Big & Little Baking Recipes – Scones; Roulade; Shortbread;

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Big & Little Baking Recipes – Scones; Roulade; Shortbread;

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Big & Little Baking Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate the bakes at home.

You Cooked:

  • Sultana Scones
  • Strawberry Cream Roulade
  • Shortbread 

Sultana Scones

Ingredients:

  • – 450g Plain Flour
  • – 25g Baking Powder
  • – 13g Milk Powder
  • – 75g Shortening
  • – 75g Egg
  • – 100g Sugar
  • – 200g Milk
  • – 100g Sultanas

Method:

  1. Place the dry ingredients and shortening in a bowl and mix until it resembles breadcrumbs.
  2.  
  3. Dissolve the sugar in the egg and add the milk, mix together.
  4.  
  5. Pour liquid mix onto dry mix and gently combine together. Do not overmix.
  6.  
  7. Add the sultanas and gently knead together.
  8.  
  9. Roll out on a floured surface and then cut and egg wash.
  10.  
  11. Allow to rest for 10 mins.
  12.  
  13. Bake at 180’c  until golden. (approx 12 mins)

Fresh Strawberry Cream Roulade

Ingredients:

  • – Bake 200`c approx 5-7 mins
  • – 4 eggs
  • – 100g castor sugar
  • – 100g self raising flour
  • – 1 punnet fresh strawberries
  • – 16floz whipping cream
  • – Vanilla extract
  • – 200g castor sugar (for dusting)

Method:

  1. Brush tray with oil and place silicone paper on tray.
  2.  
  3. Preheat oven to 200`c.
  4.  
  5. Place eggs and 100g sugar in mixing bowl.
  6.  
  7. Whisk eggs to form a sabayon or ribbon stage (pale & fluffy).
  8.  
  9. Sift flour directly into sabayon.
  10.  
  11. Gently fold in with open hand.
  12.  
  13. Pour onto baking sheet & bake immediately until springy.
  14.  
  15. Place tea towel flat on worktop, dust liberally with sugar.
  16.  
  17. Cut round outer edge of genoise & turn out onto tea towel.
  18.  
  19. Roll into a swiss roll shape, gentle squeeze and unroll.
  20.  
  21. Leave genoise to cool.
  22.  
  23. Add cream, vanilla extract and 2 tbsp. sugar to mixing bowl.
  24.  
  25. Whisk until ¾ peak and then finish by hand.
  26.  
  27. Place star nozzle in piping bag.
  28.  
  29. Chop strawberries into small pieces (save 4 whole strawberries)
  30.  
  31. Spread thick layer of Chantilly cream onto roulade.
  32.  
  33. Scatter chopped strawberries onto.
  34.  
  35. Roll tightly, with seam underneath.
  36.  
  37. Pipe line of Chantilly onto cake board.
  38.  
  39. Trim ends off genoise (eat discarded bits!)
  40.  
  41. Place roulade onto cake board, seam side underneath.
  42.  
  43. With back of blade, indent 6equal portions on top of roulade.
  44.  
  45. Pipe 6 Chantilly star rosettes.
  46.  
  47. Place strawberries on top of Chantilly Rosettes.

Shortbread

Ingredients:

  • – 100g Caster Sugar
  • – 200g Butter
  • – 300g Plain Flour
  • – Extra Sugar for Dusting

Method:

  1. Cream Sugar and Butter together.
  2.  
  3. Pour flour over Sugar & Butter, knead until smooth.
  4.  
  5. Roll out approx. thickness of a £ Pound coin.
  6.  
  7. Cut out desired shapes.
  8.  
  9. Place on a baking tray and bake for approx. 12 mins until golden 180c.
  10.  
  11. You can sprinkle sugar over them before you bake or immediately after they come out of the oven.
  12.  
  13. You can also mix cinnamon with sugar and sprinkle over

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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