Homecraft
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119 A cake modelled on The Botanical Place building, (West Byfleet)
120 Six squares of Galaxy Chocolate Millionaires Shortbread
(see given Recipe)
121 A Cake decorated on the theme of the show
122 Coffee cake (uniced)
123 Fruit Loaf Cake
124 Six Galaxy themed cup cakes
125 Six rock cakes
126 Six coconut macaroons
127 Six star shaped biscuits
128 Three sausage rolls
129 For Men Only: Six Cheesesabres (Cheese Straws, see given recipe)
130 A Loaf of bread (use of machine permitted)
131 A jar of marmalade
132 A jar of jam
133 A jar of chutney
134 A bottle of home-made red wine (limited to 10 bottles)
135 A bottle of home-made white wine (limited to 10 bottles)
136 A bottle of home-brewed beer (limited to 10 bottles)
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Handicraft/Creative Hobbies
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137 An Item of patchwork or quilt work
138 An item of embroidery
139 An article of canvas or cross-stitch
140 An item of sewing
141 An item of hand knitting
142 An item of crochet
143 Something new from old
144 A handmade piece of jewellery
145 A birthday card
146 A piece of pottery or clay work
147 An object made from paper/card
148 An item of woodwork
149 A painting in any medium
150 A painting in watercolours
151 A portrait in any medium
152 A drawing in any medium
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Photography
Limit of 2 photographic entries for each of the following classes
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153 The night sky
154 A British wildflower/s
155 Reflections
156 A black & white photograph
157 Christmas Illuminations
158 A frosty scene
159 A photo taken from an unusual angle
160 Transport
161 A grandparent/s
162 Seascape
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Recipes:
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Class 120 Galaxy Chocolate Millionaires Shortbread
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Ingredients
Shortbread
200g Unsalted butter, softened
80g Caster Sugar
225g Plain flour
60g Galaxy chocolate chopped up
Caramel Layer
170g Unsalted butter
75g Caster sugar
80g Golden syrup
397g condensed milk
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Chocolate layer
250g Galaxy chocolate melted
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Method:
Shortbread base
Preheat the oven to 180C/160Fan/Gas4. Grease and line an 8 inch (20cm) square tin.
Mix the butter and sugar until creamy. Add the flour and mix to form a soft dough then mix in the chopped chocolate. Put mixture into the tin and press until it is compact and even. Bake for 20-25 minutes, until lightly golden and then leave to cool in the tin.
Caramel Layer
Put all ingredients into a pan on a low heat and stir until everything is melted together. Bring the mixture to the boil, stirring continuously. Let it boil until thick and golden (about 5 minutes or more). Pour over the shortbread base. Put in the fridge to set for at least 2 hours.
Chocolate topping
Melt the chocolate, pour it over the caramel layer and smooth out. Leave to set at room temperature. Cut into 16 squares. It can be kept in the fridge for up to 2 weeks.
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Class 129 Men Only: Six Cheesesabres (Cheese Straws)
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Ingredients
320g Puff pastry sheet
2 Egg yolks beaten
100g Cheddar cheese grated
Paprika for sprinkling
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Method
Cut the pastry sheet into two, each approximately 16 x 24 cm. Using a pastry brush, brush most of the egg mixture over the pastry sheets then sprinkle with the grated cheese and press down lightly. Cover and chill in the fridge for 15 minutes.
Preheat the oven to 200C/180Fan/Gas6. Line two baking trays with greaseproof or baking paper.
Sprinkle the cheese with paprika. Cut the cheese pastry sheets into strips about 1-2cm wide. Twist each strip into a fairly tight spiral and place on the baking trays. Brush with any remaining egg yolk. Bake for 15 minutes, or until golden-brown.
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