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    Cakes & Bakes

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    13 views96 pages

    Cakes & Bakes

    Uploaded by

    miushagerardo
    Cakes & Bakes

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 96
    CAKES BAKES i a~ , ve Ne aS \ A MOUTHWATERING COLLECTION OF OVER 50 RECIPES FOR DREAMY CAKES AND BAKES CAKES BAKES Ta qu “Te eaten ptanesin 2000 Love Food 6 le an ment ef Fomagen Boks Ut Parregen anon Sreet Gopyit © Paragon Books ti 2007 Loa Food @ athe nceornparying heart doves neta of Paragon Books Lt erp racrved. No part thie pulser may bo reprocod, ‘@ored i rovive eye or arerited, any fr ry ery ere, ‘lesen rocharea, phetoconyng record orator, \wtrout te por parmieon te copyright hk ‘sane 678-1407567556 Prntecin Cn, Cover by Tel Cos Irterrat Gon by ona Roberts ‘ecines ae photoorepy by The gewater Boek Covary Uk ‘his bock uses ine, metic, an US cp raaatrarerts Foon the serio urs of easement trouRhos co rt mi rnp and mac. Al oon rcesurersrts re Investeaspcone oe assured wo be 5 and asiexpoors are manired! © ba 15 noes ctharsioe state, ik animes tobe vile, aga ars ncn vee icv a potatoes ae mec, and penpor is reahy pra Hoc pepe ‘ho tres ln ee an anereniate gue oy. Preparation tee der accord to the tectnicues usd by ret people and the cookng tres ray ao ery rom those Geer ena reo che ype of ever ioe Cptera iereerta,veraters sere Giggcators have ret been chased nthe encinio Feciboe uc raw or very Igy cooked eogn chou be eit by fants, te eee progrant warn, comvlescerts and eryone wiv crane conten. Praga ond tretlieodrg woman are acted to avoid est peanut aed poor pots. Serr fram nxt atergae shuld be avers that sore cf Ui rc) prepared ingraderas ved torecpori tie book may conan ts Abaya chock te pacanghg Oro ee CONTENTS family favorites 8 slices and traybakes 34 chocolate treats 54 small bites 76 index 96 BI An i in Time for some home-baking... “There ie sernething special about home-beked cakes I's not just that they ae really delicious, nor even that they are lightly diferent from those you can buy i the supermarket. I's more that they always seem ikea delectable teat—anel this is as tue of a batch of easy to-make muffins sitis ofa richly decorated chocolate ler cake: Homemade cakes and slices ‘turn any occasion into a special onc, whether served at «fund-raising coffee moming, an ol! fashioned afternoon tea party, ‘ora Tuxusious dessert atthe end ofa celebratory meal. They also mike great aferschool stacks sod any-time-of-day nibbles when you need a pick-me-up. “Thote are several basic techniques, al of which are easy to master. These include creaming, eubbing.in, melting, ‘and whisking and individual recipes provide clear instructions inthe method, However, there ae afew tips thst are ‘worth noting, ‘creaming: Fat and supar are ercamed together, that is beaten with a wooden spoon or an elect mine, until the ‘mixture slight ancl fluffy and has incorporated plenty of at. Boer produces @ richer favor than margarine, although cither can be used. Sweet bureris best for eakes and other sweet baking. Superfine supar is usually used as its finer thar granulated, but the type will always be specified in the recipe. When the fat and sugar are completely combined and erated, the eggs are added. To avoid curding, that is the mixture separating, eggs should always be beaten in gradually, fhe mixture does begin to curl, beat in a tablespoonful of flour before adding any mote exe. Finally, the dry Ingredients, such 4s our, baking powder, and unsweetened cocea powcr, ae folded in. Use a metal spoon or rubber spatula aod gently stir in the flour using sfigure-ight movement inorder to aed knocking oot the at Add the dry Ingredients gradually and always sift them frst. rubbing-in: Fet is incorporated into the dry ingredients by rubbing tin withthe fingetips or working itn with « pasty ‘ender: The lou and ether fine ingredients should be sited into the bow frst and the fat—burter or marystine—is add, Cut it into the flour so tht it is in smal pieces, then rub in with the fingertips only, ing the mixture igh upin the bowl to incorporate ait. Supar may be sired into the mixture before the fat is robbed in but i is more usual wo adit ftcrward, just before