Lisa Morrison, head cook at Caring Kindergartens, shares her top two homemade snack recipes
FRUIT AND OAT BISCUITS
Makes approximately 60 small biscuits
Ingredients
300g self-raising flour
50g wholemeal flour
275g margarine
150g sugar
75g oats
75g cranberries, sultanas and dried apricots
Method
- Cream the margarine and sugar.
- Add the flours and oats and mix, then add the dried fruits.
- Make into small balls and press down on to a baking tray.
- Bake at 180degC/gas mark 4 for 15 minutes.
CRANBERRY AND APRICOT SCONES
Good for allergies; recipe contains no eggs and the milk can be substituted with water. Makes 60 scones.
Ingredients
50g dried apricots
50g dried cranberries
300g self-raising flour
100g wholemeal flour
50g margarine
Approximately 300ml milk
Method
- Rub the margarine into the flour and add the cranberries and apricots.
- Add milk until it forms a slightly sticky dough.
- Roll out the mixture to about 1cm thick and cut out using a 4 1/2cm cutter.
- Bake at 180degC/gas mark 4 for 10-15 minutes.