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This is a family recipe passed on by my Great Auntie Annie who lived independently until the age of 100.  She eventually passed away at 102.

8oz Butter

4-5oz Icing Sugar

6oz Cornflour

6oz Plain Flour

 

Beat the butter until soft & add icing sugar.

Beat well.

Carefully mix in the flour & cornflour and knead well.

Makes 2 rounds about half centimetre thick or make biscuits.

Bake at 160 degrees until very pale golden.

This recioe is best in a none fan oven and is also best if not made in a mixer.

4oz Butter

3oz Demarera Sugar

2 tbsp Golden Syrup

3oz Jumbo Oats

3oz Porridge Oats

3oz Glacé Cherries

2oz Shredded Coconut


 

Heat the butter, sugar & syrup gently in a pan until melted and dissolved.

Remove from heat.

Stir in the oats, cherries & coconut.

Spoon into a parchment lined 7 inch square tin.

Bake at 180* (160* fan oven) for 15-20 minutes until pale & golden.

Cool for 10 minutes and then cut into squares.

 

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Rugeley

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01889 807060

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