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Jacks
100g flaked oats
75g granulated or soft brown sugar
75g margarine or dripping
1 dessertspoonful syrup or treacle
Good pinch of salt
½ level teaspoonful ground ginger
Cream fat and sugar, add syrup or treacle and work in the oats, sprinkled
with salt and ground ginger. When well blended, turn into a greased 8inch (20cm)
straight-sided sandwich tin. Flatten and spread mixture evenly with palette
knife.
Bake at 190ºC for 17 minutes. While still warm, mark into
sections and break apart when cold. If the mixture has set too hard to mark,
replace in warm oven for 1 minute, then cut through.
 Fairy
Cakes
50g
Self Raising Flour
50g Castor Suger
50g Margerine
1 Medium Egg
Cream
the margarine and sugar together in a large mixing bowl. Beat the egg in a
separate container. Slowly add the beaten egg to the margarine and sugar mixture
whilst mixing. Slowly sieve in the flour and fold into the mixture.
Arrange
twelve cake cases on a cake tray. Distribute the mixture evenly between the cake
cases. Place the tray in the middle of a preheated oven at 180ºC
for about 10 minutes or until the mixture rises and turns a golden
colour. Once cooked, place the cakes on a wire rack to cool.
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