Sweet Biscuits and Cookies

There is nothing quite like home-made biscuits (cookies) and there are plenty of recipes here that are quick and easy to prepare so you can offer your family and guests the wonderful taste of home-cooked fare.

Almond Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

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

100 g/4 oz/1 cup self-raising (self-rising) flour

25 g/1 oz/¼ cup ground almonds

A few drops of almond essence (extract)

Cream together the butter or margarine and sugar until light and fluffy. Work in the flour, ground almonds and almond essence to a stiff mixture. Shape into large walnut-sized balls and arrange well apart on a greased baking (cookie) sheet, then press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown.

Almond Curls

Makes 30

100 g/4 oz/1 cup flaked (slivered) almonds

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

30 ml/2 tbsp milk

15–30 ml/1–2 tbsp plain (all-purpose) flour

Place the almonds, butter or margarine, sugar and milk in a pan with 15 ml/ 1 tbsp of the flour. Heat gently, stirring, until blended, adding the remaining flour if necessary to make the mixture hold together. Place spoonfuls well apart on a greased and floured baking (cookie) sheet and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 8 minutes until light brown. Leave to cool on the baking sheet for about 30 seconds, then shape them into curls around the handle of a wooden spoon. If they become too cool to shape, return them to the oven for a few seconds to warm again before shaping the remainder.

Almond Rings

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, separated

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

5 ml/1 tsp baking powder

5 ml/1 tsp grated lemon rind

50 g/2 oz/½ cup flaked (slivered) almonds

Caster (superfine) sugar for sprinkling

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolk, then work in the flour, baking powder and lemon rind, finishing with your hands until the mixture binds together. Roll out to 5 mm/ ¼ in thick and cut into 6 cm/2¼ in rounds with a biscuit (cookie) cutter, then cut out the centres with a 2 cm/¾ in cutter. Place the biscuits well apart on a greased baking (cookie) sheet and prick them with a fork. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 10 minutes. Brush with egg white, sprinkle with the almonds and sugar, then return to the oven for a further 5 minutes until pale golden.

Mediterranean Almond Cracks

Makes 24

2 eggs, separated

175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

10 ml/2 tsp baking powder

Grated rind of ½ lemon

A few drops of vanilla essence (extract)

400 g/14 oz/3½ cups ground almonds

Beat the yolks and one egg white with the sugar until pale and fluffy. Beat in all the remaining ingredients and mix to a stiff dough. Roll into walnut-sized balls and arrange on a greased baking (cookie) sheet, pressing down gently to flatten them. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden and cracked on the surface.

Almond and Chocolate Cookies

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

75 g/3 oz/1/3 cup caster (superfine) sugar

1 small egg, beaten

100 g/4 oz/1 cup plain (all-purpose) flour

2.5 ml/½ tsp baking powder

25 g/1 oz/¼ cup ground almonds

25 g/1 oz/¼ cup plain (semi-sweet) chocolate, grated

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then stir in the remaining ingredients to make a fairly stiff dough. If the mixture is too moist, add a little more flour. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Roll the dough into a cylinder shape and cut into 1 cm/½ in slices. Arrange, well apart, on a greased baking (cookie) sheet and bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 10 minutes.

Amish Fruit and Nut Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

1 egg

75 ml/5 tbsp milk

75 g/3 oz/¼ cup black treacle (molasses)

250 g/9 oz/2¼ cups plain (all-purpose) flour

10 ml/2 tsp baking powder

15 ml/1 tbsp ground cinnamon

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

2.5 ml/½ tsp grated nutmeg

50 g/2 oz/½ cup medium oatmeal

50 g/2 oz/1/3 cup raisins

25 g/1 oz/¼ cup chopped mixed nuts

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then the milk and treacle. Fold in the remaining ingredients and mix to a stiff dough. Add a little more milk if the mixture is too stiff to work, or a little more flour if it is too sticky; the texture will vary depending on the flour you use. Roll out the dough to about 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes until golden.

Anise Biscuits

Makes 16

175 g/6 oz/¾ cup caster (superfine) sugar

2 egg whites

1 egg

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp ground anise

Beat together the sugar, egg whites and egg for 10 minutes. Gradually beat in the flour and stir in the anise. Spoon the mixture into a 450 g/1 lb loaf tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 35 minutes until a skewer inserted in the centre comes out clean. Remove from the tin and cut into 1 cm/½ in slices. Place the biscuits (cookies) on their sides on a greased baking (cookie) sheet and return to the oven for a further 10 minutes, turning half-way through cooking.

Banana, Oat and Orange Juice Cookies

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz ripe bananas, mashed

120 ml/4 fl oz/½ cup orange juice

4 egg whites, lightly beaten

10 ml/2 tsp vanilla essence (extract)

5 ml/1 tsp finely grated orange rind

225 g/8 oz/2 cups rolled oats

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

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp grated nutmeg

A pinch of salt

Beat the butter or margarine until soft, then stir in the bananas and orange juice. Mix together the egg whites, vanilla essence and orange rind, then stir into the banana mixture, followed by the remaining ingredients. Drop spoonfuls on to baking (cookie) sheets and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden brown.

Basic Biscuits

Makes 40

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, beaten

5 ml/1 tsp vanilla essence (extract)

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

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence, then fold in the flour and knead to a smooth dough. Roll into a ball, wrap in clingfim (plastic wrap) and chill for 1 hour.

Roll out the dough to 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden. Leave to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

Crunchy Bran Biscuits

Makes 16

100 g/4 oz/1 cup wholemeal (wholewheat) flour

100 g/4 oz/½ cup soft brown sugar

25 g/1 oz/¼ cup rolled oats

25 g/1 oz/½ cup bran

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp ground ginger

100 g/4 oz/½ cup butter or margarine

15 ml/1 tbsp golden (light corn) syrup

15 ml/1 tbsp milk

Mix together the dry ingredients. Melt the butter with the syrup and milk, then mix into the dry ingredients to make a stiff dough. Place spoonfuls of the biscuit (cookie) mixture on a greased baking (cookie) sheet and bake in a preheated oven at 160°C/325°F/gas mark 3 for 15 minutes until golden brown.

Sesame Bran Biscuits

Makes 12

225 g/8 oz/2 cups wholemeal (wholewheat) flour

5 ml/1 tsp baking powder

25 g/1 oz/½ cup bran

A pinch of salt

50 g/2 oz/¼ cup butter or margarine

45 ml/3 tbsp soft brown sugar

45 ml/3 tbsp sultanas (golden raisins)

1 egg, lightly beaten

120 ml/4 fl oz/½ cup milk

45 ml/3 tbsp sesame seeds

Mix together the flour, baking powder, bran and salt, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar and sultanas, then mix in the egg and enough of the milk to make a soft but not sticky dough. Roll out to 1 cm/½ in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet, brush with milk and sprinkle with sesame seeds. Bake in a preheated oven at 220°C/425°F/gas mark 7 for 10 minutes until golden brown.

Brandy Biscuits with Caraway

Makes 30

25 g/1 oz/2 tbsp butter or margarine, softened

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

½ egg

10 ml/2 tsp brandy

175 g/6 oz/1½ cups plain (all-purpose) flour

10 ml/2 tsp caraway seeds

5 ml/1 tsp baking powder

A pinch of salt

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and the brandy, then stir in the remaining ingredients and mix to a stiff dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Roll out the dough on a lightly floured surface to about 3 mm/1⁄8 in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

Brandy Snaps

Makes 30

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/1/3 cup golden (light corn) syrup

100 g/4 oz/½ cup demerara sugar

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp ground ginger

5 ml/1 tsp lemon juice

Melt the butter or margarine, syrup and sugar in a pan. Leave to cool slightly, then stir in the flour and ginger, then the lemon juice. Drop teaspoonfuls of the mixture 10 cm/4 in apart on to greased baking (cookie) sheets and bake in a preheated oven at 180°C/350°F/gas mark 4 for 8 minutes until golden brown. Leave to cool for a minute, then lift from the baking sheet with a slice and roll around the greased handle of a wooden spoon. Slip off the spoon handle and leave to cool on a wire rack. If the snaps harden too much before you shape them, put them back in the oven for a minute to warm and soften.

Butter Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

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

Grated rind of 1 lemon

150 g/5 oz/1¼ cups self-raising (self-rising) flour

Cream together the butter or margarine and sugar until light and fluffy. Work in the lemon rind, then mix in the flour to a stiff mixture. Shape into large walnut-sized balls and arrange well apart on a greased baking (cookie) sheet, then press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown.

Butterscotch Biscuits

Makes 40

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup dark soft brown sugar

1 egg, beaten

1.5 ml/¼ tsp vanilla essence (extract)

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

7.5 ml/1½ tsp baking powder

A pinch of salt

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence. Mix in the flour, baking powder and salt. Shape the dough into three rolls about 5 cm/2 in in diameter, wrap in clingfilm (plastic wrap) and chill for 4 hours or overnight.

Cut into 3 mm/1⁄8 in thick slices and arrange on ungreased baking (cookie) sheets. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until lightly browned.

Caramel Biscuits

Makes 30

50 g/2 oz/¼ cup butter or margarine, softened

50 g/2 oz/¼ cup lard (shortening)

225 g/8 oz/1 cup soft brown sugar

1 egg, lightly beaten

175 g/6 oz/1½ cups plain (all-purpose) flour

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

1.5 ml/¼ tsp cream of tartar

A pinch of grated nutmeg

10 ml/2 tsp water

2.5 ml/½ tsp vanilla essence (extract)

Cream together the butter or margarine, lard and sugar until light and fluffy. Gradually beat in the egg. Fold in the flour, bicarbonate of soda, cream of tartar and nutmeg, then add the water and vanilla essence and mix to a soft dough. Roll into a sausage shape, wrap in clingfilm (plastic wrap) and chill for at least 30 minutes, preferably longer.

