Recipes

• 600g Plain Flour
• 400g Butter
• 200g Caster Sugar
• 100-200g Dark Chocolate Chips

1. Throw the flour, butter and sugar in a mixer and leave until homogenous. It should be kind of crumbly in texture without any obvious lumps of butter.
2. Throw in the chocolate chips and mix them through.
3. Pack in to a lined tray and bake for about 30 minutes at 160 °C in a fan oven.

Alternatively, you could swap out the chocolate chips for 100g of blitzed pistachios, the ground seeds of 20 cardamom pods and the zest of a lemon.

• 1 Lemon
• Icing Sugar
• 100ml Vegetable Oil
• Water
• 275g Self-Raising Flour
• 250g Caster Sugar
• 2 tsp Baking Powder

1. Halve the lemon and juice half of it, keeping the rind.
2. Blend the other half of the lemon and the rind of the juiced half with 100ml vegetable oil and enough water to make up 300ml overall.
3. Mix the self-raising flour, caster sugar and baking powder in a mixing bowl.
4. Combine the liquid and the dry ingredients.
5. Line a loaf tin with baking paper.
6. Transfer the mixture to the lined tin and bake in a fan oven for about 35 minutes at 180°C. When it is done, a skewer poked through the middle should come out clean.
7. Allow the cake to cool.
8. Put the lemon juice in a small bowl and mix in icing sugar with a spoon until it forms a stiff icing.
9. Slice the cooled cake in half horizontally with a bread knife and ice through the middle with the icing.

• 250g Butter
• 250g Golden/Light Brown Caster Sugar
• 5/6 tablespoons of Honey or Golden Syrup
• 400g Rolled Oats
• 100g Assorted Seeds & Nuts (for example: quinoa, sesame, pumpkin, pine nuts, cashew pieces)

1. Melt the butter, and stir in the sugar until it is dissolved. One reliable way to melt the butter is to add it to a heatproof bowl and sit it on top of a saucepan (as if it were the lid) with a little boiling water underneath on a low heat. The bowl should not be touching the water.
2. Mix in the Honey.
3. Remove the butter and sugar from the heat and stir in the oats as well as the seeds & nuts.
4. Spread out on a lined oven tray.
5. Bake for about 15-25 minutes at 180 °C in a fan oven. Look for it starting to brown rather than the consistency, as it will still be quite runny at that temperature even when it is finished cooking.
6. This is probably easiest cut in to pieces while it is still a little warm, perhaps 20 minutes after it has come out of the oven?

• A bunch of Walnuts (enough to get a good walnutty taste)
• Some Dates (enough to bind the other ingredients)
• A squirt of Agave Syrup (enough to stop the mixture being dry)
• A handful of Toasted Pumpkin and Sunflower Seeds
• A pinch of Salt
• A bowl of Dessicated Coconut (enough to cover the balls)

1. Shell the walnuts. If you don't have a nut cracker (I didn't) then either buy one, or hit the nuts with something. I used a rolling pin. Short sharp whacks worked best, but I still ended up with the odd walnut that exploded fragments across the kitchen. I shall be picking up the shards for weeks. Safety goggles or a lax attitude are advised.

   

2. Mix all the ingredients in a bladed mixer until about as smooth as you like. Maybe you like some texture, maybe you don't?

   

   

3. Roll into small balls (about the size you could comfortably fit one in your mouth). Roll them in desecrated deprecated decimated dessicated coconut.

   

4. Enjoy!

• 100g Butter
• 100g Light Brown Sugar
• 75g Black Treacle (maybe more)
• 75g Golden Syrup (maybe more)
• 2 Eggs
• 75ml Milk
• 3 Teaspoons Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Cayenne Pepper
• 175g Self Raising Flour
• 1 chunk Fresh Ginger
• 4 chunks Stem Ginger in Syrup

1. Cut the ginger in syrup into smallish pieces
2. Cut the fresh ginger into very small pieces
3. Cream butter with sugar
4. Mix in treacle, syrup, eggs & milk
5. Mix in flour, ground ginger, cinnamon & cayenne pepper
6. Mix in fresh and stem ginger
7. Bake in a loaf tin at 160 C (Fan) for 55 minutes
8. Enjoy!
9. To really finish it off, slice in half horizontally and fill with a stiff mix of icing sugar and a tablespoon or two of nice peaty whiskey.

Basic Recipe

• 6 oz. Plain Flour
• 6 oz. Butter
• 6 oz. Grated Cheddar Cheese

1. Mix all the ingredients by hand and work into a smooth dough. If the dough is too dry to work easily then adding in a tablespoon of cream will help. If the dough is too wet, add more flour.

   

2. Roll out to roughly 1/4 inch thick and cut into shapes. Use a dusting of flour to help it not stick to the work surface and rolling pin.

   

3. Place on a baking tray. (Baking paper may help with removing them afterwards.)
4. Bake for 15 to 20 minutes at 190 °C. Take them out when they look tasty and are slightly starting to brown on top.

   

How to make them interesting...

I often do one or more of the following:

• Add a de-seeded & finely chopped chili pepper to the mixture (you can see the red flecks in the pictures above). Adding flour will compensate for the extra moisture if the dough becomes too sticky.
• Add a pinch of ground cayenne pepper. Or a couple of teaspoons full! :-D
• Add a few grinds of black pepper.
• Mix in some assorted small seeds, such as sesame, linseed, poppy ot onion seeds.
• Press some seeds onto the top of the biscuits before baking (as pictured) - if the dough is dry and they won't stick then a light egg wash will help them to stay in place.

  

• 170g Butter
• 200g Light/Golden Brown Caster Sugar
• 3 Ripe Mashed Banana (approx. 275g)
• 1 Egg
• 300g Self Raising Flour
• 100g White Chocolate Chips
• 100g Milk Chocolate Chips
• 100g Dark Chocolate Chips
• 1 tsp Vanilla Essence
• 2 tsp Ground Cinnamon

1. Soften the butter, if necessary.
2. Beat in the sugar and cinnamon until "fluffy" and a consistent color.
3. Mix in the bananas, egg, vanilla essence.
4. Mix in the flour and chocolate chips.
5. Spread well onto a lined baking tray.
6. Bake until baked (about 20-30 minutes at 180 °C)

• Bacon (obvs.)
• Bread
• Banana
• Butter
• Fresh Basil

1. Cook the bacon as you like it.
2. Fry the banana until soft and squishy.
3. Toast the bread and butter it.
4. Assemble!

• 180g (2 bars) Green & Blacks 70% dark chocolate (or equivalent)
• 180g Butter
• 275g Light brown/golden caster sugar
• 3 large eggs
• 40g cocoa powder
• 85g plain flour (for nut-free) or ground almonds (for gluten-free)
• 100g white chocolate chips

1. Melt the butter and chocolate together. I usually do this in a glass bowl over a saucepan of simmering water.
2. Whisk the eggs and sugar until thick and creamy looking. 3-8 minutes with an electric whisk.
3. Once the chocolate has cooled a bit fold it into the eggs along with the remaining ingredients. If using flour, passing it through a sieve a bit at a time will help to avoid lumps.
4. Bake in a lined ~20cm square tin for about 30 minutes at 160 °C in a fan oven. If it wibbles when you gently shake the tin then it probably wants a little longer.