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Quick & easy meals Baking special.

Lemon curd delights

Preparation: 10 mins

Cooking: 10-12 mins

Makes: 16

Total cost: pounds 1.60

Ingredients

500g (1lb 2oz) packet shortcrust pastry

6 tbsp lemon curd

Icing sugar, to dust

Cooking

1. Pre-heat the oven to 200 deg C, Gas 6, fan oven 190 deg C.

2. Roll out the pastry to 5mm (14in) thick. Cut into 5cm (2ins) squares with a knife, then roughen edges with a fork. Cut out circular `windows' from half of the squares.

3. Bake for about 10 mins on a baking sheet lined with baking parchment. Cool on a wire rack.

4. Spread a little lemon curd on the whole squares and top them with the cut-out ones.

5. Dust with icing sugar and fill the `windows' with the remaining lemon curd.

Ginger snaps

Preparation: 15 mins

Cooking: 15-20 mins

Makes: 20

Total cost: pounds 1.10

Ingredients

225g (8oz) self-raising flour

Pinch salt

1 tsp ground ginger

110g (4oz) golden caster sugar

75g (3oz) butter

110g (4oz) golden syrup

1 egg, beaten

Cooking

1. Pre-heat the oven to 180 deg C, Gas 4, fan oven 170 deg C. Meanwhile, mix the flour, salt, ginger and sugar in a bowl.

2. Melt butter and syrup in another bowl over simmering water. Take off the heat and stir in the flour mixture. Add the beaten egg, a little at a time, mixing until smooth.

3. Place teaspoons of the mixture on a greased baking sheet and bake for 15-20 mins until golden.

Figgy bars

Preparation: 15 mins

Cooking: 25-30 mins

Makes: 16-18

Total cost: pounds 1.50

Ingredients

250g (9oz) dried figs

Zest of 1 orange

200ml (7fl oz) orange juice

25g (1oz) butter

1 tsp cinnamon

225g (8oz) pack of ready-made shortbread crumble mixture

Cooking

1. Pre-heat the oven to 180 deg C, Gas 4, fan oven 170 deg C. Meanwhile, put the figs, zest, cinnamon and orange juice in a pan and bring to the boil.

2. Remove from heat and leave to cool, then pulse in a food processor until it becomes a thick paste.

3. Press just over half the shortbread mixture into a 23 x 33cm (9 x 13ins) rectangular tin. Spread with fig mixture and scatter remaining shortbread on top. Bake for 25-30 mins. Cool, then slice into bars.
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Article Details
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Title Annotation:Features
Publication:The People (London, England)
Date:Feb 8, 2004
Words:381
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