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. Weigh the mixing bowl and spoon and make a note of it.
2. Pre-heat the oven to ???.
3. Mix all the cake ingredients except the colours together and add the milk until the right consistency is reached.
4. Reweigh the mixture.
5. Work out the following:
   (second weighing – first weighing) / number of layers wanted.
6. Put the weight of the answer into a small bowl, and mix in a small amount one of the colourings thoroughly. Put it in the greased/lined cake tin, and cook for 15 mins or until cooked through. Repeat for all layers.
7. Wait until cool. Trim the cakes if lopsided to make them easier to stack.
8. Mix together all the cream cheese and butter with most of the icing sugar and taste, adding more icing sugar if needed.
9. Layer some frosting between the cakes, then slather the rest over the top and sides.
10. Pin all the way through with a couple of skewers to stop it sliding around. Refrigerate to set the icing.
11. Take out the skewers and eat!

Ingredients

Method

1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
3. Juice the lemons into the mixture and stir in the egg yolks and flour.
4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
6. Serve hot.

Ingredients

For the cake:

For the topping:

Method

1. Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
2. Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
3. Bake for 35 to 40 minutes, or until ready.
4. While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
5. Leave the cake in the tin until cold and the turn out and remove the paper.

Ingredients

Method

1. Place egg yolks, lemon juice and Canderel in a bowl. Whisk well over a saucepan of hot water until it is all mixed.
2. Dissolve the jelly in a small amount of water and whisk into the mix. Place in a fridge to cool.
3. When cool, whisk in the fromage frais.
4. Whisk egg whites until stiff, then fold into the mixture.
5. Stir well and leave in the fridge to set.