Cannon 10455G - Manual (Page 15)

SOME RECIPE IDEAS FOR YOUR GRIDDLE
DROPPED SCONES
4oz (100g) plain flour
1/4 tsp salt
1 level tsp (5ml) cream of tartar
1/2 level tsp (2.5ml) bicarbonate of soda
1 egg
1oz (25g) caster sugar
1/4 pint (150ml) milk
1/2oz (10g) margarine METHOD
1. Rub the fat into the flour.
2. Beat in the remaining ingredients.
3. When a smooth batter has been
obtained, drop spoonfuls on to the
pre-heated griddle plate.
4. Turn each scone when bubbles start to
burst on the upper side.
5. Cook on the reverse side until light
brown and the scone, when split, is
dried through.
6. Allow approx. 3 minutes for the first
side and 2 minutes for the second.
7. Place inside a clean folded towel laid
over a cooling rack.
8. When cool, butter and serve.
WELSH CAKES
6oz (175g) plain flour
1/2 level tsp (2.5ml) salt
1/4oz (5g) baking powder
2oz (50g) margarine
2oz (50g) sugar
2oz (50g) currant or sultanas
1/4 tsp grated nutmeg
1 egg
a little milk METHOD
1. Sieve the flour and salt into a bowl.
2. Rub in the fat.
3. Add the dry ingredients.
4. Beat the egg and mix to a soft dough
adding a little milk to obtain a soft
consistency.
5. Roll out 1/4" (5mm) thickness.
6. Cut out with a 2" (50mm) plain cutter.
7. Cook on the pre-heated griddle for
about 6 minutes each side.
8. They may be eaten hot or cold and
should be split and buttered.
POTATO CAKES
8oz (225g) warm creamed potatoes
2oz (50g) plain flour
1/2 (2.5ml) salt
pepper to taste
2 tsp (10ml) milk METHOD
1. Mix all the ingredients together.
2. Knead lightly.
3. Roll out thinly and cut with a pastry
cutter to suit requirements.
4. Cook on a pre-heated griddle for 3-4
minutes on each side.
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