Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family

1 tsp bicarbonate of soda

Makes: 40 cookies

Prep time: 15 minutes

Cooking time: 10–15 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 Lightly grease a baking sheet.

3 Firstly, break the chocolate into small chunks, then place into a plastic bag and hammer with a rolling pin to make smaller. Watch your fingers!

4 Beat together the butter and the sugars in a large mixing bowl until light in colour and smooth. Beat in the eggs, stirring through. Add the flour, vanilla essence and bicarbonate of soda, and stir in the chocolate chunks.

5 Spoon mounds of the mixture onto your greased baking sheet, ensuring you leave space around each mound, as they will spread.

6 Bake for 10–15 minutes until golden brown. They will continue to set while cooling, so be careful not to over cook. Once removed from the oven allow 10 minutes to set then place onto a wire cooling rack.

oatmeal and cranberry crunch biscuits (#ulink_cb1b6a9c-4a7a-5fd6-8a8b-8394363bad99)

100g/4oz wholemeal flour

100g/4oz plain flour

75g/3oz oatmeal

75g/3oz bran

125g/5oz Muscovado sugar

½ tsp ground ginger

100g/4oz unsalted butter

150ml/¼ pint cold water

100g/4oz dried cranberries

Makes: 48 biscuits

Prep time: 15 minutes

Cooking time: 20–25 minutes

1 Preheat oven to 180°C/350°F/GM4.

2 Put all the dry ingredients except the cranberries into a large mixing bowl and mix well. Rub in the butter until the mix resembles breadcrumbs, then add the water and the cranberries and mix into a dough.

3 Lightly flour your work surface and roll out the dough to approximately 1cm thickness. Cut out with a round cookie cutter approximately 6cm in diameter.

4 Place the crunchies onto a lightly greased baking tray and bake for 20–25 minutes.

5 When ready, remove from the baking tray immediately with a flat slice and leave to cool on a wire rack – this just ensures the bottoms do not overcook.

Tips

• These are great for a mid-morning snack.

• You can substitute any dried fruit for the cranberries.

chocolate nut temptations (#ulink_f219534d-8968-52db-8bf1-cf55437b92a3)

You know you are full and that you probably shouldn’t, but somehow you find the room …

50g/2oz whole shelled hazelnuts

25g/1oz almonds

25g/1oz shelled pistachio nuts

400g/15oz milk chocolate

50g/2oz raisins

Serves: 6, as a snack

Prep time: 10 minutes

Setting time: 2½ hours (or make the night before)

1 Peel any brown skin off the hazelnuts and almonds, and break in half. If you prefer smaller pieces, crush them up. Toast along with the pistachios in a shallow frying pan – do not use oil. This only takes 5–6 minutes.

2 Meanwhile, break the milk chocolate into small chunks and melt in a small bowl over a pan of simmering water. When melted, pour the chocolate into the bottom of a shallow baking tray lined with baking parchment. Sprinkle the nuts and raisins onto the top of this and gently shake the tray to allow them to slightly sink into the chocolate.

3 Place the tray into the fridge and leave to harden. This takes at least 2½ hours, but is best if left overnight.

4 When it is set and you are ready to indulge, remove from the fridge and gently peel the parchment off the back of the chocolate. Break into pieces and serve!

Tip

• Follow this recipe in exactly the same way, but use white chocolate and quantities of dried cranberries, almonds and apricots (or any dried fruit you desire). Remember, only toast the nuts, not the fruit!

date and hazelnut fingers (#ulink_da112d2c-3a39-570b-a0a2-cdc57c969e5b)

Delicious and so easy to make!

2 eggs