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.

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