Gawley Recipes

85g porridge oat 85g desiccated coconut 100g plain flour 100g caster sugar 100g butter, plus extra butter for greasing 1 tbsp golden syrup 1 tsp bicarbonate of soda STEP 1 Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture. STEP 2 Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients. STEP 3 Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool. -- Pippa Gawley Tel/What's App:  + 44 7980 921030

150g currants, roughly chopped 50g dried cranberries, roughly chopped 150ml orange juice 125g self-raising flour pinch salt 75g unsalted butter, cubed and chilled 25g caster sugar 1 large egg, separated Instructions Heat oven to 160C fan Place currants and cranberries in a pan w OJ and bring to boil, simmer 5 mins,, drain.  Blot w kitchen towel Sift flour and salt, add butter, rub together to breadcrumbs,  Mix in caster sugar until combined Add egg yolk and 1 tbsp water, mix w knife until forms dough. Knead, flatten, wrap and chill 20mins Cut in half and roll out both halves into 20x15cm rectangle (3mm thick) Brush w beaten egg white, scatter on fruit, lay slices on top of each other Roll out to 25x20cm, trim, cut in half then each half into 6 equal biscs (9cm x 3.5cm) to make 12 total. Prick w fork, brush w remaining egg white Place on baking tray evenly spaced, bake 12-15 mins, leave to cool on tray 5 mins then wire rack  -- Pippa Gawley Tel/What's App:  + 44 7980 921030

Ingredients 100g quinoa 40g chopped dates 100g caste sugar 60g peanut butter 2 bananas, mashed 2 apples, chopped 100g jumbo oats 75g chopped toasted hazlenuts  2 tspb pumpkin seeds 60ml butter/oil 1. Line 20cm x 20cm brownie pan, preheat over 160C 2. Cook quinoa w dates 200ml water and pinch salt for 12-15 mins gentle simmer.  3. Gently heat sugar, peanut butter, butter in small pan until all melted tog. Add bananas off heat, and mash 4. Mix in bowl - apples, oats, mixed dried fruits, hazlenuts, pumpkin seeds, banana mix.  5. Mix in quinoa  6. Place in tin, level our, bake 40 mins -- Pippa Gawley Tel/What's App:  + 44 7980 921030

https://www.bbcgoodfood.com/recipes/easy-chocolate-biscuits#rating -- Pippa Gawley Tel/What's App:  + 44 7980 921030

Waitrose Food Magazine I ngredients 270g plain flour 60g wholemeal flour 170g caster sugar 50g light brown soft sugar 200g butter melted 2tsp vanilla extract 0.25 tsp ground cinnamon 350-400g mixed berries (rasperry/blueberry) 1 tbsp cornflour  1 large unwaxed lemon, zest 1 tbsp demerara sugar Method Preheat oven 200C Line rectangular cake tin 24cm x 18cm (I used standard 20cm brownie tin, slightly smaller area though) Combine in food processor: flours, 120g caster sugar (NOT whole amount), light brown sugar, melted butter, vanilla, cinnamon, pinch salt. Process until resembles wet sand.  Transfer half to cake tin, spread out and press down until flat and even. Chill. Break remainder into pebble-size chunks. Add berries, rest of sugar, cornflour, lemon zest and pinch of salt. Combine, spread on top of base and gently compact. Scatter over demerara.  Bake 40 mins until deep golden. Leave to cool completely in tin.   Serve at RT w creme fraiche.