Frenlite Recipe Collection

A Collection of New Recipes and Old Favourites


Basic Mixture for Small Cakes

Ingredients Quantity Method
Margarine or butter 4 ozs
Cream together
Caster sugar 4 ozs
Eggs 3 Add 1 by 1
Lemon rind 1 lemon Add grated rind to the mixture
Frenlite Self Raising Flour 6 ozs Sieve the flour and salt and fold into the mixture
Salt pinch

Place the mixtures in a well greased patty tins, or in paper cakes, and bake for 15 minutes at 400°F or gas mark 6.

This basic mixture may be varied in a number of ways, and apart from the recipes given below, you may like to try different colourings and flavourings.

Butterfly Cakes

  1. When the cakes are cool, cut the top from each.
  2. Spread the cut surface with cream or butter icing.
  3. Halve the disc you have cut from the top of the cake and set them on an angle so that they look like wings.

Cherry Cakes

Add 3 ozs well floured chopped glaze cherries.

Coconut Cakes

Add 3 ozs desiccated coconut and a few drops of vanilla essence.

Queen Cakes

Add 4 ozs cleaned currants to the basic mixture.

Four Square Biscuits

  1. Divide the basic mixture dough into four parts. Leave one part plain. Colour the other three with a few drops of vegetable oil so that they are green, pink and chocolate
  2. Roll or form each piece of dough into a long strip, about ½ thick and ½ inch wide
  3. Press two of the strips together to make one wider strip. Do the same with the other two, then place one double strip on top of the other double strip
  4. Leave in a cool place for 1 hour, then cut into ¼ inch slices with a sharp knife
  5. Put on a baking tray and bake for approximately 10-12 minutes in a moderate oven. 375°F or gas mark 4

Party Biscuits

Roll out the basic mixture and cut with animal cutters. Bake as above, and when the biscuits are quite cold, pipe on eyes, nose and tail with icing. These biscuits, which can of course also be cut into Christmas tree shapes, are a certain success with children.

Easter Biscuits

  1. Add 2 ozs currants to the basic mixture. This is enough to make 16-18 biscuit
  2. Roll out to ¼ inch thickness and cut with a fluted 2 inch cutter
  3. Bake on a greased baking sheet for about 20 minutes at 350°F or gas mark 4
  4. Sprinkle the biscuits with caster sugar while they are hot

Boston Coffee Creams

These delicious biscuits are made from a richer mixture. The following ingredients make 2-3 dozen biscuits.

  • 5 ozs plain flour
  • 4 ozs margarine or butter
  • 1 oz icing sugar
  • ¼ teaspoon vanilla essence
  • ½ egg
  1. Cream the fat and sugar together
  2. Beat the egg, add half of it with the vanilla essence
  3. Mix in the sieved flour
  4. Put the mixture into a forcing bag with a large rosette pipe. Pipe on to a greased baking tray. Bake for 15 minutes in a moderate oven 350°F or gas mark 4
  5. Cool and sandwich together 2 with coffee butter icing

Scotch Shortbread

  • 8 ozs plain flour
  • 2 ozs caster sugar
  • 6 ozs butter
  1. Sieve the flour onto a board or table. Make a well in the centre of the flour
  2. Knead the butter with the sugar in the centre of the flour
  3. Gradually work in the flour. Do not allow the butter to break up curing kneading
  4. For biscuits or fingers, roll out to ¼ thick. For a cake mould into neat, slightly thicker round
  5. Prick with a fork all over. Bake the biscuits for 30 minutes in a slow oven 300° F or gas mark 2-3., a cake mixture will take longer at 40-45 minutes.

Chocolate Cookies

  • 5 ozs plain flour
  • 4 ozs margarine
  • 2 ozs caster sugar
  • ½ teaspoon vanilla essence
  • 6 ozs either milk or plain chocolate
  • 2 ozs sweet almonds
  • 1 oz flour for rolling
  • 1 egg
  1. Blanch and skin the almonds. Rinse, and then dry them in a cloth, chop fairly coarsely
  2. Roughly chop the chocolate
  3. Sieve the flour. Rub in the margarine until the mixture resembles fine bread crumbs
  4. Add vanilla, salt, chopped nuts and chocolate, reserve some of the nuts and chocolate for the top of the cake
  5. Mix in the beaten egg. Form into small balls and place on a greased baking sheet
  6. Place a small piece of chocolate and nut on the top of each ball
  7. Bake in a pre heated oven 350°F or gas mark 4 for 10-15 minutes
  8. Cool on a wire tray and store in an air tight tin

Icing Almond Paste

  • 4 ozs ground almonds
  • 2 ozs caster sugar
  • 2 ozs icing sugar
  • ½ egg
  • 1 teaspoon lemon juice
  1. Mix the caster and icing sugars with the ground almonds
  2. Add the half egg
  3. Work the mixture into a smooth paste

The above quantise make enough paste for the Battenberg cake.

American Frosting

  • 1 lb granulated sugar
  • 1½ gills of water (4 to a pint)
  • 2 small egg whites
  • ½ teaspoon vanilla
  1. Put the sugar and water in a thick saucepan over a very low heat
  2. With a wet pastry brush break down any crystals that form above the level of the liquid. Do not stir
  3. When the sugar has quite dissolved bring it to a fast boil, again without stirring
  4. Boil to 240°F exactly. If under boiled the icing will not set, and if over boiled it will be too hard
  5. Whisk the egg whites to a point
  6. Pour the hot syrup, very slowly, in a thin stream on to the whites, holding the pan at a good height and whisking briskly. The whites should cook slightly
  7. Whisk until the icing begins to look like cotton wool
  8. Spread the icing on the cake immediately using quick sweeping strokes

For the best results a sugar thermometer should be used, but if this is not possible boil the syrup until it will spin into a 6 inch to 8 inch thread.

Butter Icing

  • 2 ozs margarine or butter
  • 6 ozs icing sugar
  • 1 teaspoon boiling water
  1. Beat the fat until soft and white
  2. Add the sieved icing sugar and beat very well. Stir in boiling water

Chocolate Butter Icing

Add 1 tablespoon of cocoa blended with 2 of boiling water. For extra flavour add 1 teaspoon of rum or a few drops of rum essence.

Coffee Butter Icing

Add 1 tablespoon of coffee essence or 1 dessertspoon of powdered coffee.

Mocha Butter Icing

Make a chocolate butter icing and add 1 tablespoon of coffee essence, take care not to make wet.

Éclair Glazé Icing ½ pint whipped cream
  1. Make the choux paste
  2. Place the choux paste in a forcing bag with a plain pipe
  3. Force the paste onto a greased baking sheet in lengths of 2-3 inches
  4. Bake in a moderate oven 400° F or gas mark 6, for about 25-30 minutes. Cut a ½ inch slit in each bun and return to the oven for 5-10 minutes to dry off
  5. Leave to cool. Slit the sides and fill with whipped cream. Coat with chocolate glaze icing

Savoury filling, such as cream cheese with chopped chives, chicken or shrimps bound with a thick sauce can be used.

Choux Buns

  1. 1 Make a choux paste
  2. Pipe it in rounds on to a greased sheet
  3. Bake as for éclairs, but allow 40-45 minutes if they are to large

These make a delicious sweet if they are filled with fruit and whipped cream, then dusted with icing sugar.