1. Dissolve the sugar in a little of the liquid and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
2. Allow to stand in a warm place until it becomes frothy.
3. Mix the oatmeal, flour and salt together in a large bowl.
4. Add the yeast mixture and remaining liquid, mix thoroughly.
5. Cover and allow to stand in a warm place for 45-60 minutes.
6. Place enough batter on a well greased griddle to produce an oatcake of approximately 20cm (8 inches) in diameter.
7. Holes will appear in the surface as it cooks.
8. Cook each side for 2-3 minutes or until golden brown.
Serve immediately.

1. Blend treacle, oil and spices.
2. Add flour, powdered milk and yeast.
3. Mix into a stiff dough and chill for several hours.
4. Preheat oven to 190°C: 375°F: Gas 5
5. Roll dough very thinly, cut into shapes
6. Place onto lightly greased baking trays. Bake for 6-8 minutes.

1. Pre-heat oven to 170°C: 325°F: Gas 3.
2. In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
3. Gradually add the sieved the flour and cocoa powder to the mixture.
4. To produce a soft consistency.
5. Place into a well greased 7 inch baking tray.
6. Bake for 40 minutes.
7. Whilst still warm, mark into fingers, allow to cool fully before removing from the tray.

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. Sift flour, cream of tartar, bicarbonate of soda and salt together.
3. Rub in butter until mixture looks like breadcrumbs.
4. Dissolve sugar in milk, stir into mixture, to form into stiff dough.
5. Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds.
6. Place on a greased baking tray.
7. Bake in oven for 20 minutes. Allow to cool for a few minutes then remove to wire racks.

1. In a large bowl, cream the butter, gradually adding sugar, beat until light and fluffy.
2. Add egg and vanilla extract and sour cream, beat well.
3. Add the sifted flour, baking powder and salt, mix thoroughly.
4. Refrigerate for 2-3 hours.
5. Roll the dough into 1/8-inch thickness; cut into shapes.
6. Place on onto a lightly greased baking tray.
7. Preheat oven to 190°C: 375°F: Gas 5
9. Bake for until lightly browned.
10. Allow to cool for a minute, remove biscuits to wire racks to cool.

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
3. Gradually add flour, mix thoroughly.
4. Add the almonds and rosewater, to form a stiff dough.
5. Spoon in small mounds
6. Bake for about 15 minutes or until golden brown in colour.
7. Allow to cool for a few minutes then remove to wire racks.

1. Pre-heat oven to 160°C: 300°F: Gas 2.
2. In a large bowl, cream the butter, gradually adding the sugar, beat until light and fluffy.
3. Beat the egg and stir into the mixture.
4. Gradually fold in the sieved the flour, bicarbonate of soda, baking powder and ground ginger to the mixture.
5. Form into small balls and flatten each on to ungreased baking sheets.
6. Bake for 20 minutes or until light brown.

1. Pre-heat oven to 150°C: 300°F: Gas 2
2. Place the butter and syrup into a heavy saucepan and warm until it has melted.
3. Remove from the heat and mix in the bicarbonate of soda and vanilla essence.
4. Beat in the flour.
5. Allow to cool.
6. Roll out the mixture on to a lightly floured surface until wafer thin.
7. Cut into shapes with biscuit cutters.
8. Place on greased baking sheets
9. Bake for about 20 minutes or until golden brown.
10. Turn out on to a wire rack to cool.

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
3. Gradually add flour, mix thoroughly.
4. Chill 30 minutes.
5. Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds.
6. Place on onto a lightly greased baking tray.
7. Bake for 10 minutes.
8. Allow to cool slightly then remove to wire racks.
9. When cooled spread jam on a round, then cover with another round.
10. Mix the icing sugar with enough milk to produce a spreading consistency.
12. Spread on the top of the assembled biscuits.
13. Top each biscuit with half a cherry.

1. Pre-heat oven to 190°C: 375°F: Gas 5.
2. In a large bowl, combine the dry ingredients.
3. Rub in butter until mixture looks like breadcrumbs.
4. Add the egg, with enough water so the dough has a pastry consistency.
5. Roll the dough on a lightly floured surface into eight to a quarter inch thickness; cut into rounds.
6. Place on an un-greased baking tray.
7. Bake for 10-15 minutes or until golden brown, about.
8. Allow to cool for a few minutes then remove to wire racks.
Spread with cream cheese and strawberry, apricot preserves or jam.
Or eat as a savoury with cheese.