Archive for the ‘Muffins & Small Cakes’ Category
4 egg whites
1 good cup (8 oz, 250 g) superfine (caster) sugar
1/4 teaspoon cream of tartar
few drops vanilla extract (essence)
10 fl or (300 ml) whipped cream
1/2 cup crushedfruit
21/ 2 oz (65 g) all-purpose (plain), flour
pinch of salt
2 oz (60 g) butter
2/3 cup (5 fl oz, 150 ml) water
2 eggs, beaten
PRALINE CREAM:
3 oz (90 g) unblanched almonds
3 oz (90 g) superfine (caster) sugar
11/4 cups (10 fl oz, 300 ml) heavy (double) cream
COFFEE GLACE ICING:
6 oz (175 g) confectioners’ (icing) sugar, sifted
2 3 teaspoons coffee extract (essence) or very strong black coffee
MAKES 30
BISCUIT PASTRY:
4 oz (125 g) butter
4 tablespoons superfine (caster) sugar
1/2 teaspoon vanilla extract (essence)
1 egg
2 cups (8 oz, 250 g) all-purpose (plain) flour
1/2 teaspoon double-acting baking powder (1 teaspoon baking powder)
raspberry jelly (jam)
Soft, white, Scottish breakfast rolls, baps are delicious served hot with butter. They are simple to prepare, but they cannot be made in a hurry. Though baps are best served hot from the oven, they can be kept a short while and reheated.



MAKES 16
MAKES 36