Welcome To The World Of Neff - Sampford IXL

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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. 80 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. 81
Simple to Make Cooking time: 25 minutes Method Cakes and Biscuits Chocolate Cherry Slices Ingredients 110g (4oz) chocolate 110g (4oz) desiccated coconut 110g (4oz) caster sugar 55g (2oz) glacé cherries, quartered 55g (2oz) soft margarine or butter 1 egg, beaten 1. Preheat the oven to 160°C. Line a 30x20cm (12x8”) tin with greaseproof paper or a non-stick baking liner. 2. Melt the chocolate and line the base of the tin with the melted chocolate. 3. Mix together the other ingredients and spoon onto the chocolate. 4. Bake for 20 - 25 minutes until pale golden brown. 5. Cool then refrigerate for a minimum of 2 hours before cutting into squares. 82 Cakes and Biscuits Blueberry and Cinnamon Muffins Simple to Make Cooking time: 25 minutes Method Ingredients 285g (10oz) plain flour 85g (3oz) caster sugar 10ml (2tsps) baking powder 2.5ml ( 1/ 2tsp) cinnamon 2.5ml ( 1/ 2tsp) salt 110g (4oz) blueberries 1 egg 200ml (8floz) milk 55g (2oz) butter, melted Topping 15g ( 1/ 2oz) light brown sugar 5ml (1tsp) cinnamon 30g (1oz) chopped walnuts or pecans (optional) 1. Preheat the oven to 170°C. 2. Sift together the flour, sugar, salt, cinnamon and baking powder. Add in the blueberries. 3. Whisk together the egg, milk and melted butter. 4. Add the liquids to the dry ingredients and mix well until combined. Take care-do not over-beat. 5. Spoon into a greased muffin tin or individual paper cases (8 large or 12 standard). 6. Mix sugar, cinnamon and nuts and sprinkle over the top. 7. Bake for 25 minutes. Note: Other fruits may be substituted for blueberries. Try sour cherries, dried bilberries or cranberries. 83
Page 2 and 3: Welcome to the World of Neff Cookin
Page 4 and 5: 4 Be sure to refer to the recipe fo
Page 6 and 7: 8 Metric Equivalent 30g 45g 55g 85g
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