Makes about 36 cookies

Ingredients

2 cups plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon salt

1 cup butter

3/4 cup caster sugar

1 cup soft brown sugar

2 large eggs

2 teaspoons vanilla essence

3 cups porridge oats

1 1/2 cups raisins or sultanas

How to make them

In a bowl, whisk together the flour, bicarbonate of soda, baking powder and salt and set aside.

In a large bowl, cream together butter, caster sugar, brown sugar, eggs and vanilla essence. Start with a slow speed and gradually increase. Beat until mixture is light and fluffy and mixture lightens in colour.

Stir the flour mixture into the creamed mixture until no flour is visible. Don’t overmix – just stop when the flour is mixwd in.

Now add oats and raisins and stir until mixed in.

Divide the mixture into 3 and form 2 parts into, wrap in clingfilm and freeze.

Using a cookie scoop (holds about 2 tablespoons dough), put scoopfuls on lightly greased baking sheet about 2″ apart. Or roll into balls.

Bake for 10 – 13 minutes at 350F until golden brown.

Cool on wire rack.

Store in airtight tin.

Tags: baking powder, bicarbonate of soda, butter, caster sugar, egg, plain flour, porridge oats, raisins, salt, soft brown sugar, vanilla essence
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Ingredients

1 cup granulated sugar

1/2 cup butter

1 large egg

1 teaspoon vanilla essence

1 1/2 cups plain flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

How to make tham

In a large bowl, cream together butter and  sugar until white and creamy.

Beat in egg and vanilla.

Add flour, cinammon, baking powder and salt.

Blend well until mixture sarts to stick together.

Divide mixture into two. Form one half into sausage shape, wrap in clingfilm and freeze.

Chill the remaining half to firm it up a bit – put it in the freezer for 15 minutes or in the fridge for a couple of hours. You can use it straight away but it will be very sticky to work with.

When it is firmer, make small balls by rolling between hands – about 3/4″ across.

Set balls about 2″ apart on lightly greased baking tray.

Bake at 350F for about 5 – 10 minutes until edges are lightly browned.

Cool on rack

Store in airtight tin.

Tags: baking powder, butter, cinnamon, egg, granulated sugar, plain flour, salt, vanilla essence
Posted in Biscuits | 3 Comments »

Ingredients

1/2 cup margarine

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

2 teaspoons baking powder

pinch salt

1 small carton blueberries (about 150g)

2 cups plain flour

1/2 cup milk

For Topping

 Mix together

1 tablespoon granulated sugar

1/4 teaspoon nutmeg        

How to make  

1. Heat oven to 375F/185C
2. Set 12 – 18 muffin cases in muffin tins
3. In food mixer, beat margarine until creamy.
4. Add sugar and beat until pale and fluffy.
5. Add eggs one at a time, beating after each one.
6. Beat in vanilla, baking powde and salt.
7. Using a spoon, fold in half of the flour, then half of the milk.
8. Repeat, using the rest of the flour and milk.
9. Fold in blueberries.
10. Divide mixture between muffin cases, and sprinkle topping on each muffin.
11. Bake for 20 – 30 minutes until golden brown and springy to touch.

Tags: baking powder, blueberries, eggs, granulated sugar, margarine, milk, nutmeg, plain flour, vanilla
Posted in Individual Cakes and Buns | No Comments »