How to make...Flapjacks.

INGREDIENTS

• 4 oz (100g) Coarse Porridge Oats
• 2 oz (50g) Butter
• 3 oz (75g) Sugar
• 1 teaspoon Treacle or Golden Syrup

METHOD

1. Melt the butter and treacle in a saucepan, add the sugar and oats and stir together over a gentle heat for a few moments. 

2. Turn into a buttered baking tin and bake until a nice brown in a moderate oven, which should take from 15 to 20 minutes.

3. Let the mixture cool in the tin, then turn it out and cut it into suitable fingers

How to make...Shortbread.

INGREDIENTS

• 6 oz (175g) Plain Flour

• 5 oz (150g) Butter

• 2 oz (50g) Ground Rice

• 2-3 oz (50g-75g) Castor Sugar

METHOD

1. Sieve the flour with the rice and sugar, rub in the butter, which must be softened, and knead to a dough, adding no liquid whatsoever. 

2. Shape into two cakes an inch thick (2.5mm) and prick their tops with a fork.

3. Leave them to mellow for about an hour, then bake in a moderate oven for about 40 minutes.

How to make...Coconut cones.

INGREDIENTS

• 3 Egg Whites

• 6 oz (175g) Desiccated Coconut

• 10 oz (275g) Castor Sugar

• Greaseproof Paper

METHOD

1. Whisk the whites of the eggs stiffly, then add the sugar and coconut. 

2. Put the greaseproof paper on a baking sheet and pile up the mixture in the shape of cones. 

3. Bake in a cool oven until they get a very pale fawn colour and leave to cool. 

How to make...Macaroons

INGREDIENTS

• 4 oz (100g) Ground Almonds
• 1 oz (25g) Rice Flour
• 8 oz (225g) Castor Sugar
• 3 Small Egg Whites
• Vanilla Essence
• Blanched Almonds, split into halves

METHOD

1. Beat the egg whites very lightly and add the rest of the ingredients to them except the almonds, mixing to a stiff paste.

2. Put small walnut sized balls of this on a sheet of greaseproof paper on a baking tin, leaving room for expanding. 

3. Brush each with cold water and place a blanched almond half on top of each one.

4. Bake in a moderate oven for 25 to 30 minutes.

5. Put your favourite spread in the middle and stick two together!