Hotpoint CX109SV6 (CR) AUS Instruction for Use download pdf (Page 12)

AUS

Some Recipe ideas

for your Griddle

DROPPED SCONES

4oz (100g) plain flour

1/4 tsp salt

1 level tsp (5ml) cream of tartar

1/2 level tsp (2.5ml) bicarbonate of soda

1 egg

1oz (25g) caster sugar

1/4 pint (150ml) milk

1/2oz (10g) margarine

WELSH CAKES

6oz (175g) plain flour

1/2 level tsp (2.5ml) salt

1/4oz (5g) baking powder

2oz (50g) margarine

2oz (50g) sugar

2oz (50g) currant or sultanas

1/4 tsp grated nutmeg

1 egg

a little milk

POTATO CAKES

8oz (225g) warm creamed potatoes

2oz (50g) plain flour

1/2 (2.5ml) salt

pepper to taste

2 tsp (10ml) milk

METHOD

1. Rub the fat into the flour.

2. Beat in the remaining ingredients.

3. When a smooth batter has been obtained, drop

spoonfuls on to the pre-heated griddle plate.

4. Turn each scone when bubbles start to burst on

the upper side.

5. Cook on the reverse side until light brown and the

scone, when split, is dried through.

6. Allow approx. 3 minutes for the first side and 2

minutes for the second.

7. Place inside a clean folded towel laid over a cool-

ing rack.

8. When cool, butter and serve.

METHOD

1. Sieve the flour and salt into a bowl.

2. Rub in the fat.

3. Add the dry ingredients.

4. Beat the egg and mix to a soft dough adding a

little milk to obtain a soft consistency.

5. Roll out 1/4" (5mm) thickness.

6. Cut out with a 2" (50mm) plain cutter.

7. Cook on the pre-heated griddle for about 6 minutes

each side.

8. They may be eaten hot or cold and should be split

and buttered.

METHOD

1. Mix all the ingredients together.

2. Knead lightly.

3. Roll out thinly and cut with a pastry cutter to suit

requirements.

4. Cook on a pre-heated griddle for 3-4 minutes on

each side.

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Hotpoint CX109SV6 (CR) AUS Instruction for Use Page 12

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