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
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