Welcome To The World Of Neff - Sampford IXL

Quick and Easy
Cooking time:
15 minutes
Method
Cakes and Biscuits
Scones
Ingredients
340g (12oz) self-raising flour
85g (3oz) butter
55g (2oz) caster sugar
125ml ( 1/ 4pt) milk
60ml (4tbsps) natural yoghurt
1.25ml ( 1/ 4tsp) salt
1. Pre-heat the oven to 200°C and lightly grease a baking sheet or line with a non-stick liner.
2. Mix the flour, salt and sugar in a bowl and rub in the butter until it looks like breadcrumbs.
3. Mix milk and yoghurt and stir into mixture, work it together until a soft dough is formed.
4. Turn onto a floured board and knead lightly to get a smooth surface.
Flatten out to an even thickness of about 2cm ( 3/ 4”).
5. Using a 5cm (2”) cutter, cut out 12 - 14 scones and place on baking tray.
6. Gather the trimmings and reshape for further scones. (These will not be quite such even
shapes but will taste just as good).
7. Bake for 12 - 15 minutes until golden brown. Remove from the oven and cool before filling with
your choice.
Note: To make savoury scones, replace the sugar with 55g (2oz) of grated cheddar cheese and 2.5ml
( 1/ 2tsp) dried mustard. Prepare and bake as above. The use of yoghurt gives the mixture
a good raising result.
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Quick and Easy
Cooking time:
20 minutes
Method
Cakes and Biscuits
Oat and Sour Cherry Cookies
Ingredients
255g (9oz) butter, softened
55g (2oz) caster sugar
110g (4oz) light brown sugar
140g (5oz) self-raising flour
225g (8oz) porridge oats
200g pack of sour cherries
60ml (4tbsps) milk
1. Pre-heat the oven to 170°C. Line a baking sheet with a non-stick baking liner or greaseproof
paper.
2. Cream together the butter and sugars until light and fluffy.
3. Stir in the flour, oats and cherries and mix well.
4. Add enough milk to bind to a soft consistency.
5. Spoon onto baking sheets, this mixture will make approx. 18 cookies.
6. Bake for 18 - 20 minutes until golden brown. Allow to cool before removing from the tray.
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