Molasses cookies

You will need:

1 ½ cups plain flour

1 cup wheat bran or oat bran

About ½ cup molasses

1 cup grated apple and/or carrot

A shallow saucer of sugar

A small amount of butter

Method: 

Heat the oven to 190 degrees. Grate the apple or carrot (or some of each) and mix with the flour, bran and molasses in a bowl until it forms a fairly sticky dough. Knead the mixture with your hands until it forms a big ball. If it feels too wet, add some more flour.

Spoon small balls of the mixture on to a lined baking tray, about 5cm apart. Rub the bottom of a flat glass with softened butter, and dip into a saucer of sugar. Use this to squash the cookies flat. You will need to re-sugar the glass for each cookie. 

Bake for 10 minutes, until golden brown and crispy on top. Cool and store in an airtight container. 

Apple delights

You will need: 

1 ½ cups tinned apple pie filling or tinned apple sauce – or home-stewed apples

1 cup oat bran or wheat bran

½ cup plain flour

Method: 

Heat the oven to 180 degrees. Mix the ingredients in a big bowl, and press the mixture into a greased or lined baking tray.

Bake for 20-30 minutes, until golden brown.

Let it cool for a few minutes before slicing into fingers. You can store these in an airtight container in the fridge.

Peppermint treats

You will need: 

20 Oddfellows or other mints

2 cups wholemeal flour

1 ½ cups rolled oats

2/3 cup molasses

2 tablespoons oat bran

3 tablespoons ground linseed

1 cup rice bran oil (or any vegetable oil)

Method:

Heat the oven to 180 degrees. Put the peppermints in a strong plastic bag, take them outside onto some concrete, and bash them with a rolling pin or hammer (this takes quite a lot of effort!). Combine with all the rest of the ingredients in a bowl, and mix well.

Press the mixture into a grease or lined slice tin, and bake for 10-12 minutes.

Cool for a few minutes and cut into whatever size and shape you like. Store them in the fridge.