lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Apple Cheesecake Bars
Ingredients:
- 2 all-purpose flour
- 1/2 brown sugar
- 1 butter
- 3 cream cheese
- 3/4 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 3 granny smith apples
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 brown sugar
- 1 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!
Title: Hazelnut Cream Cassata
Ingredients:
- 1 water
- 1 eggs
- 1/3 ricotta cheese
- 3 powdered sugar
- 1/3 toasted hazelnuts
- 1/3
- 1 1/2
- 2
Instructions:
1. Grease and flour three 9 inch round cake pans; set aside.
2. Preheat oven to 350°F
3. Prepare cake mix according to package directions using the water, oil, and eggs called for.
4. Divide batter among prepared pans. (If you have only two 9-inch cake pans, cover and chill one-third of the batter and bake it after the other layers are out of the pans.)
5. Bake about 15 minutes or until a toothpick inserted near the center comes out clean.
6. Let cool in pans on a wire rack for 10 minutes.
7. Remove cakes from pans.
8. Cool thoroughly.
9. For filling, in a small bowl stir together the chocolate-hazelnut spread and ricotta cheese.
10. Place one layer of cake on a serving platter; spread top with half of the jam.
11. Spread half of the chocolate mixture over jam.
12. Top with another layer of cake.
13. Spread with remaining jam and remaining chocolate mixture.
14. Top with remaining layer of cake.
15. In a chilled bowl beat whipping cream and powdered sugar with chilled beaters of an electric mixer on medium speed until stiff peaks form.
16. Spread whipped cream over top and sides of cake.
17. Top with hazelnuts.
18. Cover; chill up to 24 hours.
Title: Linzer Strips
Ingredients:
- 1 butter
- 3/4 sugar
- 2 eggs
- 1/2 flour
- 2 1/2
- 1
- 1/2
Instructions:
1. Combine butter and sugar in a large mixer bowl.
2. Add eggs and almond extract until well mixed.
3. Reduce speed to low when adding flour and ground nuts.
4. Divide dough into 8 equal parts.
5. Roll each part into an 8-inch log on a lightly floured surface.
6. Wrap in plastic food wrap; refrigerate until firm about 2 hours.
7. Heat oven to 350 degrees.
8. Place logs on cookie sheets.
9. Pat each log into 2-inch wide logs.
10. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon.
11. Bake for 17-19 minutes or until edges are lightly browned.
12. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices.
13. Cut diagonally into 1-inch pieces while cookies are still warm.
14. Cool completely on cookie sheet.
Title: Phyllo Tortes With Honey Cream
Ingredients:
- 6 phyllo dough
- 1/4 butter
- 1 ground pecans
- 2 sugar
- 5 boiling water
- 1 1/4 half-and-half
- 3 honey
- 1 cornstarch
- 3 Grand Marnier
- 1 -2 heavy cream
- 1/2 butter
- 1 powdered sugar
- 1 vanilla extract
- 3/4 water
- 1/2
- 3 -4
Instructions:
1. Unfold phyllo. Lightly brush 1 sheet with some melted butter. Top with another phyllo sheet, brush with butter and repeat, using all phyllo and all butter. Cut phyllo into 6 strips. Cut each strip into fourths, making 24 pieces total.
2. Using a spatula, transfer phyllo to baking sheets. Combine ground pecans, 2 tablespoons sugar and 5 teaspoons boiling water. Sprinkle over pastries. Bake at 425 degrees for 4 to 5 minutes. Cool on baking sheets on wire racks. (May store pastries at this point in container at room temperature for 2 to 3 days.).
3. For honey cream: In a small saucepan, combine half-and-half, honey and cornstarch. Cook and stir over medium heat until thickened. Cook and stir 2 more minutes. Remove from heat. Gradually whisk about half of hot mixture into beaten egg yolks. Return mixture to saucepan. Cook over medium heat until thickened, stirring occasionally. Add Grand Marnier. Transfer to a medium bowl, cover with plastic wrap and chill for about 4 hours. Before serving, beat whipping cream until soft peaks form. Fold into honey cream. Set aside.
4. For glaze: In a double boiler, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in sugar and vanilla until a coarse meal forms. Stir in 2 teaspoons hot water. Add in 1 to 2 teaspoons additional hot water, 1 teaspoon at a time until glaze is of drizzling consistency.
