Over the past few weeks I have been watching a great cookery series on Channel 4 in the afternoons called Cookery School, a daily cookery competition which helps to transform ordinary home cooks into exraordinay home cooks! I have really been enjoying it. Each week the show follows the journies of six home cooks . . . their ups and their downs . . . their failures and their successes . . . as they compete against each other in a battle to be in the finals.

The novices have to master and cook three recipes during each show under the expert tutelage of Chef Richard Corrigan, and Chef/Presenter/Writer Gizzie Erskine, who encourage them along, and teach them skills that can easily be mastered by any home cook . . . a brilliant combination in my opinion!

As with any good cookery show, there is also a companion cookbook available to purchase, so that you can cook along at home. Whether you are a beginning cook, looking to learn some new skills . . . or a learned cook, looking to advance your skills, Cookery School can help.




Julie contacted me early in February, and asked me if I would like to receive a complimentary copy of the book to review and I jumped at the opportunity. I love to cook and eat. Passion Number one . . . I love cookbooks, Passion Number two . . . and I love learning new skills and stretching the ones I already have, Passion Number three.




I have been following along with the show, and have been really impressed with the instruction given. I was very excited when the book popped through my post box on Friday. I could hardly wait to get stuck in!

It's large book, but quite manageable, and very attractive. Containing over 100 recipes and divided into chapters covering starters, fish, meat and puddings, it's just loaded with step-by-step photographs to help to teach you all the main techniques needed to master each of the dishes.

From knife skills and chopping, to clarifying . . . filleting a fish or jointing a chicken, to mastering creme anglaise . . . there is something in here for everyone, no matter how basic or advanced your skills may be. With further notes on equipment and ingredients, and an informative glossary on cooking terms and techniques, this book has it all, and will have even the novice cook, cooking like a Michelin Star Chef at the outset. I think it's just brilliant!



I chose the Cream of Onion Soup with Cheese and Ham toasties as my first recipe to cook from the book. Listed in the chapter of starters as an intermediate dish I felt it was something I could easily cope with and also something that I thought Todd would enjoy.

There is a lovely looking picture of the dish adjacent to the recipe and skills taught in the recipe are noted in red in the upper right hand corner of the recipe page. With a delicious sounding introduction I found all the instructions to be concise and very easy to follow.



This is a dish that I would very happily make again. It wasn't too fiddly and used ingredients that I have in my kitchen most of the time, including the herbs which I keep in my garden. I did have to use dried marjoram as I didn't have that, but it didn't seem to have an adverse affect on the taste of the finished dish. The recipe didn't say whether the ham for the toasties was to be used whole or julienned. I decided that julienned ham would be a lot easier to handle, and I was right.

They were very easy to put together and toasted up perfectly following the instructions in the recipe. Crispy and buttery on the outsides without being greasy, and stogged full of lovely ham and gooey cheese on the insides. The only thing I would do different the next time, would be to add a bit of honey mustard on the inside of the bread rounds, rather than egg, but that's because I love the tasty of honey mustard with my ham and cheese! (That could be the Canuck in me, I don't know!)



The soup was wonderfully rich, and full of flavour. Simple ingredients, simple techniques . . . far out deliciousness!! Wow, it had a beautiful velvety texture with a subtle sweetness from the onions that was quite, quite ooooofully scrummy! I loved the extra texture that the thyme oil garnish gave. The thyme was slightly crisped . . . with a lovely fresh herby flavour, just perfect with the soup.

The two together were just wonderful. As we were eating it, I thought back to my days working as a Personal Chef down South in Kent . . . my boss would have loved this. I could easily see it having been served at one of the ladie's luncheons with a rocket and watercress salad on the side, and a few chive blossoms floating on top of that beautiful soup, amidst the herbed olive oil.

There are lots of beautiful recipes in the book and I can tell you, I have more than a few bookmarked to try. The Apple Tarts with Pecans and Maple immediately come to mind, as does the Pork and Fruit Wellington . . . and then there are the Griddled Leeks with a Honey and Mustard Dressing and the Rhubarb Crumble Soufflees. Oh it all sounds so delicious doesn't it???

This lovely book was released for publication on the 3rd of March (Penguin HB, £20.) . Recipes here extracted from 'Cookery School', brought to you by Channel 4 with recipes by Richard Corrigan. Do check out the program too, if you already haven't. It's set to run for 8 weeks, so early days yet and still lots to catch up on. It airs weekdays on Channel 4 at 2:05 p.m.

