*Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.
2 large baking trays/cookie sheets
Preheat the oven to 180°C (350°F) (gas 4)
Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.
Remove from the heat and let the mixture cool a little.
Meanwhile lightly grease the trays/sheets.
In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.
Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.
Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.
Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is creamy, gradually beat in the egg and then the vanilla essence/extract.
Sift the remaining ingredients into the bowl and blend into the mixture using a spoon until just combined. Now gently knead by hand until a soft dough has formed.
Take the dough and roll it out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking sheets/trays. Now using the smaller cutter remove the centre of half the rounds. (Don’t try to remove the centres before placing the rounds on the sheets/trays as they will become misshapen.) Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of the whole rounds and cut-out rounds. There should be enough dough to make about 18 finished biscuits.
Bake in the oven for 15 minutes or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.
Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top. Finish by dusting with icing sugarpowdered sugar. The sugar will melt on the jam but will remain on the biscuit. Store in an airtight container.
Looking for a quick and easy supper from cupboard staples? Then here’s a tasty Tuna and Egg Pasta dish. Penne and a couple of cans of tuna are folded into a cheese sauce and topped with egg and crunchy buttered breadcrumbs.
1.14 litre (2 pint) (6 cup capacity) ovenproof dish
Preheat oven to 200°C (400°F) (gas 6)
Cook penne and onion together in a pan of boiling salted water for as long as directed on the packet of pasta. Drain and set aside.
Melt 55g (2 oz) (¼ cup, or ½ stick) of the butter in a pan, stir in the flour until smooth and cook over a low heat for 1 minute.
While leaving the roux to cook, warm the milk. (The easiest way is to microwave on high power for one minute.) Then gradually blend into the roux, stirring constantly, until the sauce is smooth. Bring to the boil, stirring, until thickened.
Next add the cheese and seasoning, and stir until the cheese has melted.
Stir through the penne and onion, then gently mix in the tuna, breaking up any large clumps. Spoon into the ovenproof dish.
Next, shell the eggs and cut into quarters. Arrange over the top of the pasta and gently press down.
Finally, melt the remaining butter in a pan and fry the breadcrumbs until crisp. Scatter over the pasta.
Bake in the oven for 20–30 minutes until bubbling around the edges and browning on the top.
A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.
This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.
an ovenproof dish, well greased
Preheat the oven to 200°C (400°F) (gas 6).
Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.
Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.
Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.