Margaret Fulton's Baking Classics

By Margaret Fulton

From Margaret Fulton’s kitchen to yours, comes this ideal selection of vintage baking recipes. one of the over eighty recipes in Margaret Fulton’s Baking Classics, you can find crisp brandy snaps, fudgy two-tone truffles, buttery wholemeal scones, a towering black woodland cherry torte, bite-sized lamingtons and a tangy lemon tart. With uncomplicated, transparent directions and lots of information, those vintage recipes are appropriate for all ability degrees.

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Flip onto a flippantly floured board and knead lightly. Pat out right into a around 2–2. five cm thick. position at the ready baking tray and mark into 8–12 squares with a pointy, floured knife. Bake for 25–30 mins or till enterprise to touch. end up onto a cord rack to chill. holiday into person items, cut up in part and unfold with butter, or serve with whipped cream and jam. diversifications Fruit scones stick to the recipe for Wholemeal scones, yet stir in 1 tablespoon sugar and � cup (60 g) sultanas or different dried fruit after rubbing within the butter. a bit grated orange or lemon rind, or combined spice, can also be extra. Spiced fruit pinwheels arrange the dough as for Wholemeal scones. Roll out to a rectangle five mm thick, brush with melted butter and sprinkle with sugar and cinnamon. Sprinkle with combined dried fruit, roll up and reduce into 2 cm thick slices. position, lower facets up, in a greased, shallow baking tin and bake at 220°C for 10–12 mins or until eventually browned. Cheese scones stick with the recipe for Wholemeal scones, yet stir in ⅓ cup (40 g) grated tasty cheese, � teaspoon dry mustard powder and a great grinding of black pepper or a pinch of cayenne pepper after rubbing within the butter. Bake at 220°C for roughly 10 mins. PUMPKIN SCONES I LEARNT TO make scones badly in school. after which I learnt how you can cause them to good. i feel scones are the only recipe you must see another person make. It’s so very important to rub the butter in thoroughly. Scones to me suggest hospitality and heat, there’s simply not anything like do-it-yourself scones. You can’t face up to them. MAKES approximately 12 2 cups (300 g) self-raising flour, plus a bit additional � teaspoon salt 50 g butter, diced � cup (55 g) caster sugar 1 cup cooked, tired pumpkin, mashed and cooled 1 egg, overwhelmed evenly milk, for glazing Preheat the oven to 225°C. Grease a baking tray with butter. Sift the flour and salt right into a bowl. Rub within the butter, then upload the sugar, pumpkin and egg. combine right into a dough, then end up and knead evenly with a bit additional flour. Pat out until eventually 2. five cm thick and reduce into five cm rounds with a floured cutter. flippantly knead scraps and re-roll to chop out extra scones. organize at the ready tray and brush the scones with a bit milk. Bake for 20 mins or till risen and golden. get rid of from the oven and wrap in a fresh tea towel for a couple of minutes ahead of splitting and buttering. notice The pumpkin shouldn't be too rainy, and it may be mashed with no the addition of milk or cream. SAVOURY SCONE RING SERVES 10 Scone mix 2 cups (300 g) self-raising flour 1 teaspoon salt a pinch of cayenne pepper 60 g butter, diced � cup grated cheddar cheese 1 egg, frivolously crushed � cup (185 ml) milk Filling a hundred twenty five g (4 oz.) salami, ham or corned red meat, finely diced 2–3 gherkins, finely diced 2 teaspoons melted butter 2 teaspoons finely chopped parsley 1 small onion, finely chopped � cup grated cheddar cheese 1 tablespoon tomato sauce 1 teaspoon Dijon mustard salt and freshly floor black pepper Preheat the oven to 190°C. frivolously grease a baking tray or line with baking paper.

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