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Coconut Ice Slice.
4ozs butter; 4 ozs sugar; 1 egg mix together, beat well .
add 1 cup flour & 1 tsps. baking powder.
Press into tin cook for 15- 20 mins . moderate oven.
then for Topping :
while still warm.. mix these together .
1 cup icing sugar; 1 cup coconut ; 3 ozs butter;
a little water and cochineal. Pour over top .
Leave till cold then slice. |
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Chocolate Cream Shortcake:
4ozs butter; 4 ozs sugar; 1 egg.; 1 dstp. golden syrup. mix .
then add dry ingredients >
1& 1/2 cups flour ; 1 tsp . baking powder; 1 tbsps cocoa.
mix as for shortcake and bake in oven on tray 15-20 mins. cool.
Topping:
4ozs butter; 7 ozs icing sugar; cream well . then add 1 egg,
beat well and add 4ozs flour and vanilla essence.
Spread over cold base Allow to set in fridge ,
Ice with chocolate butter icing cut into fingers |
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Caramel Shortcake
Beat 2ozs butter & 4ozs sugar then add 1 egg and lastly 6 ozs flour ,
1 tspn baking powder..Press into tin ,bake in moderate oven 15 mins:
topping for shortcake :
1/4 tin condensed milk ; 1oz. butter; 1 dstp. golden syrup.
melt in pan then POUR..over while still hot. |
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Chocolate Caramel Shortcake :
4 ozs butter; 2ozs sugar; cream well add 1 egg then dry ingredients of
1& 1/2 cups flour; 1tbsp cocoa ; 1 tspn baking powder.
press into shallow cake tin ,then pour on top the following
mixed together>
1/2 tin condensed milk; 2 tbsps melted butter;
2 tbsps golden syrup; vanilla essence.
Bake at 400 oF for 1/2 hr. |
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Marshmellow Shortcake Base;
3 ozs. butter; 3 ozs sugar; cream together.
add 1 egg then 1 rounded breakfast cup flour.
plus pinch salt, 1 tspn Baking powder
mix well together and press into shallow greased tin
bake 10-15 mins @ 350oF./180oC. For Marshmallow-
put in pan -
1 level cup sugar; 1 cup boiling water; 1 rounded dstp. gelatine.
bring to boil and simmer 10 mins. ;take off heat and let
cool a little ,then add 1 level cup icing sugar and beat until thick;
Put on top of shortcake.
and let it set. Cut before solid. | |
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Date Shortcake
Ingredients:
4 oz flour ; 4 oz cornflour (cornstarch) or rice flour
4 oz butter; 4 oz castor sugar (fine granulated sugar) ;
Pinch of bicarbonate of soda ; Level tspn of grated lemon rind ;
2 eggs ; Icing sugar (frosting) for dusting . Method:
Cream the butter and sugar together until it is pale and
creamy. Beat the eggs well. Add the sifted flour, bicarbonate
of soda, lemon rind and the beaten eggs in small amounts
to the butter and sugar and ensure that they are well
combined each time. Turn the dough onto a floured
surface and after shaking a little flour on top,
roll out to about a half to a quarter inch thick.
cut in half. and roll to fit tray - 2 pieces .
Place in a well greased/oiled baking tray;
then add filling. leaving the remaining half for topping.
For date filling.:
cook 1& 1/2 cups stoned dates with a little water and lemon juice.
and 1 tsp brown sugar. when soft . .add to base of shortcake
and continue as before.with>
:Topping:
Place the other half on top. and cook in a pre-heated oven
at 200C/400F/Gas Mark 6 for 20/25 mins until light golden
colour. Adjust the cooking time if you have a fan-assisted electric oven.
Cool on a wire rack and dust with icing sugar/frosting when cool.
Store in an airtight container.. |
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Shortcake: Apple
Crust::
Ingredients:
4 oz flour ; 4 oz cornflour (cornstarch) or rice flour
4 oz butter; 4 oz caster sugar (fine granulated sugar) ;
Pinch of bicarbonate of soda ; Level tspn of grated lemon rind ;
2 eggs ; Icing sugar (frosting) for dusting . Method:
Cream the butter and sugar together until it is pale and
creamy. Beat the eggs well. Add the sifted flour, bicarbonate
of soda, lemon rind and the beaten eggs in small amounts
to the butter and sugar and ensure that they are well
combined each time. Turn the dough onto a floured
surface and after shaking a little flour on top,
roll out to about a half to a quarter inch thick.
cut in half. and roll to fit tray - 2 pieces .
Place in a well greased/oiled baking tray;
then add filling. leaving the remaining half for topping. Filling:
2 cups of sliced and peeled apples - cooked or uncooked.
1 dstp. brown sugar . 1 tsp cornflour. 1 tsp. cinnamon.
mix the apples in a bowl with dry ingredients,
add to the shortcake base .
Topping:
Place the other half on top. and cook in a pre-heated oven
at 200C/400F/Gas Mark 6 for 20/25 mins until light golden
colour. Adjust the cooking time if you have a fan-assisted electric oven.
Cool on a wire rack and dust with icing sugar/frosting when cool.
Store in an airtight container.. |
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Ipswich Lemon Pie -:Dessert.
8 oz Shortcrust pastry
Grated rind & juice -of a lemon; 2 oz Butter;
4 Eggs beaten.
Set oven to 400/F or Mark 6. Line a 7 inch flan
dish with the pastry. Put the lemon rind and juice,
butter and sugar into a saucepan and heat gently
until the sugar has completely dissolved, stirring
as little as possible. Allow the mixture to cool
completely, then strain the beaten eggs into it
and stir gently until combined. Pour the mixture
into the pastry case, and brush the edges of the
pie with milk to glaze. Cook for 10 mins, then
reduce the oven temperature to 350/F or
Mark 4 for a further 15 to 20 mins until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream. |
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Apple Shortcake:or dessert
4 ozs butter; 1 dstp.sugar >cream well, then add 1 egg. mix ,
then add 8 ozs flour; 1tspn.baking powder.
Mix to a stiff paste with a little milk [approx 2 tbsps milk ];Cut in half.
roll out one half on oven tray.cover with 3 good sized grated apples,
sprinkle with a little sugar- if liked, also a little cinnamon .
Roll out other half and place on top. prick with fork ,
Press dampened edges together all round and bake at
350odeg.F for 20- 30 mins.
Can be eaten as cakes or as a pudding | |
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Belgian slice:
4ozs butter; 4 ozs sugar; 1 egg mix together, beat well .
add 1 cup flour & 1 tsps. baking powder.2 tsps cinnamon
Press into tin cook for 15- 20 mins . moderate oven.
then for Topping :
while still warm.. mix these together .
1 cup icing sugar; 3 ozs butter;
[a little water] and cochineal. Pour over top .
Leave till cold then slice. makes a firm to soft icing. |
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