Quick Bakes

Here is a selection of snacks and sweet treats which you can serve for afternoon tea, mid-morning coffee or packed lunches.

Some will also make perfect accompaniments for soups, starters and main courses. They have all been chosen for their wholesome ingredients so that they not only make tasty snacks but also add plenty of goodness into your vegetarian diet.

Chocolate Oat Biscuits

Makes about 25

75 g/3 oz/¾ cup rolled oats

50 g/2 oz/½ cup medium oatmeal

15 ml/1 tbsp cocoa (unsweetened chocolate) powder

75 g/3 oz/1/3 cup soft brown sugar

120 ml/4 fl oz/½ cup oil

1 egg, beaten

100 g/4 oz/1 cup plain (semi-sweet) chocolate, broken into small pieces

1 Preheat the oven to 160°C/325°F/gas mark 3.

2 Place the oats, oatmeal, cocoa, sugar and oil in a mixing bowl. Stir well and leave to stand for 15 minutes.

3 Add the egg and mix thoroughly.

4 Place teaspoonfuls of the mixture well apart on a greased baking (cookie) sheet and flatten with a palette knife.

5 Bake for 15–20 minutes until browned.

6 Leave to cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely.

7 Place the chocolate in a basin over a pan of very hot water and stir until melted.

8 Dip each biscuit (cookie) in the chocolate so that it is half coated, then leave on the cooling rack until the chocolate is set.

Preparation time: 10 minutes plus resting and cooling

Cooking time: 15–20 minutes

Date and Honey Pancakes

Makes about 20

225 g/8 oz/2 cups self-raising (self-rising) flour

A pinch of salt

1 egg

30 ml/2 tbsp lear honey

300 ml/½ pt/1¼ cups milk

75 g/3 oz/½ cup dates, stoned (pitted) and chopped

50 g/2 oz/½ cup butter or margarine, melted

Extra butter and honey, to serve

1 Sift the flour and salt into a bowl and make a well in the middle.

2 Break in the egg and add the honey and mix together.

3 Gradually beat in half the milk, working in the flour. Stir in the remaining milk and the dates.

4 Lightly brush a large, heavy frying pan (skillet) with some of the melted butter or margarine and heat.

5 Drop spoonfuls of the batter into the pan, about five at a time. Cook over a moderate heat until bubbles start to appear on the surface. Flip them over and cook for another few minutes.

6 Remove from the pan and keep warm. Use the batter to make more pancakes, greasing the pan, when necessary, with the melted butter or margarine.

7 Serve warm spread with extra butter and honey.

Preparation time: 5 minutes

Cooking time: 10 minutes

Pear and Semolina Cake

Serves 6

175 g/6 oz/1½ cups self-raising (self-rising) flour

A pinch of salt

100 g/4 oz/½ cup butter or block margarine

25 g/1 oz/¼ cup ground almonds

25 g/1 oz/¼ cup semolina (cream of wheat) or polenta

100 g/4 oz/½ cup soft brown sugar

2.5 ml/½ tsp cinnamon

450 g/1 lb pears, peeled, cored and cut into small pieces

2 eggs, lightly beaten

For the topping:

25 g/1 oz/¼ cup soft brown sugar

2.5 ml/½ tsp ground cinnamon

Cream or butter, to serve

1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub until the mixture resembles breadcrumbs.

3 Stir in the ground almonds, semolina or polenta, brown sugar and cinnamon. Stir the chopped pears into the flour mixture.

4 Mix in the beaten eggs.

5 Turn the mixture into a greased 20–23 cm/8–9 in cake tin (pan) and level off the top with the back of a spoon. Sprinkle with the brown sugar and cinnamon.

6 Bake in the oven for 30–40 minutes until a skewer inserted in the centre comes out clean. Allow the cake to shrink in the tin slightly before turning out on to a cooling rack.

