Ingredients

• 100g Of Butter
• 100g Of Demerara Sugar
• 100g Of Honey
• 200g Of Oats
• 50g Of Chocolate Chips

Directions

In the microwave, melt the butter, sugar and honey then let it cool down.

In a mixing bowl, add the oats and chocolate chips and mix together well.

Now add the butter, honey and sugar into the bowl with the oats and chocolate chips.

Now give the mixture a good stir.

Grease a baking tin.

Put all of the mixture into the tin, and spread well to the edges.

Cook on 180c/350f or gas mark 4.

Bake for 15-20 minuites.

The flapjack must be lightly golden around the edges when cooked, but still slightly soft in the middle.

Let the flapjack cool down in the tin for ten minuites, then turn out and cut into squares.

All feedback and comments welcome.

Ingredients

• 8oz SR Flour
• 3oz Dark or Milk Chocolate
• 4oz Sugar
• 4oz Butter
• 1oz choco Powder
• 1/2 The Rind And Juice Of A Orange

Directions

Melt butter and sugar in a pan.

Add to the pan, the chocolate , mix till it melts,  then add to it the orange rind, juice and mix well with mixer.

Now in a mixing bowl, sift flour, choco powerd, now add the melted chocolate mixture and mix well.

If mixture is to sticky, add more flour, you should be able to roll the mixer out.

Now roll out and cut out with biscuit cutter .

Place on a grease tray .

Cook 180c 350f/gas mark 4

Bake for 10 mintues

Let cool on a tray for 10 mintues.

Ingredients

• 9oz/250g Of Butter
• 4oz/Half A Cup Of Icing Sugar
• 16oz/2 Cups Of Plain Flour
• Glaze Cherries
• 4oz/Half A Cup Of Custard Powder

Directions

In a mixing bowl, mix the butter and sugar till light and creamy.

Next fold in the flour and custard powder.

With your hands take small amounts of mixture, and roll into a ball the size of a walnut.

Grease a baking tray, and put the mixture on the tray well apart.

Cut the cherries in halve, and place half a cherry, on each biscuit.

Cook on 180c/350f or gas mark 4.

Bake for 12-15 minuites until golden, these biscuits are very pale in colour.

Biscuits will be soft when removed from oven, but will harden when they cool down.

Ingredients

• 8oz SR Flour
• 1TSP Bicarbonte Of Soda
• 3 Tsp Ground Ginger
• 2 Tsp Cinnamon
• 4oz Butter
• 6oz Golden Syrup

Directions

In a big mixing bowl, sift the flour, soda, ginger, cinnamon , and add to it the sugar.

In the microwave melt the butter, and syrup together.

Then add to the bowl, and give mixture a good stir.

Take tablespoons of the mixture , and in your hands make a ball shape.

Take a grease tray, and place the biscuits, well apart, and flatten them slightly.

Cook on 190c/375f/or gas mark 5.

Bake of 15 minutes.

These keep very well in a airtight container.

All feedback and comments welcome.

Ingredients

• 8oz SR Flour
• 4oz sugar
• 4oz Butter
• 1oz Choco Powder
• 3oz Mlik Chocolate
• 1/2 Of Orange Ring And  Juice

Directions

Melt butter, and sugar, in microwave.

Mix chocolate into butter and sugar till it melts.

Then add orange juice, and rind, and mix in well.

Sift flour, and choco power into bowl.

Take chocolate mixture and add to flour.

If to sticky add a little more flour.

On a floured surface roll out and cut with biscuit cutter 1/4 inch thick.

Cook on 180c /350f or gas mark 4.

Bake for 10 minutes.

keep in airtight container.

Ingredients

• 450g/1lb Caster Sugar
• 225g/80z Butter
• 450g/1lb Plain Flour
• 1 Egg Beaten
• 1/2 Tsp Of Bicarbonate of Soda
• 1 Tsp Ground Ginger
• 1 Tsp Baking Powder

DIRECTIONS

In a bowl put the butter and the sugar and with a mixer, mix well together until light and creamy.

 Then gradually add the egg.

Next sift the flour , soda, baking powder and ginger together, and add to cream mixture.

Next take teaspoons of mixture, and with your hands roll into small ball shapes, and place on a greased baking tray.

Heat oven to 180c /350f

Bake for 20 minutes.

Remove from tray immediately and place on wire rack to cool.

These biscuits will be very pale when cooked .

All feedback and comments welcome.

Ingredients

• 100g/40z Butter
• 100g/40z Demerara Sugar
• 100g/40z Honey
• 200g/70z Oats
• 50g/20z Chocolate Chips

Directions

Melt butter, sugar, and honey in a pan on a medium heat.

In a bowl put the oats and chocolate chips,  then add in the butter, sugar and honey,  then give a good mix.

Put all the mixture into a squate greased baking tin spread it out well.

Bake on 180c/350f

Cook for 15/20 minutes until lightly golden brown around the edges but still soft in the middle.

Let it stand in the tin for a little so it can cool down.

After it has been cooled down turn it out and cut into squate shape.

These will keep well for 4 to 5 days.

If they last that long as there so good.

All feedback and comments welcome.

Ingredients

• 205g/90z Butter  
• 200g/70z Soft Brown Sugar 
• 250ml Golden Syrup
• 11/2 Tsp Ginger Spice
• 1 Tbs Cinnamon
• 1 Tsp Baking Powder
• 450g/160z Plain Flour

Directions

Heat oven to 180c/350f

In a pan put the butter, sugar, syrup, ginger, cinnamon on medium heat warm up till the sugar has melted.

In a bowl add baking powder mix well.

Then add butter mixture to the bowl and give a good mix.

Take a tablespoon of mixture and roll it up in your hands to make a ball type shape.

Place on a greased tin.

Place well apart as they will spread well when cooking.

Bake for 10/12 mins.

They will harden when they have cooled down.

Very nice with a cuppa.

All feedbake and comments welcome.

Ingredients

• 3/4 PT Butter Milk
• 1 Cup or 8oz SR/Flour
• 8 Tablespoons Butter
• Salt

Directions

In a bowl put flour ,salt  then mix together well.

Then add butter, and rub in lighty in with finger tips untill it becomes like bread crumbs.

Add butter milk don’t mix to much this mixture should be moist.

Turn out on a well flour side then flour mixture well, then pat into shape with hands.

With a rolling pin roll out to 2cm thick, then with a biscuit cutter, cut out the biscuit shaps.

Then place on a greased tin, place close together this will help to rise better.

Cook for 13 to 15 mins.

On oven 200c/400f

Best eaten straight out of oven.

All feedback and comments welcome.