On the menu - favourite snacks

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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