Recipes

Rosemary’s Favourite Recipes

Shortbread

8 ozs. Butter
4 ozs castor sugar
8 ozs plain flour
4 ozs cornflour
2 ozs ground rice

Combine all in a food processor until crumbly - toss out onto a floured board and knead gently together to combine.

Roll out 5cm thick and cut in biscuit shapes. Bake on a lightly greased tray at 150deg. for 20 mins or until light golden. Sprinkle with castor sugar, allow to cool slightly before removing to a wire tray. Enjoy

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Malteser Squares

8 ozs Digestive Bis. Crushed
4ozs Marg.
8 ozs chocolate
2 tablesp. Syrup
8 ozs Maltesers
white chocolate to decorate

Melt marg., chocolate and syrup over a gentle heat. Add crushed biscuits and whole maltesers.

Put into a lightly greased swiss roll tin and spread evenly.

When cool drizzle with melted white chocolate. Cut in squares when completely set.

Date and Walnut Loaf

6 ozs chopped dates
3 ozs chopped walnuts
200ml boiling water
2 tablesp corn oil
6 ozs brown sugar
9 ozs plain flour
1 beaten egg
half teasp baking soda

Soak the dates and walnuts in the boiling water for approx 15 mins.

Add all other ingredients and mix well.

Put into a greased and lined loaf tin. Bake 150 deg for 1 hr or until a skewer comes out clean.

Allow to cool in tin.

Serve sliced with butter.

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Cream Sponge with Mandarin Oranges

Mandarin Oranges
4 large eggs
4 ozs castor sugar
4 ozs plain flour
1 teasp baking powder
Vanilla Essence

Whip eggs and sugar together until very thick, in an electric mixer. Gently fold in the flour and baking powder with a metal spoon.

Add the vanilla essence.

Bake at 190 deg for 25 mins in two 8 inch sandwich tins. When cold sandwich together with whipped cream and mandarin oranges.