incorporating the liquid—commonly gs or mille. Kocad lightly to make sure that everything is thoroughly incorporated but ty to avoid handling the mixture too much, _melting: Melted fr is beaten into sifted! dry ingredients until the mixture is fly combined, This is pasticclaly easy ‘method. Sift the ery ingredients imo a bowl and set aside. Cat the fat usually butter oF margarine—into pieces and ently ‘ca it in a small pan with any other specified ingredients, such es syrup, molasses o, sometimes sogas until melted and Llended. Be careful not to overheat. Then citer beat in the dry ingredients or beat the melted mixture into the dry Ingredients according to the secipe. ‘whisking: In this method its the ewes that are whisked. These may be whole or separated —the recipe wil spediy: Once plenty of air es been incorporated, dy ingrediens, such «flour, comstareh, and baling powdles, shoal be gently folded in (sce creaming opposite). There is no additonal fat and cakes made by this method are very light. top tips -¥ Don't substitute low-fat spreads for butter or margarines their high water content makes them unsuitable for baking. 4% Never messure liquid flavorings, such as almond extract, dreety over the mixing bowl as itis easy ro pour too much into the spoon which then splashes inwo the cake better. Take similar care when adding food coloring, 4 Always use the size and shape of cake pan specified in the recipe and grease and/or line it as described, Sweet butter is best for reasng as it isles likely to buan. “+ Always preheat the oven to the required tempetature and ress the temptation to open the oven door frequently, When checking the cake, open the oven door gently and only slighty, asa sudden draft is likely to make it “fall.” 4 Test a cake for “doncress” by pressing the top lightly with your fingertip, If the cake springs back immediately, it is ‘ready. If your finger leaves a small dent, it requires further cooking. Akernatively insert « wooden toothpick into the center of the cake. fit comes out dean, the ake is rad. family favorites “Yc cap soe ier. softened, hs ex for resi seen 1 cp siete Seer 3 eggs eaten 1 us sets Howe 2 thep ey orlmen cud nd 1 tsp sperine or confectore gor to sre ponge Layer Cak Preheat the oven to 350°F/180°C, Grease 2 x &ineh/20-cm sponge cake pans with afte better ane! ine the bases with baking parchment. ‘Pat the buster and superfine sugar is « mining bow and cream togeter ‘until the mixture i ple ipht, and uff. Cream for 1-2 ines if ting # aad: held mixer, or 5-6 minutes by hand. Add the eggs, @ lie a «time, beating well after each addon. Sifethe flour and carchlly addi to the mixture, folding it in with ‘a metal spoon ora spatule, Divide the mixture between the two prepared layer pans and smooth ‘over with the spatula, Bake on the same shelf in the center of the preheated oven for 25-30 minaies until wel sen, golden brown, tnd beginning to shun from the ses ofthe pans. Remove from the coven and lr stand! for | minvte, Use a spatula to loosen the cakes from the edge ofthe pans. “Tum the cakes out onto a clean dish towel and remove the papers Inver the eakes onto a cooling tray (this prevents the cooking ay fom marking the tp of the exkes), Leave for 30-45 minutes ina cool place o cool completely, Sandwich together with ely or lemon curd, and sprinkle with the supe Carrot Cake Preheat the oven to 375°F/190°C. Grease « 9inch/23-cm squsne cake _pan with a fite butter and line wth baking parchment. ln a mixing bor, eat the eggs until well blended and ad the sugar and oil. Mix well, Add the grated carrot. Sif in the flow, baking soda, and spices, then add the walnuts. Mix everyting together until well incorporated. 