SUMMER SHOW RECIPIES 2023
GOOEY BROWNIES
10oz/250g soft margarine; 4oz/110g dark chocolate; 14oz/400g caster sugar; 2 tsp vanilla extract; 4 beaten eggs; 6oz/170g plain flour;
½ tsp baking powder; pinch of salt.
1. Pre-heat oven to moderate 160C /gas mark 4
2. Melt the margarine and chocolate together, remove from the heat, add the sugar and mix well
3. Add the vanilla extract and eggs.
4. Sift the flour salt and baking powder and fold into the chocolate and margarine mixture.
5. Pour into a lightly greased brownie pan and bake for 50 minutes.
6. Allow to cool and cut into squares.
SAUSAGE ROLLS
7oz [200g] home made shortcrust pastry; 8oz [225g] sausage meat; flour; milk to glaze.
Roll the pastry out thinly into an oblong then cut it lengthwise into 2 strips.
Divide the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length on the pastry.
Lay a roll of sausage meat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
Seal the long edges together making close horizontal cuts with a knife along the edge of the rolls, giving a flaked effect, then, with the back of the knife, pull the edges up vertically at regular intervals to form scallops.
Brush the length of the two rolls with milk then cut into slices 1½ to 2 inches [4-5cm] long
Place on a baking sheet and bake in the oven at 200C /gas mark 6 for 15 minutes.
To cook thoroughly reduce the temperature to 180C/gas mark 4 and cook for a further 15 minutes.
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GOOEY BROWNIES
10oz/250g soft margarine; 4oz/110g dark chocolate; 14oz/400g caster sugar; 2 tsp vanilla extract; 4 beaten eggs; 6oz/170g plain flour;
½ tsp baking powder; pinch of salt.
1. Pre-heat oven to moderate 160C /gas mark 4
2. Melt the margarine and chocolate together, remove from the heat, add the sugar and mix well
3. Add the vanilla extract and eggs.
4. Sift the flour salt and baking powder and fold into the chocolate and margarine mixture.
5. Pour into a lightly greased brownie pan and bake for 50 minutes.
6. Allow to cool and cut into squares.
SAUSAGE ROLLS
7oz [200g] home made shortcrust pastry; 8oz [225g] sausage meat; flour; milk to glaze.
Roll the pastry out thinly into an oblong then cut it lengthwise into 2 strips.
Divide the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length on the pastry.
Lay a roll of sausage meat down the centre of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
Seal the long edges together making close horizontal cuts with a knife along the edge of the rolls, giving a flaked effect, then, with the back of the knife, pull the edges up vertically at regular intervals to form scallops.
Brush the length of the two rolls with milk then cut into slices 1½ to 2 inches [4-5cm] long
Place on a baking sheet and bake in the oven at 200C /gas mark 6 for 15 minutes.
To cook thoroughly reduce the temperature to 180C/gas mark 4 and cook for a further 15 minutes.
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