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Maids of Honour



  • 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.)


  • 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


  • 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.




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


  • 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



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


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


  • 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


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


  • 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