Tiffin for coeliacs

Ingredients

8 oz bought gluten free biscuits (doesn't much matter how horrible or tasteless they are; they can be ginger or lemon flavoured or just plain).
4 oz best salted butter
2 tablespoons granulated sugar
2 tablespoons golden syrup
1 tbsp cocoa powder
Some raisins/cherries/nuts/marshmallows/dates/mixed peel or whatever you fancy (not maltesers: they have wheat in them): about a handful of these things or more if you like.
8 oz bar of good chocolate, plain is best.

Method

1. Put the biscuits into a strong plastic bag and bash them into small pieces with a mallet.
2. Put the butter, sugar and syrup into a pan and warm them together until melted. 
3. Add the cocoa and throw in the biscuit pieces and the other bits and pieces.
4. Mix to a stiff mixture.
5. Grease a square or oblong tin (small swiss roll tin) or plastic box with good butter, and press the mixture into it. Flatten the top.
6. Break the chocolate into pieces and put in a small basin. Warm the basin of chocolate in a pan of water, until nicely melted. 
7. When the chocolate is nice and runny pour it over the warm mixture in the tin, and let it set.
8. Cool in the fridge. Cut into pieces with a knife.

Caramel rice krispie squares

Makes 10 to 12 squares

Ingredients

4 oz white marshmallows (actually I think it doesn't matter if they are pink...)
4 oz cream caramels
4 oz butter
6 oz rice krispies (this is a whole packet!)

1. Place the marshmallows, toffees and butter in a large non-stick pan and heat gently, stirring with a wooden spoon, until they are melted and the mixture is blended.
2. Draw the pan off the heat.
3. Add the rice krispies all at once and stir gently until they are all coated with caramel.
4. Pour the mixture into a large shallow rectangular tin and press down evenly.
5. Leave in a cool place until they have set firm, and then cut them into squares (using a plastic implement if you are using a non-stick baking tin).
6. Store in an airtight tin. It's best to eat them fairly soon.

Flapjack (aka Ginny Biscuits)

To make about 16 pieces.

Ingredients

4 oz butter
2 rounded tbsp golden syrup
4 oz soft brown sugar
8 oz rolled oats
pinch of salt

1. Place the butter in a saucepan over a low heat.
2. Add the golden syrup and the sugar.
3. When the butter is all melted stir these up well together.
4. Add the oats and the salt, and stir well.
5. Press into a greased tin.

Bake in preheated oven, 350ºF, 180ºC, Gas mark 4, for 20 minutes.
While still hot run a knife through to cut it into squares (use a plastic spatula if your non-stick tin would prefer that).

Rybízová buchta s drobenkou

"Buchta" is a traditional czech cake. It can be made with any fruit, therefore simply substitute the redcurrants in this recipe for whatever fruit you happen to have. You can also leave out the fruit and put something else in to liven up the cake. It comes out something like apricot slice & similar.



For the buchta base:

150 g butter

2 cups plain (polohrubá) flour (this is slightly coarse milled: use half strong flour if you have it, half normal)

1 cup caster sugar (vanilla if poss)

1 sachet vanilla sugar OR few drops vanilla essence (or just use vanilla sugar) 

2 eggs 

1.5 cups plain yogurt
1 sachet / 2 tsp baking powder

For the topping:

Some fruit (in this case, around 1/2 lb redcurrants, but any fruit will do, peeled/chopped if necessary)

Some "drobenka" (crumble) created as follows: 

• Mix 2 -3 tablespoons icing sugar (caster sugar is ok too if you haven't got icing sugar. Vanilla sugar ideal, or add a little vanilla essence) together with 3-4 tablespoons plain (hrubá) flour (use strong flour if you have it, or semolina). 
• Melt 1 - 2 tablespoons butter and add this to the flour/sugar mix. With a spoon or your fingers work butter into the flour to create crumble effect. 
• You might need more than this - increase in the same relative quantities. 

Method:

1. Prepare the fruit (wash & drain, peel/chop or detach berries from their stalks). Prepare the crumble topping as above. 
2. Preheat the oven to 170C and grease a fairly shallow cake tin (square is best) approx 8 inches across.
3. Mix together butter, flour, sugar and vanilla sugar, then add the yogurt, eggs and baking powder, and mix well. 
4. Spread the mixture evenly in the tin, then add a good layer of fruit on the top, and finally sprinkle liberally with the "crumble" topping. 
5. Bake until golden. Cool in the tin for a few minutes, then cut into squares.

Apple and almond cake bars

Gluten-free and rather yummy.

Ingredients:

4 oz real butter (salted)
3 oz sugar
4 oz ground almonds
3 eggs

1 large cooking apple
1 oz sugar

Method:
Preheat oven to moderate. Grease a square or rectangular non-stick baking tin.

