Nursery wheels (aka pinwheel biscuits, whirlygig biscuits)

 Ingredients:

6 oz plain flour

1/2 teaspoon baking powder

pinch of salt

3 oz butter

3 oz sugar

vanilla essence (a few drops)

milk (a little)

2-3 teaspoons cocoa powder

Method: 

• Cream butter and sugar 
• Add flour, baking powder, salt, vanilla essence and enough milk to mix to a stiff paste.
• Divide mixture in half
• Blend cocoa powder thoroughly into one half of the mixture
• Roll out each mixture thinly to the same size and shape (a longish rectangle)
• Place the chocolate piece on top of the plain one and roll up tightly (rolling from the longer side)
• Leave the roll 1/2 hour in a cool place
• Cut into slices 1/4 inch thick
• Place slices on a greased baking tray and bake in a moderate oven for 15-20 mins
• Dust with caster sugar (optional) and cool on a wire rack.
  

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.

Crumpets

1/2 oz fresh yeast
5 teaspoons lukewarm water
4oz plAin flour
1/2 tsp sugar
1/4 tsp salt
6 tbsp milk or a drop more
1egg
2 1/2 oz butter
Round crumpet rings or 3in cutters

Sprinkle the yeast over the 5 teaspoons of lukewarm water in a small
bowl and stand for 2-3 mins. Then stir well to dissolve the yeast. Set
the bowl in a warm draught-free place with the sugar for a few minutes
until the yeast bubbles up.
Put the flour and salt into a large mixing bowl and make a well in the
centre. Pour in the yeast mixture and the milk and drop in the egg.
Beat vigorously with a wooden spoon then add 1/2 oz butter until
smooth batter is formed.
Set aside in warm place for 1 hour until batter is doubled in size.
Clarify remaining 2 oz butter in small pan. Do not let it brown. Skim
off the surface foam and spoon the clear butter into a bowl discarding
the milky solids at the bottm of the pan. Grease griddle or large
heavy frying pan and inside surfaces of crumpet rings with about half
the clarified butter.
Arrange rings on griddle and put on moderate heat. For each crumpet
drop about one tablespoon of batter into each ring. When it begins to
bubble and the bottom becomes a light brown, remove the rings. Turn
the crumpet over and cook for a minute or two the other side. With
each batch you must grease the griddle and rings again.

Serve toasted, with butter or butter and jam / honey.

Cottage Cheese Griddle Cakes

Ingredients:

1 tbsp melted butter
4 oz (100 g) cottage cheese
2 eggs
2 oz (50 g) Self raising flour
1 tbsp milk

1. Add the melted butter to the cottage cheese and gradually whisk in the eggs (a hand whisk or fork is fine for this).
2. Stir in the flour and milk, and mix to a smooth thick batter.
3. Grease the griddle or frying pan.
   
4. Heat the griddle or frying pan.
5. Drop spoonfuls of the mixture onto the griddle. Turn them over with a wooden spatula or with a knife and wooden spoon. They should be golden on both sides by the end.
6. Serve freshly cooked with crisp hot bacon, honey, jam or jelly.

"These scones are very light and digestible, and particularly good for anyone who does not want much starch in his diet."