Cut the dough into 1 cm/½ in slices and arrange on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden.

Carrot and Walnut Cookies

Makes 48

175 g/6 oz/¾ cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

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

1 egg, lightly beaten

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

5 ml/1 tsp baking powder

2.5 ml/½ tsp salt

100 g/4 oz/½ cup mashed cooked carrots

100 g/4 oz/1 cup walnuts, chopped

Cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the egg, then fold in the flour, baking powder and salt. Fold in the mashed carrots and walnuts. Drop small spoonfuls on to a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

Orange-iced Carrot and Walnut Biscuits

Makes 48

For the biscuits (cookies):

175 g/6 oz/¾ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

50 g/2 oz/¼ cup soft brown sugar

1 egg, lightly beaten

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

5 ml/1 tsp baking powder

2.5 ml/½ tsp salt

5 ml/1 tsp vanilla essence (extract)

100 g/4 oz /½ cup mashed cooked carrots

100 g/4 oz/1 cup walnuts, chopped

For the icing (frosting):

175 g/6 oz/1 cup icing (confectioners’) sugar, sifted

10 ml/2 tsp grated orange rind

30 ml/2 tbsp orange juice

To make the biscuits, cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the egg, then fold in the flour, baking powder and salt. Fold in the vanilla essence, mashed carrots and walnuts. Drop small spoonfuls on to a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

To make the icing, place the icing sugar in a bowl, stir in the orange rind and make a well in the centre. Gradually work in the orange juice a little at a time until you have a smooth but fairly thick icing. Spread over the biscuits while they are still warm, then leave to cool and set.

Cherry Biscuits

Makes 48

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, beaten

5 ml/1 tsp vanilla essence (extract)

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

50 g/2 oz/¼ cup glacé (candied) cherries, chopped

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence, then fold in the flour and cherries and knead to a smooth dough. Roll into a ball, wrap in clingfim (plastic wrap) and chill for 1 hour.

Roll out the dough to 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden. Leave to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

Cherry and Almond Rings

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar, plus extra for sprinkling

1 egg, separated

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

5 ml/1 tsp baking powder

5 ml/1 tsp grated lemon rind

60 ml/4 tbsp glacé (candied) cherries

50 g/2 oz/½ cup flaked (slivered) almonds

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolk, then work in the flour, baking powder, lemon rind and cherries, finishing with your hands until the mixture binds together. Roll out to 5 mm/¼ in thick and cut into 6 cm/ 2¼ in rounds with a biscuit (cookie) cutter, then cut out the centres with a 2 cm/¾ in cutter. Place the biscuits well apart on a greased baking (cookie) sheet and prick them with a fork. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes. Brush with egg white and sprinkle with the almonds and sugar, then return to the oven for a further 5 minutes until pale golden.

Chocolate Butter Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine

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

100 g/4 oz/1 cup self-raising (self-rising) flour

30 ml/2 tbsp cocoa (unsweetened chocolate) powder

Cream together the butter or margarine and sugar until light and fluffy. Work in the flour and cocoa to a stiff mixture. Shape into large walnut-sized balls and arrange well apart on a greased baking (cookie) sheet, then press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until brown.

Chocolate and Cherry Rolls

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg

2.5 ml/½ tsp vanilla essence (extract)

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

5 ml/1 tsp baking powder

A pinch of salt

25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder

25 g/1 oz/2 tbsp glacé (candied) cherries, chopped

Cream together the butter and sugar until light and fluffy. Gradually beat in the egg and vanilla essence, then stir in the flour, baking powder and salt to make a stiff dough. Divide the dough in half and mix the cocoa into one half and the cherries into the other half. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Roll out each piece of dough to a rectangle about 3 mm/1⁄8 in thick, then place one on top of the other and press together gently with the rolling pin. Roll up from the longest side and press together gently. Cut into 1 cm/½ in thick slices and arrange, well apart, on a greased baking (cookie) sheet. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes.

Chocolate Chip Biscuits

Makes 24

75 g/3 oz/1/3 cup butter or margarine

175 g/6 oz/1½ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of bicarbonate of soda (baking soda)

50 g/2 oz/¼ cup soft brown sugar

45 ml/3 tbsp golden (light corn) syrup

100 g/4 oz/1 cup chocolate chips

Rub the butter or margarine into the flour, baking powder and bicarbonate of soda until the mixture resembles breadcrumbs. Stir in the sugar, syrup and chocolate chips and mix to smooth dough. Shape into small balls and arrange on a greased baking (cookie) sheet, pressing down lightly to flatten. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes until golden.

Chocolate and Banana Chip Cookies

Makes 24

75 g/3 oz/1/3 cup butter or margarine

175 g/6 oz/1½ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

2.5 ml/½ tsp bicarbonate of soda (baking soda)

50 g/2 oz/¼ cup soft brown sugar

45 ml/3 tbsp golden (light corn) syrup

50 g/2 oz/½ cup chocolate chips

50 g/2 oz/½ cup dried banana chips, coarsely chopped

Rub the butter or margarine into the flour, baking powder and bicarbonate of soda until the mixture resembles breadcrumbs. Stir in the sugar, syrup and chocolate and banana chips and mix to smooth dough. Shape into small balls and arrange on a greased baking (cookie) sheet, pressing down lightly to flatten. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes until golden.

Chocolate and Nut Bites

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

1 egg

5 ml/1 tsp vanilla essence (extract)

25 g/1 oz/¼ cup plain (semi-sweet) chocolate, melted

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of salt

30 ml/2 tbsp milk

25 g/1 oz/¼ cup chopped mixed nuts

Icing (confectioners’) sugar, sifted, for dusting

Cream together the butter or margarine and caster sugar until light and fluffy. Gradually beat in the egg and vanilla essence, then stir in the chocolate. Mix together the flour, baking powder and salt and blend into the mixture alternately with the milk. Stir in the nuts, cover and chill for 3 hours.

Roll the mixture into 3 cm/1½ in balls and roll in the icing sugar. Arrange on a lightly greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/ gas mark 4 for 15 minutes until lightly browned. Serve dusted with icing sugar.

American Chocolate Chip Cookies

Makes 20

225 g/8 oz/1 cup lard (shortening)

225 g/8 oz/1 cup soft brown sugar

100 g/4 oz/½ cup granulated sugar

5 ml/1 tsp vanilla essence (extract)

2 eggs, lightly beaten

175 g/6 oz/1½ cups plain (all-purpose) flour

5 ml/1 tsp salt

5 ml/1 tsp bicarbonate of soda (baking soda)

225 g/8 oz/2 cups rolled oats

350 g/12 oz/3 cups chocolate chips

Cream together the lard, sugars and vanilla essence until light and fluffy. Gradually beat in the eggs. Stir in the flour, salt, bicarbonate of soda and oats, then stir in the chocolate chips. Place spoonfuls of the mixture on to greased baking (cookie) sheets and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 10 minutes until golden.

Chocolate Creams

Makes 24

175 g/6 oz/¾ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

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

75 g/3 oz/¾ cup desiccated (shredded) coconut

100 g/4 oz/4 cups cornflakes, crushed

25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder

60 ml/4 tbsp boiling water

100 g/4 oz/1 cup plain (semi-sweet) chocolate

Cream together the butter or margarine and sugar, then stir in the flour, coconut and cornflakes. Blend the cocoa with the boiling water, then stir into the mixture. Roll into 2.5 cm/1 in balls, arrange on a greased baking (cookie) sheet and press lightly with a fork to flatten. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the top of half the biscuits (cookies) and press the other half on top. Leave to cool.

Chocolate Chip and Hazelnut Cookies

Makes 16

200 g/7 oz/scant 1 cup butter or margarine, softened

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

100 g/4 oz/½ cup soft brown sugar

10 ml/2 tsp vanilla essence (extract)

1 egg, beaten

275 g/10 oz/2½ cups plain (all-purpose) flour

50 g/2 oz/½ cup cocoa (unsweetened chocolate) powder

5 ml/1 tsp baking powder

75 g/3 oz/¾ cup hazelnuts

225 g/8 oz/2 cups white chocolate, chopped

Beat together the butter or margarine, sugars and vanilla essence until pale and fluffy, then beat in the egg. Stir in the flour, cocoa and baking powder. Stir in the nuts and chocolate until the mixture binds together. Shape into 16 balls and space out evenly on a greased and lined baking (cookie) sheet, then flatten slightly with the back of a spoon. Bake in a preheated oven at 160°C/325°F/gas mark 3 for about 15 minutes until just set but still slightly soft.

Chocolate and Nutmeg Biscuits

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

15 ml/1 tbsp cocoa (unsweetened chocolate) powder

1 egg yolk

2.5 ml/½ tsp vanilla essence (extract)

150 g/5 oz/1¼ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of grated nutmeg

60 ml/4 tbsp soured (dairy sour) cream

Cream together the butter or margarine and sugar until light and fluffy. Blend in the cocoa. Beat in the egg yolk and vanilla essence, then stir in the flour, baking powder and nutmeg. Blend in the cream until smooth. Cover and chill.

Roll out the dough to 5 mm/¼ in thick and cut out with a 5 cm/2 in cutter. Place the biscuits (cookies) on an ungreased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden.

Chocolate-topped Biscuits

Makes 16

175 g/6 oz/¾ cup butter or margarine, softened

75 g/3 oz/1/3 cup caster (superfine) sugar

175 g/6 oz/1½ cups plain (all-purpose) flour

50 g/2 oz/½ cup ground rice

75 g/3 oz/¾ cup chocolate chips

100 g/4 oz/1 cup plain (semi-sweet) chocolate

Cream together the butter or margarine and sugar until light and fluffy. Mix in the flour and ground rice, then knead in the chocolate chips. Press into a greased Swiss roll tin (jelly roll pan) and prick with a fork. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 30 minutes until golden. Mark into fingers while still warm, then leave to cool completely.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Spread over the biscuits (cookies) and leave to cool and set before cutting into fingers. Store in an airtight container.

