Bingley Show

Class Entries
Home Crafts

Handicraft Section Entry Form

All exhibits to have been made by the Exhibitor
Doyleys will be provided on which to stage exhibits

CLASSES

Victoria Sandwich Cake (2 tins)
4 Butterfly Buns
4 Biscuits - Any One Variety
Fruit Cake
4 Pieces of Traybake (Any One Variety)
Fruit Loaf (to butter)
4 Fruit Scones
Fatless Sponge Cake
My Favourite Cake (Recipe to be displayed)
Cold Sweet for One
Item of baking using 2+ Fairtrade Ingredients
Savoury Bread (Hand or Machine made)
Trio of Salad Dishes
4 Onion Bhajis
4 Pieces of Caramel Shortbread
Item(s) using Coconut
6 Peppermint Creams
Cake to be made by a Gentleman
Fudgy-Wudgy Chocolate Chip Cookies - to stated Recipe below
(as seen in the Bingley Show Recipe Book)

RECIPE for CLASS 19 - Fudgy-Wudgy Chocolate Chip Cookies

4 oz (125g) butter, chopped	1 tsp. vanilla extract
9 oz (250g) brown sugar	1egg
5 oz (150g) plain flour	1½ oz (35g) self-raising flour
1tsp bicarbonate of soda	1½ oz (35g) cocoa powder
3 oz (85g) raisins	3½ oz (95g) dark chocolate chips
4 oz (100g) toasted macadamia nuts, coarsely chopped (optional)
4 oz (100g) dark cooking chocolate, coarsely chopped

Method
Preheat the oven to 180ºC (350ºF), gas mark 4. Line 3 oven trays with baking parchment. Beat the butter, vanilla extract, sugar and egg together until smooth. Sieve the combined flours, bicarbonate of soda and cocoa powder into the mixture. Stir in the raisins, nuts, chocolate chips and dark chocolate. Drop rounded tablespoons of mixture onto the prepared trays about 4cm apart. Press each with a fork to flatten slightly. Bake in the oven for 10 minutes, leave to stand for 5 minutes and then transfer to a cooling rack.

Please ensure you read the conditions of entry
and the guidance at the start of the section before entering

For further information, please contact Mrs. Jean Warin
on 01274 487433 or email bingleyshowhandicraft@hotmail.co.uk