175g (6oz) Self-rising flour
175g (6oz) semolina
175g (6oz) Butter or margarine
75g (3oz) caster sugar
225g (8oz) stoned dates,chopped
1 x 15ml tbs honey
1 x 15ml tbs lemon juice
pinch of ground cinnamon

Directions:

1. Mix the flour with semolina.? Melt the butter with the sugar in a saucepan, then stir into the flour mixture.

2. Press half of the mixture into a greased shallow 18cm (7in) square tin.? Meanwhile, heat the dates with the honey, 4 x 15ml tbs water, lemon juicea and cinnamon, stirring well, until the mixture is soft and smooth.? Spread this filling over the mixture in the tin, cover with the remaining mixture and press down lightly.

3. Bake at 190C/375F for 30-35 minutes. Cut into fingers, then cool in the tin.

Variation:
Use 75g (3oz) chopped dried apricots instead of the dates and cook with 200ml (7oz) water for 10 minutes until softened. Puree if wished in a blender or food processor.

Makes 12

115g (4oz) Plain flour
pinch of salt
50g (2oz) Butter
1 x 5ml tsp caster sugar
1 egg yolk

Filling:

3 x 15ml tbs raspberry jam
1 Egg white
3 x 15ml tbs ground almonds
50g (2oz) caster sugar
few drops of almond flavouring
3 x 15ml tbs flaked almonds

Directions:

1. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and add the egg yolk and enough water to mix to a firm dough.

2. Knead lightly on a floured surface, the roll out to an 18cm (7in) square and use to line the base of a greased shallow 18cm (7in) square cake tin. Spread the pastry with the jam, almost to the edges.

3. Whisk the egg white until stiff. Fold in the ground almonds, sugar and almond flavouring. Spread the mixture over the jam.

4. Springkle with flaked almonds and bake at 180C/350F for about 35 minutes until crisp and golden. Cool in the tin, then cut into squares.

Makes about 12

75g (3oz) Butter or Margarine
50g (2oz) Light soft brown sugar
3 x 15ml tbs golden syrup
175g (6oz) rolled oats

Directions:

1. Melt the butter with the sugar and syrup in a saucepan, then pour on to the rolled oats.? Mix well and turn the mixture into a greased shallow 18cm (7in) square cake tin. Press down well.

2. Bake at 180C/350F for about 20 minutes until golden. Cool slightly in the tin, mark into fingers with a sharp knife and loosen round the edges.

3. When firm, remove from the tin and cool on a wire rack, then break into fingers

Makes about 10

450g (1lb) eating apples, peeled, cored and chopped
5 x 15ml tbs unsweetened fruit juice
225g (8oz) mixed dried fruit, such as dried apricots, dates, sultanas,chopped if necessary.
115g (4oz) chopped mix nuts
75g (3oz) rolled oates
75g (3oz) self-rising flour
25g (1oz) desiccated coconut
50g (2oz) pumpkin seeds
2 x 15ml tbs vegetable oil
2 x 15ml tbs apricot conserve

Directions:

1. Put the apples and fruit juice in a heavy-based saucepan, cover and cook gently for 10-15 minutes or until the apples are very soft, shaking the pan occasionally without removing the lid. Beat the fruit thoroughly to make a smooth juice.

2. Add all the remaining ingredients except the conserve, and beat well together. Spoon the mixture into a greased and lined 20cm (8in) square cake tin and bake at 180C/350F for about 40 minutes until firm.

3. Turn out to a wire rack. Brush with the conserve while still warm and mark into 12 bars. Leave to cool, then cut through into bars.

Makes about 10