You know what??? I have so much confidence in this book, that I believe that even my Todd (whose idea of cooking is having a tin opener in one hand and a tin in the other) could cook something from it and that is my next challenge! Look for it on here soon!!! It should be a lot of fun!!




*Cream of Onion Soup with Ham and Cheese Toasties*
Serves 4
Printable Recipe

This soup is rich and slightly sweet and very delicious. The toasties, buttery and scrummy! It is important that you sweat the onions without colouring them, so that they melt down. Richard suggests that you may also use the ham and cheese toasties as a big crouton!

For the soup:
50g of unsalted butter (1/4 cup)
2 TBS olive oil
1 kg of white onions, peeled and thinly sliced (2.2 pounds)
1 TBS fresh marjoram leaves
2 TBS fresh thyme leaves
900ml of chicken stock (3 3/4 cups)
150ml of double cream (2/3 cup)
fine sea salt and freshly ground pepper

For the cheese and ham toasties:
8 slices white bread
1 free range egg, beaten
40g of sliced honey roast ham (about 4 slices), slivered
40g of gruyere cheese, grated
40g of unsalted butter (scant 1/4 cup)
2 TBS vegetable oil

Heat a large saucepan and add the butter and half the olive oil for the soup. Tip in the onions, marjoram and 1 TBS of the thyme leaves, once the butter has melted. Soften the onions for about 10 to 15 minutes over medium heat, stirring frequently.

Add the chicken stock and allow to simmer, uncovered for a further 10 to 15 minutes. You don't want it to reduce.

To make the toasties, roll out the bread slices to about 1/4 inch thick and cut into 3 inch rounds using a sharp cutter. Brush one side of each with some beaten egg. Put a little mound of ham and cheese on top of 4 of the slices. Top with another round of bread, egg side down. Press gently around the edges to seal. Brush the outside of each with more egg.

Heat the butter and oil in a large frying pan. Once the butter starts to foam add the sandwich rounds. Fry on both sides over medium low heat until nicely browned and toasted. Keep warm in a low oven (120*C/gas 1/2).

To finish the soup, put into a blender and carefully blitz until smooth. Alternately (my favourite) blitze until smooth with a hand held stick blender. Pass through a seive into a clean pan. Whisk in the cream and season to taste with salt and pepper. Heat through without boiling.

Add the remaining TBS of oil in a small saucepan. Add the remaining TBS of thyme leaves and cook for about one minute. Set aside.

To serve, divide the soup equally amongst 4 heated soup bowls. Drizzle with the warm thyme oil and serve the toasties on the side, or float one in each as a crouton.

Yayy!! It's pancake day and I just can't wait to show you what I came up with! I think I did myself proud with this one.



I was sitting in bed last night thinking . . . what is the scrummiest, yummiest version of pancakes that I could possibly make . . . hmmm . . .

Something so completely deliciously hedonistic, and pushing the envelope of taste just that little bit further . . .



Something that will have people drooling and scrambling into the kitchen to make . . . right . . . away!



I thought and thought, and then it came to me . . . Sticky Toffee Pancakes. Yes, that traditional British pudding, hailing from the Lake District . . . except in a dessert pancake!



Imagine it . . . fluffy Scotch Pancakes, stogged full of sticky dates, all light and fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream . . . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . . can you taste it???

Oh darn . . . I guess you'll just have to make them for yourself and see how good they are first hand. You won't regret it. I think this is the perfect way to celebrate pancake day!



Oh sure . . . you could just make the pancakes, and they would be excellent served with maple syrup, and not to bad health wise either . . . but why not go whole hog and make the sticky toffee sauce!!!

Why not indeed!



*Sticky Toffee Pancakes*
Makes 12 pancakes
Printable Recipe

Your favourite pudding in a pancake. Perfect dessert for pancake day. Delicious!

6 ounces pitted dates, diced (a scant cup)
250ml of boiling water (1 cup)
1 tsp bicarbonate of soda
250ml of sour cream (1 cup)
255g of self raising flour, sifted (2 cups)
3 ounces soft light brown sugar (1/2 cup packed)
3 large free range eggs, separated

For the sauce:
6 ounces soft light brown sugar (1 cup, packed)
7 ounces of unsalted butter (1 cup less 2 TBS)
250ml of double cream (1 cup)

First make the sauce. Place all the ingredients in a saucepan and heat, without boiling, until the butter has melted, whisking the whole time. Simmer for 3 to 5 minutes until thickened. Keep warm while you make the pancakes.

