Ingredients
- 4oz granulated sugar
- 4oz softened butter
- 4oz self-raising flour
- 2 large eggs
Steps
- Preheat oven to 180°C
- Place sugar and butter in a large bowl and stir until light and fluffy.
- Sift the flour into the bowl.
- Make a well in the centre and add the eggs.
- Mix until combined.
- Line bottom of 9 inch round cake tin with grease-proof paper.
- Place in over and cook for 35-40 minutes.
I was puzzled for years over American references to flapjacks in movies, and recently worked out they meant pancakes. That explains so much.
If you have ever tried to grate ginger root, you’ll be aware that it becomes very stringy and difficult to separate.
The way to avoid this and be able to easily grate the ginger root is to freeze it first. Once frozen you can easily grate off as much as you require without any problem.
I developed a taste for mango a while ago; I now far prefer mango and orange juice over pure orange. So when I wanted another fruity ice cream mango was my go to choice.
I made a mango cheesecake a while ago that didn’t work well. For that I used a fresh mango and it was a nightmare trying to peel the mangoes, so for the ice cream I used a tin of mangoes.
Based on the vanilla ice cream this coconut one is a really nice variation. Using only desiccated coconut I was a little worried when making it that the coconut taste might be very subtle. It wasn’t. The coconut taste was very strong making for a delicious ice cream R enjoy alongside a glass of dark rum.
I used a full box of desiccated coconut(it had gone out of date a while back some figured I might as well use it all up), but I image that the coconut taste would have been as good with only half a box.
These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with cocoa powder and chocoloate chips.
Most of the recipes I have found online require an ice cream maker, but one is really not needed. All you need to do once you have the mix in the freezer is remove it every so often and whisk with a fork to prevent the formation of ice crystals. Making ice cream is actually a very simple process.
Following on from the vanilla ice cream, I have also made an almond ice cream a couple of times. Definitely worth trying; one of the key benefits of making your own ice cream is the ability to get flavours which are not generally available.
Most of the recipes I have found online require an ice cream maker, but one is really not needed. All you need to do once you have the mix in the freezer is remove it every so often and whisk with a fork to prevent the formation of ice crystals. Making ice cream is actually a very simple process.
I’ll be posting some more of the recipes I have used when making ice cream, but will start off with a simple vanilla one (which my neice described as better than shop bought).
I was always a fan of Cadbury’s Crunchie and other cinder toffee (also known as honeycomb toffee) when I was younger. I haven’t had any for a long time and when I stumbled across a some recipes online I had to have a go at making it. It was really good; light and crunchie.
These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with chopped walnuts.
I thought the almond ones were delicious (I have a serious thing for almonds), but I think the walnut versions are even better.