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.htmHope they okay