Some Recipe ideas for your Griddle
DROPPED SCONES 4oz (100g) plain flour 1/4 tsp salt
1 level tsp (5ml) cream of tartar
1/2 level tsp (2.5ml) bicarbonate of soda 1 egg
1oz (25g) caster sugar 1/4 pint (150ml) milk 1/2oz (10g) margarine
WELSH CAKES
6oz (175g) plain flour 1/2 level tsp (2.5ml) salt 1/4oz (5g) baking powder 2oz (50g) margarine 2oz (50g) sugar
2oz (50g) currant or sultanas 1/4 tsp grated nutmeg
1 egg
a little milk
POTATO CAKES
8oz (225g) warm creamed potatoes 2oz (50g) plain flour
1/2 (2.5ml) salt pepper to taste
2 tsp (10ml) milk
METHOD |
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1. Rub the fat into the flour. | GB |
2.Beat in the remaining ingredients.
3.When a smooth batter has been obtained, drop spoonfuls on to the
4.Turn each scone when bubbles start to burst on the upper side.
5.Cook on the reverse side until light brown and the scone, when split, is dried through.
6.Allow approx. 3 minutes for the first side and 2 minutes for the second.
7.Place inside a clean folded towel laid over a cool- ing rack.
8.When cool, butter and serve.
METHOD
1.Sieve the flour and salt into a bowl.
2.Rub in the fat.
3.Add the dry ingredients.
4.Beat the egg and mix to a soft dough adding a little milk to obtain a soft consistency.
5.Roll out 1/4" (5mm) thickness.
6.Cut out with a 2" (50mm) plain cutter.
7.Cook on the
8.They may be eaten hot or cold and should be split and buttered.
METHOD
1.Mix all the ingredients together.
2.Knead lightly.
3.Roll out thinly and cut with a pastry cutter to suit requirements.
4.Cook on a
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