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One for the kid's for mother's day

Flower cookies

50g caster sugar
150g plain flour
25g cornflour
225g icing sugar
pink icing pen
Daisy swirls

Preheat oven to 180c,160c fan,gas 4.Lightly grease two baking trays.Beat the butter and sugar until evenly mixed.Sift in the flour and cornflour and stir to make a dough.Wrap in clingfilm and chill for 20 mins.Roll out to 6mm thick.Cut outb8cm rounds and put on the trays.Bake for 12-15 mins.Cool for 10 mins,then put on a wire rack.Mix the icing sugar with 2tbsp warm water,then spread on the biscuits.Leave to set slightly.Ice on flowers and add a daisy swirl.

Cheats cupcakes

Make some cupcakes using a super market cupcake mix.Decorate with strawberry flavor ready made frosting and add your favourite decorations to the top.(most good super markets have a good range).Asda do a floral cupcake box for £1.67 for top.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.