This method of making biscuits ensures they are all of a uniform size.

Method
1. Melt the chocolate in the top of a double boiler, or in a heatproof bowl set over a pan of gently simmering water. Set aside. In a bowl, sift together the flour and salt. Set aside.

2. Cream the butter until soft. Add the sugar and continue beating until the mixture is light and fluffy. Mix the eggs and vanilla essence, then gradually stir into the butter mixture. Stir the chocolate, then the flour. Finally, stir in the nuts.

3. Divide the mixture into four equal parts, and roll each into a 5cm/2in diameter log. Wrap tightly in foil and chill or freeze until firm.

4. Preheat the oven to 190 degree C/375 degree F/Gas 5. Grease two baking sheets. With a sharp knife, cut the logs into 5mm/1/4 in slices. Place the circles on the baking sheets and bake until lightly coloured, about 10 minutes. Using a palette knife, transfer to a wire rack to cool.

Place these biscuits in a haert-shaped basket, and serve them up with love

Method

1. Sift together the flour, salt and cinnamon together into a bowl Set aside.

2. Cream the butter until soft. Add the sugar and continue beating until the mixture is light and fluffy. Beat the eggs and vanilla essence together, then gradually stir into the butter mixture. Stir in the dry ingredients.

3. Divide the mixture into four equal parts, then roll each into a 5cm/2in diameter log. Wrap tightly in foil and chill or freeze until firm.

4. Preheat the oven to 190 degree C/375 degree F/ Gas 5. Grease two baking sheets. With a sharp knife, cut the logs into 5mm/1/4 in slices. Place the rounds on the baking sheets and bake until lightly coloured, about 10 minutes. Using a palette knife, transfer to a wire rack to cool.

Method

1.Process the blanched almonds and 45 ml / 3 tbsp flour in a food processor or blender until finely ground. Cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla. Add the ground almonds and remainning flour and mix well. Gather into a ball, wrap in greaseproof paper, and chill for 1 hour.

2. Preheat the oven to 160 degree C/325 degree F/Gas 3. Line two baking sheets with greaseproof paper. Divide the biscuit mixture into four equal parts. Working with one section at a time. Roll out to a thickness of 3mm/1/8 in on a lightly floured surface. With a 6cm/2 1/2 in fluted pastry cutter, stamp out circles. Using a 2 cm / 3/2 in piping nozzle or pastry cutter, stamp out the centres from half the circles. Place the rings and circles 2.5cm / 1in apart on the baking sheets.

3. Whisk the egg white with the salt until just frothy. Chop the flaked almonds. Brush the biscuit rings with the egg white, then sprinkle over the almonds. Bake until lightly browned, about 12-15 minutes. Cool for a few minutes on the baking sheets then transfer to a wire rack.

4. In a saucepan, melt the jam with the lemon juice until it comes to a simmer. Brush the jam over the biscuits circles and sandwich together with the rings.

Method
1. Sift the flour, salt, baking powder, soda and nutmeg together. Rub in the margarine.

2. Mix in the sugar, lemon rind and prepared fruit.

3. Make a hole in the centre and add the syrup and treacle.

4. Next add enough milk and water and mix to a fairly soft consistency.

5. Stir in the vinegar and pour into a greased 8" cake tin.

6. Bake at 300 degrees Fahrenhit for 2 hours.

Decorate these delicious cookies with festive decorations or make them at any time of year.

Method
1. Prehat oven to 180 degree C/350 degree F/Gas 4. With an electric mixer, cream the butter until soft. Add the sugar gradually and continue beating until light and fluffy. Using a wooden spoon, slowly mix in the whole egg and the egg yolk. Add the vanilla essence, lemon rind and salt. Stir to mix well. Add the flour and stir until blended. Gather the mixture into a ball, wrap in greaseproof paper, and chill for 30 minutes.

