Cakes and Biscuits Recipe
No matter how busy you are, there are still times when you may feel the urge to become an old-fashioned cook, and to produce home baked cakes, fragrant and fresh, from your own oven.
The following recipes have been especially designed to meet the limited schedules of even the busiest modern cooks, without any sacrifice of quality.
Cooking Time: small scones 7-10 minutes, scone round 10-15 minutes
You will need:
8 oz. flour
2 teaspoons baking powder teaspoon salt
2 oz. fat (butter, margarine or lard)
1 Grease and flour a baking tray.
2 Sieve flour, baking powder and salt.
3 Rub the fat into the flour with the finger tips.
Pan thinly. Tilt the pan to ensure the batter runs over evenly.
7 Move the frying pan gently over a quick heat until the pancake is set and brown underneath. Make sure it is loose at the side and turn it over with a fish slice or a broad-bladed knife.
8 Brown on the other side and turn on to a sugared sheet of greaseproof paper. Sprinkle with sugar and lemon juice and roll up. Keep hot while cooking the rest.
9 Serve the pancakes sprinkled with castor sugar and accompanied by wedges of lemon.
Jam pancakes: Make the pancakes as for plain pancakes and spread with the jam before rolling up.
This is easily made at home from prepared ice cream mix using the instructions on the can.
4 Add the sugar and any other ingredients to be used (see following recipes).
5 Stir in the milk and mix quickly to a soft dough.
6 Turn on to a floured board. Flour hands and form dough into a ball. Cut into two pieces.
7 Press each lightly by hand, or roll into a round, 1 in. thick.
8 Cut out with 2-in. cutter or divide each round into quarters with a sharp knife. Do not cut through.
9 Place on a baking tray, brush with beaten egg or milk.
10 Bake in a hot oven (425°F – Gas Mark 7).
11 Cool on a wire tray.
12 Serve hot or cold.
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