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Class Number 141: Garibaldi Biscuits 

‘Squashed Fly’ Biscuits

Ingredients:

110g self-raising flour

pinch of salt

25g spreadable butter

25g golden caster sugar 

2 tablespoons milk

50g currants

a little egg white, lightly beaten 

a little granulated sugar

METHOD

Preheat the oven to 200C, (180C fan oven) gas mark 6.

Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage.

Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm.

Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm.

Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar.

Bake near the centre of the oven for 12–15 minutes, then cool on a wire tray and store in an airtight tin.

Recipe credit: Delia Smith

Class number 143: Hummingbird Cake Recipe

Method

Pre-heat the oven to 180-190⁰C/350-375F/Gas 4

Grease deep 23cm square cake pan, line base with baking parchment.

Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve 60ml syrup.

Sift flours, soda, spices and sugar into large bow. Using a wooden spoon, stir in the drained pineapple, reserved syrup, coconut, banana, egg and oil; pour into prepared cake pan.

Bake cake in moderate oven for about 40 mins.  Stand cake for 5 mins.  Turn onto a wire rack; turn cake top side up to cool.

Cream Cheese Frosting:

Beat butter, Cream Cheese and essence in a small bowl with electric mixer until light and fluffy, gradually beat in the icing sugar until smooth.