Lyn's Recipe Collection
1 cup + 3 Tabs flour
1/2 c castor sugar
1 egg, beaten
1/2 tsp each of gr ginger, nutmeg, cinnamon, gr cloves
1/3 c each of treacle (warmed), butter
pinch salt
1 tsp bicarb
1/2 c hot water
well-greased gem (patty) tins
Sift together the flour, spices, salt & bicarb.
Beat butter to a cream, stir in sugar & egg, then treacle, then spiced flour, and lastly stir in the hot water slowly.
Fill tins half full. Bake in mod oven about 15 mins
90g sugar
90g butter
1 c milk
1.5 tsp BP
2 Tab cocoa
1 dess honey
2 eggs
1.5c flour
pinch bicarb
1 tsp vanilla essence
Beat butter to a cream, add sugar, beat until very light. Add eggs, well beaten, and blend thoroughly.
Sift drys, add to batter with milk, honey & vanilla. Mix until very smooth.
Bake in hot gem irons (or patty/muffin pans) using a moderate oven.
When cool, cover with honey icing.
HONEY ICING
2c sifted icing sugar
1 Tab cocoa
vanilla essence
1 dess honey
1 Tab butter
hot water
Rub butter into sugar. Add essence, honey & cocoa.
Use sufficient hot water to make a smooth icing.
Put a coating of icing all over the cakes and roll them in crushed nuts/and coconut or just coconut.