8 oz (225g) softened butter 6 oz (175g) golden caster sugar 2 large egg yolks a few drops of vanilla extract 10 oz (275g) self-raising flour 2 oz (50g) porridge oats 12 glace cherries
Pre-heat the oven to 190c / fan 170c / gas 5. and line two baking trays with baking parchment. Measure the butter, sugar, egg yolks, vanilla extract and flour into a mixing bowl and beat together to form a soft dough. Divide the mixture into about 36 potions. Form each piece into a ball and roll into the oats to cover. Flatten each ball slightly and top each with a quartered glade cherry and place on the prepared baking trays. Bake in the oven for about 20 minutes or until golden. Allow to cool slightly on the baking trays before lifting on to a wire rack.
Grease and line an oblong cake tin about 27 x 17.5cm(10.25 x 7 in). In a large bowl beat all the basic cake ingredients together until thoroughly combined.
Then lightly mix in the fruit.
Turn the mixture into the tin then level the surface. Bake in the oven at 180 degrees C
(350 degrees F) mark 4 for about 45 minutes.
Turn out and cool on a wire rack.
FORK BISCUITS
4 oz (100g) softened butter 2 oz (50g) caster sugar 5 oz (150g) self-raising flour
Pre-heat the oven to 180c / fan 160c / gas 4 and lightly grease 2 baking trays
Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together to form a dough. Form into 16 balls about the size of a walnut and place well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Bake in the oven for 15 - 20 minutes until pale golden. Leave to cool completely on a wire rack.
Scone Recipe
1 - 1ib self raising flour
2 - 4 ozs butter
3 - 2 teaspoonful of baking powder
4 - 1 small tub of yogurt
Squeeze of lemon juice Milk to mix to soft consistency Roll out dough to 1 inch thick Cut to shape Put on baking tray Brush with egg Bake at 220 cent or 425f