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Here are a couple of recipes recommended to me by my Mum (I think that it could be a subtle hint for me to make them for her!) They are fairly simple, and are suitable to have with morning or afternoon tea:

Pineapple and Ginger Muffins
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 100g butter, melted
  • 1 cup chopped crystallised ginger
  • 2 eggs, lightly beaten
  • 227g can of unsweetened crushed pineapple
  1. Preheat oven to 200 C. Grease a 12-holed muffin tray.
  2. Sift together flour, baking soda and salt. Stir in sugar and chopped ginger.
  3. Stir melted butter, eggs and pineapple (including juice) into dry mix, mixing until ingredients are just combined - do not overmix.
  4. Divide mixture into the muffin tray. Bake for 15-18 minutes until golden. Leave muffins in tin for 10 minutes before transferring to a wire rack to cool.

White Chocolate and Lemon Truffles
  • 500g white chocolate roughly chopped
  • 50g butter
  • 1/2 cup cream
  • Finely grated rind of 1 lemon
  • 2 teaspoons lemon juice
  • Melted dark chocolate, for drizzle
  1. Place half the chocolate in a heatproof bowl or the top of a double boiler saucepan, with butter and cream
  2. Place over a pan of simmering water, stirring constantly until chocolate and butter has melted.
  3. Remove from heat; stir in lemon rind and juice. Cover and refrigerate for four hours or until mixture sets.
  4. Roll teaspoonfuls of mixture into balls. Place on a flat plate; cover and refrigerate for one hour.
  5. Melt rest of chocolate. Dip truffles into melted chocolate using two teaspoons or a dipping stick. Let excess chocolate drain off before transferring truffles to a foil-lined plate. Set aside to dry. Using a fork, drizzle dark chocolate randomly over truffles. Let dry and store in an airtight container. Do not refrigerate or eat them all yourself!

Louise Cakes
  • 3ozs butter
  • 1 cup white sugar
  • 2 egg yolks
  • 2 cups flour
  • 1 tsp Baking Powder
  • 1/8 tsp salt
  • Raspberry jam
  • 1 1/2 cups coconut
  1. Cream together butter and 3 level tbs of sugar. Beat in well 2 egg yolks.
  2. Sift and add flour, Baking Powder and salt.
  3. Spread out in sponge roll tin (8x11) Over the top spread with raspberry jam.
  4. Beat the 2 egg whites till stiff. Fold in the remaining sugar and coconut. Spread over the jam.
  5. Bake in moderate oven temperature (325-350 F) for about 1/2 hour till shortcake is well cooked.
  6. Cut into squares while hot. N.B. if meringue gets browned before biscuit is cooked cover the top with a piece of clean brown paper.

ANZAC Biscuits
  • 1/2 cup flour
  • 3 oz sugar
  • 1 cup coconut
  • 1 cup rolled oats
  • 2 oz butter
  • 1 tbs golden syrup
  • 1/2 tsp Baking soda
  • 2 tbs boiling water
  1. In a bowl mix together flour, sugar, coconut and rolled oats.
  2. In a pot melt the butter and golden syrup to make the wet mix.
  3. In a cup put in Baking soda and boiling water. Add to syrup mixture.
  4. Make a well in flour, pour in mixture and mix into a firm dough. Place teaspoonfuls onto a cold greased tray. Bake at 325 F till golden brown.