ungreased

Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.

Form the dough into small balls and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.

When ready to bake, place rounded spoonfuls or balls of dough onto an ungreased cookie sheet, then bake for 8 to 10 minutes.

On a large, ungreased cookie sheet, greased with vegetable softening and add parchment paper on top, shape each half into a rectangle 10x3 inch, rounding edges slightly.

Mix well and shape into a rectangular loaf in a bread pan or simply shape it on an ungreased sheet pan.

FOR THE FILLING: 600g fresh sweet tomatoes - baby plum or cherry 2 tbsps olive oil 3-4 large garlic cloves, thinly sliced 25g butter Salt and black pepper 2 tbsps sun-dried tomato puree 12 or more basil leaves for garnish Optional parmesan for sprinkling NB: You'll need an ungreased 24cm loosebottomed flan tin

Spoon the mixture into an ungreased ring cake tin and smooth the surface.

Roll into walnut-size balls; press flat onto ungreased baking sheets.

One Pan Cake Ingredients: 2 1/2 cups of all purpose-flour 1 1/2 cups sugar 1/2 cup cocoa 2 teaspoons baking soda 1/2 teaspoons salt 2/3 cup vegetable oil 2 tablespoons cider vinegar 1 tablespoon vanilla 2 cups of cold coffee 1/3 cup sugar 1/2 teaspoon cinnamon Steps Stir together flour, 1 1/2 cups sugar, cocoa, soda and Salt in an ungreased 12- by 8-inch baking pan.

Drop batter by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart.

Place the balls about 2cm apart on an ungreased baking sheet, then press your thumb gently in the middle of each.

Cut with a gingerbread man shaped cookie cutter and place on an ungreased cookie sheet.