Chocolate chunk butter cookies

Makes approx 20 cookies

350g Unsalted butter
180g Golden caster sugar
500g Plain flour, sieved
200g Milk chocolate, cut into large chips
Extra sugar for rolling

1. Cream the sugar and butter together until smooth
2. Using a wooden spoon mix in the plain flour & chocolate chunks, then finish mixing with hands until a stiff dough is formed
3. Sprinkle sugar on the surface and roll the dough in it, flattening the sides as you go, making a long rectangular sausage
4. Wrap in clingfilm and refrigerate for 30mins
5. Pre-heat oven to 160C & grease baking trays
6. Slice the dough into 1/2cm slices and lay flat on baking trays
7. Bake for 20mins, then cool on a wire cooling rack
8. Store in an airtight container
   

Chocolate cherry buns

Makes 16 large buns

For the buns
12oz margarine
12oz golden caster sugar
6 large free range eggs
10oz self raising flour

2oz cocoa powder

2 tspn baking powder
6oz milk chocolate, chopped

2oz glace cherries, chopped

For the butter cream
3oz butter, room temperature
9oz icing sugar

2 tbsp kirsh

1 drop red food colouring

1. Pre-heat oven to 160C & put muffin cases into a deep muffin tray
2. Cream the sugar & margarine together until fluffy
3. Sieve the flour, cocoa & baking powder into the mixture, add the eggs & beat together until smooth
4. Stir in the chocolate chunks & cherries
   
5. Use a spoon to put approximately 2 dessert spoons into each muffin case
6. Bake for 20-25mins, when fully cooked they will sound hollow when tapped on the base
7. Leave on a wire rack to cool
8. To make the cherry butter cream, mix all the ingredients together with a fork until smooth
9. When fully cool cut the tops off the cakes, put 1 teaspoon of lemon butter cream into the gap & place the removed pieces of cake back on top like a lid
10. Store in an airtight container

    

Lemon Fairy Cakes

Makes 16 large buns

For the buns

12oz margarine

12oz golden caster sugar

6 large free range eggs

12oz self raising flour

2 tspn baking powder

Zest of 2 lemons

For the butter cream

3oz butter, room temperature

9oz icing sugar

Juice from 1 lemon

1. Pre-heat oven to 160C & put muffin cases into a deep muffin tray
2. cream the sugar & margarine together until fluffy
3. sieve the flour & baking powder into the mixture, add the eggs & lemon zest & beat together until smooth
4. use a spoon to put approximately 2 dessert spoons into each muffin case
5. Bake for 20-25mins, when fully cooked they will sound hollow when tapped on the base
6. Leave on a wire rack to cool
7. To make the lemon butter cream, mix all the ingredients together with a fork until smooth
8. When fully cool cut the tops off the cakes & slice in half, put 1 teaspoon of lemon butter cream into the gap & place the removed pieces of cake back on top upside down to look like fairy wings
9. Store in an airtight container

Beef stew & dumplings

Serves 4

500g Stewing beef
1 medium leek
1.5l beef stock
2 large potatoes
4 large carrots
2 parsnips
1 turnip
fresh rosemary & thyme
Salt & pepper to season

For the dumplings:
175g self raising flour
75g shredded suet
2tsp parsley
salt & pepper to season
water to mix

1. heat 1tsp oil & brown off the beef
2. Add the beef stock, all the vegetables chopped into medium cubes, and season to taste
3. Simmer for 2hours
4. mix all the ingredients for the dumplings together with enough water to make a soft dough (but not sticky)
5. roll into 8 balls & put in the top of the stew
6. Simmer for a further 20 minutes & serve