1. Molly's Recipes!

2. Contents
 Shortbread

Lemon Drizzle Cake  Millionaire's
Chocolate Tart
Click on each picture to find the recipe

3. Shortbread
1. Place the butter and 140g sugar
in a food processor and whizz
until smooth. Tip in both the
flours and a pinch of salt, then
whizz until mixture comes
together.
2. Using your hands, roughly spread
the mixture out in a 20 x 30 x 4cm
baking tray. Cover with cling film
and smooth over until there are no
wrinkles. Place in the fridge,
uncooked, for at least 30 mins and
up to 2 days.
3. Heat oven to 180C/160C fan/gas
4. Remove cling film, then lightly
mark the shortbread all over with
a fork. Sprinkle with the
remaining sugar, then bake for 2025 mins. Leave to cool in the tin,
then cut into 24 thin slices.
Shortbread will keep in an
airtight container for up to 1
week..

4. Millionaire's Chocolate
Tart
1. Break the pastry into chunks and drop 4. Bake for 20-25 mins – the surface should
into a food processor. Drizzle over the
vanilla paste and pulse until the vanilla is
speckled through the pastry (the extract
should be completely absorbed). Tip out
onto a floured surface, bring together into
a ball, then roll out to line a 23cm tart tin
(leave any overhanging pastry as you will
trim this away when the tart is baked).
Chill for 30 mins.
2. Heat oven to 200C/180C fan/gas 6.
Line the pastry with greaseproof paper.
Fill with baking beans, bake blind for 1520 mins, then remove the paper and
beans and bake for 5-10 mins more until
pale golden. Carefully spread caramel
over the base and set aside while you
make the filling. Lower oven to
180C/160C fan/gas 4.
3. Melt the chocolates in a bowl over a
pan of barely simmering water, then stir in
the melted butter. Whisk the eggs, yolks
and sugar together with an electric whisk
in a large mixing bowl for 10 mins, until
pale and thick enough to leave a trail
when the beaters are lifted up. Fold in the
melted chocolate with a large metal
be set and puffed but still with a slight
wobble. Cool, then chill for at least 3 hrs or
overnight, before dusting with icing sugar
and serving

5. Lemon Drizzle Cake
1. Heat oven to 180C/fan 160C/gas
4. Beat together 225g softened
unsalted butter and 225g caster
sugar until pale and creamy, then
add 4 eggs, one at a time, slowly
mixing through. Sift in 225g flour,
then add the finely grated zest of 1
lemon and mix until well combined.
Line a loaf tin (8 x 21cm) with
greaseproof paper, then spoon in
the mixture and level the top with a
spoon.
2. Bake for 45-50 mins until a thin
skewer inserted into the centre of the
cake comes out clean. While the cake
is cooling in its tin, mix together the
juice of 1 1/2 lemons and 85g caster
sugar to make the drizzle. Prick the
warm cake all over with a skewer or
fork, then pour over the drizzle – the
juice will sink in and the sugar will form
a lovely, crisp topping. Leave in the tin
until completely cool, then remove
and serve. Will keep in an airtight con
tainer for 3-4 days, or freeze for up to 1 month .

6. A free-form dough sculpture!
1
Mix the dry ingredients in one
bowl and the wet in another. Mix
the wet ingredients until the
sugar is dissolved. Combine the
two. The dough should have a
smooth consistency.
2
Use the dough to free-form
sculpt or roll the dough to a
quarter-inch thick and use your
favourite cookie cutters.
3
Brush the sculpture with a
beaten egg before baking and
they will have a golden shine on
display.
4
Bake at 300 degrees F for 20 to
30 minutes or until golden. Let
cool for 10 minutes.
Things You'll
need
5 1/2 cups
flour
3 teaspoons
baking soda
1/4 cup salt

7. A free-form dough sculpture!
1
Mix the dry ingredients in one
bowl and the wet in another. Mix
the wet ingredients until the
sugar is dissolved. Combine the
two. The dough should have a
smooth consistency.
2
Use the dough to free-form
sculpt or roll the dough to a
quarter-inch thick and use your
favourite cookie cutters.
3
Brush the sculpture with a
beaten egg before baking and
they will have a golden shine on
display.
4
Bake at 300 degrees F for 20 to
30 minutes or until golden. Let
cool for 10 minutes.
Things You'll
need
5 1/2 cups
flour
3 teaspoons
baking soda
1/4 cup salt