7 Serve hot with cream, or split and serve buttered, hot or cold.

Preparation time: 15 minutes

Cooking time: 30–40 minutes

Windfall Apple and Walnut Cake

Serves 6

For the topping:

50 g/2 oz/¼ cup butter or margarine

50 g/2 oz/¼ cup demerara sugar

450 g/1 lb windfall apples, peeled, cored and sliced

For the cake:

175 g/6 oz/1½ cups self-raising (self-rising) flour

5 ml/1 tsp baking powder

50 g/2 oz/½ cup polenta

5 ml/1 tsp ground cinnamon

50 g/2 oz/¼ cup butter or margarine

50 g/2 oz/¼ cup soft brown sugar

50 g/2 oz/¼ cup caster (superfine) sugar

50 g/2 oz/½ cup walnuts, roughly chopped

1 egg

150 ml/¼ pt/2/3 cup milk

Whipped cream or Greek yoghurt, to serve

1 Preheat the oven to 190°C/375°F/gas mark 5.

2 For the topping, quickly melt the butter or margarine and sugar in the bottom of a 900 g/2 lb loaf tin (pan) over a high heat to caramelise the sugar. Add the apples and quickly toss in the mixture. Remove from the heat.

3 To make the cake, sift the flour and baking powder into a large bowl, then stir in the polenta and cinnamon. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in the two kinds of sugar and the walnuts.

4 Add the beaten egg and milk and beat well with a wooden spoon to give a smooth batter. Pour over the apples.

5 Bake for 30–40 minutes until risen and the centre springs back when pressed, and turn out while still hot.

6 Serve hot with whipped cream or Greek yoghurt.

Preparation time: 15 minutes

Cooking TIME: 30–40 minutes

Herbed Oatcake Slices

Makes 8

25 g/1 oz/2 tbsp block margarine

90 ml/6 tbsp boiling water

225 g/8 oz/2 cups medium oatmeal

1.5 ml/¼ tsp dried rosemary

1.5 ml/¼ tsp dried oregano

1.5 ml/¼ tsp dried sage

1.5 ml/¼ tsp bicarbonate of soda (baking soda)

A pinch of salt

Butter and a selection of cheeses, to serve

1 Preheat the oven to 180°C/350°F/gas mark 4.

2 Place the margarine and water in a small pan and heat until the margarine has melted. Cool.

3 Mix the oatmeal, herbs, bicarbonate of soda and salt together in a bowl. Stir in the cooled liquid and mix to a soft dough, adding a little more water, if necessary.

4 Pat the dough into a round about 20 cm/8 in in diameter. Place on an ungreased baking (cookie) tray.

5 Bake for about 40 minutes. Cut into eight wedges, then leave to cool slightly before turning on to a cooling rack. Serve buttered with a selection of cheeses.

Preparation time: 10 minutes

Cooking time: 40 minutes

Chocolate Chip Rock Cakes

Makes about 20

225 g/8 oz/2 cups self-raising (self-rising) flour

150 g/5 oz/2/3 cup block margarine

150 g/5 oz/2/3 cup caster (superfine) sugar

100 g/4 oz/1 cup chocolate chips

1 egg

A little milk

Oil, for greasing

1 Preheat the oven to 220°C/425°F/gas mark 7.

2 Sift the flour, then rub in the margarine until the mixture resembles breadcrumbs. Stir in the sugar and chocolate chips. Stir in the egg and enough milk to give a fairly stiff consistency.

3 Place heaped spoonfuls well apart on greased baking (cookie) trays.

4 Bake for about 10 minutes until firm and golden brown.

Preparation time: 10 minutes

Cooking time: 10 minutes

Chocolate Muesli Fridge Cake

Makes 8 slices

150 g/5 oz/1¼ cups plain (semi-sweet) chocolate, broken into pieces

15 ml/1 tbsp butter or margarine

15 ml/1 tbsp golden (light corn) syrup

15 ml/1 tbsp soft brown sugar

50 g/2 oz/½ cup muesli

1 Place all the ingredients, apart from the muesli, in a saucepan and heat gently until the chocolate has melted.

2 Stir in the muesli.

3 Pour the mixture into a loose-bottomed 18 cm/7 in cake tin (pan). Smooth the surface. Chill for several hours until firm.

4 Cut into slices and serve with afternoon tea or as a dessert with cream.

Preparation time: 5 minutes plus chilling

Cheese and Chive Bites

Makes 25–30

100 g/4 oz/1 cup Cheddar cheese, finely grated

2.5 ml/½ tsp mustard powder

15 ml/1 tbsp plain (all-purpose) flour

A pinch of celery salt

Freshly ground black pepper

5 ml/1 tsp snipped fresh chives

5 ml/1 tsp milk

1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Combine the cheese, dry ingredients and chives. Stir in the milk.

