Recipe Book

Gruffalo Crumble Biscuits

Ingredients

• 350g/12oz plain flour
• 1 tsp Bicarbonate of Soda
• 1tsp baking powder
• 250g/9oz butter softened
• 300g/ 10oz caster sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 4 X 40g boxes Smarties

Method

• Heat oven to 180C/fan 160C/gas 4.
• Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
• Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
• Gradually beat in the sifted dry ingredients to form a stiff dough.
• Roll the dough into 20 balls, then place on ungreased baking trays, spaced well apart
• (WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
• Press several Smarties into each ball, flattening the ball slightly.
• Bake for 15 minutes until pale golden brown.

Owl Cakes

Ingredients

• 200 g (8oz) Margarine
• 200 g (8oz) Caster Sugar
• 150 g (6oz) SR Flour
• 50g (2oz) cocoa
• 4 eggs
• Vanilla Essence
• Tub of chocolate butter cream
• Giant chocolate buttons
• White chocolate buttons
• Mini smarties
• Fizzy strips cut into triangles
• Icing to stick things together

Method

• Preheat the oven to 180ºC/300ºF/gas mark 4.
• Place the softened butter or margarine, sugar, eggs, flour, baking powder and vanilla essence into the bowl of an electric mixer.
• Beat for a few minutes until the mixture is light in colour and fluffy.
• Line bun tins with 12 paper cases and divide the mixture between them, filling the  cases to about two-thirds of the way up.
• Bake for about 20 minutes until the fairy cakes have risen and are lightly golden.
• Lift the cakes out of the tins and leave them to cool on a wire rack.
• Cover the cooled cakes with butter icing and decorate with chocolate buttons etc. to make owl faces

Iced Buns

Ingredients

• 1 packet of bread mix
• 100g (4oz) Currents or Raisins
• 100g (4oz) Icing Sugar
• 15ml (1tbsp) Warm water
• Glace Cherries

Method

• Add Currents/Raisins to the dough mix and make up to instructions on packet
• Leave to rise for about 1 hour
• Divide into small rounds, brush with milk and leave to rise again for about 20 mins
• Bake for 15-20 mins 220°, 425°f, Gas mark 7
• When cool decorate with icing and half a cherry

Jam Buns

Ingredients

• 200g (8oz) Self Raising Flour
• 100g (4oz) Margarine
• 50g (2oz) Castor Sugar
• 1 Egg beaten

• 1 Tablespoon Jam

Method

• Sieve the flour into a mixing bowl and rub in the margarine.
• Mix in the sugar and beaten egg.
• Mix to a stiff dough and shape into 8 balls.
• Place on a baking tray and lightly press down.
• Make a small hole in each round and fill with jam.
• Bake at 180°, 350°F, Gas mark 4 for 15 – 20 minutes.

 Gruffalo Cakes

Ingredients

• 200 g (8oz) Margarine
• 200 g (8oz) Caster Sugar
• 150 g (6oz) SR Flour
• 50g (2oz) cocoa
• 4 eggs
• Vanilla Essence
•  Tub of chocolate butter cream
• White chocolate buttons
• Green mini smarties
• Orange smarties

Method

• Preheat the oven to 180ºC/300ºF/gas mark 4.
• Place the softened butter or margarine, sugar, eggs, flour, baking powder and vanilla essence into the bowl of an electric mixer.
• Beat for a few minutes until the mixture is light in colour and fluffy.
• Line a bun tin with eight paper cases and divide the mixture between them, filling the cases to about two-thirds of the way up.
• Bake for about 20 minutes until the fairy cakes have risen and are lightly golden.
• Lift the cakes out of the tins and leave them to cool on a wire rack.
• Cover the cooled cakes with butter icing and decorate with smarties etc. to make Gruffalo faces

Chocolate Truffles

Ingredients

• 75g 3oz cake crumbs
• 125g 4 oz melted chocolate
• 1 tablespoon condensed milk
• 1 tablespoon golden syrup
• 25g 1 oz melted butter
• 2 tablespoons vanilla essence or flavouring of choice.
• Chocolate sugar strands

Method

• Mix all ingredients (except sugar strands) together.
• Chill in the fridge until firm.
• Roll into balls and roll in chocolate sugar strands and put into mini paper cases
• Leave to firm in the fridge
• Enjoy