Coffee and Chocolate Sandwich Biscuits

Makes 40

For the biscuits (cookies):

175 g/6 oz/¾ cup butter or margarine

25 g/1 oz/2 tbsp lard (shortening)

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

A pinch of salt

100 g/4 oz/½ cup soft brown sugar

5 ml/1 tsp bicarbonate of soda (baking soda)

60 ml/4 tbsp strong black coffee

5 ml/1 tsp vanilla essence (extract)

100 g/4 oz/1/3 cup golden (light corn) syrup

For the filling:

10 ml/2 tsp instant coffee powder

10 ml/2 tsp boiling water

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

25 g/1 oz/2 tbsp butter or margarine

15 ml/1 tbsp milk

To make the biscuits, rub the butter or margarine and lard into the flour and salt until the mixture resembles bread-crumbs, then stir in the brown sugar. Mix the bicarbonate of soda with a little of the coffee, then stir into the mixture with the remaining coffee, the vanilla essence and the syrup and blend until you have a smooth dough. Place in a lightly oiled bowl, cover with clingfilm (plastic wrap) and leave overnight.

Roll out the dough on a lightly floured surface to about 1 cm/½ in thick and cut into 2 x 7.5 cm/¾ x 3 in rectangles. Score each one with a fork to make a ridged pattern. Transfer to a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden brown. Cool on a wire rack.

To make the filling, dissolve the coffee powder in the boiling water in a small pan, then stir in the remaining ingredients and bring to the boil. Boil for 2 minutes, then remove from the heat and beat until thick and cool. Sandwich pairs of biscuits together with the filling.

Christmas Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

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

A pinch of salt

5 ml/1 tsp ground cinnamon

1 egg yolk

10 ml/2 tsp cold water

A few drops of vanilla essence (extract)

For the icing (frosting):

225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted

30 ml/2 tbsp water

Food colouring (optional)

Cream together the butter and sugar until light and fluffy. Fold in the flour, salt and cinnamon, then mix in the egg yolk, water and vanilla essence and mix to a firm dough. Wrap in clingfim (plastic wrap) and chill for 30 minutes.

Roll out the dough to 5 mm/¼ in thick and cut out Christmas shapes with biscuit (cookie) cutters or a sharp knife. Pierce a hole at the top of each biscuit if you want to hang them from a tree. Place the shapes on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 10 minutes until golden. Leave to cool.

To make the icing, gradually mix the water into the icing sugar until you have a fairly thick icing. Colour small quantities in different colours, if liked. Pipe patterns on to the biscuits, then leave to set. Thread a loop of ribbon or thread through the hole to hang up.

Coconut Biscuits

Makes 32

50 g/2 oz/3 tbsp golden (light corn) syrup

150 g/5 oz/2/3 cup butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

100 g/4 oz/1 cup plain (all-purpose) flour

75 g/3 oz/¾ cup rolled oats

50 g/2 oz/½ cup desiccated (shredded) coconut

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

15 ml/1 tbsp hot water

Melt together the syrup, butter or margarine and sugar. Stir in the flour, oats and desiccated coconut. Mix the bicarbonate of soda with the hot water, then stir into the other ingredients. Leave the mixture to cool slightly, then divide into 32 pieces and roll each one into a ball. Flatten the biscuits (cookies) and arrange on greased baking (cookie) sheets. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes until golden.

Corn Biscuits with Fruit Cream

Makes 12

150 g/5 oz/1¼ cups wholemeal (wholewheat) flour

150 g/5 oz/1¼ cups cornmeal

10 ml/2 tsp baking powder

A pinch of salt

225 g/8 oz/1 cup plain yoghurt

75 g/3 oz/¼ cup clear honey

2 eggs

45 ml/3 tbsp oil

For the fruit cream:

150 g/5 oz/2/3 cup butter or margarine, softened

Juice of 1 lemon

A few drops of vanilla essence (extract)

30 ml/2 tbsp caster (superfine) sugar

225 g/8 oz strawberries

Mix together the flour, cornmeal, baking powder and salt. Stir in the yoghurt, honey, eggs and oil and mix to a smooth dough. Roll out on a lightly floured surface to about 1 cm/½ in thick and cut into large rounds. Place on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15 minutes until golden.

To make the fruit cream, blend together the butter or margarine, lemon juice, vanilla essence and sugar. Reserve a few strawberries for decoration, then purée the remainder and rub through a sieve (strainer) if you prefer the cream without seeds (pits). Mix into the butter mixture, then chill. Spoon or pipe a rosette of cream on to each biscuit before serving.

Cornish Biscuits

Makes 20

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

A pinch of salt

100 g/4 oz/½ cup butter or margarine

175 g/6 oz/2/3 cup caster (superfine) sugar

1 egg

Icing (confectioners’) sugar, sifted, for dusting

Mix the flour and salt in a bowl, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Stir in the egg and knead to a soft dough. Roll out thinly on a lightly floured surface, then cut into rounds.

Place on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for about 10 minutes until golden.

Wholemeal Currant Biscuits

Makes 36

100 g/4 oz/½ cup butter or margarine, softened

50 g/2 oz/¼ cup demerara sugar

2 eggs, separated

100 g/4 oz/2/3 cup currants

225 g/8 oz/2 cups wholemeal (wholewheat) flour

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp ground mixed (apple-pie) spice

150 ml/¼ pt/2/3 cup milk, plus extra for brushing

Cream together the butter or margarine and sugar together until light and fluffy. Beat in the egg yolks, then stir in the currants. Mix together the flours and mixed spice and stir into the mixture with the milk. Whisk the egg whites until they form soft peaks, then fold them into the mixture to make a soft dough. Roll out the dough on a lightly floured surface, then cut out with a 5 cm/2 in biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and brush with milk. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden.

Date Sandwich Biscuits

Makes 30

225 g/8 oz/1 cup butter or margarine, softened

450 g/1 lb/2 cups soft brown sugar

225 g/8 oz/2 cups oatmeal

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

2.5 ml/½ tsp bicarbonate of soda (baking soda)

A pinch of salt

120 ml/4 fl oz/½ cup milk

225 g/8 oz/2 cups stoned (pitted) dates, very finely chopped

250 ml/8 fl oz/1 cup water

Cream together the butter or margarine and half the sugar until light and fluffy. Mix together the dry ingredients and add to the creamed mixture alternately with the milk until you have a firm dough. Roll out on a lightly floured board and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden.

Place all the remaining ingredients in a pan and bring to the boil. Reduce the heat and simmer for 20 minutes until thickened, stirring occasionally. Leave to cool. Sandwich the biscuits together with the filling.

Digestive Biscuits (Graham Crackers)

Makes 24

175 g/6 oz/1½ cups wholemeal (wholewheat) flour

50 g/2 oz/½ cup plain (all-purpose) flour

50 g/2 oz/½ cup medium oatmeal

2.5 ml/½ tsp salt

5 ml/1 tsp baking powder

100 g/4 oz/½ cup butter or margarine

30 ml/2 tbsp soft brown sugar

60 ml/4 tbsp milk

Mix together the flours, oatmeal, salt and baking powder, then rub in the butter or margarine and mix in the sugar. Gradually add the milk and mix to a soft dough. Knead well until no longer sticky. Roll out to 5 mm/¼ in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 15 minutes.

Easter Biscuits

Makes 20

75 g/3 oz/1/3 cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg yolk

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

5 ml/1 tsp ground mixed (apple-pie) spice

15 ml/1 tbsp chopped mixed (candied) peel

50 g/2 oz/1/3 cup currants

15 ml/1 tbsp milk

Caster (superfine) sugar for sprinkling

Cream together the butter or margarine and sugar. Beat in the egg yolk, then fold in the flour and mixed spice. Stir in the peel and currants with enough of the milk to make a stiff dough. Roll out to about 5 mm/¼ in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place the biscuits on a greased baking (cookie) sheet and prick with a fork. Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 20 minutes until golden. Sprinkle with sugar.

Florentines

Makes 40

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

15 ml/1 tbsp double (heavy) cream

100 g/4 oz/1 cup chopped mixed nuts

75 g/3 oz/½ cup sultanas (golden raisins)

50 g/2 oz/¼ cup glacé (candied) cherries

Melt the butter or margarine, sugar and cream in a pan over a low heat. Remove from the heat and stir in the nuts, sultanas and glacé cherries. Drop teaspoonfuls, well apart, on to greased baking (cookie) sheets lined with rice paper. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes. Leave to cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling, trimming off the excess rice paper.

Chocolate Florentines

Makes 40

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

15 ml/1 tbsp double (heavy) cream

100 g/4 oz/1 cup chopped mixed nuts

75 g/3 oz/½ cup sultanas (golden raisins)

50 g/2 oz/¼ cup glacé (candied) cherries

100 g/4 oz/1 cup plain (semi-sweet) chocolate

Melt the butter or margarine, sugar and cream in a pan over a low heat. Remove from the heat and stir in the nuts, sultanas and glacé cherries. Drop teaspoonfuls, well apart, on to greased baking (cookie) sheets lined with rice paper. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes. Leave to cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling, trimming off the excess rice paper.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the top of the biscuits (cookies) and leave to cool and set.

Luxury Chocolate Florentines

Makes 40

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup soft brown sugar

15 ml/1 tbsp double (heavy) cream

50 g/2 oz/¼ cup almonds, chopped

50 g/2 oz/¼ cup hazelnuts, chopped

75 g/3 oz/½ cup sultanas (golden raisins)

50 g/2 oz/¼ cup glacé (candied) cherries

100 g/4 oz/1 cup plain (semi-sweet) chocolate

50 g/2 oz/½ cup white chocolate

Melt the butter or margarine, sugar and cream in a pan over a low heat. Remove from the heat and stir in the nuts, sultanas and glacé cherries. Drop teaspoonfuls, well apart, on to greased baking (cookie) sheets lined with rice paper. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes. Leave to cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling, trimming off the excess rice paper.

