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| Cream Tea Cakes |
"'Cream cakes' aren't a specific object, however a term that refers to plenty of chocolates served at tea. Scones, cakes, buns, and biscuits can be spread with cream and/or jam. Here's a Lake District recipe for 'Upland's Biscuits'. When cool, sandwich in pairs with raspberry jam. A dollop of clotted cream on pinnacle, a pot of robust tea, aahhh!"
Ingredients :
- 1 cup margarine
- three/four cup white sugar
- 2 1/four cups self-growing flour
- four tablespoons custard powder
- 1 egg
- 1 pinch salt
Instructions :
| Prep : 30M | Cook : 9M | Ready in : 40M |
|---|
- Preheat oven to 350 tiers F (175 tiers C).
- In a medium-sized mixing bowl, beat margarine and sugar till very smooth. Add overwhelmed egg, custard powder, flour, and salt. Knead nicely on a floured floor.
- Roll out and cut with a simple biscuit cutter. Bake for 10 mins or till faded brown.
Notes :
- I use Bird's® Custard Powder in the cakes, however you can use vanilla pudding blend if it's not available.
- Top with clotted cream, a splendidly thick, yellowish cream every now and then to be had imported in glass jars at latest gourmet meals markets.
All recipes with this dish can allow you to get a fresh and positive cooking experience in your kitchen and make healthier and more delicious food choices. Whatever the occasion, be it a dinner party or only a snack for yourself, it's simple to find pure food recipes that are right for you. If this Cream Tea Cakes recipe fits your family's preference, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the go to here!
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