RAYE'S ANGELS BIRTHDAY OAT CAKES. RECIPE 12 OZ PORRIDGE OATS. 3 OZ FLAKED OR GROUND ALMONDS. 200 GRAM PACK OF WAITROSE WHOLE AMERICAN CRANBERRIES. 185 GRAM JAR OF WAITROSE ESSENTIALS BRAMLEY APPLE SAUCE. BLACK TREACLE (WARMED.) I MEDIUM EGG. MIX ALL INGREDIENTS TOGETHER SHAPE INTO 15 ROUND BISCUITS. BAKE APPROX TWENTY MINUETS. DECORATE WHEN COOL TO YOUR OWN DESIGN.

GERMANY 2010.  PHOTOGRAPH BY ALAN FENTON.

HALLOWEEN BISCUITS. 4Og JUNIPER BERRIES. 185g JAR OF APPLE SAUCE. 6 0Z PORRIDGE OATS. LARGE BROWN EGG. BLACK TREACLE. MARINATE JUNIPER BERRIES IN APPLE SAUCE OVER NIGHT . MIX PORRIDGE OATS WITH EGG, JUNIPER BERRIES AND APPLE SAUCE, ADDING WARMED BLACK TREACLE TO BIND ALL INGREDIENCE TOGETHER; ROLL INTO BALLS FLATTENING INTO BISCUITS. PLACE ON TO BAKING TRAY AND COOK IN CENTER OF PREHEATED OVEN AT 200 FOR APROX TWENTY MINUTES. DECORATE WHEN COOL.

HALLOWEEN BISCUITS.     BY RAYE'S ANGELS.