Past Meetings


Our recipes
Photo gallery

Where we meet
Interested in joining?



Contact us


Sugarcraft logo


Our Recipes

Royal Icing
Buttercream Flavours
Flower Paste
Mexican Paste
Modelling Paste
Stencil Paste
Sugar Glue
Edible Lace (3 recipes)
Almond and Cherry Biscuits
Amaretti con Noccioline Biscuits
Bakewell Tart
Chewy Oat and Raisin Cookies
Chocolate Brownies
Chocolate Caramel Fudge Cake
Chocolate Caramel Muffins
Chocolate Ganache
Cicely's Spicy Chicken
Cicely's Sweet Potato Fritters
Crispy Cheesy Biscuits
Dairy-free cupcakes
Ginger Biscuits
Gluten-Free Sponge
Lemon Drizzle Cupcakes/Cake
Maureen's Shortbread Biscuits
Orange Delight Biscuits
Snowball Biscuits
Vegan Chocolate cake
Viennese Whirls


Royal Icing

There are many recipes for Royal Icing it depends what you want to do. If you only want a small amount then you can buy instant royal icing or you can 'let down' some sugarpaste with water. However, if you want to royal ice a whole cake or do fancy piping or runouts, then these recipes, given by Graeme Weare, will give a good royal icing.

Most cake decorators use an egg white (albumen) substitute, here are two recipes depending on whether you prefer to use Renwhite or Merriwhite.

Royal Icing made using rewhite

In an air-tight container, sprinkle 1oz (30g) of renwhite onto 7fl oz (200 ml) of tepid water and shake well. Then leave it overnight. Renwhite will keep in the air-tight container, in the fridge, for at least a week.

This recipe is for use with 14oz (400g of icing sugar) and uses an electric mixer. Place 2½fl oz (75 ml) of renwhite in a bowl and add half of the sifted icing sugar (7oz/200g). Mix on the slowest speed with a K beater for 5 to 10 minutes. If you want the icing to look 'blue' white add a small amount of blue colouring. Add the rest of the sifted icing sugar and beat again on the slowest speed with the K beater for 15 minutes. If the icing is for a cake covering add 1 teaspoon (5ml) of glycerine before the second beating.

Royal Icing made using merriwhite

Mix 3 tsp of merriwhite with 500-600g (18-21oz) of icing sugar. Add 3 fl oz (85ml) of water and, using an electric mixer, mix on the slowest speed with a K beater for at least 15 minutes. If you want the icing to look 'blue' white add a small amount of blue colouring.


Both types of royal icing should be put into an airtight container and left overnight. Do not put into the fridge. It will last for at least a week.

Both royal icings can also be frozen so always put any left-over icing in the freezer for next time you need a small amount.


Buttercream Flavours

Basic recipe 250g butter and 500g icing sugar

  • Vanilla: 1 tsp. vanilla bean paste
  • Chocolate: 50g melted chocolate and 30g cocoa and a splash of milk
  • Nutella: 3 tbsp. Nutella
  • Mocha: 50g melted chocolate and 1 tbsp. instant coffee dissolved in a little hot water
  • Raspberry: 1 tsp. vanilla bean paste and ⅓rd cup seedless raspberry jam
  • Baileys: 1 tsp. vanilla bean paste and 3 tbsp. Baileys (or more if you prefer)
  • Peanut Butter: 1 tsp. vanilla bean paste and 2 tbsp. smooth peanut butter
  • Chocolate Orange: 50g melted chocolate, 30g cocoa, zest of 1 orange and a splash of milk
  • Lemon: 1tbsp. lemon juice and 2 tsp. lemon zest



Flower Paste

Beat, in a mixer, 1 medium egg white and 200g (7oz) of sieved icing sugar. Place 10g of tylo and 6g of Trex on a plate and mix with a palate knife. Add this to the icing and egg and mix quickly until it resembles a dough. If the dough is too sticky, add extra icing. If the dough is too dry, add a small amount of egg white. Remove from the mixer and knead (put Trex on your hands and cornflour on your board). Once kneaded, wrap in cling film then put in a plastic freezer bag and place in an airtight box. (Do not freeze.) The paste should last approximately 6 months.



Mexican Paste

Mexican paste is used with patchwork cutters and is stiffer than modelling paste so that the piece you cut out keeps its shape.

We have three versions, so take your pick.

