TARRAGON & THYME

These are a firm family favourite by all my family; both my Nan and my Mum used to make these regularly as have I in the past. I sort of got out of the habit of baking and cooking, but have now taken to experimenting a bit mor of late. So I thought it was about time that these "old favourites" were due to make a re-appearance on the menu. Ingredients To make Pastry 8oz plain flour pinch of salt 50g/2 oz lard 50g/2 oz margarine cold water to mix (approx 30 ml or 2 large tablespoons) 25g/1 oz caster sugar if a sweet pastry is required -down to personal preference I don't use Method for Pastry Mix the flour and salt in a basin and rub in the fats. Using a knife to cut and stir mix with cold water to form a stiff dough. Turn dough onto a floured surface and knead lightly. Roll out and use as required. Ingredients for the Cakes Pastry as above Filling: 4 x 15ml spoon (4 tablespoons of jam) 50g/2 oz margarine 50g/2oz caster sugar 1 medium egg 50g/2 oz dessicated coconut Heat th...

This is extremely yummy. Yet again it was a recipe that my Nan used to make. Needless to say it never used to last very long. Ingredients 8oz cooking chocolate 2oz margarine 6oz sugar 1 large or 2 small eggs beaten 6oz dessicated coconut 3oz Cherries Chopped Nuts Method Melt the cooking chocolate and spread over a lined swiss roll tin (I use baking parchment) put aside to let this set. Cream the margarine with the sugar add the eggs and then the coconut Mix in the cherries and nuts Spread mixture over the set chocolate and bake until golden brown. (I cook at oven temperature gas mark 4) Cut into pieces whilst still hot. Leave to cool overnight and then split the next day. Yummy

I have spent this afternoon trawling through my old Recipe notes book which is a scrap book of magazine articles and hand written recipes and looking to reinstate them again for regular use. This is very delicious cake and something I used to make on a regular basis. Looks like it needs ressurecting. Ingredients 8 oz self raising flour pinch of salt 1/2 teaspoon of mixed spice 4oz margarine 4oz demerara sugar 6oz dried fruit mixture 2 eggs 3-4 tablespoons milk Demerara sugar for topping Method To the flour add the salt and mixed spice then rub in the margarine until like a crumble mix. Add the sugar and dried fruit mixture and mix evenly so that the ingredients are distributed evenly. In a separate bowl beat together the eggs and then add the milk. Add to the rest of the ingredients combining well. Line a deep cake pan with greaseproof or baking parchment, making sure that you grease the lining well (I melt a little butter or margarine in a pan then brush on after I have the pan line...

This is my mum's recipe and the cornflour seems to give it a lighter texture 4oz plain flour 2oz cornflour 2oz caster sugar 4oz butter Sieve the flour and cornflour together. Add the sugar then rub in the butter. The mixture will be very crumbly to start with but continue rubbing in with your fingers until it clings together in heavy lumps. Or alternatively whizz all the ingredients togetgher in a food processor. Turn onto a board or working surface that has been lightly floured with either cornflour or ordinary plain flour knead the mixture together lightly. Roll into a circle, or press into a shortbread pan/mould or baking tin. Prick all over the top with a fork mark into portions suitable to the pan you are using (you might choose slices, or wedges. If using the circle flute the edge by pinching and moulding the edge. Bake in a moderate oven for 30 to 35 minutes until the shortbread is cooked but not browned. Leave on baking tray/pan/mould to cool for about 10 to 12 minut...