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Moggy       Veg   CD    CBF     English     60mins



Makes  12   Cold  Vegetarian  Pastries baked fayre England British  Europe



   350g/12oz Self Raising Flour

   A pinch of Salt

   2 teasp Ground Ginger

   175g/6oz Butter

   100g/4oz Caster Sugar

   100g/4oz Treacle

   60ml/2fl.oz. Milk (approx)




1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a 23x18cm/9x7 inch baking tin.


2. Sift the flour, salt and singer into a large mixing bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.


3. Make a well in the centre and add the treacle and stir  into the mixture adding sufficient milk to make a stiff dough.


4. Knead lightly until smooth then roll it out on a lightly floured surface to a square about  4cm/1-1/2 inches thick.


5. Place the dough in the tin and bake for 35 minutes until firm.


6. Allow to cool in the tin then turn out and cut into squares.


Traditionally served with Apples and Wensleydale cheese.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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