5. To assemble: Place 1 phyllo square on each plate. Spread each with about 2 tablespoons honey cream. Top with another phyllo square and more honey cream. Top with a third phyllo square and a dollop of honey cream, then drizzle chocolate glaze over top.
Title: Uncooked Fruitcake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 raisins
- 1 dates
- 1 graham cracker
- 1 marshmallows
- 1 Carnation instant milk
- 1 oleo
- 1 coconut
- 1
- 1/2
- 1
Instructions:
1. Mix milk, oleo& marshmallows.
2. Cook to dissolve.
3. Add to crushed wafers& graham crackers.
4. Add all other ingredients.
5. Stir or mix with buttered hands.
6. Press into containers lined with wax paper.
7. Wrap in foil& chill.
8. (Can use decorative aluminum mini-loaf pans with lids).
9. (Can freeze or refrigerate).
Title: Killer Upside-Down Banana Walnut Cake
Ingredients:
- 1 light brown sugar
- 1/4 butter
- 3 maple syrup
- 1/4 walnuts
- 4 bananas
- 1 flour
- 2 baking powder
- 1/2 - 1 cinnamon
- 1/4 salt
- 3/4 sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1/2 half-and-half cream
- full-fat milk
Instructions:
1. Set oven to 325 degrees.
2. Grease a 9-inch round cake pan (make certain to spray the bottom of the pan generously with non-stick cooking spray).
3. For the topping: in a heavy-bottom saucepan combine sugar and butter; stir over low heat until butter melts and the mixture is well blended.
4. Pour into cake pan, and spread to coat the bottom of the pan.
5. Drizzle the maple syrup over the butter/sugar mixture, then sprinkle with chopped nuts.
6. Place the long banana slices in concentric circles on top of the nuts, overlapping slightly but covering the bottom.
7. For the cake: stir together flour, baking powder, cinnamon and salt in a medium bowl.
8. Beat in sugar and butter in another bowl until creamy (about 3-4 minutes).
9. Add in egg and vanilla; beat until smooth, light and fluffy.
10. beat in flour mixture alternately with milk.
11. Spoon the batter over the bananas in the pan.
12. Bake for about 50-55 minutes, or until cakes tests done.
13. Transfer cake to a rack and run a knife around the sides of the pan.
14. Cool cake for 30 minutes.
15. Place a plate over pan and invert onto plate.
16. Let stand 3 minutes upside-down with plate on top, then gently lift off pan.
17. Serve with whipped cream.
Title: Rogene's White Chocolate and Cherry Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 3/4 vanilla
- 1 1/2 flour
- 1/4 baking soda
- 1 dried cherries
- 3/4 white chocolate chips
- 1/2 pecans
Instructions:
1. Cream sugar and butter together.
2. Add egg and vanilla.
3. Mix in flour and baking soda.
4. Stir in cherries, chips and pecans.
5. Bake for 15 min at 350 degrees.
Title: Chocolate Pudding Mix
Ingredients:
- 1 1/2 instant nonfat dry milk powder
- 5 granulated sugar
- 3 cornstarch
- 1 salt
- 2 1/2
Instructions:
1. Mix all ingredients until they are well blended.
2. Store mix in an airtight container.
3. To use, stir the mix in the container before measuring out 2/3 cup of the mix into a saucepan.
4. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil.
5. Continue stirring for 1 minute.
6. Remove from heat and pour into individual serving dishes.
7. Pudding will thicken further as it cools.
Title: Peanut Butter Banana Pie
Ingredients:
- 22 butter
- 1/4 peanut butter
- 1/2 banana
- 1 instant chocolate pudding mix
- 2 milk
- 3 Cool Whip
- 1 1/2
Instructions:
1. Mix cookie crumbs with butter and press firmly on bottom and sides of 9" pie plate.
2. Refrigerate for 30 minutes.
3. Spread peanut butter over bottom of prepared crust and arrange banana slices over peanut butter.
4. Set aside.
5. Beat pudding mix with milk in medium bowl for 2 minutes.
6. Pour pudding over bananas and refrigerate for at least 2 hours.
7. Top with whipped topping.
Title: Spicy Pineapple Zucchini Cake
Ingredients:
- 4 eggs
- 1 sugar
- 2 vanilla
- 2 zucchini
- 2 pineapple
- 8 flour
- 3 baking soda
- 2 salt
- 1 baking powder
- 1 cinnamon
- 1 1/2 nutmeg
- 3/4 walnuts
- 1 currants
- 1 raisins
- 3 cream cheese
- 1/2 margarine
- 4 powdered sugar
- 1/4
- 8
Instructions:
