• Short Crust Pastry (for class 37)
200 g (8 oz) plain flour
50 g (2 oz) hard margarine
50 g (2 oz) lard or white vegetable fat
pinch of salt
2 tablespoons cold water
Rub fat, flour and salt in to resemble fine breadcrumbs, using finger tips. Sprinkle on cold water and mix to a non-sticky dough using rounded blade knife (if really necessary, add a little more water to bind together). Wrap in greaseproof paper or cling film and chill before using.
NOTE: Above quantity enough for apple pie up to 22cm.
Keep cool including hands.
Avoid handling more than necessary.
First rolling is always best.
Do not turn pastry over during rolling.
• Classic Victoria Sandwich (for class 35)
2 medium eggs
100g (4oz) self-raising flour (sieved)
100g (4oz) caster sugar
100g (4oz) butter or margarine
Jam to fill 2 x 7”/13cm round tins
NOTE: For 8” tins, change amounts to 3 eggs and 6oz each of flour, sugar and butter.
Cream the butter and sugar together until light and fluffy. In a separate bowl, beat the eggs well. Gradually add the beaten eggs to the creamed butter and sugar – 1/3 of the egg mixture at a time alternated with 1 tbsp of the sieved self-raising flour to prevent the mixture from curdling.
Cut and fold in the remainder of the self-raising flour. The mixture should be of a soft dropping consistency. If it is too dry add a little milk or water to achieve the required consistency.
Divide mixture equally between 2 greased and lined 7” baking tins and bake in a pre-heated oven 180ºC/Gas Mark 4 for 20-25 minutes or until golden, risen and lightly springing back to the touch. Remove from the oven and, once cooled, sandwich together with jam.
• Cheese Scones (for class 38)
225g Self Raising Flour
Pinch of Salt
1 tsp Baking Powder
½ tsp Dry Mustard Powder
110g Mature Cheddar Cheese (grated and divided into 2)
150 ml Milk
Preheat oven to 2200C/Gas 7. Lightly grease a baking sheet. Mix flour, salt, baking powder and mustard together in a bowl. Rub in butter. Stir in cheese, then milk to get a soft dough. Turn onto a floured surface and knead lightly. Pat to 2 cm thick and cut out 6 using a 7.5 cm or 3” cutter. Place onto the baking sheet. Sprinkle remaining 55g cheese onto top of scones. Bake on a high shelf for 15-20 minutes.