Jacobs Foods

Some Smartie Cookies

Ingredients & tools

• 170g butter
• 110g caster sugar
• 225g self-raising flour
• 2 tubes of Smarties (3 tubes if you eat some too)
• 2 baking sheets

How to make

• Preheat the oven to 180oC, gas mark 4
• Grease the baking sheets
• Gently bring the butter and sugar together until light and fluffy
• Sieve the flour into the bowl and use a metal spoon to gently fold it into the butter and sugar mixture
• Fold in the Smarties
• Roll the mixture into golf ball sized balls and place onto the baking sheets
• Flatten each ball a little with the back of a metal spoon
• Bake in the centre of the over for about 15 minutes until they turn a light-brown colour
• Remove and allow to cool on a cooling rack
• Tuck in!

Favourite Fairy Cakes

Ingredients & tools

• 10g slightly soft margarine
• 10g caster sugar
• 100g self-raising flour
• 2 large free range eggs (hen's eggs, not ostrich's)
• A bun tray
• 12 paper cases
• Icing sugar or cocoa powder for decoration

How to make

• Preheat the oven to 190oC, gas mark 5
• Sieve the flour onto a plate
• Cut the softened margarine into small pieces in a bowl and add the sugar
• Thoroughly beat them together with a wooden spoon until the mixture is pale yellow and fluffy. It's vital that all the ingredients are well mixed in.
• Break the eggs into another bowl and beat together
• Gradually add the beaten eggs to the margarine and sugar and beat well into the mixture
• Now you are ready to add the flour. Gently fold half of the flour into the mix with a metal spoon, and then repeat the process with the rest of the flour
• Split the mixture between 12 paper cases in a bun tray
• Cook in the middle of the oven for 12 - 15 minutes until well-risen and golden-brown on top
• Allow to cool on a cooling rack
• Decorate by sprinkling a little icing sugar or cocoa powder across the tops.

Stand Up for Shorties Biscuits

Ingredients & tools

• 225g softened butter
• 110g caster sugar
• 340g plain flour
• Icing sugar for decoration
• A cookie cutter
• A rolling pin

How to make

• Preheat the oven to 180oC, gas mark 4
• Grease 2 baking sheets
• Thoroughly beat the butter and sugar together, then sift and mix in the flour
• Knead the mixture to a smooth dough
• Sprinkle the table or counter with caster sugar
• Use a rolling pin to roll the dough out to about 4cm thick
• Use cookie cutters to cut out the biscuits
• Place the biscuits on the greased baking sheets
• Prick the top of each biscuit with a fork for an authentic shortcake look
• Cook for 15 - 20 minutes until slightly risen and golden.
• Lightly dust with icing sugar for decoration
• Eat as fast as you can, then make another batch!

Flippin' Fantastic Flapjacks

Ingredients & tools

• 80g brown sugar
• 60g butter
• 40g margarine
• 250g oats
• 2 tablespoons of Golden Syrup - sticky, sticky, sticky!
• Salt to taste
• A shallow, well-greased baking tray

How to make

• Pre-heat the oven to 220oC, gas mark 5
• Melt the butter and margarine in a deep saucepan
• Add the brown sugar and Golden Syrup and stir to a brown paste
• Add the oats and make sure they are well mixed into the brown paste
• Add salt and keep stirring
• Empty the mixture into the baking tray and spread evenly
• Put the baking tray onto the middle shelf of the pre-heated oven and bake for 18 minutes
• Keep an eye on the mixture as it cooks and remove the tray from the oven when it starts turning golden brown

H-A-P-P-Y Birthday Cake (Victoria Sponge)

Ingredients & tools

• 225g butter or margarine, softened at room temperature
• 225g caster sugar
• 4 medium free range eggs (hen's eggs, not dinosaur's)
• 2 teaspoons of vanilla extract
• 225g self raising flour
• 50 ml milk
• 2 x 18cm cake tins
• 3 giraffes, a lion and a zebra

How to make

• Preheat the oven to 180oC, gas mark 4
• Grease and line 2 x 18cm/7in cake tins with baking paper
• Cream the butter and the sugar together in a bowl until pale and fluffy
• Beat the eggs into the mixture a little at a time then stir in the vanilla extract
• Fold in the flour using a large metal spoon and add a little extra milk to loosen the mixture if needed. You are looking for a batter that moves but holds.
• Split the mixture equally between the cake tins and gently spread out with the back of a metal spoon to ensure it sits snugly inside the tins.
• Bake in the oven for 20-25 minutes until the top is golden-brown
• The cake is cooked when a skewer inserted in the middle comes out clean
• Remove from the oven and allow to cool for 5 minutes
• Carefully remove each cake from its tin and leave on a wire rack - don't pick at the edges or your cake will look like a mouse has eaten it
• When cool sandwich the cakes together with jam or whipped cream.

For the topping

• 140g soft butter
• 280g icing sugar
• 1-2 tablespoons of milk
• 1 packet of Jacob's Spinnies, UFOs, Crazy Circus or Happy Faces

• Beat the butter in a large bowl until soft
• Add 140g of icing sugar and beat to a smooth paste
• Add the rest of the icing sugar plus a tablespoon of milk and beat until creamy and smooth
• If required add more milk until the mixture is spreadable
• Scoop the topping onto the cake and spread evenly with a knife
• Push the Jacob's biscuits into the topping while it is still soft
• Eat the cake then go to the zoo to see the giraffes, the lion and the zebra.