COOKIE RECIPES MARY BERRY RECIPES

Steps:

• Preheat the oven to 420 F (220 C)
• Combine the baking powder, flour, and sugar in one bowl big enough tosquish your hands around in!
• Add the butter, some people say chopped up in chunks, but I just throw itall in.
• Using your fingers, combine the butter and dry ingredients by pinching ittogether and do what they call "rubbing it in." You should end upwith a mix that looks like breadcrumbs.
• In a measuring jug, crack the eggs in.
• Add milk until you reach 10 fl oz (300 ml).
• Mix the milk and eggs together.
• Add the milk and egg mixture to the rest of the mix, slowly, and combine asyou go. Do NOT pour it all in at once. You're going to want leftover mixture tobrush on top of the scones, and if you add it all, you may end up with a doughthat is way too sticky to be worked with.
• On a floured surface, roll or press out the dough until it's about 1/2 inch(5 centimeters).
• Cut out the dough in circles using a flutted cutter or top of a cut.
• Put your cut out scones on a baking tray. They don't need to be really farapart, just a few inches.
• Brush the tops with the leftover egg and milk mixture, either using a pastrybrush or a paper towel (again, let's get real and down to earth here!)
• Bake the scones until they go golden, about 12 to 15 minutes.
• Let cool on a wire rack.
• Cut in half and decide which way you're going to put the jam and clottedcream on. Do you put the jam on first, and then the clotted cream on top, orthe other way around? Your choice!

Steps:

• Preheat the oven to 160°C/fan 140°C/gas mark 3. Pat the meat dry with kitchen paper. Put the flour on a large plate or tray, then add the mustard and season. Coat one-third of the meat in the flour. Heat the oil in a large, non-stick frying pan until hot and fry the floured meat over a medium-high heat. Remove the meat from the pan using a slotted spoon and transfer to a flameproof casserole dish. Divide the remaining meat into 2 batches and repeat the flouring and browning, adding more oil if needed.

  Add the onion to the frying pan, with a little more oil if necessary, and fry for 3 minutes or until golden brown, stirring frequently. Add the celery and carrots and stir to mix, then fry for 2 minutes before tipping the vegetables on top of the meat in the casserole.

  Pour the Guinness and stock into the casserole dish and add the redcurrant jelly. Mix well and bring to the boil, stirring. Add the bay leaves and season. Cover the casserole and cook for 2½ hours or until the meat is tender. Remove from the oven, taste the gravy for seasoning and leave until cold.

  Preheat the oven to 220°C/fan 200°C/gas mark 7. Roll out the pastry and cut out a lid and a strip for the lip of the pie dish. Remove the bay leaves from the casserole and stir in the parsley and thyme, then transfer the meat and vegetables to the pie dish using a large spoon, together with enough of the gravy to come just below the lip of the dish. Brush water around the lip of the dish then cut the pastry strip into smaller pieces and place the strips on the moistened lip. Moisten the strips, cover with the lid and press to seal.

  Trim and scallop the edge, then brush the pastry lid with beaten egg to glaze. Use the trimmings to make decorations and re-glaze with as much of the remaining egg as needed. Cut a small slit in the centre of the lid.

  Bake the pie for 30-35 minutes or until the pastry is risen and golden brown. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie.