Mary Berry - My Kitchen Table

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MARY BERRY

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EPUB ISBN: 9781446416648

10 9 8 7 6 5 4 3 2 1

Published in 2011 by Ebury Press, an imprint of Ebury Publishing. A Random House Group company

Recipes Mary Berry 2011
Book design Woodlands Books Ltd 2011
Photography by William Reavell Woodlands Books Ltd (see also credits below)

All recipes contained in this book first appeared in Mary Berry's Quick and Easy Cakes (1993), Mary Berry's Ultimate Cake Book (1994), Mary Berry Cooks Puddings and Desserts (1997), Mary Berry Cooks Cakes (1998) and Mary Berry Foolproof Cakes (2004). Mary Berry has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988.

Mary Berry has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

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Commissioning Editor: Muna Reyal
Project Editor: Constance Novis
Designer: Lucy Stephens
Food Stylist: Katie Giovanni
Copy Editor: Emily Hatchwell
Production: Rebecca Jones

Photography on pages 10, 53, 165, 169, 205 Jean Cazals; 14, 17, 18, 26, 34, 42, 50, 54, 77, 114, 154, 161, 162, 170, 198 Dan Jones; 113, 146, 166,181, 186, 197 by Philip Webb Woodlands Books Ltd

ISBN: 978 1 849 90336 3

These biscuits first made their appearance in an old red Cordon Bleu cookery book, and Ive been making them for years.

Makes 16

Equipment needed: 2 baking trays

100g (4oz) butter, softened

50g (2oz) caster sugar

150g (5oz) self-raising flour

Step one Preheat the oven to 180C/fan 160C/gas 4. Lightly butter the baking trays.

Step two Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits.

Step three Bake in the preheated oven for 1520 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack.

To make Chocolate Fork Biscuits, follow the , but use only 120g (4oz) self-raising flour along with 15g (oz) cocoa powder. Bake until browned.

To make Orange or Lemon Fork Biscuits, follow the but add the grated zest of 1 small orange or lemon when you beat in the caster sugar. Bake until very pale golden.

These biscuits have a delicate lemony flavour.

Makes 24

Equipment needed: 3 baking trays

100g (4oz) butter, softened

75g (3oz) caster sugar

1 large egg, separated

200g (7oz) plain flour

grated zest of 1 lemon

50g (2oz) currants

12 tbsp milk

caster sugar, for sprinkling

Step one Preheat the oven to 200C/fan 180C/gas 6. Lightly butter the baking trays.

Step two Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Sift in the flour, add the grated lemon zest and mix well. Add the currants and enough milk to give a fairly soft dough.

Step three Knead the mixture gently on a lightly floured surface and roll out to a thickness of 5mm (in). Cut into about 24 rounds using a 6cm (2in) fluted cutter. Place on the prepared baking trays.

Step four Bake in the preheated oven for 810 minutes. Meanwhile, lightly beat the egg whites. Remove the biscuits from the oven, brush with beaten egg white, sprinkle with a little caster sugar and return to the oven for a further 45 minutes or until pale golden brown. Lift onto a wire rack to cool and then store in an airtight container.

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