Birl and Twirl
These recipes have been kindly provided by Rebecca Howard - one of the current squash reps.
You can use extra golden syrup instead of treacle if desired, and extra ginger/cinnamon instead of mixed spice. Decorate with dried fruit, icing or whatever strikes you.
Preheat oven to 180 C. Cream together butter, sugar, treacle, syrup and orange juice. Add the flour and ginger. Roll out on a floured surface. Cut out shapes, put on greased baking trays, decorate and bake 10-15 mins.
Melt chocolate and butter in a saucepan. Mix sugar and eggs. Combine the two mixtures, add flour. Freeze dough 2 hrs, then roll into balls, put on greased trays and bake 7 mins. at 180 C.
Tip: Line baking tin with greased greaseproof paper in order to be able to get the flapjacks out, and the paper off, afterwards.
Preheat oven to 190 C. Melt the butter and syrup in a saucepan. Mix in the rolled oats and sugar (and anything else you may like to put in, e.g. ground ginger, dried fruit, chocolate chips – but the unadorned version is really nice). Bake 20 mins, until lightly browned. Mark into pieces and leave to cool. Then get the pieces out of the tin… I think this is nice to eat unbaked but hot from the saucepan.
(Optional decoration: melt the chocolate and dip the strips of rind. Leave to cool)
Mix butter and sugar, then beat in egg yolk and lemon juice. Sift in the flour and stir. Halve the dough into 2 balls and chill in fridge for 30-60 mins. Preheat oven to 190 C. Grease 2 trays. Roll out dough and cut out thin rounds. Bake 10-15 mins. When cool, ice (follow instructions on icing sugar packet - the recipe's icing instructions are duff) with lemon icing, and add optional decoration if desired.
The secret is not to have the oven too hot, and not to leave the shortbread in too long.
Sieve flours together. Cream butter until soft, then add castor sugar, beat until pale and creamy. Add orange peel etc if using. Work in the flour mixture a spoonful at a time. Get it to stick together and lift or press onto a greased baking tray or tin, ideally in an 8 inch circle, with prettily pinched pattern round the edge. Prick with fork, cut partly through into portions with the back of a knife. Leave to chill 15 minutes then bake 35 minutes at 335F or Gas Mark 3.
Preheat oven to gas 3. Mix ingredients to a soft dough and add raisins. Put in a greased tin (12 x 6 in. or similar) and bake 40-45 mins.
Preheat oven to 180 C. Melt butter, sugar and vanilla over a low heat. When this has cooled, add beaten egg. Sift flour in a bowl and make a well in the centre; pour in the egg/butter/sugar mixture. Knead to a stiff dough (this will be quite dry, don't worry). Roll out and cut out 2 inch rounds. Put on greased baking tray and bake for 20 mins.
In a saucepan, damp the sugar with the ordinary milk (not too much, just enough for it to stick together). Add the condensed milk and butter and mix over heat. The mixture will take about 10 mins. to come to the boil, during which it should be stirred continuously. If there are brown streaks, turn the heat down. When it boils, turn the heat down and let it bubble for 20 mins., stirring occasionally. Then turn the heat off and stir vigorously. It should reduce and thicken quite a lot. When it does feel thick and stiff, and if the spoon encounters grittiness on the bottom of the pan, it's time to test. Take a teaspoonful and plunge it into cold water. It should form a sticky mass which isn't runny. (DON'T taste test at this point!) Then pour your mixture into a receptacle and leave to set.
A white chocolate version ('whities') is also possible.
Preheat oven to 160 C. Melt margarine and chocolate, then add sugar, then vanilla, eggs, choc. chips and flour. Put in 23 cm. pan, and bake 50 mins. Let cool 12 hrs.
These can be flavoured with cocoa powder, ginger, lavender etc., and/or adorned with chocolate buttons, Smarties, or whatever takes your fancy...
Preheat oven to 180C. Cream butter and sugar in a bowl, then add the egg, then the flour. Put spoonfuls of the mixture onto greased baking sheets and bake for 15-20 mins.