Mexican Paste - Method 1

Add a rounded teaspoon of CMC Tylo powder to 250g (½lb) of sugarpaste. Knead it well in and then leave it for at least an hour before use.

Mexican Paste - Method 2

This is the recipe Anne uses.

Mix 8oz(250g) of icing sugar with 3 level teaspoons (15ml) of gum tragacanth. Add 1 level teaspoon (5ml) of liquid glucose and 6 teaspoons (30ml) of cold water. Mix into a ball (add more icing sugar if needed) and knead well. The paste should be the same consistency as sugarpaste. Seal into a strong polythene bag (not cling film). Leave for 24 hours at room temperature. Cut into 4 pieces and knead each piece well and reseal.

This paste freezes well.

Roll out on a non-stick board that has been lightly greased with white fat such as Trex. Do not use cornflour.

Mexican Paste - Method 3

This is taken from Global Sugar Arts website.

Blend 8oz (225g) of icing sugar with 3 teaspoons (5ml) of Gum Tragacanth in a bowl. Add 6 teaspoons of cold water (you may have to adjust this slightly depending on your icing sugar) and mix with a heavy spoon until the icing sugar is absorbed. Tip onto a clean work surface and knead until the mixture is smooth and pliable (you will have to pick up the bits of moist sugar as you knead it). Place in a sealed bag and place that into another sealed bag and leave it to cure overnight. Do not refrigerate. The next day break off a small piece of the paste and knead, it will be very hard, until it becomes soft and pliable. It will keep for up to 10 days as long as you knead it every 2-3 days. If you want to keep it longer put it in the freezer (but not the refrigerator).



Modelling Paste

For making models you need a paste that is stiffer than sugarpaste so that the models don't sag. The easiest and cheapest method is to add a teaspoon (5ml) of CMC Tylo powder to 500g (1lb) of sugarpaste. Kneed it well in and then leave it for at least an hour before use.




Pastillage is a very strong paste which can be rolled out thinly, it keeps its shape and can be re-rolled. It's good for making boxes, cards, turrets etc. While is it is edible we wouldn't really want to eat it, a bit hard and sharp. This recipe came from one of our demonstrators Ann Cornwell.

Put 1½oz (40g) of powdered gelatin and 4 tablespoons of water in a bowl. Then stand the bowl in hot water until the contents have dissolved. Add 2 teaspoons (10ml) of liquid glucose and stir. Then add 18oz (500g) of icing sugar. Knead in an electric mixer with a dough hook on slow speed. Add cornflour 1 tablespoon at a time until you get a good consistency. If the paste sticks to your hand it is not ready. This paste can be used straight away and will keep for 3 weeks at room temperature. Use cornflour or white fat (e.g. Trex) for rolling out.



Stencil Paste

Mix equal amounts of sugarpaste and Mexican paste as made with the Method 3 recipe shown above.



Sugar Glue

Mix 20g (¾oz) sugarpaste and 20g (¾oz) water in a bowl, then put in a microwave oven and boil. This makes a thick, strong glue, which can be easily thinned by adding some cooled water.



Edible Lace

Here are 3 recipes for you to choose from.

Edible lace: Recipe 1

Mix 1 tbsp icing sugar with 1 tsp tragcanth/tylose powder together in a large bowl, blend well and break up any lumps. Boil 70 mls of water, pour over the icing sugar and tragcanth; mix with an electric mixer immediately. Leave the mixture to rest for 15 mins and then mix again with the electric mixer until all the lumps have disappeared. Add 1 tsp glycerine, 2 tsp food colour and 2 tbsp cornflour and mix until even colour. Allow the mixture to cool before use.

Store the mixture in an airtight container or wrapped in cling wrap. The lace mixture can be used immediately or left to thicken in the fridge, it will last in the fridge for several days.

Spread on to lace mat and leave to air dry overnight or approx 12 hours. Alternatively dry in the oven at 50C-80C for 10 mins, check to ensure that the lace is not drying out. Drying times vary according to the weather and oven temp.

Edible lace: Recipe 2

Mix 1 tbsp icing sugar and 2 tbsp cornflour with 1 tbsp of water in a small container. Boil ¼ cup (2 fl oz) of water in a small saucepan, when it begins to boil remove from the heat and mix in the icing sugar and cornflour mixture. Cook on a medium heat until it thickens up, around 1 minute. When the mixture is thick remove from the heat and add ½ tsp glycerine and 2 tsp white food colour, addition food colour can be added. Use the mixture immediately.