Melt the plain chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the top of the biscuits (cookies) and leave to cool and set. Melt the white chocolate in a clean bowl in the same way, then drizzle lines of white chocolate across the biscuits in a random pattern.

Fudge Nut Biscuits

Makes 30

75 g/3 oz/1/3 cup butter or margarine, softened

200 g/7 oz/scant 1 cup caster (superfine) sugar

1 egg, lightly beaten

100 g/4 oz/½ cup cottage cheese

5 ml/1 tsp vanilla essence (extract)

150 g/5 oz/1¼ cups plain (all-purpose) flour

25 g/1 oz/¼ cup cocoa (unsweetened chocolate) powder

2.5 ml/½ tsp baking powder

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

A pinch of salt

25 g/1 oz/¼ cup chopped mixed nuts

25 g/1 oz/2 tbsp granulated sugar

Cream together the butter or margarine and caster sugar until light and fluffy. Gradually mix in the egg and cottage cheese. Stir in the remaining ingredients except the granulated sugar and mix to a soft dough. Wrap in clingfilm (plastic wrap) and chill for 1 hour.

Roll the dough into walnut-sized balls and roll in the granulated sugar. Place the biscuits (cookies) on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes.

German Iced Biscuits

Makes 12

50 g/2 oz/¼ cup butter or margarine

100 g/4 oz/1 cup plain (all-purpose) flour

25 g/1 oz/2 tbsp caster (superfine) sugar

60 ml/4 tbsp blackberry jam (conserve)

100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted

15 ml/1 tbsp lemon juice

Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and press to a paste. Roll out to 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 6 for 10 minutes until cold. Leave to cool.

Sandwich pairs of biscuits together with the jam. Place the icing sugar in a bowl and make a well in the centre. Gradually mix in the lemon juice to make a glacé icing (frosting). Drizzle over the biscuits, then leave to set.

Gingersnaps

Makes 24

300 g/10 oz/1¼ cups butter or margarine, softened

225 g/8 oz/1 cup soft brown sugar

75 g/3 oz/¼ cup black treacle (molasses)

1 egg

250 g/9 oz/2¼ cups plain (all-purpose) flour

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

2.5 ml/½ tsp salt

5 ml/1 tsp ground ginger

5 ml/1 tsp ground cloves

5 ml/1 tsp ground cinnamon

50 g/2 oz/¼ cup granulated sugar

Cream together the butter or margarine, brown sugar, treacle and egg together until fluffy. Mix together the flour, bicarbonate of soda, salt and spices. Stir into the butter mixture and mix to a firm dough. Cover and chill for 1 hour.

Shape the dough into small balls and roll in the granulated sugar. Place well apart on a greased baking (cookie) sheet and sprinkle with a little water. Bake in a preheated oven at 190°C/375°F/gas 5 for 12 minutes until golden and crisp.

Ginger Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine

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

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp ground ginger

100 g/4 oz/½ cup caster (superfine) sugar

45 ml/3 tbsp golden (light corn) syrup, warmed

Rub the butter or margarine into the flour, bicarbonate of soda and ginger. Stir in the sugar, then blend in the syrup and mix to a stiff dough. Roll into walnut-sized balls, place well apart on a greased baking (cookie) sheet and press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes.

Gingerbread Men

Makes about 16

350 g/12 oz/3 cups self-raising (self-rising) flour

A pinch of salt

10 ml/2 tsp ground ginger

100 g/4 oz/1/3 cup golden (light corn) syrup

75 g/3 oz/1/3 cup butter or margarine

25 g/1 oz/2 tbsp caster (superfine) sugar

1 egg, lightly beaten

A few currants (optional)

Mix together the flour, salt and ginger. Melt the syrup, butter or margarine and sugar in a pan. Leave to cool slightly, then beat into the dry ingredients with the egg and mix to a firm dough. Roll out on a lightly floured surface to 5 mm/¼ in thick and cut out with shaped cutters. The number you can make will depend on the size of your cutters. Place on a lightly greased baking (cookie) sheet and gently press currants into the biscuits (cookies) for eyes and buttons, if liked. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown and firm to the touch.

Wholemeal Ginger Biscuits

Makes 24

200 g/7 oz/1¾ cups wholemeal (wholewheat) flour

10 ml/2 tsp baking powder

10 ml/2 tsp ground ginger

100 g/4 oz/½ cup butter or margarine

50 g/2 oz/¼ cup soft brown sugar

60 ml/4 tbsp clear honey

Mix together the flour, baking powder and ginger. Melt the butter or margarine with the sugar and honey, then stir it into the dry ingredients and mix to a firm dough. Roll out on a floured surface and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/gas mark 5 for 12 minutes until golden and crisp.

Ginger and Rice Biscuits

Makes 12

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

2.5 ml/½ tsp ground mace

10 ml/2 tsp ground ginger

75 g/3 oz/1/3 cup butter or margarine

175 g/6 oz/¾ cup caster (superfine) sugar

1 egg, beaten

5 ml/1 tsp lemon juice

30 ml/2 tbsp ground rice

Mix together the flour and spices, rub in the butter or margarine until the mixture resembles breadcrumbs, then stir in the sugar. Mix in the egg and lemon juice to a firm dough and knead gently until smooth. Dust a work surface with the ground rice and roll out the dough to 1 cm/½ in thick. Cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until firm to the touch.

Golden Biscuits

Makes 36

75 g/3 oz/1/3 cup butter or margarine, softened

200 g/7 oz/scant 1 cup caster (superfine) sugar

2 eggs, lightly beaten

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

10 ml/2 tsp baking powder

5 ml/1 tsp grated nutmeg

A pinch of salt

Egg or milk for glazing

Caster (superfine) sugar for sprinkling

Cream together the butter or margarine and sugar. Gradually mix in the eggs, then stir in the flour, baking powder, nutmeg and salt and mix to a soft dough. Cover and leave to rest for 30 minutes.

Roll out the dough on a lightly floured surface to about 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet, brush with beaten egg or milk and sprinkle with sugar. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 8–10 minutes until golden.

Hazelnut Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

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

100 g/4 oz/1 cup plain (all-purpose) flour

25 g/1 oz/¼ cup ground hazelnuts

Cream together the butter or margarine and sugar until light and fluffy. Gradually work in the flour and nuts until you have a stiff dough. Roll into small balls and place, well apart, on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/ 350°F/gas mark 4 for 20 minutes.

Crunchy Hazelnut Biscuits

Makes 40

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, beaten

5 ml/1 tsp vanilla essence (extract)

175 g/6 oz/1½ cups plain (all-purpose) flour

50 g/2 oz/½ cup ground hazelnuts

50 g/2 oz/½ cup hazelnuts, chopped

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence, then fold in the flour, ground hazelnuts and hazelnuts and knead to a dough. Roll into a ball, wrap in clingfim (plastic wrap) and chill for 1 hour.

Roll out the dough to 5 mm/¼ in thick and cut into rounds with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden.

Hazelnut and Almond Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

75 g/3 oz/½ cup icing (confectioners’) sugar, sifted

50 g/2 oz/1/3 cup ground hazelnuts

50 g/2 oz/1/3 cup ground almonds

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp almond essence (extract)

A pinch of salt

Cream the butter or margarine and sugar until light and fluffy. Mix in the remaining ingredients to make a stiff dough. Roll into a ball, cover with clingfilm (plastic wrap) and chill for 30 minutes.

Roll out the dough to about 1 cm/ ½ in thick and cut into rounds with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown.

Honey Cookies

Makes 24

75 g/3 oz/1/3 cup butter or margarine

100 g/4 oz/1/3 cup set honey

225 g/8 oz/2 cups wholemeal (wholewheat) flour

5 ml/1 tsp baking powder

A pinch of salt

50 g/2 oz/¼ cup muscovado sugar

5 ml/1 tsp ground cinnamon

1 egg, lightly beaten

Melt the butter or margarine and honey until blended. Stir in the remaining ingredients. Place spoonfuls of the mixture well apart on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden. Leave to cool for 5 minutes before transferring to a wire rack to finish cooling.

Honey Ratafias

Makes 24

2 egg whites

100 g/4 oz/1 cup ground almonds

A few drops of almond essence (extract)

100 g/4 oz/1/3 cup clear honey

Rice paper

Beat the egg whites until stiff. Carefully fold in the almonds, almond essence and honey. Place spoonfuls of the mixture well apart on baking (cookie) sheets lined with rice paper and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden. Leave to cool slightly, then tear round the paper to remove.

Honey and Buttermilk Biscuits

Makes 12

50 g/2 oz/¼ cup butter or margarine

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

175 ml/6 fl oz/¾ cup buttermilk

45 ml/3 tbsp clear honey

Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the buttermilk and honey and mix to a stiff dough. Place on a lightly floured surface and knead until smooth, then roll out to 2 cm/¾ in thick and cut into 5 cm/2 in round with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes until golden brown.

Lemon Butter Biscuits

Makes 20

100 g/4 oz/1 cup ground rice

100 g/4 oz/1 cup plain (all-purpose) flour

75 g/3 oz/1/3 cup caster (superfine) sugar

A pinch of salt

2.5 ml/½ tsp baking powder

100 g/4 oz/½ cup butter or margarine

Grated rind of 1 lemon

1 egg, beaten

Mix together the ground rice, flour, sugar, salt and baking powder. Rub in the butter until the mixture resembles breadcrumbs. Stir in the lemon rind and mix with enough of the egg to form a firm dough. Knead gently, then roll out on a floured surface and cut into shapes with a biscuit (cookie) cutter. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Leave to cool slightly on the sheet, then transfer to a wire rack to cool completely.