2ean ‘Spread the mixture into the prepared cake pan and bake in the center “sab tobe sr hte preheated oven fr 40-50 minutes unl the eke is icly risen, Pe src ith firm to the touch, and bas hey o brink away lightly from the edge 2 ops whee bent Por ofthe pan. Tepes 2 ep grand errenen de ten sted (ote #2) Remove from the oven and let coo! in the pa until just weem, then Tei RAGp cp chet turn out onto @ cooling rade ‘roreme Yocum baer een cheese “To make the topping, put all the ingredients into @ mixing bowl and ‘Fasplbses cheer ‘beat together for 2-3 minutes until rally smooth, "Herp ccrlecorers suger 1 tp ge kre ti 1 sp grate eerie rd ‘When the cake is completely cold, spread with the topping, smooth over with a fork, and leave to fim up bite before euting into 16 portions. Store in an sirtight container ina cool place fer up to 1 week ‘cooing 1 neve eset Tap tutes scfeed, hs 000 for reasing ort Vp brew sage 2 eg bate ight Pegs sore et 1 bp ceromey sees ote ecb 1 kena 6 tsp mk 1 or 2 snes of cn pest Caraway Madeira chest the oven to 325°F/160"C. Grease a 2:1b/900-# loaf pan and line with baking parchment. ‘Cream the buter and brown supat together in a bow! until pale and fly. Gradually add the beaten eggs to the ereamed mixture, beating well after each addition Sift the flour ato the bowl and gently fold inco the ereamed mixture with a igurecipht movement, ‘Ada the caraway seeds, lemon sind, and mill and get fold in until thoroughly blended. ‘Spoon the mixture into the prepared pan and level the surface with spatula, Bake in the preheated oven for 20 minutes. Remove the ce from the ven and gently place the picts of citron pee ontop. Retum tothe ‘oven and bake for 40 minutes more, or unl the cake is well en, golden and a fine skewer inserted into the center comes out clea, Let the cake coal inthe pan for 10 minutes before taming out, then transfer it to wire rack to ler it cool completely. oom 1 hour cooking ‘sca tae, sere, hs ee or gas ‘bap agers sce 2 eggs, beaten Actity gers to cp strseg fer set 1 bp toing conde “hap canes ‘cigs bed ed ft ‘tea pe rts geet ite 1 een 4 tp nen ice apa Crunchy Fruit Cake ‘Preheat the oven to 350°F/180°C, Greate a 7-inch/18.cm cake pan with afte butter and line the base with baking parchment. ‘Whisk the butter and sugar together in a bowl until light ane uff: Whisk in the beaten eggs, a Tile at time, whisking thoroughly after cach addition. Gently fold the four, baking powder, and ‘cornmeal into the mixture until well blended. Sir in the mixed dred fruit, pine nuts, erated emon rind, lemon juice, and rl. ‘Spoon the mixture into the pan and level the surface. Bake in the prehested oven for about 1 hour, or until a fine metal skewer inserted into the center of the cake comes out clean. Ler the cake cool in the pan before turing out. Apple ‘teu bute, pis exo fr rensieg 1 450 9 et cating cps Hage sof for 1 sp gered ennemcn ea sch sere cup ken siperice seer eas 1-2 th i cerfconos sigo fr dist gereras "fc sting floor tp beter cent ap gokinsiperire suger 18 tow Streusel Cake Prcheut the oven o 50FF 180°, then grease a -nch/23-em spine ‘ake pan To make the street topping, ifthe flour nt a bow en us in the butter until the mixture resembles coarse crumbs. Stir in the supat and sect aside. Ped, core, snd thinly slice the apples. Yo make the cake, sift the flour into abou with the cinnamon and salt. Place the butter and suger in a separate bow and beat together uni light and flufiy: Gradually beat inthe eugs adding a lite of the Flour mixture with the lest addition of cfg. Gently fold in half the remaining flour mixture, then fold in the rest with the mile Spoon the batter into the prepared pan and smooth the top. Cover with the siced apples and sprinkle the streusel topping evenly over the top. Bake in the prcheared oven for U hour. or until browned andl frm to the touch. Let coo in the pan before opening the sides. Dust the cake with confectioners’ sugar before serving. Cherry & Almond Cake Preheat the oven 0 325°T/160°C. Gresse and line the botom of 8 deep 7-inch/I8-em cake pan, Cut the cherries in helf, then place them in strainer and tinse to remove ll the syrup. Pat dry with paper towels end set aside, Place the butter, superfine suger, exgs, and ground almoncs in a bowl. Sift in the flour and baking powder. Beat thoroughly until smooth, then stir in the cherries, Spoon the barter inte the prepared pan andl ‘smooth the top. Sprinkle the sivered almonds over the cake. Bake in the preheated coven for 1'/2-1°% hours, or until well risen ancl # skewer inserted into the center of the cake comes out clean, Let coc! in the pan for 10 minutes, then tum out onto a wine rack, remove the lining paper, and let cool completely. preps 48 minutes + ‘S0reiniee caterg 1 nour 48 minutos “Yee tute sored hs ee kr greenrg gereres 1 cp ceed ches scart 1 cap gen super