Paul Hollywood's British Baking

COCONUT FLAPJACKS
MAKES 12–16
These flapjacks use coconut and two types of oats to give a soft, chewy texture. Ground almonds help keep them moist. The recipe makes a good base for all sorts of additions – dried fruit, chocolate chips or crystallised ginger would all work well.
200g unsalted butter
75g caster sugar
200g golden syrup
150g jumbo oats
150g quick-cook oats
50g desiccated coconut
50g ground almonds
EQUIPMENT

MARMALADE CAKE
MAKES A 20CM CAKE
The best-known story about marmalade is that James Keiller, a Dundee shopkeeper, bought some oranges from a Spanish ship docked in the port in the 1700s and ended up with the bitter Seville variety by mistake. His mother, Janet, seized the opportunity to invent marmalade – a happy variation on the ‘if life gives you lemons, make lemonade’ principle.
Not only is marmalade great on toast, it’s also an easy way to make a flavoursome cake. This is also very good made with lime marmalade and a lime icing.
175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
110g Seville orange marmalade
TO FINISH (OPTIONAL)
Caster sugar, for sprinkling
Grated zest of 1 small orange
ICING (OPTIONAL)

TANTALLON CAKES
MAKES 18–20
Tantallon Castle in East Lothian gives its name to these delicious shortbread biscuits (not cakes after all). Good though they are, they make a surprisingly low-key tribute to one of Scotland’s most formidable fortifications, built in the 14th century and home to the powerful and ruthless ‘Red Douglases’, the Earls of Angus. Cromwell laid waste to the castle in 1651 and it now stands in ruins. If you visit, be sure to take a camera. There are at least two instances of ghostly figures in Tudor dress showing up in pictures.
100g unsalted butter, softened
100g icing sugar, plus extra for dusting (optional)
1 large egg yolk
Grated zest of ½ lemon
100g plain flour
100g cornflour
1 tsp bicarbonate soda