MOON CAKES.JPG
375g SELF RISING FLOUR
185g BUTTER/MARGARINE
185g SUGAR
125g COCONUT ( I used decicated) (sp)
1 EGG
A LITTLE MILK TO MIX
1-Cream the butter into the flour
2-Add the sugar and coconut
3-Mix in the beaten egg and milk
4-Place in 'rocky heaps' on greased baking sheet
5-Bake them in an oven at 230oC for about 15mins until golden
JAMMY CAKES.JPG
JAMMY DROPS
100g SOFTENED UNSALTED BUTTER CUT INTO SMALL PIECES
5 TBSP CASTER SUGAR
1 EGG LIGHTLY BEATEN
1 TSP VANILLA EXTRACT
135g SELF RAISING FLOUR
4 TBSP CORNFLOUR
4 TSP STRAWBERRY JAM (WE USED RASPBERRY)
1-Put the butter and caster sugar into a mixing bowl. whisk or beat with wooden spoon until light and creamy.
2-Mix together the egg and vanilla extract and add a little at a time to the bowl, whisking or beating until mixed in.
3-Next, sift the flour and cornflour into the bowl and gently fold in with a wooden spoon to make a fairly soft dough.
4-Turn oven to 180oC/350oF/Gas mark 4. Line 2 baking sheets with baking paper to prevent biscuits sticking.
5-Take a heaped tablespoon of the mixture and form it into a ball. Repeat to make 15 balls and place spaced apart in the baking sheet
6-Chill the biscuits for 15 mins then use your thumb to make an indent in the middle and fill with the jam and bake for 12mins.
Enjoy ...........
Hope ive typed it correctly
DH just eaten 3 of the moon cakes
think he's impressed with my baking
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