Ingredients
8oz pastry
12oz mincemeat
Water or milk to stick two parts together
Method
Use intelligence to make.
Bake at 220C for 20-25mins
Shortcrust Pastry
Note: 5oz pastry means use 5oz flour. The marg amount is always half of the flour amount.
Ingredients:
8 oz plain flour
4 oz marg
cold water to mix – approx. 1 – 1 1/2 teaspoons per 1 oz flour.
Can leave in polythene bag or wrapped in foil, in fridge.
Sweet and Sour Orange Sauce
Ingredients
· ¼ pint juice from tinned oranges (oranges added to sauce later)
· ¼ pint (or less) wine vinegar
· ½ tsp salt
· 3 tbsp dem. Sugar
· 2 tbsp tomato sauce
· ½ tsp ground ginger (optional)
· 2 tbsp cornflour for thickening
Method
Mix liquids, add sugar, tomato sauce and ginger.
Mix cornflour in another container and then stir in. Heat till thick. Add oranges and heat again.
Chocolate Chip Cookies
Ingredients
3oz Self-Raising flour
1.5oz Marg
1.5oz Granulated sugar
1.5oz Brown sugar
1 small egg
1.5-2oz chocolate chips
Method
1. Combine marg and sugar and cream it
2. Beat in egg
3. Sieve in flour
4. Add choc chips
5. Drop teaspoon-fulls on to a greased sheet
6. Cook at 180C for 10-12mins.
Chocolate Chip Buns
Ingredients
4oz Sugar
4oz Marg
Either 2 eggs or a good sized egg and some milk
4oz Self-Raising flour
1.5-2oz Chocolate Chips
Method
1.   Make like normal cake and put small amounts in to paper cases.
2.   Bake at 180oC for 20mins.
Chocolate Crispies
Ingredients
2oz Cornflakes
2oz Marg
1oz Sugar
2 tblspns Golden Syrup
1oz Cocoa
Method
1.   Melt all ingredients
2.   Stir in cocoa
3.   Take off heat and stir in cornflakes
4.   Refrigerate
Scones
Ingredients
8oz Self-Raising flour
2oz Marg
¼ pint Milk (extra milk to brush tops if want)
(Can add 1 tsp Baking Powder to help them rise)
Method
1.   Rub marg into flour
2.   Add
a.   1oz caster sugar for sweet scones
b.   1-2oz sultana’s, currants, raisins etc
c.   Spice?
3.   Add milk and mix to dough – soft not sticky
4.   Roll out to ½ inch thick and cut with a cutter
5.   Cook near top of hot oven (230C) for 7-10mins
Ginger Biscuits
Ingredients
6 oz plain flour
4 oz castor sugar
3 oz hard marg
2 tablespoons golden syrup
2 teaspoons ginger
1/2 teaspoon bicarb of soda
Method
Melt marg & syrup and add to dry ingredients.
Roll out thinly on floored surface and cut with cutter.
Prick lightly with fork and bake on greased tray 10-12 min at 180C.
Cool on wire rack.
Butter Icing
4oz icing sugar
2 oz soft marg
Any flavouring eg cocoa
Rock Cakes
Ingredients
8oz Self-Raising Flour
½ tsp Ground Mixed Spice
3oz Marg
3oz Castor Sugar
3oz Mixed Fruit
1 Egg
1tblsp Milk
1tblsp Demerara Sugar
Method
1.   Switch on oven at 190C
2.   Beat the egg and milk with a fork in a small bowl.
3.   Sift together the flour and mixed spice in a large bowl.
4.   Rub in the margarine.
5.   Stir in the sugar.
6.   Add the mixed fruit.
7.   Add the egg mixture and mix to a stiff consistency.
8.   Drop a rounded teaspoon of the mixture onto a greased baking tray.
9.   Sprinkle with Demerara sugar.
10. Bake for 20-25mins.
Raisin Flapjacks
Ingredients
8oz Marg
5oz Sugar
1tsp Cinnamon
10oz Porridge Oats
2tblsp Golden Syrup
2oz Raisins
Method
1.   Switch on oven at 180oC.
2.   Melt marg, sugar, cinnamon and syrup together.
3.   Take off heat and add oats.
4.   Add raisins.
5.   Press into tin.
6.   Cook for 15-20mins.
7.   Leave to cool
8.   Cover with chocolate (optional).