Bourbon
Ingredients
50g caster sugar
50g butter or margarine
15g cocoa powder
110g plain flour
1 tbsp golden syrup
1/2 tsp bicarbonate of soda (baking powder)

For the Filling

75g icing sugar
50g butter or margarine
1 tbsp cocoa
1 tsp coffee essence or 1/2 tsp instant coffee dissolved in 1 tsp water
Method
Pre-heat the oven to 160°C, Gas mark 3.

Cream together the fat and the sugar with a wooden spoon, then beat in the syrup.

Sift in the flour, cocoa and bicarbonate of soda together to make a dough.

Knead well and roll out onto a well floured surface into a rectangular shape about 5mm thick.

Cut into evenly sized slices about 3cm by 5cm and place onto a greased baking sheet.

Bake for 15-20 minutes.

Cool on a wire rack.

To make the filling you need to mix the sifted icing sugar, fat, cocoa and coffee (make sure it is dissolved if using instant coffee because otherwise you will get lumps).

Beat until you have a smooth paste, sandwich the fingers together with a layer of filling and leave for a while for them to stick.

Suffolk Rusks

225 grms   8ozs  Self Raising flour

85 grms     3 ozs  Butter

1 Egg  beaten

Pinch of Salt

Milk or Water

Preheat the oven to 230.C.   450.F   Gas 8.

Sift the flour and salt together into a bowl.Rub the butter lightly into the flour,lifting the mixture to add air until it resembles breadcrumbs,stir in the beaten egg and enough milk or watertoproduce a smooth dough.Roll out on a lightly floured surface to a thickness of 1 inch,then cut into 2 1/2inch rounds.

Place on a greased baking sheet and cook for 10 minutes.Remove from oven and cut in half.Reduce temperature to 190.C  375.F  Gas  5  Return tobaking sheet,cut side upwards,cook for another 10 to 15 minutes or until crisp and golden brown.Cool on a wire rack.

Serve with butter and jam or as a savoury with cheese or topings.

Stores well in a tin.


 

FlapJacks

4 oz (110 g) light brown soft sugar
6 oz (175 g) butter
1 dessertspoon golden syrup
6 oz (175 g) porridge oats
a few drops of almond essence

Pre-heat the Oven to gas mark 2, 300°F (150°C).

To start, place the sugar, butter and golden Syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence.

Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.