If you run out of self-raising flour add 2.5 tsp of baking powder to each 225g/8oz of plain flour and sift together before use.
When baking shortbread cookies, substitute half of your plain flour with cornflour. It gives them a really nice taste.
Before icing a cake, sprinkle the top with some flour, this will stop the icing from running down over the edges of the cake.
Where did scones originate from? Well, they are traditionally connected to England, Scotland and Ireland, but no-one seems to know who invented it.
According to Webster’s Dictionary, scones originated in Scotland in the early 1500’s.
Some say the word “Skone ” comes from the Dutch word “schoonbrot “, which means beautiful bread. Others however, argue it comes from Stone of Destiny, where the Kings of Scotland were crowned, also The Scots Gaelic term “sgonn” means a shapeless mass or large mouthful.
I don’t know about you but I’m not really bothered where it originated from I’m just please someone invented the recipe.
Two tips on using flour in your baking from The Village Kitchen are –
When a cake recipe calls for flouring the baking tin, use a bit of dry cake mix instead and there won’t be any white mess on the outside of the cake.
Always sift the flour with raising agents or spices before adding to a mixture so that they are evenly distributed.
If you plan to store it for a long period of time, wrap the cake in brandy or wine-soaked towels, or a double layer of plastic wrap then in aluminium foil.
Non-liquor soaked cakes may be kept in a cool place or in a refrigerator for short-term storage or a freezer for long storage.
Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.