Kellogg's - "Bran New Idea" Book

Picture of

Bran and Almond Shortbread

Cooking time: 15-20 minutes, Yield: 20 Fingers

  • 6oz Wholemeal flour 175g
  • 6oz Butter or margarine (softened) 175g
  • 3oz All-Bran Cereal (crushed)
  • 3oz Caster sugar
  • 2oz Chopped almonds 50g

Rub the butter into the flour until mixture resembles fine breadcrumbs. Add the remaining ingredients, mixing well until it all sticks together. Put mixture into a 10"x 6" (25 x 15 cm) tin. Press down well. Bake in a moderately hot oven, 190°C (375°F) Gas Mark 5, for 15-20 minutes or until the top is golden.

Sprinkle with sugar and cut into 20 fingers while still warm. Leave to cool in tin. Remove from tin and store in an airtight container.

From: Mrs. M. Ferguson,
Rowledge.

Bran Parkin Cookies

Cooking time:15-20 minutes, Yield: 2-3 dozen cookies

  • 4oz Margarine 100g
  • 2 tbsp Golden syrup 2 x 15ml sp
  • 12oz Self-raising flour 350g
  • 8oz Demerara sugar 225g
  • a teasp Ginger 2 x 5ml sp
  • 1 teasp Bicarbonate soda 1 x 5ml sp
  • 3oz All-Bran Cereal 75g
  • 1 Egg (beaten) 1
  • 1½ teasp Salt ½ x 5ml sp

Melt the syrup and margarine together in a small pan.
Put the dry ingredients into a mixing bowl. Add the beaten egg and syrup mixture. Mix into a smooth dough.
Make into 2 inch balls, flatten slightly. Place on a greased baking tray, (keep well apart), and bake at 180°C (350°F) Gas Mark 4. Bake for 15-20 minutes or until golden brown.

From: Mrs. M. Kowai,
Wallsend.

All-Bran and Raisin Fudge

Cooking time: few minutes

  • 1lb Granulated sugar 450g
  • 14oz Condensed milk 400g
  • 2oz All-Bran Cereal 50g
  • 2oz Butter 50g
  • 6oz Water 175 ml
  • 1 teasp Vanilla essence 1 x5ml sp
  • 4oz Raisins 100g

Put all the ingredients, except for the raisins, in a heavy-bottomed pan and heat and stir until sugar has dissolved. Bring to the boil and boil steadily, stirring occasionally until the mixture reaches 115°C (240°F) (or will form a soft ball when a little is dropped into a cup of cold water).
Remove from heat, add the raisins and beat until the mixture starts to thicken. Pour into a greased 8" x 8" (20 x 20cm) tin and, when nearly set cut into pieces with a sharp knife.

From: Gwen Kindley,
High Farm.