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

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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.

275g (10 oz) flour
6 x 15ml ground almonds
2 x 5ml ground cinnamon
115g (40z) sugar
225g butter
egg yolk, to glaze
flaked almonds
icing sugar and drinking chocolate, for dredging

Directions:

1. Sift the flour into a bowl. Add the almonds. cinnamon and sugar and mix together. Work in the butter with your fingertips.

2. Roll out on a surface dusted with icing sugar until about 1cm (1/2 in) thick. Cut out heart or flower shapes with small pastry cutters. Brush with egg yolk and springkle with a few almonds, then place on lightly greased baking sheets.

3. Bake at 160C / 325F for about 40 minutes until firm and pale golden. Cool on a wire rack. Dredge a few biscuits with sifted icing sugar and a few drinking chocolate powder.

8-10 green cardamom pods
50 g butter
50 g sugar
2 egg whites
50 g plain flour, sifted

Directions:

1. Split open the cardamom pods and crush the black seeds to a fine powder.

2. Beat the butter until soft, then add the sugar and cardamom and mix well. Gradually add the egg whites to the mixture, beating thoroughly after each addition. lightly fold in the flour.

3. Spoonthe mixture into a piping bag with a 0.6cm (1/4 in) plain nozzle. Pipe the mixture into 8cm (3 in) lenghts on to  greased baking trays, dusted with flour.

4. Bake at 220C / 425F for about 5 minutes until golden and tinged with brown at the edges. Cool on a wire rack

115g (4oz) flour
1/2 x 5ml bicarbonate of soda
1/2 x 5ml tsp cinnamon
1/2 x 5ml ground ginger
1/2 x 5ml tsp ground mixed spice
50g (2oz) margarine
50g (2oz) muscovado sugar
1 x 15ml tbs molasses

Directions:

1. Sift flour, bicarbonate of soda and spices into a bowl. Melt the margarine with the sugar and molasses in a small saucepan. Pour over the flour and spice mixture and stir to a thick paste. Set aside to cool.

2. Roll into a sausage shape and slice into 16 pieces. Roll each piece into a ball. Place them well apart on a greased baking tray and flatten slightly with the palm of the hand.

3. Bake at 180C/350F for about 15 minutes. Leave on the baking tray until firm, then cool on a wire rack.

Makes 16