Recipe Book

Maids of Honour

Ingredients

Pastry:

• 225 g (8 oz) Be-Ro Plain Flour
• Pinch salt
• 50 g (2 oz) lard
• 50 g (2 oz) margarine
• cold water to mix, (approx. 2 tbsp.)

 Filling:

• 2 x (2 tbsp) raspberry jam
• 50 g (2 oz) margarine
• 50 g (2 oz) caster sugar
• 1 medium egg
• 50 g (2 oz) Be-Ro Self Raising Flour

Method

• Heat oven to 200ºC, 400ºF, Gas Mark 6.
• Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 15 patty tins.
• Put a little jam in each pastry case.
• Cream margarine and sugar, beat in egg and fold in flour.
• Place a small spoonful of mixture in each pastry case.
• Bake for about 20 minutes.

Shortbread

Ingredients

•  300g Plain Flour
• 200g  caster sugar
• 400g  butter

Method

• Heat oven to 160ºC, 325ºF, Gas Mark 3 and grease a baking tray.
• Mix flour and sugar in a bowl, rub in butter.
• Knead well to form a smooth paste.
• Roll out to 1/4 inch thick and cut into rounds
• Place on baking tray and bake or 15-20 minutes until pale and golden.

Lemon Cupcakes

Ingredients

Cakes

• 150g butter, softened
• 150g castor sugar
• 150g  self raising flour
• 2 eggs
• Finely grated rind of 1 lemon plus 2 tablespoons of juice

Topping

• 175g (6oz) icing sugar
• 2-3 tablespoons lemon juice
• Sprinkles

Method

• set oven to 1900C or gas mark 5
•  Beat together the butter and sugar then add the flour and eggs.
• Beat until smooth and divide between 12 paper cases in a bun tray.
• Bake in centre of oven for 15-18 mins until light and golden and just firm to touch
• Sift the icing sugar into a bowl and add enough lemon juice to give a thick icing.
• Spoon icing over the cakes and sprinkle with sprinkles.

Easter Nests

Ingredients

• 100g chocolate
• 40g rice crispies
• Chocolate mini eggs

Method

• Melt the chocolate in small bursts in the microwave or in a bowl over a saucepan of simmering water
• Add the Rice crispies and stir in to the chocolate, mix gently
• Place 3 mini eggs in the centre and leave to set