Lemon Cookies

Makes 24

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, lightly beaten

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

5 ml/1 tsp baking powder

Grated rind of ½ lemon

5 ml/1 tsp lemon juice

30 ml/2 tbsp demerara sugar

Melt the butter or margarine and caster sugar over a low heat, stirring continuously, until the mixture begins to thicken. Remove from the heat and stir in the egg, flour, baking powder, lemon rind and juice and mix to a dough. Cover and chill for 30 minutes.

Shape the dough into small balls and arrange on a greased baking (cookie) sheet, pressing flat with a fork. Sprinkle with the demerara sugar. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes.

Melting Moments

Makes 16

100 g/4 oz/½ cup butter or margarine, softened

75 g/3 oz/1/3 cup caster (superfine) sugar

1 egg, beaten

150 g/5 oz/1¼ cups plain (all-purpose) flour

10 ml/2 tsp baking powder

A pinch of salt

8 glacé (candied) cherries, halved

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then fold in the flour, baking powder and salt. Knead gently to a smooth dough. Shape the dough into 16 equal-sized balls and place, well apart, on a greased baking (cookie) sheet. Flatten slightly, then top each one with a cherry half. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes. Leave to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Muesli Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/1/3 cup clear honey

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

100 g/4 oz/1 cup wholemeal (wholewheat) flour

100 g/4 oz/1 cup rolled oats

50 g/2 oz/1/3 cup raisins

50 g/2 oz/1/3 cup sultanas (golden raisins)

50 g/2 oz/1/3 cup stoned (pitted) dates, chopped

50 g/2 oz/1/3 cup ready-to-eat dried apricots, chopped

25 g/1 oz/¼ cup walnuts, chopped

25 g/1 oz/¼ cup hazelnuts, chopped

Melt the butter or margarine with the honey and sugar. Stir in the remaining ingredients and mix to a stiff dough. Place teaspoonfuls on a greased baking (cookie) sheet and press flat. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden.

Nut Biscuits

Makes 24

350 g/12 oz/1½ cups butter or margarine, softened

350 g/12 oz/1½ cups caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

350 g/12 oz/3 cups plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

100 g/4 oz/1 cup chopped mixed nuts

Cream together the butter or margarine and sugar until light and fluffy. Stir in the remaining ingredients and mix until well blended. Shape into two long rolls, cover and chill for 30 minutes until firm.

Cut the rolls into 5 mm/¼ in slices and arrange on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until lightly browned.

Crisp Nut Biscuits

Makes 30

100 g/4 oz/½ cup soft brown sugar

1 egg, beaten

5 ml/1 tsp vanilla essence (extract)

45 ml/3 tbsp plain (all-purpose) flour

100 g/4 oz/1 cup chopped mixed nuts

Beat the sugar with the egg and vanilla essence, then blend in the flour and nuts. Place small spoonfuls on a greased and floured baking (cookie) sheet and flatten slightly with a fork. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes.

Crunchy Cinnamon Nut Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, lightly beaten

2.5 ml/½ tsp vanilla essence (extract)

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp ground cinnamon

2.5 ml/½ tsp bicarbonate of soda (baking soda)

100 g/4 oz/1 cup chopped mixed nuts

Cream together the butter or margarine and sugar. Gradually stir in 60 ml/4 tbsp of the egg and the vanilla essence. Stir in the flour, cinnamon, bicarbonate of soda and half the nuts. Press into a greased and lined Swiss roll tin (jelly roll pan). Brush with the remaining egg and sprinkle with the remaining nuts and press down gently. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden brown. Leave to cool in the tin before cutting into bars.

Oaty Fingers

Makes 24

200 g/7 oz/1¾ cups oatmeal

75 g/3 oz/¾ cup plain (all-purpose) flour

5 ml/1 tsp baking powder

50 g/2 oz/¼ cup butter or margarine, melted

Boiling water

Mix together the oatmeal, flour and baking powder, then stir in the melted butter or margarine and enough boiling water to make a soft dough. Knead on a lightly floured surface until firm, then roll out and cut into fingers. Place on a greased baking (cookie) sheet and bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 10 minutes until golden brown.

Oat and Banana Biscuits

Makes 36

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 banana, peeled and mashed

1 egg

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp ground cinnamon

2.5 ml/½ tsp bicarbonate of soda (baking soda)

A pinch of salt

100 g/4 oz/1 cup rolled oats

Cream together the butter or margarine and sugar until light and fluffy. Stir in the banana. Gradually beat in the egg, then fold in the flour, cinnamon, bicarbonate of soda and salt and stir in the oats. Shape the mixture into walnut-sized balls and place, well apart, on a greased baking (cookie) sheet. Press down lightly with a fork to flatten slightly. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes.

Oat and Raisin Cookies

Makes 20

175 g/6 oz/¾ cup plain (all-purpose) flour

150 g/5 oz/1¼ cups rolled oats

5 ml/1 tsp ground ginger

2.5 ml/½ tsp baking powder

2.5 ml/½ tsp bicarbonate of soda (baking soda)

100 g/4 oz/½ cup soft brown sugar

50 g/2 oz/1/3 cup raisins

1 egg, lightly beaten

150 ml/¼ pt/2/3 cup oil

60 ml/4 tbsp milk

Mix together the dry ingredients, stir in the raisins and make a well in the centre. Add the egg, oil and milk and mix to a soft dough. Place spoonfuls of the mixture on an ungreased baking (cookie) sheet and flatten slightly with a fork. Bake in a preheated oven at 200°C/400°F/ gas mark 6 for 10 minutes until golden.

Spiced Oatmeal Biscuits

Makes 30

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

100 g/4 oz/½ cup caster (superfine) sugar

1 egg

2.5 ml/½ tsp vanilla essence (extract)

100 g/4 oz/1 cup plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

A pinch of salt

5 ml/1 tsp ground cinnamon

A pinch of grated nutmeg

100 g/4 oz/1 cup rolled oats

50 g/2 oz/½ cup chopped mixed nuts

50 g/2 oz/½ cup chocolate chips

Cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the egg and vanilla essence. Mix together the flour, bicarbonate of soda, salt and spices and add to the mixture. Stir in the oats, nuts and chocolate chips. Drop rounded teaspoonfuls on to a greased baking (cookie) sheet and bake the biscuits (cookies) in a preheated oven at 180°C/ 350°F/gas mark 4 for 10 minutes until lightly browned.

Wholemeal Oat Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine

200 g/7 oz/1¾ cups oatmeal

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

50 g/2 oz/½ cup plain (all-purpose) flour

5 ml/1 tsp baking powder

50 g/2 oz/¼ cup demerara sugar

1 egg, lightly beaten

30 ml/2 tbsp milk

Rub the butter or margarine into the oatmeal, flours and baking powder until the mixture resembles breadcrumbs. Stir in the sugar, then mix in the egg and milk to make a stiff dough. Roll out the dough on a lightly floured surface to about 1 cm/½ in thick and cut into rounds with a 5 cm/2 in cutter. Place the biscuits (cookies) on a greased baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 15 minutes until golden brown.

Orange Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

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

Grated rind of 1 orange

150 g/5 oz/1¼ cups self-raising (self-rising) flour

Cream together the butter or margarine and sugar until light and fluffy. Work in the orange rind, then mix in the flour to make a stiff mixture. Shape into large walnut-sized balls and arrange well apart on a greased baking (cookie) sheet, then press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown.

Orange and Lemon Biscuits

Makes 30

50 g/2 oz/¼ cup butter or margarine, softened

75 g/3 oz/1/3 cup caster (superfine) sugar

1 egg yolk

Grated rind of ½ orange

15 ml/1 tbsp lemon juice

150 g/5 oz/1¼ cups plain (all-purpose) flour

2.5 ml/½ tsp baking powder

A pinch of salt

Cream together the butter or margarine and sugar until light and fluffy. Gradually mix in the egg yolk, orange rind and lemon juice, then fold in the flour, baking powder and salt to make a stiff dough. Wrap and clingfilm (plastic wrap) and chill for 30 minutes.

Roll out on a lightly floured surface to about 5 mm/¼ in thick and cut into shapes with a biscuit (cookie) cutter. Place the biscuits on a greased baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes.

Orange and Walnut Biscuits

Makes 16

100 g/4 oz/½ cup butter or margarine

75 g/3 oz/1/3 cup caster (superfine) sugar

Grated rind of ½ orange

150 g/5 oz/1¼ cups self-raising (self-rising) flour

50 g/2 oz/½ cup walnuts, ground

Beat the butter or margarine with 50 g/2 oz/¼ cup of the sugar and the orange rind until smooth and creamy. Add the flour and nuts and beat again until the mixture begins to hold together. Form into balls and flatten on to a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 190°C/ 375°F/gas mark 5 for 10 minutes until brown round the edges. Sprinkle with the reserved sugar and leave to cool slightly before transferring to a wire rack to cool.

Orange and Chocolate Chip Biscuits

Makes 30

50 g/2 oz/¼ cup butter or margarine, softened

75 g/3 oz/1/3 cup lard (shortening)

175 g/6 oz/¾ cup soft brown sugar

100 g/7 oz/1¾ cups wholemeal (wholewheat) flour

75 g/3 oz/¾ cup ground almonds

10 ml/2 tsp baking powder

75 g/3 oz/¾ cup chocolate drops

Grated rind of 2 oranges

15 ml/1 tbsp orange juice

1 egg

Caster (superfine) sugar for sprinkling

Cream together the butter or margarine, lard and brown sugar until light and fluffy. Add the remaining ingredients except the caster sugar and mix to a dough. Roll out on a floured surface to 5 mm/¼ in thick and cut into biscuits with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until golden.

Spiced Orange Biscuits

Makes 10

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

2.5 ml/½ tsp ground cinnamon

A pinch of mixed (apple pie) spice

75 g/3 oz/1/3 cup caster (superfine) sugar

150 g/5 oz/2/3 cup butter or margarine, softened

2 egg yolks

Grated rind of 1 orange

75 g/3 oz/¾ cup plain (semi-sweet) chocolate

Mix together the flour and spices, then stir in the sugar. Beat in the butter or margarine, egg yolks and orange rind and mix to a smooth dough. Wrap in clingfim (plastic wrap) and chill for 1 hour.

