250g caster sugar
300g self-raising flour
1 teaspoon of baking powder
3 table spoons of camp coffee essence (or cooled strong filter coffee)
120g chopped walnuts and a few extra walnut halves to decorate
200 g softened butter
400g icing sugar
1 teaspoon of ground ginger
½ teaspoon of cinnamon
½ teaspoon of nutmeg
*Or if you prefer 2 teaspoons of mixed spice.
The above spice quantities can be adjusted dependant on how spiced you would like the butter cream.
Required: 2 x 8 inch deep sandwich tins, greaseproof paper, little extra margarine, bowl, spatula, wooden spoon, sieve.
• Pre heat the oven to Gas mark 4 / 180c (fan) / 160c (gas). With a little margarine coat the sandwich tins and line with greaseproof paper.
• Beat the butter and sugar together until light and fluffy, when they are well combined the…
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