ALMOND SHORTBREAD BISCUITS | Makes about 16 |
50g (2 oz) caster sugar • 120g (41/2 oz) plain flour • 85g (3oz) ground almonds • 85g (3oz) softened butter, straight from the fridge • 1 egg yolk
Fit the plastic kneader. Add the sugar, flour and almonds. Cut the butter into pieces and add to the bowl. Process on speed 2 for 10 seconds until the mixture is like fine breadcrumbs. Add the egg yolk and process for on speed 2 for about
DEVON SCONES WITH WHIPPED CREAM Makes about 6 - 8
225 g (8 oz) self raising flour • 2.5 ml (1/2 tsp) cream of tartar • 2.5 ml (1/2 tsp) baking powder • pinch of salt • 15 g (1/2 oz) caster sugar • 50g (2 oz) butter, straight from the fridge cut into cubes • 1 medium size egg • about 75 ml (3 fl oz) milk
For the whipped cream
284 ml carton whipped cream • 1 tsp caster sugar • jam and butter, to serve
Place the flour, cream of tartar, baking powder, salt and sugar in the bowl with the plastic kneader. Process briefly to mix. Add the butter and process on speed 2 for
To whip the cream, fit the whisk in the bowl. Add the cream and sugar. Process on speed 1 for about 1 minute. Stop frequently to check on the consistency to avoid over whipping. Serve the scones split and buttered with whipped cream and jam.
Try this: Add 25 g (1 oz) glace cherries and 1 teaspoon ground ginger to the dry ingredients to make Cherry and Ginger Scones.
For Cheese Scones omit the sugar and add 50 (2 oz) mature cheddar cheese grated using the fine grating disc (H) plus a pinch of dry mustard powder.
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Pastry, batters and bread
PANCAKE BATTER | Makes about 20 large pancakes |
4 eggs • 750 ml (11/4 pt) milk • 100 ml (7 tbsp) sunflower oil • 40 g (11/2 oz) caster sugar • pinch of salt • 375 g (13 oz) plain flour
Place the eggs, milk, oil, sugar, and salt in the liquidiser. Remove the stopper from the lid. Blend on speed 2 for a few seconds. With the machine still running, spoon the flour through the hole in the lid and process for 11/2 minutes. Stop and scrape down the sides with a spatula if necessary. Leave the batter to stand for at least an hour before cooking the pancakes.
Try this: For Yorkshire pudding batter or a smaller quantity of pancake batter, place 1 egg and 300ml (1/2 pt) milk in the liquidiser. Process on speed 2 for 20 seconds. With the machine still running, spoon 100g (4 oz) plain flour through the hole in the lid and process on speed 2 until well mixed. Leave the batter to stand for 1 hour.
After standing the consistency may thicken and need adjusting with more liquid.
For a Coating or Fritter batter prepare in the same way as the Yorkshire pudding batter but only use 150 ml (1/4 pt) milk instead of 300 ml. When making fritters a lighter texture batter can be obtained by using beer, lager or cider instead of milk.
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