4 oz S R flour, 2oz oats, 4oz butter or margarine, 3oz sugar, 1teasp syrup, 3 tsp boiling water, a few drops of vanilla essence.
Cream the butter and sugar. Add the syrup, water, vanilla essence, flour and oats and mix well.
Roll into small balls, place on a greased baking sheet, flatten slightly and bake at 160C / 300F/ Gas 2for 20 minutes until golden.
8oz S R flour, 2 level tsp baking powder, ½ tsp mustard powder, ½ tsp salt, 2oz butter , 3 tbsp grated cheese, 1 egg, ¼ pt milk.
Sift flour, baking powder, mustard and salt. Rub in the butter. Stir in the grated cheese. Beat the egg and milk together and add to the dry ingredients. Mix to soft dropping consistency.
Grease or line a 1Ib loaf tin, spoon in the mixture and smooth top.
Bake for 40 minutes at 190C /375F /Gas 5 until golden.
12 oz whole wheat spelt flour, 2 oz margarine, 2 oz dried fruit, 2 oz sugar, 8fl oz warm water, 3 tsp easy blend yeast, 1 tsp cinnamon, pinch of salt.
Glaze 2 tbsp water and 2 tbsp sugar.
Place dry ingredients in a bowl (apart from dried fruit) and stir. Rub in the margarine.
Mix in the dried fruit, Add the warm water to make a dough and kneed well(use extra flour if mixture is too sticky). Divide dough into 12 balls and place on a greased deep sided tray.
Cover with cling film and leave to rise somewhere warm for an hour or so. When risen bake at 180C /350F / Gas 4 for 15 minutes or so until golden brown. Remove to a wire rake to cool.
Heat the sugar and water until dissolved and brush over the buns generously whist still warm.