Scrumdiddlyumptious!
Year 3 - St Kentigern's
2015 Recipe Calendar
Click We have been researching recipes for different months of the year.
January
Scottish Shortbread
(for St Kentigern's Feast Day 13th and Burns Night 25th)
Ingredients
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125g/4oz butter
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55g/2oz caster sugar, plus extra to finish
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180g/6oz plain flour
Method
1.Heat the oven to 190C/375F/Gas 5.
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Beat the butter and the sugar together until smooth.
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Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
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Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Serves: 20-24
February
Perfect Pancakes
(for Pancake Tuesday 17th)
Ingredients
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100g plain flour
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2 eggs
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300ml semi-skimmed milk
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1 tbsp sunflower oil or vegetable, plus extra for frying
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pinch salt
Method
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Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre.
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Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil.
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Once all the flour is incorporated, beat until you have a smooth, thick paste.
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Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk.
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Heat the pan, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.
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Flip the pancake over once golden and cook the other side. Serve with lemon and sugar.
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Serves: 8
March
Sugared Scones
(for Mother's Day 15th)
Ingredients
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85g diced butter
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350g self-raising flour
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¼ tsp salt
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1½ tsp bicarbonate of soda
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4 tbsp caster sugar
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200ml milk, warmed to room temperature, plus a splash extra
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crushed sugar cubes, to decorate
Method
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Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix.
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Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
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Serves: 8
