On the menu - favourite snacks
Friday, September 6, 2013
Lisa Morrison, head cook at Caring Kindergartens, shares her top two homemade snack recipes
FRUIT AND OAT BISCUITS
Makes approximately 60 small biscuits
Ingredients
300g self-raising flour
50g wholemeal flour
275g margarine
150g sugar
75g oats
75g cranberries, sultanas and dried apricots
Method
- Cream the margarine and sugar.
- Add the flours and oats and mix, then add the dried fruits.
- Make into small balls and press down on to a baking tray.
- Bake at 180degC/gas mark 4 for 15 minutes.
CRANBERRY AND APRICOT SCONES
Good for allergies; recipe contains no eggs and the milk can be substituted with water. Makes 60 scones.
Ingredients
50g dried apricots
50g dried cranberries
300g self-raising flour
100g wholemeal flour
50g margarine
Approximately 300ml milk
Method
- Rub the margarine into the flour and add the cranberries and apricots.
- Add milk until it forms a slightly sticky dough.
- Roll out the mixture to about 1cm thick and cut out using a 4 1/2cm cutter.
- Bake at 180degC/gas mark 4 for 10-15 minutes.
