Acorn Bank Watermill Trust


Fiona's Shortbread


• 4 oz (100g) butter
• 2 oz (50g) caster sugar
• 6 oz (150g) Acorn Bank flour
• 2 tsp of vanilla essence (or ground ginger for a tangy version!)


First cream the butter and sugar together until they are smooth.
Add the flavouring of your choice and fold in the flour to make a dough.
Roll the dough out to about 1/8" (roughly 3mm) thick and use your favourite cutter to form the shortbread shapes.
Bake at 200 deg C (180 deg C, or gas mark 4) for approximately 13 minutes, or until golden brown.
Leave to cool for 5 minutes on a baking tray before sampling.

PDF File  Shortbread


Neil's Cookies


•110g butter or margarine
•110g caster sugar
•1 teaspoon baking powder
•1 tablespoon golden syrup
•75g Acorn Bank flour
•150g self-raising flour
•50g sultanas or chocolate chips


Mix together butter, sugar, golden syrup and baking powder into a smooth paste
Add the flour and sultanas or chocolate chips as you choose and mix into a stiff dough, kneading slightly if required
Make spheres of the dough about the size of a 50 pence piece and place well apart on a greased baking sheet (they will spread out)
Squish each sphere gently with a fork
Bake at 180 deg C, or gas mark 4, for approximately 20 minutes, until golden brown.

PDF File  Cookies