COOKIES FROM ENGLAND RECIPES

Steps:

• Pre-heat oven to 350 degrees.
• Grease (I typically will use Crisco which is preferred or Pam Baking spray) and flour one standard jelly roll pan (standard cooking sheet) and set aside.
• In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda, ginger, nutmeg, salt, and cloves.
• With the mixer on medium, beat together brown sugar and butter until light and fluffy. Add in molasses then egg and mix until well combined.
• Reduce mixer speed to low and slowly add in the dry ingredients until just combined.
• Use a spoon to stir in raisins.
• Scrape edges of the bowl with a plastic spatula to get the mixture together in a ball then scrape out onto a cookie sheet.
• Flour hands then carefully press dough into even layer on the floured cookie sheet.
• Bake 17-19 minutes depending on oven. Typically I'll spend half the time on the top rack and the other half on the bottom. Remove from the oven when toothpick comes out clean.
• Let cool completely before slicing into bars.

Steps:

• On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
• Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
• Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.