Christine Bergmayer is German’s unofficial “beste Zuckerbäckerin” (best confectioner). Among other places she worked at Harrod’s in London as a patissiere and brought back a bunch of delicious British recipes that make your mouth water.
The recipes range from cakes to picknick recipes to puddings, from delicacies for the 5 o’clock tea to pub grub to the time after dinner. They are not all sweet, you can also find tuna-cucumber-sandwich, cheese-onion-pie or sausage rolls.
All the recipes are accompanied by very nice photographs of the food, as well as pictures from life in the UK. Interspersed are little anecdotes and musings about England. A very nice combination.
I tried out one recipe already, the Cheese Scones. I love scones, especially with a very large amount of clotted cream, but the ones in this recipe are savoury instead of sweet. But also very nice!
- 500g flour
- 90g butter at room temperature
- 20g baking soda
- 1/2 tsp salt
- 1 tiny bit of pepper
- 250g grated Cheddar cheese
- 250ml milk
My scones look rather flat because I rolled out the dough only half as high as I was supposed to. You see, I wanted to get more out of it…that might have led to a firmer consistency, but they were still very nice.
Mix flour, butter, baking soda, salt and pepper in a mxing bowl until you see no more butter flakes. Add grated cheddar and milk and mix with a spatula. Knead the dough and roll out 3cm thick. Cut squares of about 5×5 cm (I did circles instead) and put on a baking tray lined with baking paper. Let them rest for an hour, covered with a kitchen towel.
Brush milk on the top of the scones (I forgot that, dozy me) and bake in the in the middle of the preheated oven at 180°C (circulating air at 170°C) for 20 to 25 minutes.
Ms. Bergmayer serves them with a mixture of sour cream, chopped herbs, salt & pepper. Enjoy!
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