Recipe for Dinner
Wheatflake Crackle Cakes
25 g/1 oz/1/2 tbsp butter or margarine 15 ml/1 tbsp golden (light corn) syrup
15 ml/1 tbsp carob powder
15 ml/1 tbsp light brown sugar 30 ml/2 tbsp raisins 105 ml/7 tbsp wheatflake breakfast cereal, lightly crushed
Put the butter or margarine, syrup, carob powder, sugar and raisins in a large saucepan and heat gently, stirring until the fat and sugar have melted. Add the wheatflakes and coat thoroughly. Put spoonfuls into paper cases (cup cake papers) and chill to set for at least 2 hours. Store in the fridge or in an airtight tin.
175 g/6 oz/1/2 cup plain (allpurpose) flour 50 g/2 oz/1/2 cup wholemeal flour 175 g/6 oz/1/2 cup butter or margarine, cut into small pieces 5 ml/1 tsp caraway seeds 50 g/2 oz/1/2 cup caster (superfine) sugar
Mix the flours together. Add the butter or margarine and rub in with the fingertips. Knead together to form a ball, then press the mixture into a greased shallow 20 cm/8 in square baking tin (pan). Mix the seeds and sugar together and sprinkle liberally over the surface. Chill for several hours or overnight, then bake in a preheated oven at 180Â°C/ 350Â°F/gas mark 4 for about 20 minutes until just firm but not coloured. Cool in the tin, then cut into fingers.