Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease some baking trays.
Mix together the dry ingredients.
Warm the margarine and syrup. Add to the dry ingredients with the beaten egg and mix well.
Place teaspoons of the mixture on the baking trays and bake for about 15 minutes.
Remove from baking tray and cool on a wire rack.
100 g (4oz) Margarine
100 g (4oz) Caster Sugar
75 g (3oz) SR Flour
25 g (1oz) Cocoa powder
Ready to roll icing in pink and red
writing icing in black and white
Mix the margarine and sugar until light and fluffy.
Beat in the eggs one at a time adding a little flour with each.
Add rest of flour and cocoa powder (sieved) fold in gently.
Divide mixture between paper cases.
Bake at 190c,375f, Gas mark 5 for about 20 minutes until firm.
Roll out the pink and red icing and cut circles big enough to fit on top of each cup cake.
Cut the red circles in half and decorate with white spots of writing icing
Make an eye, eye patch, nose and mouth using writing icing and scraps of pink icing
When the cakes are cold, brush with warmed apricot jam and stick the faces on.
450g (1lb) flour
225g (8oz) margarine
125g (4oz) caster sugar
25g (1oz) currants
1 teaspoon baking powder
a few drop of yellow colouring
a drop or two of lemon essence
1 tablespoon of cold water to mix
Cream the sugar and margarine together.
Add the colouring and essence to the cold water.
Stir the liquid into the creamed sugar and margarine.
Mix in all the dry ingredients.
Mix to a dough with a little more water if necessary.
Roll out on a lightly floured surface.
Cut into squares
Place on a greased baking tray.
Bake for 30 minutes in a very slow oven (about 170 degrees Centigrade
225 g (8 oz) Self Raising Flour
100 g (4 oz) margarine
100 g (4 oz) mixed dried fruit
100 g (4 oz) caster sugar
1 medium egg
milk to mix
Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease two baking trays.
Mix the flour and salt, rub in the margarine.
Stir in the dried fruit, mixed peel and sugar.
Mix to a stiff dough with egg and milk.
Place in rough heaps on the baking tray and bake for 10-15 minutes.
25g/4½oz soft unsalted butter
300g/10½oz best-quality dark chocolate, broken into pieces
3 tbsp golden syrup
200g/7¼oz rich tea biscuits
100g/3½oz mini marshmallows
2 tsp icing sugar, to dust
Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.
Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.
Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.
Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.
Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.. Refrigerate for about two hours or overnight.
To serve, cut into 24 fingers and dust with icing sugar.
Unfortunately not the ones with chocolate chips.
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