120
I
ngredients
200 g (7 oz) plain flour
10 g (2 tsp) baking
powder
50 g (2 oz) butter
50 g (2 oz) lard
100 g (4 oz) raisins
100 g (4 oz) demerara
sugar
grated rind of one lemon
1 medium egg
15-30 ml (1-2 tbsp) milk
Rock Cakes
Makes 12
Oven Accessory: enamel shelf
1. Preheat the oven on CONVECTION 220°C.
2. Sift the flour, and pinch of salt and baking powder into a
bowl, then rub in the butter and lard until the mixture
resembles bread crumbs. Stir in the raisins, sugar and
grated lemon zest.
3. Gently beat the egg with the milk and stir into the dry
mixture using a fork until you have a firm dough. Divide into
12 even portions and drop onto the enamel shelf lined with
baking paper.
4. Bake on CONVECTION 220°C for 10-15 mins. or until
golden brown.
I
ngredients
225 g (8 oz) self raising flour
pinch of salt
100 g (4 oz) butter
100 g (4 oz) caster sugar
1 egg yolk
grated rind of one lemon
25 g (1 oz) sultanas
Shrewsbury Biscuits
Makes 12
Oven Accessory: enamel shelf
1. Preheat the oven on CONVECTION 180°C.
2. Sieve the flour and salt together in a bowl.
3. Cream the butter and sugar together until light and fluffy, stir
in the egg yolk with a spoon and beat well.
4. Stir in the lemon rind, flour mixture and sultanas and mix in.
If mixture is too stiff, add enough milk to make a soft dough.
5. Put dough onto a floured board and roll out to a thickness of
1/8" thickness.
6. Cut into rounds (6 cm/ 2
1/
2
in diameter) and place on the
greased enamel shelf. Bake on CONVECTION 180°C for
15-20 mins.
BAKING
