6
two simple recipes to get you started
basic biscuits
100g (4oz) butter
100g (4oz) plain flour
100g (4oz) self raising flour
150g (6oz) caster sugar
1 tsp vanilla essence
1 medium egg
Cream the butter, sugar and vanilla at medium speed for 1-2
minutes till light, pale and fluffy. Reduce speed, add the egg,
then gradually increase speed till everything has combined.
Sift the flours together then work them into the mixture.
Form into balls, flatten slightly, then bake on a greased
baking tray, in a pre-heated oven, at 180°C for 12-15 minutes.
Cool on the tray for a few minutes, then move to a wire rack.
classic Victoria sponge cake
100g (4oz) butter/margarine
100g (4oz) self raising flour
100g (4oz) caster sugar
2 large eggs
1 drop vanilla essence
Grease two 180mm (7 inch) straight sided sandwich tins and
line the bases with buttered greaseproof paper.
Beat the butter at medium to high speed till light and fluffy.
Reduce speed, and gradually add the eggs, then the vanilla.
Gradually add the flour, and turn the mixer up to medium
speed once the ingredients start to incorporate.
Divide the mixture equally between the two cake tins and
level the surfaces.
Bake the cakes in the centre of a pre-heated oven at 180°C for
about 25 minutes, then cool on a wire rack.
