We have a nice recipe which can be made on a Brigade night with your members with the Resurrection Rolls.

To access the recipe visit the following webppage: http://www.dltk-kids.com/recipes/resurrection_rolls.htm

If you have any recipes that you use and can share send them into us at contactus@clcgb.org.uk

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Biscuit Recipe

Ingredients

• 100g/3½oz unsalted butter,
• 100g/3½oz caster sugar
• 1 free-range egg,
• 275g/10oz plain flour
• 1 tsp vanilla extract

Preparation method

1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
2. Cream the butter and sugar together in a bowl until combined.
3. Beat in the egg and vanilla extract, a little at a time, until well combined.
4. Stir in the flour until the mixture comes together as a dough.
5. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
6. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.

                                            

Chocolate Flapjacks

Ingredients

• 80g / 3oz soft brown sugar
• 110g / 4oz butter / cooking margarine
• 250g / 9oz oats (e.g. porridge)
• 110g / 4oz dark chocolate
• 3 tablespoons of golden syrup
• a pinch of salt

Method

• Put the butter / margarine in a pan over a low heat and stir until it's melted.
• Add the sugar and golden syrup and stir until it is all dissolved into a sticky liquid.
• Pre-heat the oven to 200°C / 400°F / Gas Mark 6
• Take the pan off the heat and add the oats, stirring them in with a spoon. It's easier to add the oats bit by bit.
  If the mixture thickens too much ask an adult to heat the mixture a bit more.
• Add the salt and give a final stir. Spoon the mixture into a non-stick tray and spread it out evenly.
• Place the baking trays in the pre-heated oven. Remove after 18 minutes (check after 12 minutes) when the flapjacks have turned a light golden brown.
• Leave to cool for 5 minutes then cut into slices, but leave the slices in the tray
• Melt the chocolate in a bowl immersed in warm water. Pour the chocolate over the flapjacks as evenly as possible and place them in the fridge for an hour.

Let it snow! Let it snow! Let it snow! These delicious chocolate cupcakes will be a showstopper at any festive get-together or Church Fayre. It’s amazing what a bit of desiccated coconut and fondant icing can do to some white chocolate icing sugar!

Cornflake Tart Recipe

Short crust Pastry:

• 180g of Flour
• 40g of Margarine
• 40g of Lard
• 30ml of Water

Filling:

• 110g of Syrup
• 80g of Cornflakes
• 110g of Red Jam (strawberry or raspberry)
• 40g of Margarine
• 30g of Sugar

1. Line the tray with the short crust pastry and crimp the edges.
2. Prick the pastry and bake the tray blind, for approximately 20 minutes at 200C.
3. Melt the margarine, sugar and syrup in a double saucepan, and then stir in the cornflakes.
4. Spread a thin layer of jam over the pastry and place the cornflake mixture on top.
5. Return the tarts to the oven for 5 minutes to allow the mixture to set.

 

Cupcake Recipe

Ingredients

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

1. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
2. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.