1. Cream the butter with the 3 ozs of sugar.
2. Stir in the ground almonds.
3. Break the eggs into the mixture and beat them in.
4. Peel and core the apple and slice it into a saucepan. Add the 1 oz of sugar.
5. Put the pan on the heat and stew the apple until it is fluffy. Beat it to ensure it is all smooth.
6. Take the stewed apple and (while still hot) pour it into the almond mixture. Stir it quickly into the mixture and beat it a bit to add some air.
7. Pour the mixture into the greased tin.
8. Bake in moderate oven for about 25 minutes.
9. Cool in the tin and then cut into bars with a plastic spatula. Alternatively serve warm with custard for pudding.

For added interest add some lemon zest or pith, or cinnamon or ginger.

Chocolate Krispies

To make 5 large bars or ten little nests (double this if you are having hungry friends round!)

Ingredients

 1 oz butter
1 oz (1 tbsp) castor sugar
2 oz (1 tbsp) golden syrup
3/4 oz (1 level tbsp) cocoa powder
1 1/2 oz (7 tbsp) rice pops

Optional: 1 tsp grated orange peel

Method

1. Melt the butter in a pan and add the syrup and the sugar. Stir until the mixture is smooth. Add the cocoa powder and mix well.
2. Fold in the rice pops (add the orange peel now if available).
3. Mix until the rice is well coated. Turn out into a non-stick loaf tin and press down with the backs of your fingers. Alternatively form into nests or clumps in paper cake cases.
4. Allow to cool. 
5. Cut the block into bars when almost cool, using a plastic spatula.

Lemon squares

Ingredients:
8oz plain flour
2oz icing sugar
1/4tsp salt
6oz cold butter or margarine
1tsp cold water

For the lemon layer:
4 eggs
1lb caster sugar
1oz plain flour
1/2 tsp baking powder
1tsp grated lemon rind
2 floz fresh lemon juice
icing sugar, for sprinkling

1. Rub butter into flour, icing sugar and salt until the mixture resembles breadcrumbs. Add the water and toss until starting to sort-of form a ball.
2. Tip mixture into a lined and greased 13"x9" baking tin and press down evenly.
3. Bake at 180C/350F/Gas 4 for 15-20 mins until lightly golden brown. Remove from oven and allow to cool slightly.
4. Meanwhile, beat together the eggs, caster sugar, flour, baking powder, lemon rind and juice. Use of electric mixer advised.
5. Pour the lemon mixture over the baked base. Return to the oven and bake for 25 mins.
6. Remove from oven, allow to cool, sprinkle with icing sugar and cut into squares with a sharp knife before serving.

Makes 12 large squares, or more smaller ones. Quite convincing as a pudding as well as at tea time.

Date slices (Jeromy's recipe)

Ingredients:

A Cake mixture

• 6 oz self raising flour (Jeromy says "I use 10 oz")
• 6 oz semolina
• 6 oz butter
• 3 oz demerara sugar (Jeromy says "I use mostly white and a bit of brown)

B Date mixture

• 1/2 lb dates, stoned and chopped
• 4 tablespoons of water
• 1 tablespoon of brown sugar
• 1 tablespoon of lemon juice
• 1/2 tsp cinnamon powder

Grease a tin, 8" x 12"

Method

1. Mix the B ingredients in a saucepan and heat gently stirring occasionally.
2. Boil it until smooth (2 minutes. Allow to cool.
3. Now do the A ingredients. Heat the butter in another pan with the sugar.
4. When it is melted add the flour and semolina, and mix.
   
5. Press half the A mixture into the tin.
6. Spread the date mixture over.
7. Add the remainder of the A mixture.
8. Bake for 25-30 minutes (NB what temperature?)
9. Cool and cut into bars.

Date Fingers (aka Date Bars)

5 oz butter
4 oz SR flour
2 oz plain flour
3 oz light soft brown sugar
6 oz stoned dates

NB don't forget to add both sorts of flour!

1. Put the butter in the mixing bowl. Soften it in the microwave for 20 seconds.
2. Add the two sorts of flour and mix it well.
3. Add the sugar and the dates. I think the dates need to be cut in half.
4. Combine well together.
   
5. Grease an 8 inch square tin.
6. Put the mixture in the tin and press it down lightly.
7. Bake for 30 minutes at 350ºF, 180ºC, Gas 4, Fan oven 160º.
8. Cool slightly, cut into fingers, dust with icing sugar.
   

Choc Orange Bars

Ingredients:
For the bottom:

4 ozs butter
2 ozs granulated sugar
4 ozs Self Raising Flour
3 ozs rolled oats
2 rounded teaspoons of cocoa powder
pinch of salt

For the icing:

4 ozs icing sugar
2 rounded teaspoons of cocoa powder
About 2 dessertspoons of undiluted orange squash or orange juice

Method
Melt the butter in a saucepan. Weigh up the dry ingredients together and add them to the hot butter. Mix well.
Grease a 7 inch square sandwich tin.
Press the mixture into the tin.

Bake for about 25 minutes in a moderate oven, 368º F, 185ºC, Fan oven 175-80.

Now make the icing. Sieve the icing sugar and cocoa into a small basin. Mix to a coating consistency with not much orange squash/juice. Orange squash gives a better flavour. If using orange juice, add about four drops of orange oil if available.

Spread the icing over the hot cake.

When almost cold, cut into fingers.