I have tried so many, and failed as often, but these recipes are guaranteed not to fail.
Strawberry Roll
4 eggs
2 dl suagr
1 dl potato flour
For filling; whipped cream, berries
1. Whisk eggs and sugar until fluffy.
2. Fold potato flour in mixture with whisk, and spread on a baking sheet 30x40cm.
3. Bake middle of oven for 7 min.
4. Turn the ready cake over onto another sheet of baking paper coated with sugar, very carefully, and leave to cool.
5. Spread with whipped cream and berries.
6. Roll with the help of the baking paper into a classic roll, and decorate with more whipped cream and berries. Easy peasy!
2 dl suagr
1 dl potato flour
For filling; whipped cream, berries
1. Whisk eggs and sugar until fluffy.
2. Fold potato flour in mixture with whisk, and spread on a baking sheet 30x40cm.
3. Bake middle of oven for 7 min.
4. Turn the ready cake over onto another sheet of baking paper coated with sugar, very carefully, and leave to cool.
5. Spread with whipped cream and berries.
6. Roll with the help of the baking paper into a classic roll, and decorate with more whipped cream and berries. Easy peasy!
Lorna`s luscious scones
Using US cup measures, about 15 scones
3,5 cups of plain flour
1 cup of fine full grain flour
2,4 tbsps baking powder
½ cup sugar
½ tsp salt
½ cup of butter ( about 110g )
zest from 3 lemons
a few drops of lemon oil
3 eggs
1 cup of milk, or a better with less, see how it goes.
1. Mix the dry ingredients.
2. Cut and crumble butter into mix.
3. Add lemon zest and lemon oil or berries, or raisins or nuts ( ex. 1,5 cups of frozen blueberries)
4. Beat eggs, add milk, the work it into dry mixture.
5. Turn over on a floured board and knead carefully into a ball, adding flour if sticky. Flatten dough to 1 inch and cut any shapes you fancy with floured knife or cutter.
6. Let rest on baking sheet for 10 min while the oven heats.
7. Bake in the middle of the oven, 175C for 20-25 minutes till golden brown.
Good news, the “rested”, but not baked scones, can be frozen and then baked straight from the freezer when needed at 175C till golden brown, about 25 min.
3,5 cups of plain flour
1 cup of fine full grain flour
2,4 tbsps baking powder
½ cup sugar
½ tsp salt
½ cup of butter ( about 110g )
zest from 3 lemons
a few drops of lemon oil
3 eggs
1 cup of milk, or a better with less, see how it goes.
1. Mix the dry ingredients.
2. Cut and crumble butter into mix.
3. Add lemon zest and lemon oil or berries, or raisins or nuts ( ex. 1,5 cups of frozen blueberries)
4. Beat eggs, add milk, the work it into dry mixture.
5. Turn over on a floured board and knead carefully into a ball, adding flour if sticky. Flatten dough to 1 inch and cut any shapes you fancy with floured knife or cutter.
6. Let rest on baking sheet for 10 min while the oven heats.
7. Bake in the middle of the oven, 175C for 20-25 minutes till golden brown.
Good news, the “rested”, but not baked scones, can be frozen and then baked straight from the freezer when needed at 175C till golden brown, about 25 min.