I just wanted to share with you a couple of our family recipes. The first recipe is Great Aunty Esther’s Cheese scones and the second recipe is Aunty Marion’s Hungarian biscuits.
Aunty Esther’s Cheese Scones
8oz (225g) Self Raising Flour
Salt and Pepper (I use a shake or two of cayenne pepper)
1 level teaspoon Mustard Powder.
3oz (75g) Hard Margarine or Butter
6oz (175g) grated cheddar cheese
Approx 6 tablespoons (3 fluid oz) Milk
1 – Preheat the oven to 200 C (gas mark 6 or 400 F)
2 – Sieve the flour, salt and pepper into a bowl.
3 – Rub in the marge/butter until it looks like breadcrumbs.
4 – Add the grated cheese and mustard powder and mix well.
5 – Add the milk and mix to a soft dough.
6 – Roll out to about 3/4″ (2cm) thick and cut into rounds.
7 – Place on a baking tray and bake at for approx 12 minutes.
8 – After a couple of minutes transfer to a wire cooling rack to cool.
Aunty Marion’s Hungarian Chocolate Biscuits
For the biscuits…
8 oz (225g) Soft Margarine
4 oz (100g) Castor Sugar
8 oz (225g) Self Raising Flour
2 oz (50g) Cocoa
Few drops of Vanilla Extract or Essence
For the butter cream icing…
4 oz (100g) Butter or Hard Margarine, softened
8oz (225g) icing (confectioners) sugar plus a little more for dusting.
30ml (2 tablespoons) fresh milk
few drops of Vanilla Extract or Essence
1 – Preheat oven to 190 C (gas mark 5 or 375 F)
2 – Cream the margarine and sugar until light and fluffy.
3 – Stir in the flour, cocoa and vanilla to form a stiff paste.
4 – Roll into balls the size of a walnut.
5 – Place onto silicone cookie sheets or greased baking trays and flatten about halfway with a fork dipped in cold water.
6 – Bake for 9 minutes. Leave on tray for 2 minutes before transferring to a wire cooling rack until cold.
7 – Meanwhile make up the butter cream by beating the margarine/butter until soft.
8 – Gradually beat in the sugar, vanilla and milk.
9 – Continue beating until light and fluffy.
10 -Spread some butter cream onto one of the biscuits and place another on top to sandwich them.
11 – Dust with icing sugar.
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