Herman Cake
Maids of Honour
Ingredients
150g [6oz] Short crust pastry
Jam
50g [2oz] margarine
50g [2oz] caster sugar
50g [2oz] self raising flour
1 egg
Method
Roll out the pastry, cut into rounds using a 7.5cm [3"] cutter, and line 16-18 pastry tins.
Place a little jam in each
Cream the sugar and margarine; fold in the beaten egg and flour.
Place a small spoonful of the mixture into each pastry case.
Bake in a moderately hot oven - 200C, 400F or Gas Mark 6 for about 15 - 20 mins
150g [6oz] Short crust pastry
Jam
50g [2oz] margarine
50g [2oz] caster sugar
50g [2oz] self raising flour
1 egg
Method
Roll out the pastry, cut into rounds using a 7.5cm [3"] cutter, and line 16-18 pastry tins.
Place a little jam in each
Cream the sugar and margarine; fold in the beaten egg and flour.
Place a small spoonful of the mixture into each pastry case.
Bake in a moderately hot oven - 200C, 400F or Gas Mark 6 for about 15 - 20 mins
This is the recipe for the biscuits that Mary brought to a meeting:
Brooke Priory Biscuits
Makes 30-35
225g/8oz butter
100g/4oz sugar
I egg yolk
450g/1lb plain flour
25g/1oz caraway seeds
egg white to glaze
Sugar for sprinkling
Cream together the butter and sugar. Beat in the egg yolk. Sift over the flour, then mix in well. Add the caraway seeds.
Roll out the mixture to 5 mm/quarter inch of thickness and cut into shapes with biscuit cutters. Place on greased baking sheets and brush the biscuits with egg white. Dust with sugar. Bake in a preheated moderate oven (180° C/350° F, gas
Mark 4) for 25 minutes.
Brooke Priory Biscuits
Makes 30-35
225g/8oz butter
100g/4oz sugar
I egg yolk
450g/1lb plain flour
25g/1oz caraway seeds
egg white to glaze
Sugar for sprinkling
Cream together the butter and sugar. Beat in the egg yolk. Sift over the flour, then mix in well. Add the caraway seeds.
Roll out the mixture to 5 mm/quarter inch of thickness and cut into shapes with biscuit cutters. Place on greased baking sheets and brush the biscuits with egg white. Dust with sugar. Bake in a preheated moderate oven (180° C/350° F, gas
Mark 4) for 25 minutes.
Chocolate Chip Treasure Cookies
Elderflower & Strawberry Scones
Makes 10
400g strawberries
3 tbsp elderflower cordial350g self-raising flour, plus a little extra 1 tsp baking powder
75g cold unsalted butter, diced
175ml buttermilk75g caster sugar
1 egg, beaten
Clotted cream, to serve
400g strawberries
3 tbsp elderflower cordial350g self-raising flour, plus a little extra 1 tsp baking powder
75g cold unsalted butter, diced
175ml buttermilk75g caster sugar
1 egg, beaten
Clotted cream, to serve
- Preheat the oven to 220C/Gas 7 and place a baking sheet inside. Finely dice 100g strawberries and place into a small bowl with 1 tbsp elderflower cordial – set aside.
- Combine the flour, baking powder and pinch of salt in a large bowl, rub in the butter with fingers, stir in 50g sugar.
- Remove the strawberries from the bowl using a slotted spoon to reserve the cordial. Add the strawberries and the buttermilk to the bowl and combine quickly using a knife, until you form a dough.
- Tip the dough onto a lightly floured board and gently knead so it becomes a little smoother. Pat it out until its about 4cm thick, using a 5cm cutter cut out your scones, reform dough and cut out the rest. Brush the tops with beaten egg, after placing on the hot baking sheet. Bake for 10 – 12 minutes, until golden and well risen.
- While scones are baking tip the reserved cordial into a pan along with the remaining 2 tbsp and the rest of the sugar. Boil for about 10 minutes until syrupy.
- Once the scones are baked, brush the tops with the syrup.
- Enjoy your scones with the remaining strawberries and some clotted cream.