 Empire-Line Biscuits  Ingredients 900g (2lb) Castor Sugar
900g (2lb) Flour, sifted
450g (1lb) Butter
225g (8oz) Icing Sugar
8 tbsp Milk
Raspberry Jam (for filling)
Glacê Cherries Method
Pre-heat oven to 180°C: 350°F: Gas 4.
In a large bowl, cream the butter, gradually adding the castor sugar, beat until light and fluffy.
Gradually add flour, gently mix thoroughly.
Chill for 30 minutes.
Roll the dough on a lightly floured surface into ¼ inch thickness; cut into rounds (or preferred shape, Empire-line dress perhaps).
Place on onto a lightly greased baking tray.
Bake for 10 minutes.
Allow to cool slightly then remove to wire racks.
When cooled spread jam on a round, then cover with another round.
Mix the icing sugar with enough milk to produce a spreading consistency.
Spread on the top of the assembled biscuits.
Top each biscuit with half a cherry.  Be the first to comment on this article |  Quote this article on your site
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Maids of Honour  Ingredients 225g (8oz) Puff Pastry
225g (8oz) Curd or Cottage Cheese
1 Egg
1 Lemon
75g (3oz) Sugar
50g (2oz) Currants
15g (½ oz) Blanched Almonds
15g (½ oz) Butter
2 tsp Brandy Method
Preheat oven to 190°C: 375°F: Gas 5
Push the cheese through a fine sieve, add the beaten egg, grated rind of the lemon, sugar, currants, chopped almonds, butter and brandy.
Mix thoroughly to combine all of the ingredients.
Roll out the pastry and cut into 16 rounds and place in shaped baking tray.
Half fill the rounds with the filling.
Bake for 20 - 30 minutes until golden brown. Be the first to comment on this article | Quote this article on your site |
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Gooseberry Tart Ingredients 900ml (1½ pints) Gooseberries
225g (8oz) Good Short Crust Pastry
110g (4oz) Moist Sugar (Soft Brown Sugar)
Method
Using a pair of scissors, top and tail the gooseberries, put into a deep pie dish, piling the fruit high in the centre and add the sugar.
Line the edge of the dish with short crust pastry, put on the cover and ornament the edges of the tart.
Bake in a good oven for about 45 minutes.
Before being served, dust with caster sugar, a jug of cream, or custard, should accompany this dish.
Sufficient for 5 or 6 persons.
Seasonable from May to July. Be the first to comment on this article | Quote this article on your site |
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Gingerbread Nuts Ingredients 450g (1lb) Treacle
450g (1lb) Coarse Brown Sugar
110g (4oz) Clarified Butter
50g (2oz) Ground Ginger
25g (1oz) Candied Orange Peel
25g (1oz) Candied Angelica
15g (½oz) Candied Lemon Peel
15g (½oz) Ground Coriander Seeds
15g (½oz) Ground Caraway Seeds
1 Egg
Flour Method Put the treacle into a basin and pour over the melted butter
Add the sugar and ginger.
Stir together well, add the candied peel, which should be cut into very small pieces (not bruised) and the ground caraway and coriander seeds.
Mix thoroughly together, break in an egg and work up with as much flour as may be necessary to form a paste.
Make into nuts of any size.
Put them on a baking tray.
Bake in a slow oven for 15 to 30 minutes.
Seasonable at any time. Be the first to comment on this article | Quote this article on your site |
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Scottish Border Tart Ingredients 225g (8oz) Shortcrust Pastry
140g (5oz) Mixed Dried Fruit
50g (2oz) Butter
50g (2oz) Dark Soft Brown Sugar
25g (1oz) Walnuts, chopped
25g (1oz) Glacê Cherries, chopped
1 Egg, beaten
110g (4oz) Icing Sugar
1 tbsp Lemon Juice Method
Pre-heat oven to 190°C: 375°F: Gas 5.
Lightly grease a 7 inch round baking tin.
Roll out the pastry on a floured surface and line the baking tin.
Gently melt the butter and sugar together in a saucepan.
Remove from the heat and allow to cool.
Add the dried fruit, walnuts and cherries.
Stir in the beaten egg.
Place the mixture into the prepared baking dish.
Bake for 25 to 30 min or until the pastry is slightly browned.
Allow to cool.
Mix the icing sugar and lemon juice together.
Spread over the top of the tart, allow to set before serving. Serves 4 Best served at Hogmany Parties whilst you wear your flared red and black tartan miniskirt, white lacy blouse and black patent court shoes. Be the first to comment on this article | Quote this article on your site |
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Cooking with PJ