suger Sass *hreip grand arenas gover 1 ps ebgpese eas 1 59 batrg power geverus sap shred rors Lay Fase 19 30 minutes cooing, Ye cogs bse: satene, hs esa er oysosig cent 1 cp Goten sper sgt Seas He cupesleieg tour ftp bebirg powder ‘wap beshly rte ratreg prep cy unseteed coerut 5 th cocorut eran 2 cope cebectoes si 5 tsp cep ly ‘70 orconnTe cry sneered ceenu, este Caribbean Coconut Cake PPicheat the oven to 350°F/180°C. Grease and line the bottoms of 2x 8-inch/20-em sponge cake pans, Place %s cup of the butter in « bow! with the supar and eggs and sift in the flour, baking mvooth, then stir in the coconut and 2 tablespoons of Divide the misture between the prepared pars and smooth the tops. Bake in the preheated even for 25 minutes, or until golden and fiem to the touch, Let cool in the pans for 5 minutes, then tum ont onto a wire rack, pee ofthe lining paper, and let coal completly Sie the confectioners’ sugar ito « howl and add the remaining butter and cocontt cream, Beat together until smooth. Spread the pineapple jelly on one of the cakes and top with just under half of the burerercam. Place the other cake on top, Spread the remaining buttercream on top of the cake and seater wi the toasted coconut Pear & Ginger Cake reheat the oven to 350°T/180°C. Lightly ease s deep ® nch/20-cm cake pan with butter aad cosy line the base with baking parchment. Mix ell but? tablespoons of the butter with the superfine sorwee® sugar flour, ginger, and egg in « bow. Beat with a whisk until the mixtare forms a smooth consistency. ‘Spoon the eae batter into the prepared pan and level out the surface with a spatula, Arrange the pear slices over the cake batter. Sprinkle with the brown sugar and dot with the remaining butte, Seon ep sce bate seferec pls oe FG Bake in the preheated oven for 35-40 minutes, or until the cake is golden on top and feels gore eco sierine suger hcp ekg feu see 1 tsp roe rer Seam beste hy Serve the pear and ginger cake warm, with icecream or whipped cream, if you te. 1 bi420g peers pk, cert cred thy sled, en sted wth ero ce 1 sp brn suger kero Fey roar At whip. sone (thre) springy tothe touch, Tuscan Christmas Cake nite eny ener up exerts sere cp aren ‘cup coved poet "iresp erect pects hopped tely "yeep conde preoere,cteeed Pry (ited te of 1 rerge scert "e ep apse tour 2 hap orewceteed coco * 1 tp gure enreiron ‘Mbp gin eoeacer ete feb rte nares ‘tsp rere ces eras em serire suger ‘rag torey coleceners ger Line an 8-inch/20-eza cake pan with parchment paper. Spread cut the havclauts on w baking sheet and teat in a preheated over, 350°F/180°C, for 10-minuts, until golden brown, Pout thes onto a dish tovel and rub off the skins: Meanwhile spread out the almonds ‘on abuking sheet and toast in the oven for 10 minutes, until golden, ‘Watch carefully alter 7 minutes because they can bum easly. Reduce the oven temperature to 300°F/150°C. Chop all the nuts and plier in a lauge bowl. ‘Add the candied pec!, apricots, pineapple, and orange tind to the nuts and mix: well Sift together the lous, unsweetened cocoa, cinnamon, coriandes, mutmes, and cloves into the bowl and mis: well, ut the sugar and honey into 2 pan and set over ow heat, stsring, ‘unt the sugar has dissolved. Bring to boil and cook for 5 minutes, ‘ntl thickened end starting to darken. Stir the nur mixrure into the pan and remove from the heat. ‘Spoon the mixture into the prepared cake pan and leve! the surface ‘with the back of a damp spoon. Bake in the oven for I hous, then transfer to a wire rack to coo! in the pan. Carefully remove the cake froma the pan and peel off the parchment paper, Just before serving, dredge the top with confectioners’ supa. Cut into thin wedges to serve, Honey Spice Prcheat the oven to 350°F/180°C. Grease 3¥/-cup ted cake pan. Place the butte supe; hones, and water ince a heaw-botiom pan. Set cer low heat and sti util the butte as mehed and the sua has dlssolved. Remove feo the heat and let cool for 10 minutes. Sift the lourintoa bowl and mix in the ginger, cinnamen, caraway, seeds, and cardamom, Make a wel in the center: Pourin the honey misture and the eggs and beat well until smooth, Pour the bates into the prepared pan and bake inthe preheated oven for 40-50 minutes, ‘or until well sen and a skewer inserted into the center