The Rose Cottage Recipe Book

Ingredients

Method

Prep: 10 mins. Cook: 15 mins.

1. Preheat the oven to 170℃. Grease baking trays or line with parchment.
2. Sift together the flour, bicarb and salt. Set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended.
4. Beat in the vanilla, egg and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended.
6. Stir in the chocolate chips by hand using a wooden spoon.
7. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
9. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

Ingredients

Method

1. Put the sugar and evaporated milk into a pan. Bring it gently to heat, stirring until all the sugar is dissolved.
2. Bring to the boil.
3. TAKE OUT THE SPOON and boil without stirring for 6 mins.
4. Remove from the heat and stir in the broken chocolate.
5. When the chocolate is melted, stir in the butter and vanilla and whisk until smooth.

• Leave to cool before using.
• Stirring causes granulation, which make the mixture feel gritty.
• If doubling the amounts, boil for an additional one or two minutes.
• Best warm.

(Amounts can be halved and you'll still get plenty!)

You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
A wire cooling rack would also be useful.

Ingredients

Method

Preheat the oven to 175°C.

1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
2. Add the flour, cocoa, baking soda and stir the mixture together.
3. Stir in the nuts, if desired.
4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
   Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.

Ingredients

Method

1. Put the whole oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft.
2. Drain.  When cool, cut the oranges in half and remove any big pips.
3. Pulp the entire oranges in a food processor.
4. Preheat the oven to gas mark 4/180°C.  Butter and line a 20cm springform tin.
5. Add the remaining ingredients to the orange in the food processor.  Mix until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
6. Transfer the mixture into the cake tin and bake for an hour (by which time a cake tester should come out clean). Check after 45 minutes and, if necessary, cover with foil to prevent the cake burning before it is cooked through.  In a hot or fan assisted oven it may need a little less than an hour.
7. Leave the cake to get cool in the tin, on a cooling rack.  When the cake is cold you can take it out.
8. Decorate with strips of orange peel or coarsely grated zest.

Ingredients

Method

1. Put the sugar and vanilla essence in a saucepan with most of the milk. Mix the cornflour with the remaining milk and add.
2. Continue stirring over a low heat until all the sugar has dissolved and the mixture is smooth.
3. Increase the heat and boil briskly until the sauce has thickened.
4. Remove from the heat and stir in the broken chocolate and butter. Beat together until glossy.
5. Pour into a suitably sized jug or gravy boat and serve with ice-cream and/or warm vanilla sponge.