Old Milverton Horticultural Show

Old Milverton Horticultural Show

Short Crust Pastry | Classic Victoria Sandwich | Cheese Scones

Short Crust Pastry (for class 37)

Ingredients:

Method:

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.

Useful tips!

Classic Victoria Sandwich (for class 35)

Ingredients:

NOTE: For 8” tins, change amounts to 3 eggs and 6oz each of flour, sugar and butter.

Method:

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)

Ingredients:

Method:

Preheat oven to 200C/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.