Spoon the dough into a piping bag fitted with a large star nozzle (tip) and pipe lengths on to a greased baking (cookie) sheet. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until golden brown. Leave to cool.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Dip the ends of the biscuits into the melted chocolate and leave on a sheet of baking parchment until set.

Peanut Butter Biscuits

Makes 18

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

100 g/4 oz/½ cup crunchy or smooth peanut butter

60 ml/4 tbsp golden (light corn) syrup

15 ml/1 tbsp milk

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

Cream together the butter or margarine and sugar until light and fluffy. Blend in the peanut butter, followed by the syrup and milk. Mix together the flour and bicarbonate of soda and blend into the mixture, then knead until smooth. Shape into a log and chill until firm.

Cut into slices 5 mm/¼ in thick and arrange on a lightly greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes until golden.

Peanut Butter and Chocolate Swirls

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

50 g/2 oz/¼ cup soft brown sugar

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

50 g/2 oz/¼ cup smooth peanut butter

1 egg yolk

75 g/3 oz/¾ cup plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

50 g/2 oz/½ cup plain (semi-sweet) chocolate

Cream together the butter or margarine and sugars until light and fluffy. Gradually blend in the peanut butter, then the egg yolk. Mix together the flour and bicarbonate of soda and beat into the mixture to make a firm dough. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Roll out the dough to 30 x 46 cm/12 x 18 in and spread with the melted chocolate almost to the edges. Roll up from the long side, wrap in clingfilm (plastic wrap) and chill until firm.

Cut the roll into 5 mm/¼ in slices and arrange on an ungreased baking (cookie) sheet. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden.

Oaty Peanut Butter Biscuits

Makes 24

75 g/3 oz/1/3 cup butter or margarine, softened

75 g/3 oz/1/3 cup peanut butter

150 g/5 oz/2/3 cup soft brown sugar

1 egg

50 g/2 oz/½ cup plain (all-purpose) flour

2.5 ml/½ tsp baking powder

A pinch of salt

A few drops of vanilla essence (extract)

75 g/3 oz/¾ cup rolled oats

40 g/1½ oz/1/3 cup chocolate chips

Cream together the butter or margarine, peanut butter and sugar until light and fluffy. Gradually beat in the egg. Fold in the flour, baking powder and salt. Stir in the vanilla essence, oats and chocolate chips. Drop spoonfuls on to a greased baking (cookie) sheet and bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes.

Honey and Coconut Peanut Butter Biscuits

Makes 24

120 ml/4 fl oz/½ cup oil

175 g/6 oz/½ cup clear honey

175 g/6 oz/¾ cup crunchy peanut butter

1 egg, beaten

100 g/4 oz/1 cup rolled oats

225 g/8 oz/2 cups wholemeal (wholewheat) flour

50 g/2 oz/½ cup desiccated (shredded) coconut

Mix together the oil, honey, peanut butter and egg, then stir in the remaining ingredients. Drop spoonfuls on to a greased baking (cookie) sheet and flatten slightly to about 6 mm/¼ in thick. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes until golden.

Pecan Nut Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

45 ml/3 tbsp soft brown sugar

100 g/4 oz/1 cup plain (all-purpose) flour

A pinch of salt

5 ml/1 tsp vanilla essence (extract)

100 g/4 oz/1 cup pecan nuts, finely chopped

Icing (confectioners’) sugar, sifted, for dusting

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the remaining ingredients except the icing sugar. Shape into 3 cm/1½ in balls and arrange on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 160°C/325°F/gas mark 3 for 15 minutes until golden. Serve dusted with icing sugar.

Pinwheel Biscuits

Makes 24

175 g/6 oz/1½ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of salt

75 g/3 oz/1/3 cup butter or margarine

75 g/3 oz/1/3 cup caster (superfine) sugar

A few drops of vanilla essence (extract)

20 ml/4 tsp water

10 ml/2 tsp cocoa (unsweetened chocolate) powder

Mix together the flour, baking powder and salt, then rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Add the vanilla essence and water and mix to a smooth dough. Shape into a ball, then cut in half. Work the cocoa into one half of the dough. Roll out each piece of dough to a 25 x 18 cm/10 x 7 in rectangle and place one on top of the other. Roll gently so they stick together. Roll up the dough from the long side and press together gently. Wrap in clingfilm (plastic wrap) and chill for about 30 minutes.

Cut into slices 2.5 cm/1 in thick and arrange, well apart, on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden.

Quick Buttermilk Biscuits

Makes 12

75 g/3 oz/1/3 cup butter or margarine

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

15 ml/1 tbsp baking powder

2.5 ml/½ tsp salt

175 ml/6 fl oz/¾ cup buttermilk

Icing (confectioners’) sugar, sifted, for dusting (optional)

Rub the butter or margarine into the flour, baking powder and salt until the mixture resembles breadcrumbs. Gradually add the buttermilk to make a soft dough. Roll out the mixture on a lightly floured surface to about 2 cm/¾ in thick and cut into rounds with a biscuit (cookie) cutter. Place the biscuits on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/450°F/gas mark 8 for 10 minutes until golden brown. Dust with icing sugar, if liked.

Raisin Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

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

Grated rind of 1 lemon

50 g/2 oz/1/3 cup raisins

150 g/5 oz/1¼ cups self-raising (self-rising) flour

Cream together the butter or margarine and sugar until light and fluffy. Work in the lemon rind, then mix in the raisins and flour to make a stiff mixture. Shape into large walnut-sized balls and arrange well apart on a greased baking (cookie) sheet, then press down lightly with a fork to flatten. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until golden brown.

Soft Raisin Biscuits

Makes 36

100 g/4 oz/2/3 cup raisins

90 ml/6 tbsp boiling water

50 g/2 oz/¼ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

1 egg, lightly beaten

2.5 ml/½ tsp vanilla essence (extract)

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp baking powder

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

2.5 ml/½ tsp salt

2.5 ml/½ tsp ground cinnamon

A pinch of grated nutmeg

50 g/2 oz/½ cup chopped mixed nuts

Place the raisins and boiling water in a pan, bring to the boil, cover and simmer for 3 minutes. Leave to cool. Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence. Fold in the flour, baking powder, bicarbonate of soda, salt and spices alternately with the raisins and soaking liquid. Stir in the nuts and mix to a soft dough. Wrap in clingfilm (plastic wrap) and chill for at least 1 hour.

Drop spoonfuls of dough on to a greased baking (cookie) sheet and bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden.

Raisin and Treacle Slices

Makes 24

25 g/1 oz/2 tbsp butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg yolk

30 ml/2 tbsp black treacle (molasses)

75 g/3 oz/½ cup currants

150 g/5 oz/1¼ cups plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

5 ml/1 tsp ground cinnamon

A pinch of salt

30 ml/2 tbsp cold black coffee

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolk and treacle, then stir in the currants. Mix together the flour, bicarbonate of soda, cinnamon and salt and stir into the mixture with the coffee. Cover and chill the mixture.

Roll out to a 30 cm/12 in square, then roll up into a log. Place on a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes until firm to the touch. Cut into slices, then leave to cool on a wire rack.

Ratafia Biscuits

Makes 16

100 g/4 oz/½ cup granulated sugar

50 g/2 oz/¼ cup ground almonds

15 ml/1 tbsp ground rice

1 egg white

25 g/1 oz/¼ cup flaked (slivered) almonds

Blend together the sugar, ground almonds and ground rice. Beat in the egg white and continue to beat for 2 minutes. Pipe walnut-sized biscuits (cookies) on to a baking (cookie) sheet lined with rice paper using a 5 mm/¼ in plain nozzle (tip). Place a flaked almond on top of each biscuit. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes until golden.

Rice and Muesli Cookies

Makes 24

75 g/3 oz/¼ cup cooked brown rice

50 g/2 oz/½ cup muesli

75 g/3 oz/¾ cup wholemeal (wholewheat) flour

2.5 ml/½ tsp salt

2.5 ml/½ tsp bicarbonate of soda (baking soda)

5 ml/1 tsp ground mixed (apple pie) spice

30 ml/2 tbsp clear honey

75 g/3 oz/1/3 cup butter or margarine, softened

Mix together the rice, muesli, flour, salt, bicarbonate of soda and mixed spice. Cream together the honey and butter or margarine until soft. Beat into the rice mixture. Shape the mixture into walnut-sized balls and place well apart on greased baking (cookie) sheets. Flatten slightly, then bake in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes or until golden brown. Leave to cool for 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.

Romany Creams

Makes 10

25 g/1 oz/2 tbsp lard (shortening)

25 g/1 oz/2 tbsp butter or margarine, softened

50 g/2 oz/¼ cup soft brown sugar

2.5 ml/½ tsp golden (light corn) syrup

50 g/2 oz/½ cup plain (all-purpose) flour

A pinch of salt

25 g/1 oz/¼ cup rolled oats

2.5 ml/½ tsp ground mixed (apple-pie) spice

2.5 ml/½ tsp bicarbonate of soda (baking soda)

10 ml/2 tsp boiling water

Butter Icing

Cream together the lard, butter or margarine and sugar until light and fluffy. Beat in the syrup, then add the flour, salt, oats and mixed spice and stir until well blended. Dissolve the bicarbonate of soda in the water and mix in to make a firm dough. Shape into 20 equal-sized small balls and place well apart on greased baking (cookie) sheets. Flatten slightly with the palm of your hand. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 15 minutes. Leave to cool on the baking sheets. When cool, sandwich pairs of biscuits together with the butter icing (frosting).

