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ZL1ABS > RECIPE 28.06.09 11:18l 47 Lines 1232 Bytes #999 (0) @ WW
BID : 963009ZL1ABS
Read: GUEST
Subj: Chelsea Buns
Path: DB0FHN<DB0MRW<DB0ERF<OK0NAG<OK0PPL<DB0RES<DK0WUE<7M3TJZ<ZL2BAU<ZL1AB
Sent: 090628/0906Z @:ZL1AB.#06.NZL.OC #:30637 [AUCKLAND] FBB7.00i $:963009ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Chelsea Buns
typed by Michael ZL1ABS
Ingredients
1 Tablespoon Butter
2 Tablespoons Sugar
1 heaped Teaspoon Cinnamon
1 Dessertspoon Plain Flour
Instructions
Put above ingredients into a saucepan and cook gently for about 5 minutes.
Roll plain scone dough out thinly (square shape). Spread first mixture
over, roll up and cut off slices (about 1/2 inch or 12mm thick). Bake 10
minutes at 425 Fahrenheit (215 degrees Celsius).
Plain Scone Dough
Ingredients
2 cups plain white flour
25 grams or 1oz butter
4 level teaspoons baking powder
1 Cup or 6oz milk
Instructions
Put the flour in a bowl & stir in the baking powder (Use a sifter if you
have one). Grate the butter (a fine cheese or vegetable grater is good)
from the block (or stick) into the bowl. Fold the butter grating through
the flour then pour in the milk. Fold into dough. Tip out the dough on to
a greased tray or on to a tray lined with baking (parchment) paper. Press
flat with a wooden spoon. "
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
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