With St Patrick's Day coming up, I thought it would be fun to get into the spirit and feature an Irish recipe!
This recipe comes from the 1965 edition of The Scottish and Irish Baking Book :
Ginger & Walnut Scones
1/2 lb / 226.7g flour
1 tsp baking powder
1/2 tsp salt
2 oz / 56.6g margarine
1 oz / 28g castor sugar
2 oz /56.6g chopped preserved ginger
1 oz / 28g chopped walnuts
1 egg
milk to mix
Sieve the dry ingredients, and cut and rub in the margarine. Add the sugar, chopped preserved ginger and chopped walnuts. Beat the egg and add a little milk. Use to mix all to a soft dough. Turn on to a floured board, toss over and roll out about 1-inch thick. Cut into scones, brush with egg and bake in a hot oven for 15 minutes.
Enjoy! Or 'taitneamh a bhaint as'
With love from,
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