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
METHOD
1.Rub the fat into the flour.
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 cooling rack.
8.When cool, butter and serve.
WELSH CAKES | METHOD | |
6oz (175g) plain flour | 1. | Sieve the flour and salt into a bowl. |
1/2 level tsp (2.5ml) salt | 2. | Rub in the fat. |
1/4oz (5g) baking powder | 3. | Add the dry ingredients. |
2oz (50g) margarine | 4. | Beat the egg and mix to a soft dough |
2oz (50g) sugar |
| adding a little milk to obtain a soft |
2oz (50g) currant or sultanas |
| consistency. |
1/4 tsp grated nutmeg | 5. | Roll out 1/4" (5mm) thickness. |
1 egg | 6. | Cut out with a 2" (50mm) plain cutter. |
a little milk | 7. | Cook on the |
|
| about 6 minutes each side. |
| 8. | They may be eaten hot or cold and |
|
| should be split and buttered. |
POTATO CAKES | METHOD | |
8oz (225g) warm creamed potatoes | 1. | Mix all the ingredients together. |
2oz (50g) plain flour | 2. | Knead lightly. |
1/2 (2.5ml) salt | 3. | Roll out thinly and cut with a pastry |
pepper to taste |
| cutter to suit requirements. |
2 tsp (10ml) milk | 4. | Cook on a |
|
| minutes on each side. |
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