Edible lace: Recipe 3 with gelatin

Mix 1 tsp gelatin with 1 tbsp cold water and let it soak for 5-10 mins. Mix 1 tbsp icing sugar with 1 tsp tragacanth or tylose powder, blend together and break up any lumps. Boil 80 mls of water and then pour over sugar mix and mix with an electric mixer. When the mixture is smooth add the soaked gelatin and stir until it is completely dissolved. Let the mixture rest for 15 mins and then mix again until all the lumps have disappeared. Add 1 tsp glycerine, 2 tsp food colour and 2 tsp cornflour and mix until even. Allow to cool and use or store in an airtight container. Will last in the fridge for several days .



Almond and Cherry Biscuits

Makes about 16.

Preheat oven to 150C/300F/Regulo 2.

Cream 4½oz (125g) soft unsalted butter, 9oz (250g) golden caster sugar, 4½oz (125g) soft light brown sugar and 1 tps almond extract together. Beat in 1 lightly-beaten egg. Add 5oz (150g) sifted self-raising flour, 4½oz (125g) ground almonds, 6oz (175g) chopped glace cherries and mix until you have a soft dough. Flour your hands and roll this sticky dough into golf-ball sized balls. Place on baking trays lined with non-stick baking paper, spacing them about 1 inch (2cm) apart and flatten slightly. Sprinkle with 2oz (50g) flaked almonds (toasted if preferred).

Bake for 30-35 minutes until pale golden. Cool in their trays for 5 minutes and then transfer them carefully to wire racks.



Amaretti con Noccioline Biscuits

Makes about 30. Sue says they are really lovely.

Preheat oven to 180C/350F/Regulo 4 and line a baking tray with greaseproof paper and lightly grease with butter.

Whisk the 4 egg whites in a large, clean, dry, bowl until stiff and firm. Gently mix in 350g (12oz) sugar and 350g (12oz) almonds. Pour in 50mls of amaretto liquer and fold carefully to make a smooth paste. Gently fold in 80g (3oz) crushed hazelnuts, then use a teaspoon to place small heaps of the mixture on the prepared baking tray. Space them about 3cms apart to allow for expansion when cooking. Bake in the centre of the oven for 10-12 minutes until golden brown.

Leave to cool on a rack where they will crisp and firm. Dust with a little icing sugar.



Bakewell Tart

Jo Besant's prize winning recipe.

Preheat oven to 180C/350F/Regulo 4. Make the pastry using 450g (1lb) of plain flour, 340g (12oz) of margarine and ½ tsp of salt. Blind bake the pastry for approx. 15 minutes.

Mix 100g (3 ½ oz) margarine, 100g (3 ½ oz) caster sugar and 100g (3 ½ oz) self-raising flour together, add 50g (2oz) ground almonds, 2 eggs and 2 tsp almond oil. Sprinkle with 50g (2oz) flaked almonds. Bake for 25 to 35 minutes.



Chewy Oat and Raisin Cookies

Ann Skeggs recommended recipe. Makes 36.

Combine 3 eggs, 145g of raisins and 1 tsp of vanilla extract in a small bowl, cover and chill for one hour.

Preheat oven to 180C/350F/Regulo 4.

Beat together 225g of softened butter, 220g dark soft brown sugar and 200g caster sugar. In a separate bowl, combine 300g plain flour, 1 tsp salt, 1 tsp cinnamon and 2 tsp of bicarbonate of soda. Add these dry ingredients to the butter mixture and stir until combined and absorbed. Stir in the chilled egg and raisin mixture and add 160g porridge oats and 80g chopped pecan nuts.

This mixture will be quite stiff. Drop teaspoonfuls of the mixture onto a baking tray and bake for 12 minutes (though Ann says she prefers to slightly over-bake them so they are a bit firmer). Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.



Chocolate Brownies

Wendy Myhill's prize winning recipe. Makes 28.

Preheat oven to 180C/350F/Regulo 4. Line a 34x25cm (13x10in) tin which is about 6cm (2in) deep.

Melt 11oz (300g) unsalted butter and 11oz (300g) dark chocolate together in a heatproof bowl over a saucepan of simmering water. Beat 5 large eggs, 1lb (450g) sugar and 1tbs vanilla extract together until thick and creamy. Once the butter and chocolate have melted, remove from the heat and beat in the egg mixture.

