Molly ' s Rec ipe s!

ContentsShortbread Lemon Drizzle Cake Millionaire's

Chocolate Tart

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Shortbread

1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week..

Millionaire's Chocolate Tart1. Break the pastry into chunks and drop

into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.2. Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4. 3. Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

4. Bake for 20-25 mins – the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving

Lemon Drizzle Cake1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight con

tainer for 3-4 days, or freeze for up to 1 month.

A free-form dough sculpture!1 Mix the dry ingredients in one bowl and the wet in another. Mix the wet ingredients until the sugar is dissolved. Combine the two. The dough should have a smooth consistency.2 Use the dough to free-form sculpt or roll the dough to a quarter-inch thick and use your favourite cookie cutters.3Brush the sculpture with a beaten egg before baking and they will have a golden shine on display.4 Bake at 300 degrees F for 20 to 30 minutes or until golden. Let cool for 10 minutes.

Things You'll need

5 1/2 cups flour

3 teaspoons baking soda

1/4 cup salt

A free-form dough sculpture!1 Mix the dry ingredients in one bowl and the wet in another. Mix the wet ingredients until the sugar is dissolved. Combine the two. The dough should have a smooth consistency.2 Use the dough to free-form sculpt or roll the dough to a quarter-inch thick and use your favourite cookie cutters.3Brush the sculpture with a beaten egg before baking and they will have a golden shine on display.4 Bake at 300 degrees F for 20 to 30 minutes or until golden. Let cool for 10 minutes.

Things You'll need

5 1/2 cups flour

3 teaspoons baking soda

1/4 cup salt