Che's Oatmeal Biscuits

Ingredients
100 g oatmeal flakes
1 cup (100 g) 4 oz plain flour
1/2 tsp salt
20g of castor sugar
3/4 stick or 100 g butter or margarine
1 beaten egg
20ml of water
2 bars of melted dark chocolate (optional)
50g pistacho nuts (optional)

Equipments
circular cutter
non stick baking sheets
rolling pin

Method

1. Heat the oven to moderate, 180°C, Gas 4.
2. Mix all the dry ingredients together and rub in the fat.
3. Mix the egg with the water and use this to bind the dry ingredients together into a stiff paste. You can use a blender to blend it till the past is even before spreading.
4. Roll out on a lightly floured surface to just under 2 - 3mm thick making a large rectangular flat sheet.
5. Cut into rounds with a 5-6 cm cutter. Peel off the edges gently so that you get slightly uneven edges.
6. Placed all the biscuits on a lightly grease baking sheet and press a flat baking sheet over the biscuits before putting in oven to prevent the biscuits from turning too brown during baking.
7. Bake all the biscuits at one go for 15-20 minutes. Do not over bake as it will be too hard or brown.
8. Decorate the biscuits with some melted dark chocolate and pistachio nuts. (optional)

Makes 22-25 approx.

Chocolate Roll with Creamy Orange Mousse

Ingredients
2 chocolate Swiss rolls
12 oz (350 g) cream cheese, such as philadelphia
2 tablespoons caster sugar, plus one extra teaspoon
1 tin Mandarins
1 pack orange jelly
1 carton cream
1 orange yogurt


Method
1. Cut chocolate Swiss rolls into slices and dip one side of each slice into a plate of mandarin juice until moist.
2. Line the inside of cheesecake tin with Swiss roll slices.
3. Whisk yogurt, cream, Philadelphia cheese and mandarin segments together (save 4-six pieces for the topping).
4. Melt jelly in remaining juice of mandarins and ¼ cup of water. Leave to cool.
5. Add jelly to the mix once it is cool.
6. Pour the mix into the cheesecake tin with Swiss roll slices.
7. Leave in the fridge for 4-6 hours until set.