1. Beat eggs to blend, add oil, sugar and vanilla.
2. Continue beating until thick and foamy.
3. Stir in zucchini and pineapple.
4. Mix remaining ingredients in a seperate bowl.
5. Stir dry mixture gently into zucchini mixture just until blended.
6. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
7. Dust finished cake with powdered sugar or top with cream cheese frosting.
8. FROSTING:
9. Cream ingredients, beating until smooth.
Title: Milles Feuilles (Napoleon Pastry)
Ingredients:
- 1 frozen puff pastry
- 3 milk
- 1/3 sugar
- 4 vanilla extract
- 1 cornflour
- 1/2 butter
- 3 1/2 icing sugar
- 2 vanilla extract
- 2 icing sugar
- 1/4
- 1
- 2
Instructions:
1. For the pastry cream: Put 2 1/2 cups milk, sugar, vanilla and almond extracts in a small boil to come to the boil.
2. Dissolve the corn flour in the remaining milk and pour into hot milk.
3. Whisk the corn flour into the milk and turn off heat.
4. Beat the egg yolks in a medium-sized bowl and slowly whisk in some of the hot milk into the yolks, whisking all the while.
5. Do this until you have incorporated nearly all the milk into the yolks, whisking constantly, to temper the yolks.
6. Add any leftover milk mixture and place a sheet of plastic wrap directly on the surface of the custard.
7. Refrigerate and cool completely.
8. For whipped cream: Place all ingredients in mixer bowl and whip until snowy peaks form.
9. Remove 1/3 of whipped cream and fold into pastry cream.
10. For pastry: Preheat oven to 425F.
11. Take 1 sheet of puff pastry and lay out flat, with long side facing you.
12. Cut in 1/2 lengthwise.
13. Repeat with other sheet of puff pastry, so you have 4 equal pieces.
14. Butter a cookie sheet or baking pan large enough to contain the puff pastry pieces and place the pastry on the cookie sheet.
15. Pierce the pastry all over with a fork.
16. Bake in preheated oven for 10 minutes, then reduce temperature to 300F and bake a further 35-40 minutes (pastry should be baked through and a deep golden-brown).
17. To assemble: Place 1 sheet of pastry on a platter, spread with half of pastry cream, ensuring you don't spread all the way out to the edges of the pastry.
18. Place another sheet of pastry over and spread with remainder of pastry cream.
19. Place third sheet of pastry over and spread top and sides of assembled pastry with whipped cream.
20. Crumble up the fourth pastry sheet with your hands and sprinkle broken pieces of pastry on top of whipped cream and press some onto sides.
21. Place in refrigerator for 1/2 hour to set.
22. Just before serving, place 2 tblsps of icing sugar into a sieve and sieve directly over cake.
23. Serve immediately.
24. This is a dessert that is quick to make and assemble but has to be eaten close to making, otherwise the puff pastry absorbs moisture and becomes soggy.
25. Note: A very nice variation is to thinly spread the first and second puff pastry sheet (the ones that you spread with the custard) with a thin scraping of seedless raspberry jam before you spread with custard.
Title: Caramel Apple Flautas
Ingredients:
- 3 sugar
- 1/2 ground cinnamon
- 3 butter
- 6 flour tortillas
- 3 apples
- 1 fresh lemon juice
- 1/2
Instructions:
1. Heat oven to 325°F In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
2. Melt butter in a large skillet. Brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over and repeat buttering and sprinkling. Reserve remaining butter in skillet.
3. Place tortillas on an un-greased baking sheet and place in oven for 1 minute. Remove from oven and roll the tortillas loosely to make tubes; placing seam side down on baking sheet. Return tortillas to oven and bake for 6-8 minutes just until lightly browned on underside and a bit crisp.
4. In the remaining butter in skillet, sauté apples and remaining tablespoon sugar over high heat for about 8 minutes until lightly browned and tender. Remove from heat and stir in lemon juice.
5. To serve, spoon warm apples into tortillas. Warm the caramel mixture in the microwave for 30 seconds, stopping it half way and stirring. Drizzle caramel over flautas and top with a dollop of whipped cream.