Sand Biscuits

Makes 48

100 g/4 oz/½ cup butter or hard margarine, softened

225 g/8 oz/1 cup soft brown sugar

1 egg, lightly beaten

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

Egg white to glaze

30 ml/2 tbsp crushed peanuts

Cream together the butter or margarine and sugar until light and fluffy. Beat in the egg, then blend in the flour. Roll out very thinly on a lightly floured surface and cut into shapes with a biscuit (cookie) cutter. Place the biscuits on a greased baking (cookie) sheet, brush the tops with egg white and sprinkle with peanuts. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden.

Soured Cream Cookies

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

1 egg

60 ml/4 tbsp soured (dairy sour) cream

2. 5 ml/½ tsp vanilla essence (extract)

150 g/5 oz/1¼ cups plain (all-purpose) flour

2.5 ml/½ tsp baking powder

75 g/3 oz/½ cup raisins

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, cream and vanilla essence. Mix together the flour, baking powder and raisins and stir into the mixture until well blended. Drop rounded teaspoonfuls of the mixture on to lightly greased baking (cookie) sheets and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for about 10 minutes until just golden.

Brown Sugar Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

1 egg, lightly beaten

2.5 ml/1 tsp vanilla essence (extract)

150 g/5 oz/1¼ cups plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

A pinch of salt

75 g/3 oz/½ cup sultanas (golden raisins)

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and vanilla essence. Stir in the remaining ingredients until smooth. Drop rounded teaspoonfuls well apart on to a lightly greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/ 350°F/gas mark 4 for 12 minutes until golden brown.

Sugar and Nutmeg Biscuits

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg yolk

2.5 ml/½ tsp vanilla essence (extract)

150 g/5 oz/1¼ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

A pinch of grated nutmeg

60 ml/4 tbsp soured (dairy sour) cream

Cream together the butter or margarine and sugar until light and fluffy. Beat in the egg yolk and vanilla essence, then stir in the flour, baking powder and nutmeg. Blend in the cream until smooth. Cover and chill for 30 minutes.

Roll out the dough to 5 mm/¼ in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place the biscuits on an ungreased baking (cookie) sheet and bake in a preheated oven at 200°C/ 400°F/gas mark 6 for 10 minutes until golden.

Shortbread

Makes 8

150 g/5 oz/1¼ cups plain (all-purpose) flour

A pinch of salt

25 g/1 oz/¼ cup rice flour or ground rice

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

100 g/4 oz/¼ cup butter or hard margarine, chilled and grated

Mix together the flour, salt and rice flour or ground rice. Stir in the sugar, then the butter or margarine. Work the mixture with the fingertips until it resembles breadcrumbs. Press into an 18 cm/7 in sandwich tin (pan) and level the top. Prick all over with a fork and mark into eight equal wedges, cutting through to the base. Chill for 1 hour.

Bake in a preheated oven at 150°C/ 300°F/gas mark 2 for 1 hour until pale straw-coloured. Leave to cool in the tin before turning out.

Christmas Shortbread

Makes 12

175 g/6 oz/¾ cup butter or margarine

250 g/9 oz/2¼ cups plain (all-purpose) flour

75 g/3 oz/1/3 cup caster (superfine) sugar

For the topping:

15 ml/1 tbsp almonds, chopped

15 ml/1 tbsp walnuts, chopped

30 ml/2 tbsp raisins

30 ml/2 tbsp glacé (candied) cherries, chopped

Grated rind of 1 lemon

15 ml/1 tbsp caster (superfine) sugar for sprinkling

Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in the sugar. Press the mixture together to a paste and knead until smooth. Press into a greased Swiss roll tin (jelly roll pan) and level the surface. Mix together the topping ingredients and press them into the paste. Mark into 12 fingers, then bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Sprinkle with caster sugar, cut into fingers and leave to cool in the tin.

Honeyed Shortbread

Makes 12

100 g/4 oz/½ cup butter or margarine, softened

75 g/3 oz/¼ cup set honey

200 g/7 oz/1¾ cups wholemeal (wholewheat) flour

25 g/1 oz/¼ cup brown rice flour

Grated rind of 1 lemon

Cream together the butter or margarine and honey until soft. Stir in the flours and lemon rind and work to a soft dough. Press into a greased and floured 18 cm/7 in cake tin (pan) or shortbread mould and prick all over with a fork. Mark into 12 wedges and crimp the edges. Chill for 1 hour.

Bake in a preheated oven at 150°C/ 300°F/gas mark 2 for 40 minutes until just golden. Cut into the marked pieces and leave to cool in the tin.

Lemon Shortbread

Makes 12

100 g/4 oz/1 cup plain (all-purpose) flour

50 g/2 oz/½ cup cornflour (cornstarch)

100 g/4 oz/½ cup butter or margarine, softened

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

Grated rind of 1 lemon

Caster (superfine) sugar for sprinkling

Sift the flour and cornflour together. Cream the butter or margarine until soft, then beat in the caster sugar until pale and fluffy. Stir in the lemon rind, then beat in the flour mixture until well blended. Roll out the shortbread to a 20 cm/8 in circle and place on a greased baking (cookie) sheet. Prick all over with a fork and flute the edges. Cut into 12 wedges, then sprinkle with caster sugar. Chill in the fridge for 15 minutes. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 35 minutes until pale golden brown. Leave to cool on the baking sheet for 5 minutes before turning out on to a wire rack to finish cooling.

Mincemeat Shortbread

Makes 8

175 g/6 oz/¾ cup butter or margarine, softened

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

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

60 ml/4 tbsp mincemeat

Cream the butter or margarine and sugar until soft. Work in the flour, then the mincemeat. Press into a 23 cm/ 7 in sandwich tin and level the top. Prick all over with a fork and mark into eight wedges, cutting through to the base. Chill for 1 hour.

Bake in a preheated oven at 160°C/ 325°F/gas mark 3 for 1 hour until pale straw-coloured. Leave to cool in the tin before turning out.

Nut Shortbread

Makes 12

100 g/4 oz/½ cup butter or margarine, softened

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

100 g/4 oz/1 cup plain (all-purpose) flour

50 g/2 oz/½ cup ground rice

50 g/2 oz/½ cup almonds, finely chopped

Beat together the butter or margarine and sugar until light and fluffy. Mix in the flour and ground rice. Stir in the nuts and mix to a firm dough. Knead lightly until smooth. Press into the base of a greased Swiss roll tin (jelly roll pan) and level the surface. Prick all over with a fork. Bake in a preheated oven at 160°C/325°F/ gas mark 3 for 45 minutes until pale golden brown. Leave to cool in the tin for 10 minutes, then cut into fingers. Leave in the tin to finish cooling before turning out.

Orange Shortbread

Makes 12

100 g/4 oz/1 cup plain (all-purpose) flour

50 g/2 oz/½ cup cornflour (cornstarch)

100 g/4 oz/½ cup butter or margarine, softened

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

Grated rind of 1 orange

Caster (superfine) sugar for sprinkling

Sift the flour and cornflour together. Cream the butter or margarine until soft, then beat in the caster sugar until pale and fluffy. Stir in the orange rind, then beat in the flour mixture until well blended. Roll out the shortbread to a 20 cm/8 in circle and place on a greased baking (cookie) sheet. Prick all over with a fork and flute the edges. Cut into 12 wedges, then sprinkle with caster sugar. Chill in the fridge for 15 minutes. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 35 minutes until pale golden brown. Leave to cool on the baking sheet for 5 minutes before turning out on to a wire rack to finish cooling.

Rich Man’s Shortbread

Makes 36

For the base:

225 g/8 oz/1 cup butter or margarine

275 g/10 oz/2½ cups plain (all-purpose) flour

100 g/4 oz/½ cup caster (superfine) sugar

For the filling:

225 g/8 oz/1 cup butter or margarine

225 g/8 oz/1 cup soft brown sugar

60 ml/4 tbsp golden (light corn) syrup

400 g/14 oz canned condensed milk

A few drops of vanilla essence (extract)

For the topping:

225 g/8 oz/2 cups plain (semi-sweet) chocolate

To make the base, rub the butter or margarine into the flour, then stir in the sugar and knead the mixture to a firm dough. Press into the base of a greased Swiss roll tin (jelly roll pan) lined with foil. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 35 minutes until golden. Leave in the tin to cool.

To make the filling, melt the butter or margarine, sugar, syrup and condensed milk in a pan over a low heat, stirring continuously. Bring to the boil, then simmer gently, stirring continuously, for 7 minutes. Remove from the heat, add the vanilla essence and beat thoroughly. Pour over the base and leave to cool and set.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the caramel layer and mark into patterns with a fork. Leave to cool and set, then cut into squares.

Wholemeal Oat Shortbread

Makes 10

100 g/4 oz/½ cup butter or margarine

150 g/5 oz/1¼ cups wholemeal (wholewheat) flour

25 g/1 oz/¼ cup oat flour

50 g/2 oz/¼ cup soft brown sugar

Rub the butter or margarine into the flours until the mixture resembles breadcrumbs. Stir in the sugar and lightly work to a soft, crumbly dough. Roll out on a lightly floured surface to about 1 cm/½ in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Transfer carefully to a greased baking (cookie) sheet and bake in a preheated oven at 150°C/300°F/gas mark 3 for about 40 minutes until golden and firm.

Almond Whirls

Makes 16

175 g/6 oz/¾ cup butter or margarine, softened

50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted

2.5 ml/½ tsp almond essence (extract)

175 g/6 oz/1½ cups plain (all-purpose) flour

8 glacé (candied) cherries, halved or quartered

Icing (confectioners’) sugar, sifted, for dusting

Cream together the butter or margarine and sugar. Beat in the almond essence and flour. Transfer the mixture to a piping bag fitted with a large star-shaped nozzle (tip). Pipe 16 flat whirls on to a greased baking (cookie) sheet. Top each one with a piece of cherry. Bake in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes until pale golden. Leave on the tray to cool for 5 minutes then transfer to a wire rack and dust with icing sugar.

