Add missing recipes

docs/Recipes/Alexs-sponge-cake.md

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+# Alex's Sponge Cake
+
+**Makes:** One cake
+
+**Preparation time:** 20 minutes
+
+**Baking time:** 16-20 minutes
+
+## Ingredients
+
+### Cake
+
+- 6oz/170g self-raising flour
+- 6oz/170g margarine/butter
+- 6oz/170g caster sugar
+- 3 eggs
+
+### Buttercream
+
+- Margarine
+- Icing sugar
+
+## Instructions
+
+Basic recipe (for big cake – for fairy cakes no need to grease and line, and cooking time may be a bit shorter):
+
+1. Preheat oven to 180 (fan oven)
+2. Grease and line your tins – marge and greaseproof paper.
+3. 'Cream' (beat) butter/marge and sugar together. If you’re using butter, you’ll want to take it out the fridge to soften beforehand, but I find marge is just as good.
+4. Beat your eggs then add to marge/sugar. Mix, but don’t worry about getting it smooth – just mostly combined.
+5. Add flour (no need to sift, usually) and mx together until smooth.
+6. Add extra flavourings if you want them (e.g. sifted cocoa powder) – add a bit and keep tasting. If you add too much cocoa powder the cake will be dry, but that would take extreme amounts.
+7. Split mixture evenly between tins.
+8. Put in oven on the same shelf, if possible, for 16 minutes. They may need longer but it’s best to check after this. Then keep checking every couple of minutes (try not to open the door before this though, or too often!)
+9. It is done when it springs back when you press it with your finger (or use a skewer – needs longer if any cake batter comes out).
+10. Turn out onto wire cooling rack and leave to cool.
+
+If you want butter cream, cream marge and add sifted icing sugar (plus cocoa powder if you want) until you can’t taste margarine! If you find its getting too stiff, you can add a bit of milk, but it’s not usually needed. Can be hard work though!
+
+Water icing is just sifted icing sugar with water, if you wanted that.

docs/Recipes/Ginger-snaps.md

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+# Ginger Snaps
+
+## Ingredients
+
+- 500 g butter, melted (plus extra for greasing)
+- 4 US cups (400g) flour
+- 2 US cups (450g) sugar
+- 1 US cup (240ml) golden syrup
+- 4 tbsp ground ginger
+- 2 tbsp ground cinnamon
+- 2 tsp baking powder (not needed if using self-raising flour)
+
+## Method
+
+1. Preheat the oven to 150C or gas mark 2.
+2. Add the melted butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
+3. Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
+4. Once mixed, use a tablespoon to scoop up individual portions (no more than 2cm across) and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 18 mins. Allow to cool before removing from the baking tray.
+
+A typical tray will fit 9 biscuits and the batch produces approximately 60 biscuits.

docs/Recipes/Gingerbread-people.md

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+# Gingerbread People (or Biscuits)
+
+**Makes:** About 10 men or large biscuits
+
+**Preparation time:** 20 minutes
+
+**Baking time:** 10-15 minutes
+
+## Ingredients
+
+- 500g Self-Raising Flour
+- Large pinch of Salt
+- 100g Margarine
+- 200g Caster Sugar (normal sugar will do)
+- 30ml Ground Ginger
+- 90ml Golden Syrup
+- 120ml Milk
+- Currants*
+- Glace Cherries*
+
+\* not needed for biscuits
+
+## Method
+
+1. Preheat oven to 325°F (160°C) – Gas Mark 3.
+2. Sieve flour, salt and ginger together.
+3. Warm syrup, fat and sugar together and add to the dry ingredients.
+4. Add milk and mix to a firm consistency.
+5. Roll out and cut out shapes, placing on a greased baking tray when done.
+6. If doing gingerbread people, mark the eyes with currants and put some down the body.  Use a piece of glace cherry for the mouth.
+7. Bake for 10-15 minutes in the oven.
+8. Ease from baking trays when mixture is cool enough to handle.
+
+NOTE: Biscuits made with syrup in are often soft after baking but will become crisp on cooling.