4 oz plain flour

1 oz rice flour

1 oz cornflour

4 oz butter

2 oz caster sugar

Sift the flours onto a pastry board. Cream together the butter and sugar and add to the flour mixture. Knead into a dough. Roll out to about ½ inch in depth. Cut into squares or other shapes and lay out on a buttered baking tray. Bake for about 45 minutes in an oven pre-heated to gas mark 3/160° C.  The pieces should be golden brown.





60gr/3 tablespoons butter

70gr Demerara sugar

2 tablespoons runny honey

1 tablespoon golden syrup

1-2 tablespoons tahini paste

130gr unsalted flaked almonds or shelled walnuts

70gr rolled or porridge oats


Crush the nuts with a rolling pin. Put into a bowl together with the oats.  Heat the sugar, honey and golden syrup gently in a small saucepan until the sugar is melted. Take off the heat and whisk in the tahini paste.  Pour into the nut and oat mixture and mix thoroughly. Spread on a baking tray lined with baking parchment, so that it is about a centimetre thick or a bit less, pressing down well. Bake in an oven pre-heated to 170°C/gas mark 4 for 20 minutes or until golden-brown. Leave to cool for 10 minutes. Then, while it is still soft, cut it in the baking tray into squares or oblongs. Leave to cool completely before removing from the baking tray and breaking it into its squares. They will stay crispy only for a couple of days.



There are also some cakes on the cold puddings page which are more suitable for eating as a dessert.