Melting Moments Recipe
Ingredients
- 5 oz Self Raising Flour
- 3 oz Caster Sugar
- 2 and a Half oz of Margarine
- 1 and a Half oz of Lard
- Half an Egg
- 1 teaspoonful on Vanilla Essence
- Rolled oats or Desiccated Coconut
Method
- Cream together the Fats and Sugar, and beat in the half egg and Vanilla Essence.
- Stir in the Flour and mix thoroughly.
- With wet hands form the mixture into a ball the size of large marbles, and coat them with either rolled oats or desiccated coconut.
- Place them on a greased baking sheet and press them out slightly.
- Bake in a moderate oven (325o Half 350 o f ). Gas Mark 3-4 for about 15-20 minutes.
- Decorate with small pieces of Glace Cherries.
If you want to see some images of the Melting Moments then go to the Coloured Images page on my blog. And if you want to view some images during the making process of Melting Moments go to the Homepage.
Jam Tart's
Short Pastry
- 8oz self raising flour
- Half Teaspoonful Salt
- 1oz Sugar
- 2oz Lard
- 2oz Margarine
- Cold Water approx. 8 teaspoonfuls.
Method
- Mix flour and salt in a basin.
- Rub in the lard and margarine lightly until like breadcrumbs.
- Stir in the sugar, and using a knife mix with the cold water to a stiff dough.
- Roll the pastry out thin and cut into rounds with scone cutters.
- Line party tins with same.
- Put a little jam or lemon curd in each.
- Bake in a moderately hot oven ( 375 degrees- 400 degrees f Gas Mark 5--6).
Made of Honour's
Short Pastry
- 8oz self raising flour
- Half teaspoonful Salt
- 1oz Sugar
- 2oz Lard
- 2oz Margarine
- Cold water approx. 8 teaspoonfuls
Method
- Mix Flour and Salt in a Basin
- Rub in the Lard and Margarine lightly until like Breadcrumbs
- Stir in the sugar, and using a knife mix with the cold water to a stiff dough.
- Roll the Pastry out thin and cut into rounds with scone cutter.
- Line 12 patty tins with the pastry and put a little jam into each of them.
Topping
- 4oz Self raising flour
- 2oz Sugar
- 2oz Margarine
- 1 Egg
Method
- Cream Sugar and Margarine together.
- Add beaten egg with a little milk.
- Mix in Self Raising Flour, until a soft mixture.
- Add a teaspoon to top of tarts.
When complete bake in the oven ( 350 degrees, gas mark 4) for about 20 minutes.
Fruit Scones
Ingredients
- 225g of Self Raising Flour
- 40g Golden Caster Sugar
- 75g Spreadable Butter
- 50g Mixed dried Fruit
- 1 Large Egg- Beaten
- About 3-4 Tablespoons Milk to mix a little extra flour
- Pre- heat the oven to 220oc, gas mark 7.
Method
- First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk.
- Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured working surface.
- Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.)
- Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
- When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes.
- When they’re done they will have risen and turned a golden brown. Remove them to a cooling tray and serve very fresh, split and spread with butter.
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