Shortbread

Here is the recipe for the fantastic shortbread Janice made for the garden party.
Don’t forget you can find more recipes by clicking on the Recipe category on the right hand side bar

ShShortbreadortbread 
100g butter
50g castor sugar
175g plain flour

Place all the ingredients in the mixer bowl and using a slow speed combine them until sticky.

Spoon into a 20cm (8inch) round flan ring placed on a baking sheet. Press down using the back of a spoon to smooth the surface. Prick lightly with a fork and divide into portions marking halfway through the shortbread with a sharp knife.

Bake in a cook oven (150 degrees C, 300 degrees F, Gas mark 2) for 40-50 mins.

Remove the flan ring carefully and cool the shortbread on a wire tray.
Dredge the shortbread with castor sugar.

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Luscious Lemon Cake

Thanks to our star baker form  April Pam Watkins for this recipie for Lemon Cake. Why not bake one for the Carnival stall on June 13th

Lemon Cake

4oz Butter
6oz Caster sugar
6oz Self raising flour
4tbls Milk
2 Large eggs
Grated rind of 1 lemon

Syrup- drizzle
3tbs Icing Sugar
3tbs fresh lemon juice

Method
Grease and line a 2lb loaf tin and pre-heat oven 350F or Gas 4
Cream together the butter and sugar then add the eggs
Sift in the flour and add the grated lemon and milk then mix to a soft dropping consistency
Put mixture into the tin and smooth the top

Bake for approx 40-45mins until firm

For the syrup topping
Sift the icing sugar and mix in the lemon juice then pour over the cake when it comes out of the oven.  Leave the cake in the tin until completely cold before turning out and serving

Chocolate Biscuit Cake

Here is the recipe for the lovely cake that Pauline made this week

Preparation time: 15 minutes
Chilling time: 4 hours
Use: 20 x 8cm (8 x 3in) loaf tin
Makes: 10 large, very rich slices

125g  (4½oz)   unsalted butter
75g  3oz)   golden syrup
200g  (7oz)   dark chocolate, minimum 60% cocoa solids, broken into pieces
1   egg
50g   (2oz)   digestive biscuits
50g  (2oz)   whole walnuts
50g  (2oz)   sultanas
50g  (2oz)   glace cherries, reserving a few for decoration

Chocolate buscuit cake

Line the loaf tin with greaseproof paper or baking parchment and set aside.

Melt the butter and syrup together in a small saucepan over a gentle heat until they begin to boil.

Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water then mix thoroughly with the butter and golden syrup.

Pasteurise the egg by beating it slowly and continuously into the hot chocolate mixture.

Break up the biscuits into large chunks; remember- they will be broken further when mixed so dont-make them too small.

Add the walnuts, sultanas and most of the cherries.

Pour the chocolate mixture on to the dry ingredients   and mix together with a spatula or wooden spoon

Press the mixture into the tin and decorate with reserved glace cherries. Leave to set in the fridge for about 4 hours. Remove from the fridge paper and cut into slices or cubes. Serve chilled