Why not bake a batch and wrap in a gift bag for your loved ones?
Ready in 45 minutes Serves 12
- 200g margarine
- 100g caster sugar
- 200g plain flour
- 100g rice flour
- extra caster sugar for dusting
- Preheat oven to 150°/Gas 4.
- Line a flat baking tray with parchment paper.
- Sift flours and sugar into a mixing bowl.
- Work these into the margarine to make a dough.
- Roll out to about 1cm thick and cut into shapes as required.
- Bake for 20 to 25 minutes until crisp.
A taste of summer – delicious topped with fresh juicy local strawberries. Scones are so easy to make and can be enjoyed fresh from the oven or frozen for later use.
Ready in 35 minutes Serves 12 to 14 scones
- 340g self raising flour
- 85g Pure Sunflower margarine
- 55g caster sugar
- 125ml unsweetened soya milk
- 2 teaspoons cider vinegar
- Pre heat the oven to 200°C/Gas Mark 6.
- Mix the flour and sugar in a bowl. Rub in the margarine until it looks like breadcrumbs.
- Stir the milk mixture into the dry mixture. Mix it together until a soft dough is formed.
- Turn onto a floured board, and knead lightly. Roll out to an even thickness of about 2cm.
- Using a 5cm (2 inch) cutter cut out scones and place on a floured baking tray. Keep rolling and cutting until the dough is used up.
- Bake for 12-15 minutes until golden brown.
Ready in 30 minutes Serves 4
- 50g plain flour
- 50g gram flour
- 300ml soya milk (unsweetened)
- sunflower oil for frying
- Place ingredients in a blender jug and blend.
- Leave to stand for at least 20 minutes.
- Heat oil in crepe/frying pan, add a ladle full of pancake mixture,
and cook on both sides. Keep warm.
- Add more oil as needed to cook remainder of pancakes.
The marzipan makes these festive mince pies extra special.
Ready in 60 minutes Serves 12
- 100g plain flour
- 100g self raising flour
- 100g margarine/Trex cut into cubes
- 1 tbsp caster sugar
- zest of 1 lemon finely grated
- 2 -3 tbsp water
- 25g marzipan
- ½ jar mincemeat (about 250g)
- icing sugar for sifting
- Heat oven to 200°/Gas 6.
- Sift flours and caster sugar
- Add lemon zest and chopped margarine.
- Rub margarine into flour.
- Add water and mix until the dough comes together.
- Wrap in cling film and chill for 30 minutes.
- Roll out pastry and cut 12 rounds.
- Line a 12 hole bun tin.
- Place a small piece of marzipan in each pastry case and add a spoonful of mincemeat.
- Roll out the pastry trimmings and cut out 12 star shapes.
- Put one on each pie.
- Bake the mince pies for 15 minutes until the pastry is crisp and golden.
- Cool in the tin for 10 minutes.
- Place on a wire rack.
- Dust with icing sugar before serving.
An old English recipe which originated in Malvern. Dairy-free and also gluten free.
Ready in 30 minutes Serves 4 to 6
- 450g/1lb cooking apples
- 25g/1 oz granulated sugar
- 25g/1 oz margarine
- zest of half a lemon
- 600ml/1 pint custard
- 3 tbsp Demerara sugar
- 1 tsp cinnamon
- extra margarine (approx 15g)
- Peel, core and slice the apples.
- Melt the margarine in a saucepan and add the sliced apples.
- Add the lemon zest and sugar and simmer until the apples are cooked.
- Put the cooked apples in the bottom of a dish.
- Preheat the grill 200°/gas Mark 6.
- Make the custard and pour it over the top of the apples.
- Mix the Demerara sugar and cinnamon together for the topping, and then sprinkle it over the top of the custard.
- Dot the pudding with small pieces of margarine.
- Place the pudding under a hot grill.
- Cook until it bubbles and the sugar is caramelised.
- Serve hot.
Chocolate heaven! Treat yourself to a batch of brownies!
Ready in 45 minutes Serves 16
- 150g plain flour
- 50g cocoa powder
- 2 tsp baking powder
- 150g soft brown sugar
- ¾ cup soya milk
- ¼ cup sunflower oil
- ½ cup of water or cold strong black coffee
- 50g chopped walnuts
- 100g dark chocolate chips
- Preheat oven to 180°C/Gas mark 4.
- Grease and line a brownie tin (20cm/8 inch square or 23cm/9 inch square).
- Sift and mix the flour, cocoa, baking powder and sugar in a large bowl.
- Add the liquid mixture to the dry ingredients and mix thoroughly.
- Pour into the prepared cake tin.
- Bake for about 25 minutes.
- Take care not to over cook them, so, unlike cakes,
- you don’t want a skewer to come out clean.
- Allow to cool for at least 10 minutes.
- Dust with cocoa powder or icing sugar and serve.