- Details
- Written by: David Richards *
- Category: Food
- Hits: 63
These delicious bars require only 7 ingredients and are super easy to whip up! Dark choc with berries is always a winner the ginger gives them a real kick.
SERVES 12
PREP TIME 10 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY EASY
Ingredients
150g butter
150g light brown soft sugar
4 tbsp golden syrup
2 balls of stem ginger from a jar, finely chopped
300g oats
75g fresh raspberries
To decorate:
150g melted dark chocolate, 1 ball of stem ginger, finely chopped
Method
1.
Preheat the oven to 170°c (fan)/190°c/gas 5 and line a square baking tin with parchment paper.
2.
Gently melt the butter, sugar and golden syrup together in a large pan. Add the chopped stem ginger along with 1 tbsp of syrup from its jar, then mix in the oats until combined. Gently stir in the raspberries.
3.
Press the mixture into the lined baking tin, then bake for 25 minutes, or until golden. Remove from the oven and allow to cool completely in the tin.
4.
Once cool, pour the melted chocolate over the top of the flapjack, still in its tin, into one thin even layer. Sprinkle over the stem ginger, then refrigerate until set.
5.
Cut into 12 slices, then enjoy!
Top Tip
Cut before the chocolate topping sets, this avoids cracking it.
- Details
- Written by: Jenny Richards
- Category: Food
- Hits: 311
Afghan Biscuits.
Ingredients:
Biscuits:
200g unsalted butter, softened.
100g golden caster sugar
175g plain flour
25g cocoa
80g cornflakes.
Icing:
25g butter, melted
3 heaped tablespoons icing sugar
1 heaped tablespoon cocoa
A little hot water.
Method:
To make biscuits:
Heat oven to 160oC.
Line 2 baking trays with baking parchment.
Beat the caster sugar and the butter together.
Fold in flour and cocoa, mixing until no traces of dry flour remain.
Fold in cornflakes.
Using a spoon and knife make 20-24 slightly flattened mounds of the mixture on the prepared trays. Ensure there is some space between them.
Bake for about 15 mins or until the biscuits are set.
Leave to cool.
Icing:
Make icing by mixing the melted butter, icing sugar and cocoa with just enough hot water to make a thick, glossy paste. Add a bit more icing sugar if needed.
Cover each biscuit and top with walnut or halved glace cherry if preferred.
- Details
- Written by: Jenny Richards
- Category: Food
- Hits: 749
FRIED FISH
Full of nutrition, fresh from the sea,
Rich in sweet flavour, good as can be
In quality always our custom relies,
Excellence always will win the first prize!
Depend on experience, here at your wish
Fresh as the morning we serve our FRIED FISH
In rich golden hues our potatoes are dressed
So are our haddock, skate, plaice, all the best!
Here is the place to appease every wish with
BEAUTIFUL POTATOES AND SPLENDID FRIED FISH!
This is a poem often quoted by my mother, Mabel Lee (nee Lee) when I was a child. I believe she saw it on the wall of her local chip shop in Halifax when she was young, This would be in the 1930s or 40s
- Details
- Written by: David Richards *
- Category: Food
- Hits: 1034
Cheese Scones
Makes about 12 medium scones
Ingredients:
8 oz self raising flour + 1 level teaspoon baking powder
(Alt plain flour + 3 level teaspoon baking powder)
2 oz butter
4 oz grated leicester cheese
¼ teaspoon salt
½ teaspoon dry mustard powder
¼ teaspoon cayenne pepper
125 ml milk
Method:
Turn on the oven!
Put flour, baking powder, salt, mustard, pepper into a bowl.
Rub in Butter, add grated cheese.
Add milk to form soft but not sticky dough.
Roll out to ⅜” thick and cut into rounds.
Place on greased baking tray
Bake at 200C for 15 minutes
Put on a wire cooling rack then, when cool, store in a box..
Gluten-Free alternative:
Substitute gluten free self raising flour, Double the amount of baking powder and add 2 level teaspoon xanthan gum powder.