. Knead well. Wrap and chill for 15-20 minutes.

3. Roll out the dough until about 1/8 inch think. Stamp out rounds using a 5cm plain cutter. Prick lightly with a fork and place on greased baking trays. Bake at 180C / 350F for 7-10 minutes until golden brown.

4. Cool slightly before transferring to a wire rack to cool. Serve plain, or sandwich with lemon curd. Dredge with icing sugar.

115 g butter, softened
75g icing sugar, sifted
finely grated rind of lemon
175 g flour
5 tsp grated nutmeg
1 egg white, lightly beaten

Directions:

1. Cream the butter with the icing sugar and lemon rind until pale and fluffy. Sift in the flour and nutmeg. Knead lightly until just smooth.

2. Roll out the dough on a floured surface until about 1/4 in thick and stamp out rounds, using a 6cm fluted cutter. Place on baking trays and prick with fork. Brush with egg white and springkle with sugar.

3. Bake at 190C / 375F for about 15 minutes until golden brown. Cool on wire racks.

50 g butter
50 g sugar
1 tbs syrup
50 g flour
5 tsp ground ginger
5 tsp brandy
1/2 finely grated rind of lemon
150 ml double cream

Directions:

1. Gently melt the butter, sugar and syrup in a saucepan. Remove from heat. Sift the flour and ginger together, then stir them into the melted butter mixture with the brandy and lemon rind.

2. Drop teaspoonfuls of the mixture on to baking trays lined with non-stick baking parchment, leaving 4inches between them. Bake 180C / 350F for 7 minutes until cooked.

3. Quickly remove from the baking trays. Roll each one around the buttered handle of a wooden spoon. Leave on handles until set, then gently twist to remove. Cool on a wire rack.

4. If the biscuits set before they have been shaped, return them to the oven for a few minutes to soften.

5. Just before serving, whip the cream until it just holds its shape. Spoon the cream into a piping bag fitted with a star nozzle and pipe cream into each of the brandy snaps. Serve them immediately.

115 g butter or margarine, softened
75 g sugar
1 egg
150g flour
5 tsp baking powder
5 tsp salt
5 tsp vanilla flavouring
5 tsp ground cinnamon
75 g rolled oats

Directions:

1. Beat together all the ingredients.

2. Spoon large teaspoonfuls of the mixture on two greased baking trays, leaving room to spread. Bake 190C / 375F for about 15 minutes until golden around the edges. Cool slightly before transferring to a wire rack to cool completely.