CAKES & BISCUITS

ROCK BUNS
225g/8oz Self rasing flour
75g/3oz margarine
75g/3oz sugar
50g/20z currants or sultanans
1 egg
1-2 tablespoons water
METHOD
Preheat oven to 220°C/425°F/Gas 7
Sieve flour and salt into a mixing bowl,
rub in the margarine, stir in the sugar and fruit
Beat egg lightly and add to the mixture.
If necessary add water, the mixture should be stiff.
Divide into 12 and place in rough heaps on
a greased baking tray.
Bake for 15 minutes until firm and golden brown.

FLAPJACK
100g/40z margarine
1 tablespoon golden syrup
100g/4oz brown or white sugar
150g/6oz rolled oats
50g/2oz self raising flour
Few drops vanilla essence(optional)
METHOD
Preheat oven 190°C/375°F/Gas 5
Melt margarine and syrup gently
Remove from heat and stir in all of
the other ingredients. Mix well.
Spread in tin, press down firmly
Bake for about 20 minutes, cool for 5 minutes.
Cut into fingers while warm.

METHOD
Preheat oven to 180°C/350°F/Gas 4
Grease 2 baking trays
Melt margarine and treacle gently in a large pan.
Reomove from heat. Add rest of seived ingredients to pan
stir well wkith a wooden spoon
Turn onto lightly floured surface
shape into a ball, divide into 16 pieces
Roll into balls, place on trays, flatten slightly.
Bake for 10-15 minutes. Cool on trays for 5 minutes.
Then cool firther on wire rack.

METHOD
Preheat to 180°C/350°F/Gas 4
Grease tins, line with greaseproof paper.
Cream the margarine and sugar in a mixing bowl,
using a wooden spoon until soft.
Whisk the eggs and add a little at a time to
the creamed mixure. Beat well.
Fold in the seived flour.
Divide mixture between the tins
and smooth the top.
Bake for 15-20 minutes on one oven shelf
until firm and golden brown.
Turn onto wite tray to cool.
Sandwhich with jam.
Dust the top lightly with seived icing sugar.