Place the dates into a bowl and pour the boiling water over top. Stir in the baking soda and let stand for 5 minutes. Drain and then place in a blender along with the sour cream. Blitz until smooth.Sift the flour into a bowl and whisk together with the brown sugar. Make a well in the centre. Pour in the date mixture, along with the egg yolks. Mix together to make a smooth batter. Whisk the egg whites with an electric whisk until soft peaks form. Gently fold into the pancake batter, half at a time.

Heat a large non-stick skillet over medium high heat. Add a knob of butter. Once it begins to foam, drop in the pancake batter by heaped tablespoonful's. Cook until bubbles form on the surface and the bottoms are browned. Flip over and cook the other side. Remove and keep warm while you cook the remaining pancakes in the same way, using up the remainder of the batter. Serve warm with a scoop of vanilla ice cream on top and the toffee sauce spooned over all.

Note - You can add 1/2 cup chopped toasted pecan nuts to the toffee sauce.

We aren't people that eat out a lot. It's usually quite expensive and the food never quite comes up to par . . . at least not in the places we can afford to eat, although to be sure we are occasionally quite pleasantly surprised. We do like Mc Donald's. Now don't all start 'tsk 'tsking . . . Let's be honest here. There are some things that McDonald's does that are really quite good. And in a pinch they always come through.



We happen to like their breakfast sandwiches. They are quite nice when you are out on the road and travelling and just want a quick bite in the morning before you get under way. All their food isn't that bad for you. You can even get oatmeal there now. You just have to be a bit choosey about what you get.

You can replicate most of what you get there are home though. Although I haven't quite been able to make a Big Mac at home yet that tastes quite the same. But in all honesty, we shouldn't really be eating too many of those anyways!



One thing I do make us sometimes though is these lovely Breakfast Sandwhiches, and we usually have them for supper, not for breakfast, although they are quite good for breakfast on occasion as well. Not a lot of green stuff in them, but once in a while that is ok. You don't want green stuff for breakfast, and if we are talking about supper, nothing precludes you from making a tasty salad to go on the side.



I only use the best bacon, always. If you are going to treat yourself to bacon, make sure it's a treat and good quality. Dry cured, smoked or not smoked. That's what I like, and for these I like the healthy selection back bacon, with no fat on it. Kinda makes it that little bit healthier.



It goes without saying as well, that . . . if you are going to make an egg your meal, you will want to be using the best eggs that you can. I always use free range eggs. I never buy caged eggs. I don't agree with the practice of using caged hens . . . and I refuse to support that industry in any way. It's a matter of principle with me, but . . . to each their own.

I use my metal cooking rings to keep the eggs in that perfect round shape as well. If you spray it with a bit of low fat cooking spray. They slide very easily out of them when done, and are the perfect shape to fit inside the toasted muffins.



Now here is where I break against what I usually do . . . I do confess . . . I use plastic cheese. Not Kraft Dairy Lea slices, coz they are white and I want orange . . . but most grocery shops do their own brands and they are orange. ( I have to say that the ones you can get in Lidl or Aldi are really very good actually and I prefer the over any other kinds.)

A bit of sea salt and coarsely ground black pepper on the egg and you are in like Flynn, and enjoying a very tasty supper indeed. Once in a while, it truly doesn't hurt.



*Bacon and Egg Breakfast Muffins*
Serves 4
Printable Recipe

Just as good as or better than those ones you can get at that Golden Arches place, ceptin you can make these at home!

4 English muffins
8 slices of smoked back bacon
4 large free range eggs
4 slices of cheese

Spray with nonstick cooking spray and then heat a large nonstick skillet over medium high heat. Add the back bacon and cook until nicely browned on both sides. Remove from the pan and keep warm. Wipe out the pan and respray. Add 4 cooking rings, which you have also sprayed with non stick cooking spray. Break an egg into each one and cook, over medium low heat until they are cooked to your desire. I like to pop a small plate over the top of the rings so that the eggs cook all the way through. I don't like my eggs to be runny in these sandwiches. Meanwhile split the English muffins in half and toast. Top one half of each of them with 2 slices of bacon each and then a cooked egg. Finally top with a slice of cheese and the top of the muffin. Serve immediately.