Chocolate Meringue Shortbread

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

5 ml/1 tsp vanilla essence (extract)

4 egg whites

200 g/7 oz/1¾ cups plain (all-purpose) flour

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

45 ml/3 tbsp cocoa (unsweetened chocolate) powder

100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted

Beat together the butter or margarine, vanilla essence and two of the egg whites. Mix together the flour, sugar and cocoa, then gradually beat into the butter mixture. Press into a greased 30 cm/12 in square tin (pan). Beat together the remaining egg whites with the icing sugar and spread over the top. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes until golden brown. Cut into bars.

Biscuit People

Makes about 12

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, beaten

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

A few currants and glacé (candied) cherries

Cream together the butter or margarine and sugar. Gradually add the egg and beat thoroughly. Fold in the flour using a metal spoon. Roll out the mixture on a lightly floured surface to about 5 mm/¼ in thick. Cut out people with a biscuit (cookie) cutter or knife, re-rolling the trimmings until you have used all the dough. Place on a greased baking (cookie) sheet and press in currants for eyes and buttons. Cut slices of cherry for the mouths. Bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until pale brown. Leave to cool on a wire rack.

Iced Ginger Shortcake

Makes two 20 cm/8 in cakes

For the shortcake:

225 g/8 oz/1 cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

275 g/10 oz/2½ cups plain (all-purpose) flour

10 ml/2 tsp baking powder

10 ml/2 tsp ground ginger

For the icing (frosting):

50 g/2 oz/¼ cup butter or margarine

15 ml/1 tbsp golden (light corn) syrup

100 g/4 oz/2/3 cup icing (confectioners’) sugar, sifted

5 ml/1 tsp ground ginger

To make the shortcake, cream together the butter or margarine and sugar until light and fluffy. Mix in the remaining shortcake ingredients to make a dough, divide the mixture in half and press into two greased 20 cm/8 in sandwich tins (pans). Bake in a preheated oven at 160°C/325°F/gasmark 3 for 40 minutes.

To make the icing, melt the butter or margarine and syrup in a pan. Add the icing sugar and ginger and blend together well. Pour over both shortcakes and leave until cool, then cut into wedges.

Shrewsbury Biscuits

Makes 24

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg yolk

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

5 ml/1 tsp baking powder

5 ml/1 tsp grated lemon rind

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolk, then work in the flour, baking powder and lemon rind, finishing with your hands until the mixture binds together. Roll out to 5 mm/ ¼ in thick and cut into 6 cm/2¼ in rounds with a biscuit (cookie) cutter. Place the biscuits well apart on a greased baking (cookie) sheet and prick them with a fork. Bake in a preheated oven at 180°C/350°F/ gas mark 4 for 15 minutes until pale golden.

Spanish Spiced Biscuits

Makes 16

90 ml/6 tbsp olive oil

100 g/4 oz/½ cup granulated sugar

100 g/4 oz/1 cup plain (all-purpose) flour

15 ml/1 tbsp baking powder

10 ml/2 tsp ground cinnamon

3 eggs

Grated rind of 1 lemon

30 ml/2 tbsp icing (confectioners’) sugar, sifted

Warm the oil in a small pan. Mix together the sugar, flour, baking powder and cinnamon. In a separate bowl, beat the eggs and lemon rind until frothy. Stir in the dry ingredients and oil to make a smooth batter. Pour the batter into a well-greased Swiss roll tin (jelly roll pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until golden. Turn out, leave to cool, then cut into triangles and sprinkle the biscuits (cookies) with icing sugar.

Old-fashioned Spice Biscuits

Makes 24

75 g/3 oz/1/3 cup butter or margarine

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

45 ml/3 tbsp black treacle (molasses)

175 g/6 oz/¾ cup plain (all-purpose) flour

5 ml/1 tsp ground cinnamon

5 ml/1 tsp ground mixed (apple-pie) spice

2.5 ml/½ tsp ground ginger

2.5 ml/½ tsp bicarbonate of soda (baking soda)

Melt the butter or margarine, sugar and treacle together over a low heat. Mix together the flour, spices and bicarbonate of soda in a bowl. Pour into the treacle mixture and mix together until well blended. Blend to a soft dough and shape into small balls. Arrange, well apart, on a greased baking (cookie) sheet and press flat with a fork. Bake the biscuits (cookies) in a preheated oven at 180°C/ 350°F/gas mark 4 for 12 minutes until firm and golden.

Treacle Biscuits

Makes 24

75 g/3 oz/1/3 cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

1 egg yolk

30 ml/2 tbsp black treacle (molasses)

100 g/4 oz/1 cup plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

A pinch of salt

5 ml/1 tsp ground cinnamon

2.5 ml/½ tsp ground cloves

Beat together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolk and molasses. Mix together the flour, bicarbonate of soda, salt and spices and blend into the mixture. Cover and chill.

Roll the mixture into 3 cm/1½ in balls and arrange on a greased baking (cookie) sheet. Bake the biscuits (cookies) in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until just set.

Treacle, Apricot and Nut Cookies

Makes about 24

50 g/2 oz/¼ cup butter or margarine

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

50 g/2 oz/¼ cup soft brown sugar

1 egg, lightly beaten

2.5 ml/½ tsp bicarbonate of soda (baking soda)

30 ml/2 tbsp warm water

45 ml/3 tbsp black treacle (molasses)

25 g/1 oz ready-to-eat dried apricots, chopped

25 g/1 oz/¼ cup chopped mixed nuts

100 g/4 oz/1 cup plain (all-purpose) flour

A pinch of salt

A pinch of ground cloves

Cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the egg. Mix the bicarbonate of soda with the water, the stir into the mixture with the remaining ingredients. Drop spoonfuls on to a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes.

Treacle and Buttermilk Cookies

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

50 g/2 oz/¼ cup soft brown sugar

150 ml/¼ pt/2/3 cup black treacle (molasses)

150 ml/¼ pt/2/3 cup buttermilk

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

Cream together the butter or margarine and sugar until light and fluffy, then mix in the treacle and buttermilk alternately with the flour and bicarbonate of soda. Drop large spoonfuls on to a greased baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/ gas mark 5 for 10 minutes.

Treacle and Coffee Biscuits

Makes 24

60 g/2½ oz/1/3 cup lard (shortening)

50 g/2 oz/¼ cup soft brown sugar

75 g/3 oz/¼ cup black treacle (molasses)

2.5 ml/½ tsp vanilla essence (extract)

200 g/7 oz/1¾ cups plain (all-purpose) flour

5 ml/1 tsp bicarbonate of soda (baking soda)

A pinch of salt

2.5 ml/½ tsp ground ginger

2.5 ml/½ tsp ground cinnamon

60 ml/4 tbsp cold black coffee

Cream together the lard and sugar until light and fluffy. Stir in the treacle and vanilla essence. Mix together the flour, bicarbonate of soda, salt and spices and beat into the mixture alternately with the coffee. Cover and chill for several hours.

Roll out the dough to 5 mm/¼ in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place the biscuits on an ungreased baking (cookie) sheet and bake in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes until firm to the touch.

Treacle and Date Cookies

Makes about 24

50 g/2 oz/¼ cup butter or margarine, softened

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

50 g/2 oz/¼ cup soft brown sugar

1 egg, lightly beaten

2.5 ml/½ tsp bicarbonate of soda (baking soda)

30 ml/2 tbsp warm water

45 ml/3 tbsp black treacle (molasses)

25 g/1 oz/¼ cup stoned (pitted) dates, chopped

100 g/4 oz/1 cup plain (all-purpose) flour

A pinch of salt

A pinch of ground cloves

Cream together the butter or margarine and sugars until light and fluffy. Gradually beat in the egg. Mix the bicarbonate of soda with the water, then stir into the mixture with the remaining ingredients. Drop spoonfuls on to a greased baking (cookie) sheet and bake in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes.

Treacle and Ginger Cookies

Makes 24

50 g/2 oz/¼ cup butter or margarine, softened

50 g/2 oz/¼ cup soft brown sugar

150 ml/¼ pt/2/3 cup black treacle (molasses)

150 ml/¼ pt/2/3 cup buttermilk

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp bicarbonate of soda (baking soda)

2.5 ml/½ tsp ground ginger

1 egg, beaten, to glaze

Cream together the butter or margarine and sugar until light and fluffy, then mix in the treacle and buttermilk alternately with the flour, bicarbonate of soda and ground ginger. Drop large spoonfuls on to a greased baking (cookie) sheet and brush the tops with beaten egg. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for 10 minutes.

Vanilla Biscuits

Makes 24

150 g/5 oz/2/3 cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, beaten

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

A pinch of salt

10 ml/2 tsp vanilla essence (extract)

Glacé (candied) cherries to decorate

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg, then fold in the flour, salt and vanilla essence and mix to a dough. Knead until smooth. Wrap in clingfim (plastic wrap) and chill for 20 minutes.

Roll out the dough thinly and cut into rounds with a biscuit (cookie) cutter. Arrange on a greased baking (cookie) sheet and place a cherry on top of each one. Bake the biscuits in a preheated oven at 180°C/350°F/gas mark 4 for 10 minutes until golden brown. Leave to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

Walnut Biscuits

Makes 36

100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup soft brown sugar

100 g/4 oz/½ cup caster (superfine) sugar

1 large egg, lightly beaten

200 g/7 oz/1¾ cups plain (all-purpose) flour

5 ml/1 tsp baking powder

2.5 ml/½ tsp bicarbonate of soda (baking soda)

120 ml/4 fl oz/½ cup buttermilk

50 g/2 oz/½ cup walnuts, chopped

Cream together the butter or margarine and sugars. Gradually beat in the egg, then fold in the flour, baking powder and bicarbonate of soda alternately with the buttermilk. Fold in the walnuts. Drop small spoonfuls on to a greased baking (cookie) sheet and bake the biscuits (cookies) in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes.