ANZAC BISCUITS
5oz plan wholewheat/spelt flour, 8 oz sugar, 3oz desiccated coconut, 3 ½ oz rolled oats,4½ oz butter/margarine, 1 tbsp syrup, 2 tbsp boiling water and 1 tsp bicarb.
preheat oven to Gas 4/350F/180C/160 fan.
Mix flour, oats, sugar and coconut together. Melt the butter and syrup. Mix the bicarb and the water, add this to butter/syrup and all to the dry ingredients. Mix together well and drop tsps of the mixture onto greased baking sheets (or parchment lined trays) and bake for 10 minutes or until golden. Cool on trays for 10 minutes then on a wire rack.
PUMPKIN BREAD
Pre heat oven to 350F/180C/ Gas 4 ad grease and line a 2lb loaf tin.
220g plain flour, 1 tsp bicarb, ¼ tsp baking powder, ¼ tsp salt, 1 tbsp ground cinnamon, pinch ground nutmeg, 150g caster sugar, 245g pumpkin puree, 115 melted butter, 2 eggs, 170g chocolate chips.
Stir flour, sugar, spices, rising agents and salt together into a large bowl. Whisk melted butter, pumpkin puree and eggs together, stir in the chocolate chip and fold this mixture into dry ingredients, pour the batter into prepared tin and bake for 60 minutes.
Butternut squash can be used instead of pumpkin, steam until soft and mash.
RASPBERRY BAKEWELL CAKE
140g ground almonds, 140g butter, softened, 140g golden caster sugar, 140g self-raising flour, 2 eggs, 1 tsp vanilla extract, 250g raspberries, 2 tbsp flaked almonds, icing sugar to serve.
Preheat oven to Gas 4 /350F /180C /160C fan and base-line and grease a deep 20cm loose-bottomed cake tin.
Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined, Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers.
Scatter with flaked almonds and bake for 50 minutes until golden, Cool, remove from the tin and dust with icing sugar to serve.