Sift 7oz (200g) plain flour and 1tsp salt together, then add the chocolate mixture and continue to beat. Stir in 9oz (250g) chopped walnuts or pecans or dried cherries or any other dried fruit of your choice.

Pour into the tin and bake for 20-25 minutes until the top has formed a light brown crust that has started to crack. Leave to cool for about 20 minutes before cutting.



Chocolate Caramel Fudge Cake

Preheat the oven to 180 degrees C / Gas mark 4 and grease and line 3 20 cm/8 inch deep sandwich tins with non stick baking parchment. If you only have 2 tins the raw mixture will wait while the other cakes cook. Sift together the 65grm (2¼oz) self-raising flour, 200grms (7oz) ground almonds, 55grms (2oz) cocoa powder and 1 heaped tsp baking powder.

Put 100mls (3½fl oz) milk in a bowl with 200grms (7oz) milk chocolate chopped and leave to melt slowly over a pan of barely simmering water making sure the base of the bowl doesn't touch the water. Stir until melted and smooth.

In a large bowl and with an electric whisk beat together 165grms (5¾oz) unsalted butter, 45grms (1½oz) golden caster sugar and 230grms (8 oz) light muscovado sugar until very pale and smooth. Beat in 55grms (2oz) Caramel spread.

Slowly beat in 4 free range eggs, beaten, adding a spoonful of the flour mixture with each addition. Beat in the melted chocolate and fold in the remaining flour mixture and 230mls (7½floz) whole milk. Divide the mixture between the 3 tins and bake for 30 mins or until a skewer pushed into the centre comes out clean. Turn out onto a wire rack and spread the top of each cake with 2tbsp jam (apricot, peach or mirabelle conserve). Leave to cool.

For the fudge cream put 250grms (9oz) chopped milk chocolate into a bowl. Heat 150mls (5fl oz) double cream until almost boiling and pour over the chocolate. Stir until melted. Beat in 90grms (3oz) icing sugar, 40grms (1½oz) unsalted butter, softened, 25grms (1oz) caramel spread and 25grms (I oz) jam (apricot, plum or mirabelle conserve). Cover and leave at room temperature to cool and thicken.

To assemble the cakes, layer the 3 cakes with half the fudge cream and place in the fridge for 30 mins to allow the cream to harden. Remove from the fridge and spread the remaining cream over the sides and top of the cake. Decorate with chocolate bark or any other decoration.



Chocolate Caramel Muffins

Makes 12. Place 250g (9oz) of self-raising flour, 100g (3½oz) of soft light brown sugar and 40g (1½ oz) of cocoa powder into one bowl and mix well. In another bowl mix 1 egg and 1 egg yolk, 150ml (¼ pint) of milk, 5 tablespoons of vegetable oil and 1 teaspoon of vanilla extract (not essence). Add the wet mixture to the dry ingredients and stir until just combined. Drop spoonfuls of the Carnation Caramel (you will need one large tin) into the mixture and gently swirl through, do not mix. Continue until all the caramel is used. Place muffin cases into a muffin tin and spoon in the mixture until quite full. Bake for 20 minutes at 190C/Fan 170C/375F/Regulo 5. Best served warm.



Chocolate Ganache

Heat 300ml of whipping cream in a pan over a medium heat. Bring just to the boil and remove from the heat (take care as it will quickly boil over). Let the steam evaporate, then pour over 500g of chopped dark chocolate. Let the cream melt the chocolate, then mix together.



Cicely's Spicy Chicken

Wash 4 chicken breasts. Peel and slice 1 large onion, finely dice about ¼ of it and leave the rest aside. Crush 3 cloves of garlic and add to the diced onion with 1 teaspoon of salt, 1 teaspoon chopped chilli pepper, 1 teaspoon paprika powder, ¼ teaspoon ground cloves, ¼ teaspoon ground or cracked pepper, 1 teaspoon mixed herbs, 1 teaspoon tomato puree and the juice of ½ lemon. Add this mixture to the chicken and mix well. Set aside to marinate for at least 30 minutes.

De-seed and slice 1 medium sweet pepper. Cut 2 medium tomatoes into quarters. Remove the chicken from the marinade and dust with about 50g (2oz) plain flour mixed with a pinch of salt and pepper. Heat some vegetable oil in a pan and add the chicken. Turn the chicken during cooking to ensure it is properly cooked; this should take about 15 minutes.

