Scribd Logo
Upload

Welcome to Scribd!

  • Recipes - Baking Y11 2008

    Uploaded by

    tpather
    45 views1 page
    Scones 250g self raising flour 2 tablespoons butter 3 / 4 -1 cup milk 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. Cut with scone cutter. Serve warm with butter, jam and whipped cream.

    Original Description:

    Original Title

    Recipes - Baking y11 2008

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Scones 250g self raising flour 2 tablespoons butter 3 / 4 -1 cup milk 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. Cut with scone cutter. Serve warm with butter, jam and whipped cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    45 views1 page

    Recipes - Baking Y11 2008

    Uploaded by

    tpather
    Scones 250g self raising flour 2 tablespoons butter 3 / 4 -1 cup milk 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. Cut with scone cutter. Serve warm with butter, jam and whipped cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Recipes – Method Of cookery: Bakingdx

    Plain Cake Scones Foundation Biscuit Mixture Short bread


    125g Butter, softened 250g Self raising Flour 125g butter 100g butter
    140g caster sugar 2 tablespoons Butter ½ cup caster sugar 50g caster sugar
    2 eggs ¾-1 cup milk 1 egg 150g-200g plain flour
    Vanilla Extra flour for rolling Vanilla essence
    1/3 cup of milk 1 1/3 cup Self raising flour
    190g self raising flour
    1. Beat butter and sugar to a cream 1. Sift flour into bowl 1. Cream the butter and sugar 1. Cream butter and sugar until
    2. Add the eggs one at a time. Beat 2. Rub butter into flour with finger together until white white.
    well tips 2. Add egg and beat well. 2. Add sifted flout to form a stiff
    3. Add vanilla 3. Make a well in the centre 3. Add vanilla. dough
    4. Alternatively add sifted flour 4. Pout milk in all at once. Use a 4. Gradually add sifted flour to 3. Knead on lightly floured board
    and milk to mixture. palette knife mix quickly and form a stiff paste. and place at the bottom of
    5. Make into soft dough. lightly until a moist dough is 5. Take small pieces and form into upturned sponge tins.
    6. Pour into greased and floured formed balls 4. Press to 18mm thickness, pinch
    baking tin. 5. Turn out onto floured board. 6. Place on greased trays. Press edges, mark sections and prick
    7. Bake in moderate oven for Knead lightly and press out to lightly with fork well.
    approx. 40 minutes. 2.5cm thickness. 7. Bake in moderate oven until 5. Bake in a slow oven for
    8. Turn out and stand on wire rack 6. Cut with scone cutter. golden brown approximately 45 minutes
    to cool. 7. Place close together on floured 8. VARIATION:
    9. Dust with icing sugar, cut into tray 9. Make a hollow of each ball with
    blocks and serve. 8. Brush over with beaten egg and back of wooden spoon. Place a
    VARIATION: milk. little jam in each biscuit.
    3 Tablespoons cocoa 9. Bake in hot oven for 12-15 10. Bake in moderate oven
    160g sugar minutes
    ¾ cup milk (increased to) 10. Serve warm with butter, jam
    and whipped cream.

    You might also like