3 Using your hands, squeeze the mixture into balls about the size of a marble and place well apart on a baking (cookie) tray. Flatten the balls slightly with the back of a spoon.

4 Bake for about 5–6 minutes or until well browned.

5 Remove from the baking tray while still warm and place on a cooling rack. Serve as nibbles or to accompany soup.

Preparation time: 5 minutes

Cooking time: 5–6 minutes

Pizza Wheel Bakes

Makes about 20

140 g/5 oz/1 packet of pizza dough mix

45 ml/3 tbsp tomato purée (paste)

1 onion, finely chopped

½ small red (bell) pepper, finely diced

5 ml/1 tsp dried oregano

175 g/6 oz/1½ cups strong Cheddar cheese, grated

1 Preheat the oven to 220°C/425°F/gas mark 7.

2 Make up the pizza dough according to the packet instructions, then roll out to a rectangle about 20 x 28 cm/8 x 11 in.

3 Spread the tomato purée over the dough, then sprinkle over the other ingredients, finishing with the cheese. Roll up from the long edge to form a sausage. Cut into about 20 slices.

4 Place each slice cut side down on a baking (cookie) sheet and flatten slightly with a palette knife.

5 Bake for about 10 minutes or until the dough is firm and browned. Serve as a teatime treat or as part of a party buffet.

Preparation time: 10 minutes

Cooking time: 10 minutes

Spiced Chapattis

Makes 8

450 g/1 lb/4 cups plain (all-purpose) wholemeal flour

5 ml/1 tsp chilli powder

2.5 ml/½ tsp ground cumin

2.5 ml/½ tsp ground turmeric

Salt and freshly ground black pepper

5 ml/1 tsp garlic purée (paste)

5 ml/1 tsp tomato purée

A little warm water

1 Place the flour in a bowl with the dried spices and seasoning. Gradually work in the garlic and tomato purées with a little warm water, using your hands. Add more warm water and work in until the mixture forms a smooth dough.

2 Knead on a floured work surface for at least 5 minutes until it is pliable and smooth. Leave to rest for about 10 minutes.

3 Knead again briefly, then form the dough into a sausage and cut into eight equal-sized pieces. Roll each piece into a ball, then, on a floured board, roll out to a thin pancake about 15 cm/6 in across.

4 Heat a heavy-based frying pan (skillet) until very hot. Place one chapatti in the pan and cook for a minute or two. Flip over and cook the other side. Repeat this process with the other chapattis.

5 Serve warm with curries, casseroles or even a crisp mixed salad.

Preparation time: 25 minutes

Cooking time: 5 minutes

Cheese and Herb Soda Buns

Makes 8

225 g/8 oz/2 cups wholemeal flour

225 g/8 oz/2 cups plain (all-purpose) flour

10 ml/2 tsp salt

10 ml/2 tsp bicarbonate of soda (baking soda)

50 g/2 oz/¼ cup butter or margarine

5 ml/1 tsp dried basil

5 ml/1 tsp dried oregano

5 ml/1 tsp dried parsley

300 ml/½ pt/1¼ cups milk, plus extra for glazing

15 ml/1 tbsp lemon juice

50 g/2 oz/½ cup strong Cheddar cheese, grated

Butter or margarine, to serve

1 Preheat the oven to 200°C/400°F/gas mark 6.

2 Sift the flours, salt and bicarbonate of soda into a mixing bowl. Cut in the fat and rub in until the mixture resembles breadcrumbs. Stir in the herbs.

3 Combine the milk and lemon juice and add sufficient to the dry mix to form a soft dough. Knead on a floured surface until smooth and elastic.

4 Divide into eight equal pieces and roll into balls.

5 Place on a floured baking (cookie) tray, leaving room in between for the rolls to spread. Brush with milk and sprinkle with the grated cheese.

6 Bake for about 20 minutes until risen and golden brown.

7 Serve hot or cold spread with butter or margarine.

Preparation time: 10 minutes

Cooking time: 20 minutes