Cook the sliced onions gently in a heated frying pan with a little oil until soft. Add the sweet pepper and tomatoes, cover the pan and cook for a further 2 minutes. Remove from heat, add to the chicken and serve with plain rice or rice and peas.



Cicely's Sweet Potato Fritters

Sift 100g (3½oz) of plain flour, ¼ tsp of cinnamon or nutmeg, ½ tsp of baking powder, a pinch of salt and 1 tbsp of milk powder or coconut milk powder into a medium-size bowl. Make a well in the centre and add ½ a beaten egg. Stir the mixture and add 1 tbsp of melted butter and 2 medium grated sweet potatoes. Add sugar to taste. If the mixture is too stiff, add a little water or milk.

Fry spoonfuls of the mixture in hot sunflower or rapeseed oil. Drain on greaseproof paper and serve.



Crispy Cheesy Biscuits

Angela's recommended recipe.

Grate 100g (3½oz) of mature cheddar cheese into a bowl, crush 60g (2oz) of ready salted crisps lightly and mix in. Sift together 70g (2½oz) of plain flour, 5ml (1 teaspoon) of icing sugar, 4ml (just less than 1 teaspoon) of mustard powder and a pinch of cayenne pepper and stir into the mixture. Melt 70g (2½oz) of butter and stir into the mixture until it is well blended. Divide the mixture into 14 pieces and place onto well-greased baking trays in small heaps. Bake at 190C/375F/Regulo 5 for 15 minutes until golden brown. Leave to cool on the trays for 4-5 minutes and then cool completely on a wire rack.

Angela says that she has also used Kettle mature cheese and red onion crisps.




Barbara's recommended recipe.

Makes 18. In an electric mixer, beat 8oz (225g) of caster sugar and 8oz (225g) of soft margarine (e.g. Stork). Break 4 large eggs into a bowl and gently stir with a fork then add the eggs to the butter and sugar mixture along with 8oz (225g) of self-raising flour. Blend the mixture together. Place muffin cases into a muffin tin and spoon one tablespoon of the mixture into each case. Bake for 28-30 minutes at 180C/350F/Regulo 4. Place on a wire rack to cool. When cold decorate with your favourite topping.

For special occasion cupcake wrappers try Crafty Cake Wrappers.



Dairy-free cupcakes (includes eggs)

Recipe from Jacqui Kelly. Makes 9 cupcakes.

Preheat oven to 180C/350F/Regulo 4. Separate 3 eggs, add 75g (2½oz) of caster sugar to the yolks and whisk (preferably with an electric mixer) until the mixture has doubled in size and is pale and fluffy. Add ½ teaspoon of vanilla essence.

In one bowl, whisk the egg whites (with a clean whisk) to stiff peaks. In another bowl, sift 75g (2½oz) and 1 teaspoon of baking powder together. Using a large metal spoon gradually fold the whites into the yolk mixture, alternating with the flour and baking powder mixture, ending with the whites. This must be done very gently so as not to lose air.

Divide the mixture into your cupcake cases and bake until golden brown.



Ginger Biscuits

Melt 250g (8oz) sugar, 125g (4oz) golden syrup and 125g (4oz) margarine in a pan over a very low heat. Sift 375g (12oz) self-raising flour, 2 teaspoons ginger, ¼ teaspoon cinnamon and 1 level teaspoon bicarbonate of soda into a separate bowl. Add the melted ingredients to the dry ingredients and mix. Add 1 beaten egg and mix well. Roll teaspoons of the mixture into little balls and place them well apart on a greased baking tray.

Bake at 180C/350F/Regulo 4 for about 20 minutes until they are golden and crazed all over. Leave on the baking tray for 1 to 2 minutes and then remove to cool on a rack.



Gluten-free Sponge

Recipe from Carolyn Harvey.

Sieve together at least 4 times 125g (4oz) Doves Farm gluten-free self-raising flour (or gluten-free plain flour and 1 heaped teaspoon of gluten-free baking powder), 60g (2oz) maize flour (or cornflour) and 65g (2¼oz) ground almonds. This repeated sieving must be done, otherwise you will end up with an eggy brick.

