Afternoon Tea part two

Golden Crunch Biscuits

Golden Crunch Biscuits


(Makes about 22 biscuits)

110g unsalted butter, plus extra for greasing

125g plain flour, sifted

100g rolled oats

Pinch of ground ginger

1/4tsp baking powder

175g light brown soft sugar

1 tbsp golden syrup

Preheat the oven to 180°C/350°F/ gas mark 4. Lightly butter two large baking trays. Mix together the dry ingredients in a large bowl and make a well in the middle. Melt the butter, sugar and golden syrup in a pan with 1 tablespoon of cold water. Pour the mixture into the middle of the dry ingredients and use a wooden spoon to mix well to form dough.

Roll tablespoons of the mixture into balls and flatten them slightly on the baking tray. Bake in the oven for 12-15 minutes until golden. Leave to cool on the baking tray then store in an airtight tin for up to three days.

Macadamia and Stem Ginger Cookies


(Makes around 30 biscuits)

100g unsalted butter

100g light muscovado sugar

85g golden caster sugar

1 medium egg

175g plain flour, sifted

½ tsp baking powder

1 tsp ground ginger

100g macadamia nuts

3 balls stem ginger in syrup, drained and chopped

1 tbsp stem ginger syrup

Preheat the oven to 180°C/350°F/gas mark 4. Line two baking trays with baking parchment. In a large bowl, cream the butter, sugars and egg until soft and creamy. Add the flour, baking powder, ground ginger, nuts, chopped stem ginger and the syrup and mix all the ingredients together.

Drop heaped teaspoonful’s of half of the mixture onto the baking trays and bake for 12-15 minutes until golden round the edges.

Cool for a couple of minutes on the tray, then lift off with a palette knife and cool completely on a wire rack. Repeat with the remaining mixture. Once cool, store in an airtight tin for up to five days.

Chocolate and Orange Marble Cake


(Serves 10)

200g softened unsalted butter, plus extra to grease

200g golden caster sugar

3 large eggs

200g self-raising flour, sifted

1 level tsp baking powder

Zest and juice of 1 large orange

45g cocoa powder, sifted

To decorate:

100g dark chocolate, at least 50% cocoa solids, broken into pieces

35g butter, chopped

Preheat the oven to 190°C/375°F/gas mark 5. Grease and line 900g loaf tin with greaseproof paper. Use an electric hand whisk to beat together the butter and sugar in a large bowl until light and creamy.

Gradually add the eggs, adding a little flour if the mixture looks as if it is about to curdle.

Fold in the remaining flour, baking powder, orange zest and juice using a large metal spoon.

Put half of the mixture in a separate bowl and fold in the cocoa.

Drop a spoonful of each mixture alternately into the tin then run a skewer through both to create swirls.

Bake in the oven for 50-60 minutes until a skewer inserted into the centre comes out clean, Lift out of the tin and cool on a wire rack. Once the cake is completely cool, decorate it.

Melt the chocolate and butter together in a bowl resting over a pan of simmering water, making sure the base does not touch the water.

Once melted, stir them gently together. Drizzle the mixture over the cake and leave or set for around an hour. Store in an airtight container for up to four days.