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//http://easyrecipes.name/traditional-bread-and-scones/rock-cakes.html

Rock cakes

http://easyrecipes.name/traditional-bread-and-scones/easter-cake.html

Easter cake

http://easyrecipes.name/traditional-bread-and-scones/madeira-cake.html

Madeira cake

http://easyrecipes.name/traditional-bread-and-scones/flapjacks.html

Grease a square, shallow tin, about 7 1/2-inches. Put margarine and syrup in a pan and leave over a low heat until margarine has melted.

http://easyrecipes.name/traditional-bread-and-scones/almond-macaroons.html

Line two large baking trays with rice paper or, if this is not available, with non-stick household parchment or greaseproof paper.

http://easyrecipes.name/traditional-bread-and-scones/new-zealand-biscuits.html

Grease 2 baking trays. Put the syrup, butter and castor sugar into a pan and leave to melt over a low heat. Remove the pan from the heat and stir in the dry ingredients.

http://easyrecipes.name/traditional-bread-and-scones/cherry-cake.html

Grease a 7-inch cake tin and line with greased greaseproof paper. Rinse cherries (see Quick Tip below). Cut each cherry in half.

http://easyrecipes.name/traditional-bread-and-scones/bakewell-tart.html

Sieve flour and salt into a bowl. Cut fats in small pieces and rub into the flour until mixture resembles fine breadcrumbs. Mix to a firm dough with water.