Variations: You can add some sliced ripe tomatoes, and thinly sliced brown or spring onion. Delicious!

I just love, love, LOVE the traditional recipes of the UK. All those years I spent ensconced in Enid Blyton books, drooling and dreaming over what sounded like exotic foods . . . well, those dreams and imaginations have come true for me since I arrived in the UK.



I am enjoying so much exploring the traditional, and sometimes not so traditional foods . . . and sometimes I do confess . . . I add my own twist to them, so they are somewhat traditional, but also somewhat new. I love that!



Some people might define a Gypsy Cream as a chocolate or orange version of a custard cream biscuit (cookie). Traditionally though the recipe includes neither one of those additional flavourings. Squidgy cocoa is what is called for . . . although in my house I pimp for plain coz I have a chocolate hating husband and . . . trust me . . . these biscuits are SOOO SO SO GOOD, it would be dangerous to have them in the house if only me was eating them. Oh so bad . . .



These are crisp and moreishly buttery. Oh so scrummy. Perfect with a hot cuppa of whatever your poison is . . . in my case it's Twinings' Black Currant and Mint herbal tea . . .

Oh . . . this was the perfect way to spend a Saturday afternoon. I dare say Sunday will be much the same . . . ahem . . .




*Gypsy Creams*
Makes 24 double cookies
Printable Recipe

Crisp, buttery and moreishly addictive biscuits (cookies) with a yummy cream cheese filling.

For the biscuits:
6 ounces butter softened (3/4 cup)
2 ounces white shortening (1/4 cup)
6 ounces caster sugar (1 cup minus 2 TBS)
2 tsp golden syrup (In north america use dark corn syrup)
8 ounces plain whole meal flour (approximately 1 1/3 cup, you may need a bit more)
1 tsp baking powder
1 tsp bicarbonate of soda

For the filling:
4 ounces butter, softened (1/2 cup)
2 ounces cream cheese (1/4 cup)
4 ounces icing sugar, sifted (2/3 cup)
2 ounces cocoa powder, sifted (1/3 cup)
(You can choose to use all icing sugar in which case use 6 ounces or 1 cup)

Preheat the oven to 150*C/300*F/ gas mark 2. Butter several baking trays. Set aside.

Cream the butter, shortening and sugar together until fluffy. Beat in the golden syrup. Sift together the flour, baking powder and bicarbonate of soda. Stir this into the creamed mixture, mixing together thoroughly. Roll out on a lightly floured board, with a floured rolling pin, 1/4 inch thick. Cut out with a 2 inch round cutter. Place onto the baking sheet, leaving some space in between for spreading.

Bake for 20 to 25 minutes until firm and golden. Let cool on the sheets for a few minutes, before removing to a wire rack to finish cooling completely.

For the filling, beat all the ingredients together until light and fluffy. Use this to sandwich two biscuits together. Store in a tightly covered container.

All week long I had been looking forward to having the missionaries over for supper on Friday evening. As you know I just love to feed them and they also love for me to feed them!



Today we took a trip to Mold. We had heard there were a lot of really cool charity shops there. What a neat little town, and the rumours were true. There WERE a lot of really cool charity shops there. We came away with a whole lot of really nice stuff . . .



We also found a fabulous green grocers with some really beautiful vegetables, and at really good prices as well. I picked up the most heavenly cauliflower, and some really nice looking potatoes.



We got home about mid afternoon, feeling really good about ourselves and our purchases . . . and then had just settled in to relax a bit, when Todd said . . . "Weren't the missionaries coming for their tea tonight???"



Cue panic stations! Thankfully I had also picked up some really nice meaty bangers (pork and caramelized onion) and I threw together some bangers and mash, along with some stewed red cabbage, carrots and a nice cauliflower cheese. Whew!! The loaf of french bread I'd picked up went over really well also.



But what went over best of all was this deliciously buttery, moreishly fantastically moist cake . . . stogged full of lucious raspberries and blueberries . . . and topped with a scrummy lime drizzle, which melts into all that buttery goodness.

Easy peasy lemon squeasy. They loved it and went back for seconds . . . of everything! Mission accomplished! (Oh, I do love it when I manage to pull a rabbit out of the hat!)



