"Recipe for Sweet biscuits"

This is the recipe that came in the child's baking set with rolling pin and cutters.

Makes approximately 18 biscuits

First collect together the things that you will need. Mixing bowl, wooden spoon, pastry board, rolling pin, pastry cutters, baking tray.

(Editor's note: I would advise that you grease the baking tray. The recipe is designed for very small cutters, of three different designs. With larger cutters you will not get 18 biscuits).

Ingredients

2 oz (56 grams) softened butter
2 oz (56 grams) caster sugar
4 oz (113 grams) plain flour
About 2 dessert spoons milk

1. Ask a grown-up to turn on the oven for you and set it at 350ºF (180ºC, Gas mark 3) with a shelf in the centre.
2. Put the butter and sugar in the mixing bowl and mix them well together with the wooden spoon until soft and creamy
3. Mix in the flour and the milk with the wooden spoon until the ingredients are mixed well together. Now using your hands, knead the mixture together, making it into a ball of dough.
4. Sprinkle a little flour onto the pastry board and rolling pin so that the dough will not stick, and roll the dough out until it is about as think as a 10p piece.
5. Using the pastry cutters, cut out shapes from the dough and put them carefully onto the baking tray, leaving spaces between each one. You should get about six of each shape but don't worry if you have more or less.
6. Now ask a grown-up to help you, and remember that the oven will be hot. Put the biscuits into the oven on the centre shelf. Cook for 10-15 minutes until the biscuits are light brown.
7. Take the biscuits out of the oven on the baking tray. Don't forget that the baking tray will be very hot, so use an oven cloth. Leave the biscuits to cool for five minutes. Lift them onto a wire cooling tray and when they are completely cold sprinkle a little sugar on top of them—DELICIOUS!
8. Store them in an airtight tin so that they will not go soft.
9. Now you can tidy up the kitchen and wash up your cooking utensils. Just wipe clean the pastry board and rolling pin; do not put them in the water.

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.

Ice cream

(Traditional Rowett childhood recipe)

Ingredients

Juice of 1 orange
Juice of half a lemon
1 mashed banana
1 cup of sugar
1 cup of cream (unspecified)
Colouring (unspecified) optional

Method

1. Put all the ingredients in a bowl
2. Whisk with a rotary whisk
3. Pour into a plastic tub
4. Freeze in the freezer or freezie bit of your fridge
5. Optional, remove during freezing a whisk again (this is not in the recipe, but then nothing is except step 2).
6. Eat on a hot day :)

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.