Sieve 250g (8oz) of caster sugar and cream together with 250g (8oz) margarine. Gradually beat in 5 medium eggs. Fold in the flour mixture (ideally in a Kenwood mixer set at speed 2, for about 3 minutes). Pour into two lined 8 inch cake tins and level. Bake at 190C/Regulo 5 for about 20--25 minutes until golden brown. Leave to cool in the tin for at least 15 minutes.

Use a fresh batch of jam, icing and buttercream that has not been in contact with any other cake. Meri-white contains wheat flour, so use fresh egg white or real albumin for royal icing. Check food colourings (we think most are gluten-free) and baking powders for any wheat or wheat contact. Note that gluten-free cake is more clumbly than cake made with wheat flour.



Lemon drizzle Cupcakes/Cake

Ann's recommended recipe

Preheat oven to Fan 160C/325F/gas 3

Beat 140g unsalted butter and 240g caster sugar until light and fluffy. Slowly add 4 medium eggs (3 large) beating thoroughly to stop curdling. Add 280g self-raising flour, 2 level tsp baking powder, zest of 2 lemons (finely zested), 2 tbs lemon curd and 4 tbsp full fat milk (Ann has often substituted the milk with double cream) and mix with a wooden spoon until thoroughly combined.

Spoon into cupcake cases or use a tin lined with parchment paper.

Cook for approx 25 minutes.

For the drizzle topping, mix the juice of 2 lemons and 60g granulated sugar together and pour over cupcakes/cake whilst hot.




Anne used Dr. Oetker egg white powder reconstituted as per the instructions on the box.

Line two large baking sheets with parchment paper. Next sift together 120g (4oz) of ground almonds with 225g (8oz) of icing sugar on to a sheet of paper and set aside. In a clean stainless bowl whip 4 egg whites until they begin to hold peaks. Add 2 tablespoons of caster sugar and whip until they hold soft peaks. Gradually add the almond mixture to the whites by pouring in a steady stream and folding gently but quickly until no traces of almonds remain visible. Do not continue to fold further or the whites will deflate. Pour and scrape into a large piping bag with a plain tip/nozzle and pipe rounds of about 3.5cm (1½ inches) in diameter on the prepared baking sheets. Leave to stand for about 20 minutes then bake for 15 minutes at 180C/350F/Regulo 4. The macaroons should have a smooth shiny top but should be moist underneath. When cool sandwich together with your choice of filling e.g. cream or ganache. Put in the fridge and allow to set, ideally overnight.



Maureen's Shortbread Biscuits

Cream 8oz (225g) of butter and 4oz (100g) of icing sugar together until soft and light. Gradually work in 8oz (225g) of plain flour, 4oz (100g) of cornflour and a pinch of salt. Knead until smooth. Roll the mixture out to approximately ¼ inch thick. Cut into rounds or fancy shapes. Place on a greased baking tray, leaving some space between biscuits for spreading. Bake for 25-30 minutes at 180C/350F/Regulo 4. Dredge with caster sugar while still hot from the oven.




Makes 12 muffins. Mix 10oz (275g) of plain flour, 5oz (150g) of caster sugar and 1 tablespoon of baking powder together in one bowl. In a second bowl mix 6oz (175ml) of milk, 6oz (175ml) of corn oil and 1 egg together. Then add the wet mixture to the dry and just fold in, don't mix. Add flavouring of your choice such as chocolate drops, chopped nuts, glace cherries or dried blueberries. Spoon into a prepared muffin tin and bake for 25 minutes at 200C/400F/Regulo 6.



Orange delight biscuits

Christine's recommended recipe.

The recipe states that it will make 30 'sandwiches' but Christine says that they are quite big so you could make more or reduce the recipe for the same number.

Grease and line three baking trays with non-stick baking paper (or greased greaseproof paper). If you don't have three baking trays then just make them in batches remembering to cool the trays between batches.

Zest two large oranges and put ¼ of it aside for later. Cream 100g (3 ½ oz) softened unsalted butter, 300g (10 ½ oz) golden caster sugar and the orange zest until light and fluffy. Beat in 100ml (3 ½ fl oz) sunflower oil and 1 tsp freshly squeezed orange juice until well combined. Add 250g (9oz) sifted self-raising flour and gently incorporate until it forms a sticky dough.

With floured hands, make smooth cherry-sized balls of dough and place on the baking trays about 3cm (1 in) apart. Bake them in an oven preheated to 150C/300F/Regulo 2 for about 15 minutes until firm and pale golden; they colour quickly and over-browning spoils the texture so watch them carefully. Allow to cool on their trays for about 5 minutes and use a palette knife to transfer them to a cooling rack. Leave until completely cold.