*Lime Drizzle Berry Cake*
Serves 12
Printable Recipe

Buttery, moist, stogged full of fruit with a tangy lime drizzle topping. DEEEElicious!

225g of butter, softened (1 cup plus 1 TBS)
225g of caster sugar (1 1/4 cup)
4 medium free range eggs
2 llimes, the grated zest, plus the juice
250g of self raising flour, sifted together with 1/2 tsp salt (1 3/4 cup)
25 g of ground almonds (1/4 cup)
100g each blueberries and raspberries (about 1 cup of each)
For the syrup:
8 TBS lime juice
140g of caster sugar (about 1/2 cup)

Cream to serve (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square cake tin and line it with paper. Butter the paper.

Cream together the butter, lime zest and sugar until fluffy. Beat in the eggs, one at a time, until all are amalgamated. You may need to add a bit of the flour to keep it from splitting. Fold in the flour. Stir in enough lime juice to make a batter with a good dropping consistency. Fold in 3/4 of the berries. Spread the batter into the prepared pan. Smooth over and then sprinkle with the remaining berries.

Bake for 1 hour, or until risen, lightly browned and a toothpick inserted in to the centre comes out clean.

While the cake is baking make the syrup by heating the lime juice and sugar together until the sugar melts.

When the cake is done remove it from the oven, prick the top all over with a skewer and pour the syrup over top right away. Store tightly covered. Cut into squares to serve. Serve warm or at room temperature with or without pouring cream.

Speaking of winners, Mam lucky number 19, you are the winner of my giveaway as chosen by an online thingie. I don't know how to post a picture of it, so I can't show you, but trust me, it was you Mam! Send me your details and I'll pop it into the post for you asap. Thanks everyone for joining in! I wish I could give you all something!

We all have those days, especially near the end of the week, when we think we are running low on supplies and have nothing to cook. With the way the economy is going, these days are going to be happening more and more often!



This is the time to make a hearty soup! Just perfect for using up all those bits and bobs that are sitting in the vegetable crisper. You know a few cabbage leaves, a sad looking carrot, some onion, celery and a piece of leek, perhaps a few spinach leaves . . .

If you have some beans and tomatoes in the cupboard so much the better!



With a bit of stock, a few herbs, some buttery toast and a fresh grating of Parmesan you have a tasty meal fit for a king. Hearty and filling, and oh-so-delicious!

You can even use that stale bit of french bread for the toast . . . it really adds a scrumptious extra element to a wonderfully hearty and comforting dish! These kinds of meals are some of my favourites!



*Clean Out the Fridge Soup*
Serves 4
Printable Recipe

This is one of those tasty soups that come together at the end of a week using what bits and bobs you have leftover in the fridge. Delicious!

1 (415g) tin of cannelini beans, drained and rinsed
Olive oil
1 small onion, peeled and finely chopped
2 fat cloves of garlic peeled and crushed
1 carrot, peeled and chopped
1 stalk of celery, trimmed and sliced thinly
1 leek, the white and light green part, chopped
1/4 of a small white cabbage, finely sliced
1 medium potato, peeled and chopped
a handful of fresh spinach leaves
3 or 4 savoy cabbage leaves, thinly sliced
1/2 tsp of dried thyme leaves
1/2 tsp of dried sage leaves
1/4 tsp dried rosemary
250ml of chopped tomatoes with chilies (1 cup)
750ml of chicken or vegetable stock
sea salt and black pepper to taste
To serve:
freshly grated Parmesan cheese
fresh buttered toast, preferably from a rustic loaf

Splash some olive oil in a large saucepan and heat over medium heat. Add the onion, carrot and celery. Sweat and stir over medium low heat for about 10 minutes. Toss in the leek and white cabbage. Sweat and stir for another 10 minutes or so. Toss in the garlic and potato. Stir and cook for a couple minutes, then add the tomatoes, beans. and herbs, along with the stock. Bring to the boil then reduce the heat and cook for about 25 minutes. Add the savoy cabbage and spinach. Cook for a few more minutes, until softened. Taste and adjust seasoning, adding salt and pepper as required.

Place the toast into heated wide and shallow bowls. Ladle the hot soup over top. Sprinkle with some freshly grated Parmesan Cheese. Serve immediately.

Don't you just love it when all your ducks line up in a row. This is something that I have wanted to make for a very long time, but I just never happened to have all the ingredients in the house at the same time.



