Coconut Crunch Biscuits
Crunchy biscuit great with ice cream or as a base for cheesecake
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 80 g oats
  2. 80 g coconut
  3. 140 g plain flour
  4. 1 level tsp bicarb
  5. 140 g caster sugar
  6. 140 g butter
  7. 2 tblsp golden syrup
Instructions
  1. Melt butter and golden syrup in pan
  2. Add remaining ingredients
  3. Make mixture into balls and place on baking tray
  4. Bake in oven gas 3 (160C, fan 140C) until browned
Notes
  1. The biscuits should be golden brown and will go crisp once they have cooled
Green Nutrition https://www.greennutrition.co.uk/
Butterscotch Sauce
Perfect sauce for ice cream
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 50 g butter
  2. 75 g muscovado sugar
  3. 50 g granulated sugar
  4. 150 g golden syrup
  5. 150 ml double cream
  6. few drops vanilla essence
Instructions
  1. Place butter and sugars in a pan
  2. Heat slowly until sugars have dissolved
  3. Continue to heat gently for another 5 mins
  4. Turn off heat and add double cream and vanilla essence
  5. Stir until smooth then allow to cool
Notes
  1. We used this sauce to create an ice cream sundae, with layers of ice cream, coconut crunch biscuits , fruit and butterscotch sauce. Delicious!
Green Nutrition https://www.greennutrition.co.uk/
Vanilla Ice Cream
This ice cream goes with everything!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4 large egg yolks
  2. 75 g sugar
  3. 300 ml milk
  4. 1 tsp vanilla essence
  5. 300 ml double cream
Instructions
  1. Whisk egg yolks and sugar together until thick and pale
  2. Heat milk until almost boiling
  3. Pour milk into eggs stirring all the time
  4. Stir in vanilla and cream and allow to cool
  5. Pour into ice cream maker and churn for approx 1 hour
  6. If you do not have an ice cream maker put the mix into the freezer and take it out every hour, for three hours, whisking it each time with an electric handheld whisk to break up the ice crystals and keep it smooth.Then leave the ice-cream in the freezer for a final freeze, until it is solid
Notes
  1. Try adding chocolate chips to the ice cream when it is nearly ready but still fairly soft.
Green Nutrition https://www.greennutrition.co.uk/
Lemon Curd Tarts
Crispy tarts filled with sweet lemon curd
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Prep Time
30 min
Cook Time
40 min
Prep Time
30 min
Cook Time
40 min
Lemon Curd
  1. 4 lemons
  2. 170 g butter
  3. 450 g granulated sugar
  4. 6 eggs
Pastry
  1. 250 g plain flour
  2. 125 g butter
  3. 1 tblsp sugar
  4. 1 egg yolk
  5. cold water to mix
Instructions
  1. Zest and juice lemons
  2. Put lemon juice, zest, butter, sugar and eggs into a heavy saucepan and heat gently stirring all the time until the mixture is thick
  3. Pass through a sieve and leave to cool
  4. To make the pastry put the flour into a bowl
  5. Cut butter into small chunks and add to flour
  6. Rub butter into flour to resemble breadcrumbs
  7. Stir in sugar and add egg yolk and cold water to bind
  8. Roll out pastry and line tart cases
  9. Fill tarts with lemon curd
  10. Bake in oven gas 4 (180C fan 160C) until just browned
  11. Top with fresh berries
Notes
  1. Don't over fill tarts or the lemon curd will bubble over the top!
  2. The lemon curd is also delicious with scones.
Green Nutrition https://www.greennutrition.co.uk/