About British/American measure conversion
RECIPES FROM MEMBERS
Note: If you are baking for the "Tea Tent" (items for sale) please follow the below suggestions:
CUT ITEMS IN THE FOLLOWING SIZES:
Shortbread (cut 2 x 3 inches)
Scones (cut 3 to 4 inches diameter, or equivalent size "wedge" scones)
Bar cookies (cut them 3 x 3)
Cookies (3 to 4 inches diameter)
Scottish pancakes (about 4" diameter)
British measure recipes from Angela (.pdf)
Caramel Shortbread
Shortbread
Scones
Scotch pancakes
American measure recipes from Barb (.pdf)
Rich Cream Scones
Raspberry Oatmeal Squares,
Shortbread
American measure recipes from Sheila (.pdf)
Drop Scones (Pancakes)
Scones
Treacle Scones
Montrose Cakes
Treacle Parkin
Shortbread
Soda Bread (Agnes Williams’ recipe)
Preheat oven to 350 degrees
2 1/2 cups flour
1 stick margarine or butter
1 tsp baking powder
1 tsp soda
1/2 tsp salt
1 egg
1 cup milk (or buttermilk)
raisins, currants, craisins or cheese (Optional)
Cut dry ingredients with the margarine or butter to a crumbly mixture.
Beat egg & milk together and add. (Optional - Add raisins, currants, craisins, or cheese).
Put on floured board and shape into round loaf. Score top with a cross shape.
Baste top with milk (or brush with beaten egg if you want it golden).
Bake at 350 degrees for 25 to 35 minutes. When it sounds hollow when tapped, it is done.
You can make it ahead and freeze it. Thaw at room temperature. Makes 8 to 10 slices.
(You can also use this recipe for scones - roll out and cut with a cutter).
If you have a favorite recipe to share, contact me at
