RECIPES FOR THE SPRING SHOW
LEMON DRIZZLE LOAF
6oz/175g self raising flour; 1½oz/20g cornflour; 6oz/175g margarine; 6oz/175g caster sugar; 3 eggs; 2 tbls milk; grated rind of 2 lemons.
For the Drizzle: 6oz/175g caster sugar; juice of 2 lemons.
Preheat the oven to 180C, gas mark 4.
Line a 1 lb loaf tin.
Place the margarine and sugar in a bowl and whisk together. Then add milk, eggs and grated rind from lemons
Add sifted flour and cornflour and fold in. Bake for around 40 minutes.
To Make the drizzle
Place lemon juice and caster sugar in pan and heat till sugar has dissolved. Prick cake all over the top and pour the drizzle over the cake
EASTER BUSCUITS
6oz / 175g plain flour; 3oz / 85g butter; 3oz / 85g caster sugar; 2oz / 55g currants; pinch of mixed spice; 1 egg separated.
Cream the butter & sugar Add egg yolk, spice, flour & fruit. Mix to a stiff dough. Roll out thinly & cut into rounds
Place on a greased baking sheet and bake in a moderate oven, 180C/gas mark 4 15-20 minutes
After 10 minutes brush with egg white, sprinkle with caster sugar & return to the oven for the final 5-10 minutes.
CHEESE & BACON SCONES makes 12
100g butter with extra for greasing; 10 rashers of streaky bacon; 275g Self raising flour; ½ tsp Baking Powder; 1 tsp Sea Salt; 150ml milk;
50ml Vegetable oil; 1 egg; 150g grated cheddar cheese
Heat oven to 200C / 180C fan oven / gas mark 6. Grease a 12 hole muffin tin.
1. In frying pan over medium heat fry bacon until golden and then cool and chop into chunks. Set aside.
2. In a bowl add flour, baking powder and 1 tsp sea salt. Using fingers mix until resembles breadcrumbs.
3. In a small bowl whisk milk, oil and egg. Tip into dry mixture and gently mix until the flour mix is mostly moistened (lumps will remain).
Stir in bacon and grated cheese.
4. Spoon into Muffin tin and bake for 20 mins or until tops are golden brown.
LEMON DRIZZLE LOAF
6oz/175g self raising flour; 1½oz/20g cornflour; 6oz/175g margarine; 6oz/175g caster sugar; 3 eggs; 2 tbls milk; grated rind of 2 lemons.
For the Drizzle: 6oz/175g caster sugar; juice of 2 lemons.
Preheat the oven to 180C, gas mark 4.
Line a 1 lb loaf tin.
Place the margarine and sugar in a bowl and whisk together. Then add milk, eggs and grated rind from lemons
Add sifted flour and cornflour and fold in. Bake for around 40 minutes.
To Make the drizzle
Place lemon juice and caster sugar in pan and heat till sugar has dissolved. Prick cake all over the top and pour the drizzle over the cake
EASTER BUSCUITS
6oz / 175g plain flour; 3oz / 85g butter; 3oz / 85g caster sugar; 2oz / 55g currants; pinch of mixed spice; 1 egg separated.
Cream the butter & sugar Add egg yolk, spice, flour & fruit. Mix to a stiff dough. Roll out thinly & cut into rounds
Place on a greased baking sheet and bake in a moderate oven, 180C/gas mark 4 15-20 minutes
After 10 minutes brush with egg white, sprinkle with caster sugar & return to the oven for the final 5-10 minutes.
CHEESE & BACON SCONES makes 12
100g butter with extra for greasing; 10 rashers of streaky bacon; 275g Self raising flour; ½ tsp Baking Powder; 1 tsp Sea Salt; 150ml milk;
50ml Vegetable oil; 1 egg; 150g grated cheddar cheese
Heat oven to 200C / 180C fan oven / gas mark 6. Grease a 12 hole muffin tin.
1. In frying pan over medium heat fry bacon until golden and then cool and chop into chunks. Set aside.
2. In a bowl add flour, baking powder and 1 tsp sea salt. Using fingers mix until resembles breadcrumbs.
3. In a small bowl whisk milk, oil and egg. Tip into dry mixture and gently mix until the flour mix is mostly moistened (lumps will remain).
Stir in bacon and grated cheese.
4. Spoon into Muffin tin and bake for 20 mins or until tops are golden brown.
