Crunchy Walnut Pie

175g / 6oz plain flour

pinch of salt

75g / 3oz butter

3 (size 3) eggs

15ml / 1tbsp milk

50g / 2oz Demerara Sugar

150g / 5oz Golden Syrup

50g / 2oz butter, softened

2.5ml / ½ tsp ground cinnamon

2.5ml / ½ tsp vanilla essence

175g / 6oz shelled walnut halves

instructions

Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.

Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Then remove paper and beans and cook for a further 5 minutes until lightly browned.

Meanwhile beat the eggs and milk together then boil the Demerara sugar and syrup together in a saucepan for 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs.

Scatter the walnuts over the pastry case then spoon the syrup mixture over and smooth over the surface. Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set. Serve either hot or cold.

golden syrup and chocolate cookies

Ingredients

100g Butter

50g Caster Sugar

160g Golden Syrup

1 Egg, beaten

3 drops Vanilla essence

165g Flour

1 tsp Baking powder

Pinch Salt 65g Mixed chopped nuts

65g Chocolate chips

Method Cream the butter, sugar and golden syrup together to a smooth consistency - the mixture should be light and fluffy.

Add the remaining ingredients and fold in.

Place small spoonfuls of the mixture on to greased baking trays, making sure they are well spaced.

Place the baking trays into an oven at 180 degrees C and bake for approximately 15 minutes, until the biscuits are golden brown.

Allow the biscuits to cool slightly before transferring to a wire rack to cool completely. Be warned, these biscuits are delicious when they are warm, and if you allow yourself, or anyone else near them you may not end up with many at all!