12 oz of margarine
2 lbs of butter
2 tsp of vanilla essence
4 oz unsweetened cocoa
1 1/2 lbs self raising flour
1 tsp salt

Method

Cream the margarine, sugar, eggs and vanilla essence until light and fluffy.
Add the rest of the ingredients alternatively with 2 1/2 mugs of icy water to the creamy mixture.
Cook at Gas mark 4 / 350 degrees farenheit for 30 to 35 minutes.

Comments

Mmmmm..... Add icing when cooled for a super finish. This mix will make 2 standard roasting tins.

7 oz self raising flour
3 tbsp water
1 level tbsp coffee
6 oz margarine
2 eggs
1 tsp vanilla essence
5 oz caster sugar

Method

Crumble the margarine and flour as if for a pastry, and then add the other ingredients.
Place in a lined baking tin, and sprinkle with the following:

1 oz chopped walnuts
1 oz chopped chocolate
1 oz flour
1 oz brown sugar
1 oz margarine

Bake in a moderate oven for 30 minutes.

2 ounces of Caster Sugar
4 ounces of Butter
6 ounces of Plain Flour

Method

Cream sugar and butter until soft and creamy. Gradually mix in the flour and then place in a 7 inch sandwich tin.
Flatten the mixture with the heel of your hand, and bake in a moderate oven for about 25 minutes.
Sprinkle the baked shortbread with sugar, and cut into eight pieces whilst still hot.

Comments

This is simple to make, and is absolutely delicious! When stored in a cake tin, it will keep for at least a couple of weeks, and will still retain it's moistness.