I had some rolo's leftover from my Pampered Chef Party last month and I wanted to use some of them up. We are invited out for supper tonight so I thought that if I made some Rolo Pretzel Turtles I would have something really scrummy and homemade to bring as a hostess gift.



I never like to go visiting empty handed, do you?

Oh my . . . these are sooooo yummy. And so very easy to make! Almost too easy. They're too easy to eat as well . . . so I think I'm taking some flowers instead of . . . um . . . Rolo Pretzel Turtles. Gifts you make for other people don't have any calories in them . . . right?



Don't judge me. Sigh . . . I am so wicked, and I have zip willpower. Obviously!




*Rolo Pretzel Turtles*
Makes as many as you have pretzels, rolos and nuts to make
Printable Recipe

This recipe is a doddle and oh so scrummy. Dangerous.

Rolo chocolate candies
mini salted pretzels
toasted whole pecan nuts



Preheat the oven to 180*C/350*F/ gas mark 4. Lay out your pretzels on a lightly buttered baking sheet. Top each pretzel with a rolo candy, top side up. Bake in the oven for 3 to 5 minutes. You want the rolo to be soft, but not melted. Remove from the oven and immediately press a toasted pecan nut onto the top of each, squashing the rolo down a bit. Don't be too heavy handed though as you don't want the goodness to squish out the bottoms. Eat warm. Eat cold. Just EAT! Yummo!

The missionaries were coming over this afternoon to help Todd dig out the rest of the garden. I was very happy to hear that. Todd still thinks he's 38 instead of 72, and I always worry that he will overdo it!




They are such nice young men, and always willing to help out whenever and wherever they can. I have a great admiration for these willing lads, who give up two years of their lives to selflessly serve the Lord. I like to spoil them whenever I can.



I like to think that if I had a son out on a mission, someone would be spoiling him, so I do what I can, when I can. I had wanted to make them a cake to enjoy with a cold drink after their work, but we had to take Mitzie to the dog groomer this morning and now that she is older it takes a bit longer to curb her mane, so I knew I would only have limited time to make anything.



I decided to bake them some delicious Peanut Butter Cookies! What young person doesn't like Peanut Butter Cookies?? What old person doesn't like peanut butter cookies for that matter!! I used my old standby recipe, that I have been using for years and years. It does make rather a lot, but I thought the lads would enjoy them and then I could give them a container of them to take with them when they left.



These tasty little babies always turn out lovely. Short and crunchy on the edges, but moreishly chewy in the middles . . . all peanut buttery and coated in a scrummy sugar crunch. There is nothing better . . . well, I say that with tongue in cheek, coz it does so happen that if you sandwich them together in pairs with some jam or jelly in the middle (strawberry and raspberry being my favourites) or even with some nutella in between . . . they do get even more incredibly moreishly scrummily irresistable!!!

But we won't talk about that will we . . .



*Peanut Butter Cookies*
Makes 4 dozen, but they freeze very well
Printable Recipe

This is the peanutbutter cookie recipe that I have been making for years and years. The perfect after school treat with a glass of cold milk. They are also very good sandwiched together in pairs with strawberry or raspberry jam or nutella! Oh so scrummy!

6 1/2 ounces vegetable shortening (1 cup)
7 ounces caster sugar (1 cup)
8 ounces soft light brown sugar (1 cup, packed)
2 large free range eggs
1 tsp vanilla extract
9 1/2 ounces peanut butter (smooth or crunchy) (1 cup)
12 3/4 ounces plain flour (3 cups)
2 tsp bicarbonate of soda
1/2 tsp salt
granulated sugar for rolling

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with some baking parchment. Set aside.

Cream together the shortening, caster sugar, brown sugar, eggs, vanilla and peanut butter, until well mixed and fluffy. Whisk together the flour, salt and bicarbonage of soda. Stir this into the creamed mixture, mixing it in well. Put some granulated sugar into a bowl. (You'll only need about 4 TBS) Roll spoonful's of the batter into balls and then roll them in the granulated sugar. Place on the prepared baking sheets, leaving at least an inch in between. Using a fork, press them down in a criss cross design.

Bake for 12 to 15 minutes until lightly browned. Remove to a wire rack to cool completely before storing in an airtight container.

 (Teisen Gaws Gymreig)
Makes 12