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St John's

Church Of England Academy

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Design and Technology Tudor Recipes:2012-2013

 Tudor Wafer Biscuits


Ingredients:
8oz Plain Flour
4oz Unsalted Butter
3tsp Thick Cream
3 large tablespoons Lyle's Golden Syrup
Pinch of Salt

Method:
1.  Sieve the flour into a mixing bowl.
2. Add the salt and rub in the butter.
3. When the mixture resembles fine breadcrumbs, add the cream and the golden syrup.
4. You may need to add a little extra flour to remove some of the stickiness.
5. Don't even try to roll it out, it'll just stick everywhere.
6. The dough should come away from the side of the bowl easily, but if manipilated, the stickiness will come back.
7. Mould into the desired shape.
8. Place on a non-stick (but not greased!) baking tray in a preheated oven at gas mark 2 for 20 minutes, until the biscuits start to go a golden brown colour.
9. Leave to cool (if you can!) then enjoy!

 

Gingerbread


Ingredients:
350g (12oz) plain flour
1 level teaspoon bicarbonate of soda
2 level teaspoons ground ginger
100g (4oz) butter
175g (6oz) light muscovado sugar
4 tablespoons golden syrup
1 large egg, beaten

Method:
1. Pre-heat the oven to 190C/ fan 170C gas 5.  Lightly grease 3 baking trays.
2. Measure the flour , bicarbonate of soda and ginger into a bowl.  Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs, then stir in the sugar.  Add the golden syrup and beaten egg and mix to form a smooth dough, kneading lightly with the hands towards the end.
3. Divide the dough in half and roll out one half onto a lightly floured work surface to a thickness of about 5mm (1/4 in).  Cut out into shapes of your choice and place them onto the prepared baking trays.  Repeat with the remaining dough.
4. Bake in the pre-heated oven for about 10 - 12 minutes until they become a slightly darker shade.  Cool slightly then lift on to a wire rack and leave to cool completely.

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