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Sun Ritual Biscuits
by whitewolf

6 oz Flour
6 oz Butter
3 oz Sugar
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
grated zest of 1 Lemon
splash of Lemon Juice

Add the flour, sugar and ground spice and zest s into a large mixing bowl and mix together. Now rub the butter into the flour, sugar and spices - creating a breadcrumb texture. When you have an even breadcrumb style mix pour in the lemon juice (enough to help the mixture bind together - but not enough to make it too sticky!) and mix together gently - start pressing the mix together and kneading lightly. Now roll the mixture out (onto a floured board / work-surface) and cut out circular shapes and place them on a greased baking tray. Place in a pre-heated oven at Gas Mark 4 (180C) for about 15 - 20 minutes (until just golden). Leave to cool for 5 minutes before removing them from the tray.
If you prefer a chunkier biscuit press the mizture into a shortbread tray (baking tray with sides), gently mark into squares, and leave in the oven for a bit longer. Cut into squares after removing from the oven and leave in the tin to cool for 5 minutes.

Rich Esbat Biscuits
submitted by Ash

2oz butter
1 tbsp honey
1 egg yolk
3oz plain flour
1oz ground hazelnuts or almonds
a large pinch of ground cinnamon
a large pinch of grated nutmeg
a few drops of vanilla essence or extract

Blend the butter, honey, vanilla and egg yolk together until you have a think paste. Mix all the dried ingredients together and add to the paste a little at a time until you have a stiff dough. Chill slightly, then roll and cut out into shapes of your choice. Cook on a greased baking sheet at 160 degrees C, until golden brown.

Rosemary Scones
submitted by Ash

8 oz (225 g) self-rising flour
2 oz butter
1 oz superfine sugar
1 tbsp finely chopped rosemary leaves
1 beaten egg
a little milk

Rub the butter into the flour then stir in the sugar and rosemary. Add the egg and milk and mix until it forms a soft dough. Knead lightly and role out until 2 cm thick. Cut out ciecled of dough and brush with milk. Bake in oven at 220 degrees C for 12 mins. Eat whilst still hot. Delicious!

Cinnamon Toast
by whitewolf

Thinly sliced wholegrain / brown bread [4 - 6 slices]
4 tablespoons light brown granulated sugar
3 tablespoons butter
1 - 2 teaspoons ground cinnamon
[optional extra - pinch of ground mixed spices / ginger or nutmeg is good]

Mix the sugar, spices and butter together well. Lightly toast one side of the bread, turn over and spread the spiced butter all over the uncooked side. Return under a very hot grill until the sugar caramelises. [Allow to cool slightly or you'll burn your mouth!] Delicious!!

Sticky Lemon Drizzle Cake
by whitewolf

5 oz. Sugar
4 oz. Butter
4 oz. Self-Raising Flour
1 Free Range Egg
Grated Rind of 1 Lemon
Freshly Squeezed Juice of 1 Lemon

Heat the Butter and 4 oz. of the Sugar in a saucepan until melted. Off the heat stir in the Grated Lemon Rind. Beat the Egg and then add to the butter, sugar and lemon rind mixture - beating as you mix. Fold in the Flour carefully. Pour mixture into a greased and lined cake tin and bake in a pre-heated oven [Gas Mark 4] for about 30 minutes.
When baked, remove from the oven, allow to cool for a minute or two and turn out onto a wire rack [top side up]. Now use a cake skewer [one of those long metal sticks you use to see if the inside of the cake is cooked - can't remember what the correct name is] to pierce holes all over the top of the cake - this will help the syrup seep through the sponge easier :
Place the remaining 1 oz. of Sugar in a small suacepan, along with the Lemon Juice and heat up until the sugar melts and mixture is a warm syrup. Pour this delicious syrup all over the top of the cake.... mmmmmm.....

Flapjacks
by whitewolf

6 oz. Brown Sugar
6 oz. Butter
2 Tbsp. Golden Syrup
8 oz. Rolled Oats

Melt the sugar, butter and syrup in a pan over a low heat. When all the ingredients have melted stir in the rolled oats and mix well. Spread the mixture into a greased and lined tin [a swiss- roll tin is ideal] and bake in a pre-heated oven Gas Mark 5 for 15-20 minutes. Mark into slices and leave to cool in the tin [if you can wait that long!].

Cinnamon Biscuits
from '101 Practical Non-Flesh Recipes' by Margaret Blatch (1917)

1/2 lb. Flour
1/2 teaspoonful of powdered Cinnamon
1/4 lb. Butter
2 oz. Barbados Sugar
1 Egg
2 oz. Almonds (finely chopped)

"Mix the yolk,butter, sugar and cinnamon into a creamy paste, work in the flour, roll into 1 long roll, about as big round as a half-penny; cut into pieces about 1/2 an inch thick, place them flat on a baking tin, brush over with white of egg and sprinkle chopped almonds on top. Bake in a hot oven until crisp, about 20 minutes."

Apple Fool
from 'A Modern Herbal' by Mrs. M. Grieve

2 lb. of windfall apples
4 oz. of brown sugar
1 gill of water
a strip of lemon peel or 2 or 3 cloves or an inch of stick cinnamon
1/2 pint of custard of cream.

"Wash and wipe the fruit, remove any damaged portions, and cut into quarters, without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. It too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream.
Pears (windfall) or plums of any kind may be used in the same way, or apples and pears mixed."

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