Armed Forces Day 2012

The
Ingredients:

220g
NEILL’S® Plain Flour

85g
Light Brown Sugar

120g
Butter

90g
Raisins

1
egg

1.5tbsp
Milk

2
tsp Baking Powder

The
Ingredients:
Preheat oven to 190c
Sieve the flour and baking powder together, add the butter and use
your fingers to rub the butter into the flour.
Do this for a few minutes until it resembles breadcrumbs.
Mix the raisins into the brown sugar and then pour this into the flour mixture.
Mix well.
In a small bowl beat the egg and milk together and then pour this into the flour mixture
too.
Mix well until the mixture forms a moist dough.
Spoon dollops of this mixture onto a baking sheet (you
will be able to make about 8 with this recipe)
Sprinkle with Demerara sugar (or more light brown if you don’t have Demerara)
Bake in the centre of the oven for 20 mins
Remove and allow to cool.

The
Ingredients:
Cupcakes:
150 g butter

150
g sugar
3 eggs, beaten
1 tsp vanilla extract
0.5tsp Strawberry Extract (optional)
150 g NEILL’S® self-raising flourDecoration:
50g Desiccated/Shredded Coconut
Half a large Jar of Jam

The How-To :
Preheat over to 180 degrees C
Cream the butter and sugar together until creamy and light in colour
Beat in 1 egg at a time until well combined
Beat in the vanilla extract and strawberry
extract (optional but makes these even tastier)
Sieve the flour and slowly fold this into the mixture. (Do not
over-stir)
Evenly divide mixture between 12 cupcake cases and place in the centre of the
oven for approx 16 mins or until a skewer inserted comes out clean.
Remove from oven and allow to cool.Now how to make them delicious!
In a small bowl beat the jam together with 3tbsp of cold water. This will
make it easier to dip the cupcakes in.
Pour the coconut into a shallow dish so its easy to dip and roll.
When the cupcakes are cool. Remove from their cases, dip in the jam
and roll in the coconut until completely covered.

You’re Done

The Ingredients:
175g Caster Sugar
175g NEILL’S®Self Raising Flour
175g Butter
3 Eggs
2tsp Lemon Extract/Essence
1/4 Jar of Gin & Tonic Marmalade (or similar)
50g Shredded Coconut (optional)

How-To:
Preheat oven to 180c
Prepare either your favourite miniature cake tins (I use Dr Oetker
mini bread tins)
Cream the butter and sugar together until smooth
Beat in the 3 eggs one at a time until well combined
Beat in the lemon flavouring
Sieve the flour into a separate bowl and fold this into the mixture
Continue to mix until all ingredients are combined but do not over mix
Pour the mixture into the tins. (with this recipe I can make 6
small 3×2.5 inch cakes)
Bake in the centre of the oven for 20 mins or until a skewer inserted comes
out clean
Remove from oven and allow to cool for 5 mins before turning out
While still warm spread some marmalade on top
For extra indulgence preheat a small pan on low heat and toast
some coconut until light golden brown and sprinkle on top of the
marmalade covered cakes.You’re Done!