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Basic Biscuits
Basic Biscuits
Ingredients
Makes: 30 large biscuits or 60 small
Method
Prep:15min › Cook:12min › Ready in:27min
Proced u re:
1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt
(dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove
from cookie sheet. Cool on wire rack.
Making Bread
Ingredients:
What To Do:
Ingredients
Directions
Ingredients
• 2 medium eggs
• 125ml vegetable oil
• 250ml semi-skimmed milk
250g golden caster sugar
• 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
• 1 tsp salt
• 100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)
Method
1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl
beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until
just combined then add the sugar and whisk until you have a smooth batter.
2. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not
to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried
fruit if using.
3. Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a
skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the
shelves around after 15 mins of cooking.
4. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
DIRECTIONS
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until
smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased
bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-
1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a
loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.
Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a
muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time,
then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture
and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the
prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes.
Cake is done when it springs back to the touch.
CINNAMON MUFFINS
READY IN: 35mins
YIELD: 12 muffins
INGREDIENTS
1 1⁄2cups flour
1⁄ cup sugar
2
2teaspoons baking powder
1⁄ teaspoon salt
2
1⁄ teaspoon ground nutmeg
2
1⁄ teaspoon ground allspice
2
1egg, beaten
1⁄ cup milk
2
1⁄ cup butter, melted
3
TOPPING
2tablespoons sugar
1⁄ teaspoon ground cinnamon
2
1⁄ cup butter, melted
4
DIRECTIONS
INGREDIENTS
1.
2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter
PREPARATION
1. Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a
large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter
should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake
for about 20 to 25 minutes each.
Blueberry Muffins. Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup
blueberries, and stir them into the batter last.
Pecan Muffins. Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the
cups, sprinkle with sugar, cinnamon, and more chopped nuts.
Whole-Wheat Muffins. Use 3/4 cup whole-wheat flour and 1 cup white flour.
Date or Raisin Muffins. Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
Bacon Muffins..Add 3 strips bacon, fried crisp and crumbled, to the batter.
3 large eggs
175g (6 oz) self-raising flour
To Make Mary Berry's Chocolate Cake Recipe You Will Also Need:
2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper
Method
Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large
mixing bowl.
Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste.
Add to the cake mixture.
1. Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with
all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low
speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time,
until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla
and milk, and beat on medium-high, just until blended. Do not overbeat.
3. Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out
clean—30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4. Un-mold and cool completely. Ice with Browned-Butter Glaze.
Before you begin, check baking powder expiration date. If it has passed, buy a fresh
canister.
Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or
until shrinking away from the sides of the tin and springy to the touch.
Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of
hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until
melted, then set aside to cool a little and to thicken up.
To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing
on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them
together.
Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing
sugar to serve.
Easy biscuits
Ingredients
Serves: 5
Method
Prep:10min › Cook:25min › Ready in:35min