2. On a floured surface, roll out the mixture about 3mm/1/8in thick. Stamp out shapes or rouds with biscuit cutters. Bake until lightly coloured, aboout 8 minutes. Transfer to a wire rack and leave to cool completely befire icing and decorating, if wished.

Method
1.Melt the chocolate in a double boiler and set it aside to cool .

2.Sieve/sift flour, baking powder, salt & keep aside.

3.Cream the butter and sugar till it becomes creamy.

4.Then beat in the melted chocolate and vanilla essence.

5.Add the flour mixture and milk slowly to the butter mixture stir continuously.

6.Beat well and pour the batter into a greased tin and bake at 175 º C for 25-30 mins.

7.Cool and serve.

Method
1.To prepare the chocolate cream, beat the fresh cream with the drinking chocolate till thick. Keep aside.

2.Prepare the icing by beating till light and smooth all the ingredients under the chocolate butter icing. Keep aside.

3.Boil the coffee powder in 1 1/2 cups of water and cool slightly.

4.Dip the biscuits in the coffee and remove immediately.

5.On a serving tray arrange two rows of biscuits, 4 in each row.

6.Spread some chocolate cream over the biscuits.

7.Now place another layer of coffee dipped biscuits over the first layer.

8.Again spread some chocolate cream over the biscuits.

9.Repeat the above procedure till you get four layers in all.

10.Cover the biscuit cake with the chocolate butter icing.

11.Sprinkle crushed walnuts over the cake.

12.Refridgerate till formed.

13.Serve cold.

Delightfully wholesome, these farmhouse biscuits are ideal to serve with morning coffee.

Method
1. Preheat the oven to 180 degree C/350 degree F/Gas 4. Grease a baking sheet.

2. Cream the butter or margarine and sugar until light and fluffy. Beat in the peanut butter and then beat in the egg.

3. Sift the flour, baking powder, cinnamon and slat over the peanut butter mixture and stir to blend. Stir in the muesli, raisins and walnuts. taste the mixture to see if it needs more sugar, as the sugar contents of muesli varies

4. Drop rounded tablespoonfuls of the mixture on to the prepared baking sheet about 2.5cm/1in apaart. Press gently with the back of a spoon to spread each mound into a circle.

5. Bake until lightly coloured, about 15 minutes. With a palette knife, transfer to a wire rack to cool. Store in an airtight container.

Method
1.Sieve together the flour, cocoa powder, corn flour and baking powder.

2.Place the sugar and eggs in a mixing bowl. Beat the eggs and sugar till it is light and fluffy.

3.Carefully fold in the sieved flour into this mixture. Mix in the melted butter.

4.Grease a shallow bowl with an little oil and dust with flour, pour the mixture batter into this. Cook on micro high for 8 min.

Method
To make the icing:Add water to icing sugar till the right consistency. Spread over the cake.

1.Sift maida together with salt and baking powder.

2.Pour condense milk into a bowl and add butter.

3.Add 1 tsp. maida and little of orange drink to the condense milk -butter mixture and whip well. Continue till all the maida and orange drink has been used.

4.Add orange essence and walnuts. Mix well.

5.Grease a baking dish and pour the mixture in it.

6.Bake in a pre-heated oven at 160-180 degrees C for 25-30 minutes or till the cake is ready. Cool and invert on a wire gauge.

7.Ice it with glaze icing and decorate with orange segments

For nutty biscuits, substitute an equal quantity of chopped walnuts or pecan nuts for the cereal.

Method
1. Cream the butter or margarine and sugat together until light and fluffy. Mix in the egg yolk

2. Sift over the flou, bicarbonate of soda and salt, then stir into the butter mixture. Add the oats and cereal and stir to blend. Chill for at least 20 minutes.

3.Preheat the oven to 190 degree C/375 degree F/Gas 5. Grease a baking sheet.

4. Roll the mixture into balls. Place them on the baking sheet and flatten with the base of a floured glass.

5. Bake until golden, about 10-12 minutes. The with a paletter knife, transfer to a wire rack to cool. Store in an airtight container.