Recipes - Baking Y11 2008

Recipes – Method Of cookery: Bakingdx Plain Cake 125g Butter, softened 140g caster sugar 2 eggs Vanilla 1/3 cup of milk 190g self raising flour 1. Beat butter and sugar to a cream 2. Add the eggs one at a time. Beat well 3. Add vanilla 4. Alternatively add sifted flour and milk to mixture. 5. Make into soft dough. 6. Pour into greased and floured baking tin. 7. Bake in moderate oven for approx. 40 minutes. 8. Turn out and stand on wire rack to cool. 9. Dust with icing sugar, cut into blocks and serve. VARIATION: 3 Tablespoons cocoa 160g sugar ¾ cup milk (increased to)

Scones 250g Self raising Flour 2 tablespoons Butter ¾-1 cup milk Extra flour for rolling

Foundation Biscuit Mixture 125g butter ½ cup caster sugar 1 egg Vanilla essence 1 1/3 cup Self raising flour

Short bread 100g butter 50g caster sugar 150g-200g plain flour

1. Sift flour into bowl 2. Rub butter into flour with finger tips 3. Make a well in the centre 4. Pout milk in all at once. Use a palette knife mix quickly and lightly until a moist dough is formed 5. Turn out onto floured board. Knead lightly and press out to 2.5cm thickness. 6. Cut with scone cutter. 7. Place close together on floured tray 8. Brush over with beaten egg and milk. 9. Bake in hot oven for 12-15 minutes 10. Serve warm with butter, jam and whipped cream.

1. Cream the butter and sugar together until white 2. Add egg and beat well. 3. Add vanilla. 4. Gradually add sifted flour to form a stiff paste. 5. Take small pieces and form into balls 6. Place on greased trays. Press lightly with fork 7. Bake in moderate oven until golden brown 8. VARIATION: 9. Make a hollow of each ball with back of wooden spoon. Place a little jam in each biscuit. 10. Bake in moderate oven

1. Cream butter and sugar until white. 2. Add sifted flout to form a stiff dough 3. Knead on lightly floured board and place at the bottom of upturned sponge tins. 4. Press to 18mm thickness, pinch edges, mark sections and prick well. 5. Bake in a slow oven for approximately 45 minutes