Melt 100g (3 ½ oz) dark chocolate (at least 70% cocoa solids) then stir in the 'put-aside' orange zest. Sandwich two biscuits together with the melted chocolate and leave them to set (at least a couple of hours). Dust with icing sugar before serving.




Anne says that there are none better.

Sift 8oz (225g) of plain flour and 4 teaspoons of baking powder into a bowl and then add 1oz (25g) of sugar and 2oz (50g) of butter. Mix in an electric mixer on speed 1 using the K beater for 1 minute. Add 2 oz (50g) of dried fruit then blend together with ¼ pint of milk. Gently knead on a lightly floured surface. Pat to about 1 inch (2½cm) in thickness and cut into shape. Place on a floured baking tray and brush the tops with milk. Bake for 10 minutes at 230C/450F/Regulo 8 near the top of the oven.



Snowball Biscuits

Line and grease two baking trays and preheat oven to 180C/350F/Regulo 4.

Beat together 100g (3 ½ oz) of softened butter and 40g (1½oz) of sifted icing sugar until light and fluffy (about 2 minutes in an electric mixer). Add 1/2 teaspoon of vanilla extract and beat again. Mix in 110g (4oz) of sifted plain flour and 25g (1oz) of cornflour, then gently stir in 35g (1 ½ oz) of desiccated coconut.

Form the dough into walnut-sized balls and place them on the prepared trays at least 3cm (1 inch) apart. Bake for about 15 minutes until firm to touch.

Prepare a bowl of 100g (3 ½ oz) of sifted icing sugar. Then taking care not to burn yourself, take the biscuits out of the oven and immediately drop them into the bowl of icing sugar and roll them around to get a good covering. Lift them out and place on a sheet of non-stick baking paper and leave to cool completely.

Makes 20-24 biscuits.



Vegan Chocolate Cake

Ann's recommended recipe.

Mix 375g plain flour, 400g caster sugar, 6 heaped tbs unsweetened cocoa powder, 2 level tsp bicarbonate of soda and 2 level tsp baking powder together in a large mixing bowl.

In a large measuring jug add 2 tablespoons cider vinegar, 2 tsps vanilla essence, 150 ml vegetable oil and 475 ml water. Stir together before adding to the dry ingredients. Mix together until smooth ensuring there are no large lumps. Ann then usually leaves the mixture for approx 10 minutes as the flour seems to absorb the liquid better after leaving a while. Once batter is smooth, place into lined tins or cupcake cases.

Bake in a pre-heated oven Fan 160C/325F/gas 3 for approx 30-35 minutes.



Viennese Whirls

Ann's recommended recipe. Makes approx 10.

Line two baking trays with baking parchment and preheat oven to 180C/350F/Regulo 4.

With an electric whisk, beat 200g of very soft butter and 50g icing sugar for about 5 minutes until pale and fluffy. Add 2 tsp of vanilla extract and beat again until fully incorporated.

Sift in 200g plain flour, 2 tsp cornflower and ½ tsp baking powder and fold into the mixture until combined, the mixture should have a tacky consistency. Ann says that you can add a few drops of water to the mixture to make piping easier. Spoon the mixture into a piping bag fitted with a large star-shaped nozzle (Ann uses a 1M nozzle).

Pipe swirly circles of about 5cm diameter onto the baking sheets, leaving at least 3cm between each circle. Bake for 10 to 12 minutes, swapping the two trays over halfway through the cooking time, until they are pale golden and cooked through. Leave to cool for a few minutes before transferring them to a wire rack to cool completely.

While the biscuits are cooling, make the filling. Put 100g of softened butter and 170g of icing sugar in a large bowl and initially mix with a wooden spoon. Then beat with an electric whisk until this mixture is fluffy and smooth. Add 1 tsp of vanilla extract and beat again to combine. Transfer the buttercream to a piping bag and snip off the end.

Turn the biscuits over so their flat side is facing upwards. Pipe buttercream over half of the biscuits and spread raspberry or strawberry jam on the rest. (50g of jam should suffice for this recipe.) Sandwich a jam-covered biscuit together with a buttercreamed one and repeat until all the biscuits are used.

Last updated at 2023-04-17 12:59:22 Web-site maintained by Christine Clark [contact]