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Short bread
Preparation: 5 min
Cooking: 30-35 min
225g plain flour
125g caster sugar
50g cornflour
175g soft butter
Drops of Vanilla essence (to taste)
Fit the metal blade. Put all the ingredients into the bowl and process for 10 - 15
1.
seconds or until the mixture forms a dough ball.
If the dough is too soft to handle chill slightly, than press into a greased 18 x 25 cm
2.
swiss roll tin.
3.
Prick all over the surface with a fork and bake in a moderate oven 160° C (gas mark
2/3) for 30 - 35 minutes or until lightly golden in colour.
4.
Cut the shortbread into fingers, allow to cool slightly in the tin, then remove to cool
completely on a wire rack.
DESSERTS
102
Victoria sponge cake
Preparation: 10 min
Baking: 30 min
125g butter or margarine softened
125g caster sugar
125g self-raising flour
1 tsp baking powder
4 tbsp strawberry jam
2 large eggs
Icing sugar to dust
Fit the main blade and place the butter, sugar, flour and baking powder in the main
1.
bowl. Break in the eggs and process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape down the sides of the main bowl.
2.
Turn into two bottom lined and greased 18cm sandwich tins. Spread evenly and
bake in a moderate oven 175°C (gas mark 4) for 20-25 minutes or until risen, golden
brown and firm to the touch. Cool on a wire rack.
3.
Sandwich the cold cakes together with the jam and sift a little icing sugar over the top.
Chef's tips:
For a special occasion fill the cake with whipped cream and strawberries.
Equipment: cake tin
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