MARY BERRY EASY CAKES BOOK RECIPES
MARY BERRY EASY HOMEMADE SHORTBREAD RECIPE WITH FLOUR …
A buttery and delicious shortbread recipe from Mary Berry. The secret ingredient is semolina for that extra crunch! Finish with a sprinkle of demerara sugar.
Provided by Mary Berry
Yield Makes 30 fingers
Steps:
Preheat the oven to 160°C/Fan 140°C/gas 3.
Lightly grease a 30cm x 23cm roasting or traybake tin.
Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.
Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.
Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.
Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.
Store in an airtight tin.
CLASSIC MARY BERRY SCONES RECIPE ... - INTO THE COOKIE JAR
These classic British scones are easy to make, completely authentic, and one of the best scone recipes.
Provided by Into the Cookie Jar
Total Time 22 minutes10S
Prep Time 10 minutes
Cook Time 12 minutes10S
Yield 14
Number Of Ingredients 6
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!
More about "mary berry easy cakes book recipes"
MARY BERRY'S CHEESE SCONES - THE ENGLISH KITCHEN
From theenglishkitchen.co
Total Time 25 minutes
- Bake for 15 minutes in the preheated oven for 15 minutes unil well risen and golden. Slip onto a wire rack to cool. Best eaten on the day.
MEDITERRANEAN ALL-IN-ONE CHICKEN - THE HAPPY FOODIE
From thehappyfoodie.co.uk
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Place the potatoes in a large roasting tin with 2 tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together.
3. Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes.
4. In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken and scatter the olives over the top. Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender.
Don’t overcrowd the roasting tin, you need everything to be in a single layer or it will not cook evenly – divide between 2 tins if necessary. Preserved lemons can usually be bought in jars in the speciality section of the supermarket. Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrusy. Use them to flavour tagines and chicken or pork dishes.They will keep in the jar in the fridge for 1 month, or you can freeze them in a freezer-proof container for up to 3 months.
MARY BERRY EASY HOMEMADE SHORTBREAD RECIPE WITH FLOUR …
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 160°C/Fan 140°C/gas 3.
Lightly grease a 30cm x 23cm roasting or traybake tin.
Mix together the flour and semolina in a bowl or food processor. Add the butter and sugar and rub together with your fingertips until the mixture is just beginning to bind together. Knead lightly until the mixture forms a smooth dough.
Press the dough into the prepared tin and level it with the back of a spatula or a palette knife, making sure the mixture is evenly spread. Prick all over with a fork, sprinkle over the flaked almonds if using, and chill until firm.
Bake for about 35 minutes or until a very pale golden brown. Sprinkle with demerara sugar and leave to cool in the tin for a few minutes, then cut into 30 fingers.
Carefully lift the fingers out of the tin with a palette knife and finish cooling on a wire rack.
Store in an airtight tin.
MARY BERRY VICTORIA SPONGE SANDWICH RECIPE | BBC2 LOVE T…
From thehappyfoodie.co.uk
Cuisine British
Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm (8in) deep loose-bottomed sandwich tins and line the bases with non-stick baking paper.
Measure the sponge ingredients into a large bowl or freestanding mixer and beat for about 2 minutes with an electric whisk until beautifully smooth and lighter in colour. The time will vary according to the efficiency of the mixer.
Divide the mixture between the tins and level the tops. Bake in the oven for about 25 minutes, or until well risen and golden and the cakes are shrinking away from the sides of the tins. The tops of the cakes should spring back when pressed lightly with a finger.
Leave the cakes to cool in the tins for a few moments, then run a palette knife around the edge of the tins to free the sides. Turn the cakes out, then peel off the paper and leave to cool completely on a wire rack.
Choose the cake with the best top and spread the underside with jam. Put the other cake top downwards on a serving plate. Spread this cake carefully with the whipped cream. Sit the other cake on top (jam side touching the cream).
Sprinkle with sugar and cut into slices to serve.
Mary’s tips:
Can be made and assembled up to 8 hours ahead.
Keep cake wrapped in the fridge but serve at room temperature.
Cooked cakes freeze well.
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