Pearson Recipes
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115 g
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unsalted butter, softened
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115 g
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caster sugar. plus extra for sprinkling
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200 g
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plain flour, plus extra for dusting
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1 teaspoon
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almond extract
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1
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large egg yolk
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2-3 tablespoon
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good quality lemon curd **
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Milk for sealing and glazing
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2 tablespoon
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flaked almonds
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- Place the butter, sugar and almond extract in a mixing bowl and beat until pale and fluffy
- Beat in the egg yolk then gradually beat in the flour to form a crumbly dough
- Knead the dough lightly until smooth. Wrap it in cling film and chill for 30 mins, or until firm
- Line a baking sheet with baking paper. Roll out the dough on a lightly floured surface to a depth of 2mm
- Using a 7cm round fluted cutter, stamp out 20 rounds. Place on the baking sheet and chill for 15 mins.
- Preheat the oven to 190oC (fan 170oC), gas mark 5
- Lightly brush around the edge of half the of the rounds with milk
- Drop ½ tsp of lemon curd in the centre of these rounds
- Put the remaing rounds on top of the lemon filled rounds, gently pressing to seal the edges
- Glaze the tops with milk and sprinkle with caster sugar and flaked almonds
- Bake for 10-12 minutes, or until pale golden
- Leave to cool on the baking sheets for 10 min before transferring to a wire rack to cool
** The lemon curd can be replaced with jam, Nutella, marmalde, etc
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13 oz
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Raisins
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10 oz
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Sultanas
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8 oz
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Currants
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6 oz
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Glace Cherries
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3 oz
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Mixed Peel
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3 oz
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Chopped Walnuts
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2 teaspoon
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Lemon Rind
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2 tablespoon
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Lemon Juice
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3 tablespoon
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Brandy
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9 oz
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Plain Flour
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2½ teaspoon
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Mixed Spice
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2½ oz
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Ground Almond
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7 oz
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Molassas Sugar
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7 oz
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Butter
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1½ tablespoon
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Black Treacle
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4
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Eggs
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- 2½" - 3 Hrs 140oC
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7 oz
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Self-raising Flour
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|---|---|
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¼ Level Tsp
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Bicarbonate of soda
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¼ Level Tsp
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Salt
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3 oz
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Butter
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6 oz
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Sugar
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1 lb
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Mashed Bananas
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4 oz
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Coarsley chopped nuts
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2
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Beaten eggs
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- Grease and line an oblong loaf tin (8¼" x 4½")
- Sift the flour, bicarb and salt. Cream butter and sugar, add egg, beating well after each addition
- Add bananas and beat again
- Stir in the flour and nuts
- Put into the loaf tin and bake at 180oC (350oF) for about 1½ hours, until well risen and just firm.
- Keep for 24 hours before eating
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16 oz
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Plain Flour
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|---|---|
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2 Level Tsp
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Bicarbonate of soda
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¾ Level Tsp
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Salt
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½ Level Tsp
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Nutmeg or Allspice
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1 Level Tsp
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Cinnamon
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1 Level Tsp
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Vanilla
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24 oz
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Grated Carrots
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8 oz
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Sugar
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12 oz
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Veg Oil
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8 oz
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Chopped Walnuts
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4
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Eggs
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8 oz
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Cream Cheese
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2 oz
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Butter
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1 Tsp
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Vanilla
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6 oz
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Icing sugar
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- Put eggs, sugar, oil, spices, vanilla and salt into a large bowl and beat well
- Add the flour and bicarnate of soda together and mix
- Stir in carrots and chopped walnuts
- Put into greased, floured cake tin (8" x 11") and bake at 190oC (375oF) for about 35 mins
- For the icing, beat together the softened cheese, butter and vanilla then add the icing sugar
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