Rose Prince's Baking Club: the 'hit' biscuit Makes 20 larger biscuits, 40 small 225g/8oz unsalted butter 225g/8oz caster sugar 100g/3½oz condensed milk 55g/2oz cocoa powder, sifted 280g/10oz self-raising flour, sifted Cream together the butter and sugar, beating with a wooden spoon until light and fluffy (or you can use a tabletop mixer with a beater attachment). Mix the condensed milk with the cocoa powder, adding a little of the powder at a time and whisking to a smooth paste. Add the flour and condensed milk mixture to the creamed butter and sugar; stir until well blended. Form into a roulade shape, wrap in cling film and refrigerate for 30 minutes (or store in the fridge for up to 3 days). Line a baking sheet with baking paper. Cut discs from the cookie dough, about 1cm thick, and place them on the baking sheet, about 4cm apart. Bake for about 12-15 minutes. Remove from the oven, wait about three minutes, then transfer to a cooling rack. The cookies should be a little soft in the centre. Store in a tin, or eat fresh from the oven. Your letters I am deluged with eggless cake recipes sent in by baking clubbers, including a fascinating one from George de Stratton of Norfolk. Years ago, eggs were few during the winter months. I found a basic recipe for vinegar cake in one of my great-grandmother's Victorian recipe books. Preheat oven to 160C/320F/Gas 3 and line a 9in tin with baking paper. Rub 8oz (225g) butter into 1lb (450g) flour, then add 8oz (225g) each sugar, raisins and sultanas. Combine 2 tbsp milk with 1 tsp of bicarbonate of soda, mix with 270ml milk and 2 tbsp cider vinegar, then add to dry ingredients and mix well - fast. Put straight into the tin and bake for one to two hours or until a skewer comes out clean. Next week is florentines. You will need hazelnuts, flaked almonds, double cream, golden sultanas, sugar and flour.