Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the sugar, salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.

Bake for 12 – 15 minutes.

Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 – 15 minutes.

Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the sugar and sultanas.
Add the salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 – 15 minutes.

Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the herbs, salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 – 15 minutes.

Pre-heat oven to 200°C; 400°F: Gas 6
Place a baking sheet in the oven to heat.
Soak the dulse in water for five minutes.
Discard the water and chop the dulse into fine strips.
Sieve the flour, bicarbonate of soda and salt into a large cool mixing bowl, mixing thoroughly.
Add the chopped dulse.
Make a well in the centre and pour in most of the buttermilk.
Work around the bowl, drawing the flour into the buttermilk, until absorbed.
When the dough comes together it should feel soft but pliable, add more buttermilk if needed.
Turn onto a floured board, knead lightly.
Using the palm your hand, shape the dough out into a round about 1 inch thick.
Either score the surface into four or six, or use a biscuit cutter to cut out rounds.
Brush lightly with the beaten egg.
Place on the heated baking tray and bake in the preheated oven for 20-25 minutes.

NB: Dulse is a type of seaweed, may by purchased at healthfood stores.

Preheat oven to 190°C: 375°F: Gas 5.
Rub the butter lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Add the grated cheese and mustard.
Add the salt and bicarbonate of soda, mixing in enough milk to make a soft dough.
Pat or roll out the dough on a lightly floured surface until about 1.5cm (½ inch) thick, cut into 4cm (1½ inch) rounds.
Bake for 12 – 15 minutes.

Pre-heat oven to 220°C: 425°F: Gas 7.
Sift flour and salt together.
Add the sugar.
Rub in butter until mixture looks like breadcrumbs.
Add the grated cheese.
Stir in enough milk to produce a firm dough.
Roll the dough on a lightly floured surface into 1½ – 2 inch thickness; cut into rounds.
Place onto a well greased baking tray.
Brush with milk and
Bake for 10 minutes, or until light golden brown.
Makes 6 Scones
Serve hot and buttered.

Pre-heat oven to 220°C: 425°F: Gas 7
Lightly grease a baking tray.
In a large bowl, sift together flour, baking soda, cream of tartar, salt, cinnamon, allspice, cloves, nutmeg and ginger.
Cut in butter with a knife.
Combine milk and black treacle in a small bowl.
Stir into flour mixture until moistened.
Turn the dough out and knead gently, but do not overwork.
Roll dough to a thickness of about half an inch.
Cut out rounds with a medium biscuit cutter.
Place pieces on the prepared baking tray, so that they are not touching.
Bake for 10 to 12 minutes.
Turn out on to a wire rack to cool slightly before serving..
For soft scones, cover with a dry cloth for 10 minutes.
For crisp scones, do not cover

250g sugar
150g butter, room temperature
6 eggs, separated
141g unsweetened or semisweet chocolate, melted, cooled
40g ground toasted blanched almonds
1 teaspoon vanilla extract
130g all-purpose flour
¼ cup milk
50g fine breadcrumbs
4 tbsp rum
100g apricot jam, sieved

1. Preheat oven to 375 F (190C). Grease and flour a 9-inch spring form pan.

2. In a medium bowl, cream sugar with butter. Beat in egg yolks, 1 at a time. Stir in chocolate, almonds and vanilla. Stir in ½ the flour alternately with ½ the milk. Blend well. Beat in remaining flour and milk. Beat egg whites until stiff peaks form. Stir breadcrumbs and ¼ of the beaten egg whites into chocolate mixture. Fold in remaining egg whites.

3. Pour into prepared pan. Baked 35 to 40 minutes or until cake tests done. Remove from oven. Cool in pan 10 minutes. Then remove from pan and cool on a wire rack for several hours. Split cake into 3 equal layers.

4. To assemble cake, position bottom layer on a serving plate. Sprinkle with ½ the rum; spread lightly with 1/3 of the jam. Top with second layer. Repeat process with liqueur and jam. Cover 2 layers with top layer. Spread with remaining jam. Cover entire cake with frosting. Use a fork to achieve rough texture on cake’s surface.

PLAIN PASTRY
130g all-purpose flour
½ tsp salt
150g unsalted butter
3 to 4 tbsp water

LEMON FILLING
175 sugar
7 tbsp cornstarch
¼ tsp salt
3 eggs, separated
175g water
1 tbsp butter or margarine
2 lemon juice
1 tsp grated lemon peel

DECORATION
Peach jelly
3 egg whites
130 powdered sugar
60g flaked almonds, toasted

1. For Pastry; preheat oven to 400F (205C). In a medium bowl, combine flour and salt. Cut butter until pieces are size of small peas. Add 3 tablespoons water; toss with a fork until flour is moistened and mixture begins to form a ball. Add more water to crumbs in bottom of bowl, if necessary. Gather dough into a flat ball.

2. Roll out pastry; place in an 8 or 9-inch pie plate. Prick pastry with fork. To prevent pastry from rising during baking, cover with waxed paper. Bake 10 to 15 minutes.

3. For filling, in a double boiler or saucepan, combine sugar, cornstarch and salt. Beat egg yolks and water until smooth; stir into sugar mixture. Cook over medium heat until thickened, stirring constantly.

4. Remove from heat. Stir in butter or margarine, lemon juice and lemon peel. Let cool. Beat egg whites until stiff but not dry. Fold carefully into cooled lemon mixture.

5. Pour filling into baked pastry.

6. Melt jelly over low heat. Glaze surface or pie with a thin layer of melted jelly.

7. For meringue topping, beat egg whites, until stiff but not dry. Gradually fold in sugar. Using a piping bag fitted with a wavy tip, pipe meringue in diagonal crisscross lines. Decorate edges with a thick band of meringue and flaked almonds. Bake at 400 F (205C) 5 minutes to set meringue.