Pak Choi & Bean Salad Recipe
30 April 2020
Victoria Sponge Cake
7 May 2020
Shopping list
- 450g self-raising flour
- 2tsp baking powder
- 110g butter
- 240g Cheddar cheese
- Handful wild garlic – easy to find in woodland at this time of year, easily identified by its long leaves and distinctive smell
- 180ml milk plus 2tbsp for glazing
1. Combine the flour and baking powder. Rub the flour and butter together with your fingertips until they resemble breadcrumbs.
2. Chop the garlic
3. Add the grated cheese and chopped garlic to the flour and butter mix
4. Make a well in the centre of the mixture and pour the milk in slowly to give a firm dough
5. Roll out the dough on a lightly floured surface to approx. 2cm thick
6. Use a cutter (mine was 78mm) to cut out 10 scones and place on a baking sheet
7. Glaze with milk and bake at 200C for 10 minutes, leave to cool on a wire rack
8. Serve with butter