Title: Sugar Free Cherry Pecan Oatmeal Cookies
Ingredients:
- 2/3 eggs
- 2 skim milk
- 1/2 vanilla
- 1 salt
- 1/2 baking powder
- 2 artificial sweetener
- 1 cinnamon
- 1/2 old fashioned oats
- 1 1/2 whole wheat flour
- 1 1/2 dried cherries
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease cookie sheet.
3. Combine butter spread, eggs, sweetner, vanilla, salt and baking powder in mixer. Add milk to ingredients and mix well. Then add oats and flour. Once your dough is complete add cherries and pecans and mix well.
4. Drop by spoonfuls onto a cookie sheet 1-2 inches apart. The dough is a little stiff, so you may want to flatten the cookies slightly. Bake 10.
Title: Strawberries and Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 heavy cream
- 1/3
- 1
Instructions:
1. Bake cake as directed.
2. Let cool.
3. Whip heavy cream until thick.
4. Take a little less than half the mixture and mix it with the strawberry filling.
5. Cut the cake in half.
6. Spread the mixture evenly in the middle and place the top on.
7. Frost the cake with the remaining cream.
Title: Whole Wheat Cranberry Sour Cream Coffeecake
Ingredients:
- 5 butter
- 1/2 brown sugar
- 1/8 salt
- 2 ground cinnamon
- 2 vanilla extract
- 1 white whole wheat flour
- 2 white whole wheat flour
- 1 whole berry cranberry sauce
- 1/2 butter
- 1 brown sugar
- 2 brown sugar
- 2 eggs
- 1 sour cream
- 1/4 vanilla extract
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 white whole wheat flour
- 2
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
2. To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
3. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
4. Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
5. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
6. Scoop the batter into the prepared pan, smoothing it to the edges.
7. Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
8. Sprinkle the streusel evenly atop the cake.
9. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
10. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
11. Yield: 2 dozen 2" squares.
Title: Pretzel Yummies!
Ingredients:
- 1 brown sugar
- 1 corn syrup
- 1 butter
- 1 sweetened condensed milk
- 1/2 vanilla extract
- 1/4
- 2/3
- 1/2
- 25
Instructions:
1. In chopper or food processor chop up all chips until coarse.
2. You can choose to combine chips and chop OR you can keep the chips seperate and have several yummy choices.
3. Combine brown sugar, corn syrup and butter in sauce pan and bring to a boil over medium heat stirring constantly.
4. Add condensed milk and return to boil over low to medium heat for 10 minutes.
5. STIR CONSTANTLY.
6. Remove from heat and add vanilla.
7. Cool 15-20 minutes.
8. Dip each pretzel into mixture 3/4 of the way.
9. Let excess drip off.
10. Roll in chips and sit on foil until carmel sets.
11. NOTE: You can substitute the chips for other flavors.
12. You can also choose to mix all chips together or keep seperate and choose chip mixtures as you go so that you have a variety of pretzel yummies to choose from.
13. I used wax paper when rolling the pretzels in the chips.
14. I placed chips on wax paper and rolled---- easy and clean free.
15. ENJOY!
Title: Taffy Pecan Apples
Ingredients:
- 4 granny smith apples
- 1/2 pecans
- 1/2 dark brown sugar
- 1/4 salt
- 1/4 half-and-half
Instructions:
1. Core apples, cutting to but not through bottom ends.
2. Place apples in a lightly greased 9-inch square baking dish.
3. In a bowl, mix together the remaining ingredients.
4. Spoon mixture into apples.
5. Bake, covered, in a 375° oven for 45 minutes; uncover and bake 15 more minutes.
6. Serve warm.
Title: Chocolate Roll-Out Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/4 ground cinnamon
- 1/2 bittersweet chocolate
- 3 butter
- 1 sugar
- 1 1/3 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Sift first 5 ingredients and cinnamon, if desired, into medium bowl. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Set aside. Using electric mixer, beat butter in large bowl at medium speed until smooth and creamy, about 2 minutes. Add sugar and beat until mixture is pale and fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low and beat in vanilla and chocolate. Add flour mixture and beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic and chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
2. Position rack in center of oven; preheat to 350°F Line 2 baking sheets with parchment paper.
3. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using waxed paper prevents you from adding too much flour, which will make the cookies tough.
4. Using decorative cookie cutters, cut out cookies. Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—waxed paper and all—in the freezer for about 5 minutes.
5. Use an offset spatula to peel away the excess dough and transfer the cookies to parchment-lined baking sheets, spacing 1 inch apart. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.
6. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies. Line baking sheets with fresh parchment as needed. Cool completely on rack. Decorate cookies with royal icing if desired. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers.
Title: Pizzelle
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 4 eggs
- 1 salt
- 1 sugar
- 2 unsalted butter
- 3/4
Instructions:
1. Preheat iron.
2. Mix dry ingredients. Whisk eggs and salt until foamy. Gradually whisk in sugar.
3. When smooth add extract, then the melted butter.
4. Fold in dry ingredients.
5. Using 2 teaspoons of batter per cookie, place in center of iron.
6. Bake for about 2 minutes.
7. Remove to rack and continue with the rest of the batter.
8. Stack between sheets of waxed paper in an airtight container for up to 1 week.
Title: Hurricane Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 powdered sugar
- 8 butter
- 1 coconut
- 1/2 - 1 pecans
- 2
- 1 1/2
- 1
Instructions:
1. Sprinkle coconut and pecans over dry bottom of 9x13 pan.
2. Mix cake mix (according to package directions) and pour over coconut and pecans.
3. Mix creme cheese, sugar, and butter.
4. Drop by big blobs on cake batter.
5. Swirl blobs into cake gently with a knife.
6. Bake 350 for 35-45 minutes.
7. When cake comes out of the oven pour melted frosting over hot cake.
Title: Kumquat Pastry Tart
Ingredients:
- 1 frozen puff pastry
- 3/4 ginger
- 1/2 kumquat
- 1/2
- 2
Instructions:
1. Roll out thawed puff pastry sheet to make a 10 inch square.
2. Brush evenly with 2 T.
3. of the jam.
4. Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes.
5. Remove and let cool.
6. Beat whipping cream until it holds soft peaks and gently fold in ginger cream.
7. Spread evenly over the baked puff pastry.
8. Arrange the kimquat slices on the ginger cream mixture, overlapping a bit.
9. Melt the remaining jam.
10. Remove from heat and whisk in the liqueur.
11. Gently brush onto the kumquats.
12. Cut into triangles and serve or chill up to 1 hour.
Title: Candy Cane Sticks Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 confectioners' sugar
- 1/2
- 3/4
Instructions:
1. Heat oven to 350.
2. Line one or two large baking sheets with nonstick foil and set aside.
3. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the mint extract and flour until combined.
4. Break off a level teaspoon of dough and roll into a 4 1/2 to 5-inch long rope.
5. Transfer to prepared baking sheet,spacing ropes at least 1 inch apart.
6. Repeat until entire sheet is full.
7. Cover dough and refrigerate in between batches.
8. Bake at 350 for 7 minutes until puffed and just begining to color.
9. Do not overbake!
10. Remove cookies to a wire rack to cool completely.
11. Repeat using all dough.
12. To form a glaze, stir together confectioners' sugar and 4 teaspoons of water until smooth, spreading consistency.
13. Brush some of the glaze over sticks and let dry completely.
14. With a small, clean paintbrush, use remaining glaze to paint stripes diagonally across sticks, spacing about 1/2 inch apart.
15. Immediately sprinkle stripes with some of the remaining crushed candy to resemble a candy cane.
16. Let dry completely.
Title: English Plain Scones
Ingredients:
- 40 butter
- 225 self-raising flour
- 25 sugar
- 2 salt
- 5 milk
Instructions:
1. Put the flour and salt in a bowl then rub in the butter.
2. Add the sugar.
3. Add the milk and mix to form a dough. You may want to mix with a knife as the dough gets very sticky as you add the milk.
4. Flour a board ready for the dough. EXTRA TIP: Using rice flour on your board at this stage will make your scones wonderfully crisp on the outside.
5. Knead the dough lightly on the board.
6. Roll with floured rolling pin (or press with your hand) the dough to about 2cm thick.
7. Cut rounds from the dough with a cutter (or use a glass with edges dipped in flour if you don't have a round cutter).
8. Place the rounds on greaseproof paper lightly dusted with flour on a baking sheet/tray. Or use a greased tray.
9. Gather up the odd bits of dough and lightly knead them together. Press/roll to 2cm thick again on your floured board, cut rounds and repeat until all the dough is used.
10. Optional: Brush the tops of the scones with a little bit of milk.
11. Bake in pre-heated oven for 12-15 minutes until they have risen and start to become golden. Gas mark 7, 220c.