Almond & Honey Tart

Ingredients for short crust

Basic sweet paste
Ingredients
Butter 16 ounces
Caster sugar 12 ounces
Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method

In a bowl cream together the butter and sugar until light and fluffy.
Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be
gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.(bake for 5 mins before filling..for this recipe)

Ingredients for filling

Almonds crushed 4 ounces
Butter 1 ounce
Sugar 1 ounce
Honey 3 tbsp

Method

In a pan add Almonds crushed 4 ounces, Butter 1 ounce, Sugar 1 ounce, Honey 3 tbsp.
Cook on low heat stirring continuously till the mixture thickens.
Pour and spread the filling in the half baked tart shells.
Bake at 180 degree C for 20 to 25 minutes.
Do not overcook or cracks will appear, cool until set and serve.

Almond & Honey Tart

Chocolate n Jam Cookies

Ingredients

250g butter, softened
140g caster sugar
1 egg
2 tsp vanilla extract
300g plain flour
pinch of salt

Method

Mix 250g softened butter and 140g caster sugar in a large bowl,beat well, then add 1 egg and 2 tsp vanilla extract and briefly beat to combine. Sift over salt & 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
make a ball and divide it into 2
using the first half half dough add the coco powder to the dough and mix well cut with flower cutter ,place it on the baking tray make holes on the middle for the coco glaze/ filling (fill choc cookies after baking.)
use the last part off the dough roll and cut the biscuit place them on a tray Press a thumb print into the centre of the each biscuit about ½ inch deep, fill each centre with a drop of jam
Preheat oven 160 c,325 f,gas mark 3
bake cookies for about 15 minutes.

Ingredients for chocolate Glaze

Icing sugar 4tbsp cup
Butter 1/2 tsp heaped
Coco powder 1 tsp levelled
Water 1 tbsp
Method
In a pan put Icing sugar
Butter 1
Coco powder
Water , cook for 1 minute, till slightly thick and glossy.

Chocolate n Jam Cookies

Blueberry Muffins

Dry Ingredients

2 +3/4 cups cake flour
(take 2 + 3/4 cup all purpose flour remove 5 and1/2 tbsp flour and replace with 5 and 1/2 tbsp cornstarch)
1 & 3/4 cup sugar
1 tsp salt
1 & 1/2 tsp baking powder
1/2 tsp baking soda

Wet Ingredients 

Tip: all the below ingredients should be at room temperature so remove from fridge before baking so that they cFome to room temp.

1 cup buttermilk (if you don't have it take 1 tbsp vinegar in a cup and add a little less than a cup of milk to it...mix with a spoon and let stand for 5mins)
1 large egg
1/2 tsp vanilla essence
5tbsp melted butter

Method

1. Pre heat oven to 200 C or 400 F oven should be on at least 15mins before putting muffin tray in oven. This will ensure that the oven has reached the right temp. Also line your muffin pan with paper cups.

2. Now take the dry ingredients in a bowl and using a spatula mix the dry ingredients with a spatula for 30 secs slowly making sure that the all dry ingredients are evenly dispersed.

3. In a bowl beat the egg add buttermilk, vanilla essence and melted butter and mix all into a homogenous mixture. 

4. Add the wet ingredients to dry ingredients and using spatula very gently fold the dry and wet ingredients ....do not use too much force very gently fold this mix. This batter will be thick and a little lumpy. 

5. Now how to add the blueberries. For this recipe you need two cups blueberries. In a bowl take washed berries and add a tbsp of flour and coat the blueberries...this will prevent the blueberries from sinking to the bottom of the muffin. once you have done this add to batter and fold in the berries.

6. Options: you can add strawberries instead of blueberries but chop them in small squares 

You can add two mashed ripe bananas and walnuts instead of blueberries.

You can add 2 cups chocolate chips instead of blueberries.

7. Now with a spoon fill the paper cups 3/4 cups with the batter. You don't need to shake the pan just scoop in batter and keep the muffin pan in centre of oven and bake for 25 mins. Use a timer for this please. 

Tip do not open oven before the baking time to check the muffins they will be fine if you followed the above steps. 

Tip please use good quality baking soda and baking powder.

Blueberry Muffins 

Tutee Fruity Short Bread

Ingredients

• Butter 200 gm
• Caster sugar ½ cup
• Flour 2 ¼ cup
• Rice flour ½ cup
• Glazed cherries, red, green and yellow finely chopped 4 tbsp

Method

1. Beat butter and sugar till light and fluffy, gradually add flour, mix with finger tip add glazed cherries, form into a smooth ball, press out on event tray, pinch a frill around the edge and mark lightly into 8 wedges, prick all over with a fork, bake on 150 degree for 20 minutes.

Tutee Fruity Short Bread