The Bakes

Sultana Scones

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The super simple and simply super scone.

My basic rules for this most basic of bakes is to pre-heat the oven (these are prepared in next to no time), not to over-handle the dough (to keep em light and fluffy), and to flour the cutter before each cut (the dough can be a bit wet and sticky).

Now where’s the cream and jam? Or is that jam and cream?

 

Quick Loaf Quartet

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I’ve made these rustic little loaves in a slightly different way than usual. (And for an old-fashioned method, I’ve used old-fashioned weights and measures.)

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A pound each of wholemeal and plain flours is mixed with a couple of teaspoons of sugar. Then it’s a bit like making shortcrust pastry, in that an ounce of fresh yeast is then rubbed-in like butter.

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A pint of salty lukewarm water is then added, a dough formed, kneaded and placed into four 1lb tins for a single prove. After a little flour dusting, they are scissor-snipped and baked at 200-fan for about half an hour.

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Grasmere Gingerbread

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This traditional English bake from the Lake District is all about texture and flavour, and the basic recipe will forgive some variation and interpretation.

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For the crumbly, sandy biscuit, I have included oatmeal gram for gram with plain flour. Black treacle and ground ginger combine for flavour.

The filling is a simple buttercream, enhanced with finely chopped candied ginger.

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