[chickchick]

sorry about this but all my recipe books are still packed away, and my memory is not good (i blame my radiotherapy!) but has anyone got a good and simple recipe for biscuits/cookies you know where you roll out the stuff (?) and use pastry cutters!!! as ive just found the pastry cutters again and thought the kids would like to make some. sorry to sound so thick but at least i didnt pick up a packet mix!! (nearly did!!) :oops:

[kezlou]

I'll try and post some up tomorrow night for you if that's okay.
If i haven't put them on pm me to remind me to do it.

You don't sound thick at all, i'm only just learning how to cook myself, its all trial and error and fun all at the same time!  

[kezlou]

Just gor these out of my baking book that i use.

Sticky Blobs   

225 g (8 oz)   Self Raising Flour
pinch   salt
100 g (4 oz)   margarine
100 g (4 oz)   caster sugar
1 medium   egg, beaten
milk to mix
jam

1 Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease a baking tray. 2 Mix the flour and salt, rub in fat and stir in the sugar. 3 Mix to a stiff dough with the egg and the milk. 4 Roll into walnut sized balls and make a hole in the centre by pressing in your thumb. Place on a baking tray. 5 Fill each hole with the jam and bake for about 15 minutes until golden brown. 6 Place on a wire rack to cool.

Ginger Snaps   

225 g (8 oz)    Self Raising Flour
pinch   salt
1 x 5 ml spoon (1 tsp)   ground ginger
100 g (4 oz)   caster sugar
75 g (3 oz)   margarine
100 g (4 oz)   golden syrup
1 medium   egg, beaten



1    Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease some baking trays.
2    Mix together the dry ingredients.
3    Warm the margarine and syrup. Add to the dry ingredients with
    the beaten egg and mix well.
4    Place teaspoons of the mixture on the baking trays and bake for
    about 15 minutes.
5    Remove from baking tray and cool on a wire rack.

 
Gingerbread People   

300 g (10 oz)   Self Raising Flour
pinch   salt
3 x 5 ml spoon (3 tsp)   ground ginger
100 g (4 oz)   caster sugar
50 g (2 oz)   margarine
3 x 15 ml spoon (3 tbsp)   golden syrup
4 x 15 ml spoon (4 tbsp)   milk
currants and glacé cherries
Glacé Icing

1    Heat oven to 160ºC, 325ºF, Gas Mark 3. Grease a baking tray.
2    Place flour, salt and ginger in a bowl.
3    Warm sugar, fat and syrup together and add to the dry ingredients. Mix well.
4    Add milk and mix to a firm consistency. Knead lightly with hands.
5    Roll out and cut out shapes or shape bodies, arms, legs and head and place on the baking tray.
6    Mark the eyes with currants and put some down the body, use a piece of glacé cherry for the mouth and bake for about 10-15 minutes.
7    Allow to cool slightly then carefully lift onto a wire rack. Decorate with coloured Glacé Icing.
    

Chocolate Chip Cookies   
100 g (4 oz)   margarine
75 g (3 oz)   soft light brown sugar
2 x 15 ml spoon (2 tbsp)   syrup
175 g (6 oz)    Self Raising Flour
100 g (4 oz)   chocolate chips
2 x 15 ml spoon (2 tbsp)   milk

1    Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
2    Beat the margarine until soft, add the sugar and cream together until light and fluffy.
3    Stir in the syrup, flour, chocolate chips and milk and mix well.
4    Place spoonfuls of the mixture on the prepared trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.

Also bero's website has some tips on how to make cakes etc
http://www.be-ro.com/f_insp.htm

Hope they okay

[chickchick]

mmm lovely thanks kezlou, they all sound yummy, i can smell them now! with the sticky blobs, could i roll them out and use cutters to cut them into shapes, then ice them? would that work ok, as i have a fussy one who doesnt like jam!

[kezlou]

Yeah just roll them out, should be i've done that a few times. I generally do jam so that my boys can stick their sticky fingers in the cakes!
I like mess what can i say lol