comes out clean, Let cocl in the pen for 5 minutes then transfer toa wire rack to cool completely. Sift the confectioners! supa ito a bowl. Stir in enough warm water to make a smeoth flowing frosting, Spoon aver the cao, losing tt oy down the sides, then et set Cake prope 16 mien + cocina fsa bute ps x or resin gerecus te ep brow siger Yecap honey 1 tsp woter © scot 1 caps sei Hour Yetsp rare gage ‘tsp ground crmaren "tp eraay sees sees fom 8 cardeem pecs grand 2 00s beter 3p cps erlescoers sus a rte 9p 28 Yeeup bates pis exe er orecsing seer 1's cps pie dees cheppe ie sre pieces ted wd re pace of 1 cer ge sear Je capweter scart 1 ap orn ger 3 eg Cle Zhap testes sels eur cup tie sets eur top Cppet ichee vate hebes ‘aonge 2st Prcheat the oven t0325°F/160°C. Gresse end ine the botiom and ends of « 2-1h/00: bal pan, Place the dates in «pun with the orange rind and juice and water and cook over medium heat for 5 minutes stirring, or unt itis a sft purée. Place she buster and suyarin a bend and beat together unlit end il: Gradually beat nthe ‘gas. then sft in the flours and fle! in withthe chopped walnuts Spread one-thitd ofthe rristure over the bercom of the prepared! laf pan and spread half the date purée over the te. Repeat the layers, ending with the eake mixture. Arrange walnut halves on top. Bake in the oven. for 1-11 hours, or until yell risen and firm to the touch, Let cool in the pan for 10 minutes. ‘Turn out, pee off the lining paper, and transfer to wire ruck to cool. Decorate with orange zest and serve in slices 1 ep utr er es Yc sl eg Noe ‘ep tating peter Yeap buoen suger 2 toners mated 1 ap chapped corde oot 2 tsp chcpped med rts Yee ceed crorberies 5-6 tp crenge ace 2 es, boten hy “peop suntevsr ot Yocap enters” sige, sted g0ted rd of t ge nana & Cranberry Loaf Prcheat the oven to 350°F/180°C. Grease « 2Ily900- loaf pan with the burr abd line the base ‘with baking parchment Sift the flour and baking poyider into a mixing bowl, Str in the sugar, bananas, chopped candied pee, muts, and cranberries, Stir the orange juice, ens, and cil together. until thoroughly blended, Add the mixture to the dy ingredients and mix well. Pour the mixture into te prepared pan and level the surface ‘with ¢ spatula Bake in the preheated oven for about | hous, until firmto the touch or until s fine metal skewer ingerted into the center ofthe loaf comes out clean. Then out the loaf onto a wire rack and let cool completely. ‘Mix the confectioners sugar with « litle water and! drizzle the frosting over the loa. Sprinkle ‘orange rind over the top. Let the frosting set before serving the loaf in slices. Marbled Chocolate & Orange Teabread hcp ber, steed, pis trae resis 2s 02l/9g seria choclate, breve reo plces es caps ekten superive sgcr 5 kere eg eater eres | ap akgumace tor 2p big pewter lech of ete He of 2 erenges ‘Picheat the oven to 350°F/180°C. Grease and line the bottom and cends of 2x 1Hb/450-4 lof pans. Place the chocolate in « how! set over 4 pan of simmering water, making sure that the bottom ofthe bowl des not rouch the water. Remove from the heat once the chocolate thas melted. Place the butter and suger in «separate bowl and beat until light and ful: Graduslly beat inthe eggs. Sift the flour, baking powde and salt into the mixure and fold is “Transfer one-third of the mivaure to the melted chocolate an sti. Stir the orange tind into the remaining mixture and spread one-fourth of the mixture evenly in each cake pan. Drop spoonfuls ofthe chocolate rninture on tp, dividing ft between the2 pens, but do not smooth it ‘ur, Divide the rem using ake, geotly svi the tp 2 layers together to give a marbled cet Jing orange mixture between the? pans, then, ‘Bake in the prcheated oven for 35-40 minutes, or unt skewer inserted into the center comes out clean. Let coo! in the pans for 10 ‘minutes, then turn out, pel off the lining paper, and transfer toa wire rack to cool completely Sticky Ginger Marmalade Loaf “Ye cup bute send, pls tre tr grosirg ‘ap ginger mermekase sunt 1 ap brew sigor 3 gs beater gerares Ye aps slg fer "Pts toting powcr 1 sp ground Gone pee cers chet pecs Prcbcat the oven to 350°T/180°C. Grease and line the bottom and ends of a 2-Ib/900-g laf pa. Place 1 tablespoon ofthe singer marmalade ina sina pan and