GRANNY COOKIES RECIPES

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
• Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
• Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
• Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
• When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
• Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

Steps:

• Preheat the oven to 350º F and lightly grease a 9x13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk.
• Then add eggs, crushed pineapples with juice and mix with a spoon until smooth.
• Pour the batter into a baking dish.
• Sprinkle the dough with chopped pecans and brown sugar. Place the baking dish in the oven, bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
• Icing: Mix evaporated milk, white sugar, and butter in a little saucepan over medium heat and bring it to a boil. Remove icing from heat, add vanilla, and stir.
• Take the pie out of the oven, prick it with a toothpick or bamboo skewer around the entire perimeter. This is necessary in order for the icing to saturate the entire pie.
• Pour hot icing over the cake and let cool completely. Cut into pieces and serve.