reserve. Place the remiining marmalade ina bow withthe butts, sugar, and esas Sift inthe flour, baking powder, and ground ginger and best together until smooth. Stir in three- ‘quarters ofthe nuts. Spoon the mixture into the prepared leaf pan and smooth the top. Sprinkle ‘with the remaining nuts and bake in the preheated even for 1 hour, or until well sen and a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn our and peel off the lining paper: Transfer toa wise ‘ack to cool until warm, Set the pan of reserved marmalade over low beat to warm, then brush ‘over the loaf and serve in slices, scant Sj cup pte ates, eee ecg big wer cp bute shee, pis cra br gecoeg sont 1p gen specie Sgr 3 eg. been gener He ae sarng fen sited 'P np rend erveen 1 ep boing sooo sont Ye cup brown sogor ‘ep ber Sticky Date Ca hace the dates in # bow! and cover them with the boiling water, Prcheat the oven to 350E/18C°C, then grease a inch/23-cm springform cake pan. Place the butter and sugar in a bowl and beat luni light and fluffy. Gradually beatin the exgs, chen fold in the flour and cinnamon, ‘Ada the baking soda tothe dates and water, then pour onto the ereamed misuse. Stir unt well mixed. Pour into the prepared pan and bake inthe oven for I=1'/ hours, or until well risen and firm to the touch, Preheat the broiler to medium. ‘To make the topping, place the sugar, butter, and cream in a pan Set over low heat, stirring, until the sugar has melted, then bring toa boil snd let simmer for 3 minutes. Pour over the cake and place the cake under the preheated broiler until the topping is bubbling. Lee cool in the pan until the topping has set, then transfer to a ite rack to cool completely before serving, onsy 45 minvies cooling, 20 - AS minutes cookdne: butier, for greesing scart 2 oops olpurpese flour 1 tsp salt he tsp baking power cont “/e cup fly packed brown suger 1 tsp grote five tired 1699, beaten 1 banone, mashed with # ths Fine juice Ia cup towtot mascerpone cheese 2/3 app golden raisins roPPNe 1 cup corfeconers’ sugar 1-2 bp lime ce ‘Yet fey grated te rnd To DECORATE borane chips firely grted ire rnd Prehent the oven to 350°K/180°C. Grease and line a deep -inch/18-cm round cake pan with parchment paper. Sift the flour, salt, and baking powder into @ large bow! and stit io the sugar and lime sind, ‘Make a well in the center of the dry ingredients and add the egg, banana, mascarpone cheese, and golden raisins. Mix well until thoroughly incorporated. Spoon the batter into the pan and smooth the surface. Bake in the preheated oven for 40-45 minutes, oF until firm to the touch or until a skewer inserted in the center comes out clean. Let the cake cool in the pan fer 10 minutes, then turn out onto a wire tack 10 cool completely. To make the topping, sift the confectioners’ sugar into a small bow! and mix with the lime juice to form a soft, but not too runny frosting. Stir in the grated lime rind. Drizzle the frosting over the cake, leiting it run down the sides. Decorate the cake with banana chips and lime tind. Let the cake stand for 15 minutes so that the frosting sets. slices & traybakes Scottish Petticoat Tails Shortbread 425 - 80 minute cooking ‘tcp tater. cat ose pices, eto Kr gesing Seont Te cp a pape lo pls 1 esp er sing 26 rch ol ct 4 hsp serine ser 2 ip geen supetine ser Prcheat the oven to 300°F/150°C. Grease an &inch/20-cm fluted shallow baking pan. Mix together the flou, stand sugar: Rub the butter into the dry ingredients. Continue to work the mixture until it forms a soft dough. [Make sure you do not overwork the shortbread or it will be touph, not crumbly sit should be. Lightly press the dough into the cake pan. you don't have a fluted ‘6 plain shallo’ cake pan, rll cut the dough 00 a lightly floured board, place on a baking sheet and pinch the edges to form a scalloped pattern. ‘Matk into 8 pieces with a knife. Prick all over with a fork and bake in the center of the even for 45-50 minutes until the shortbread is fim and just colored, ‘Allow to cool in the pan and dst with the sugar: Cut into portions and remove to a wine rack. Store in a0 sitight container in 2 cool place until needed, Ginger-Topped Preheat the oven to 350F/180C. Grease at) Ix T-inch/28 x 18-

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