BEST WAY TO MAKE TEA BISCUITS & CORN CAKE
CORN CAKE
Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch. Considered as a flatbread when made in this manner, the Corn Cake is traditionally cooked on a griddle, over an open fire or in an oven. It may have a slightly sweet flavor and is topped with syrup or it may have a more savory flavor that can be spicy, depending on the recipe. The cake is flat on the top and bottom, but circular-shaped around the outside edges. A sweeter version of the Corn Cake is typically made in a baking pan and served as square-shaped pieces of cake providing more of corn bread type of food. It is most often less of a savory food and more of a mild or sweet flavored version of the Corn Cake.
Made from cornmeal and other ingredients, a Corn Cake can be one of several different food items. It can be made as a small, round-shaped food with a mild corn flavor that is often served like a pancake for breakfast or for lunch. Considered as a flatbread when made in this manner, the Corn Cake is traditionally cooked on a griddle, over an open fire or in an oven. It may have a slightly sweet flavor and is topped with syrup or it may have a more savory flavor that can be spicy, depending on the recipe. The cake is flat on the top and bottom, but circular-shaped around the outside edges. A sweeter version of the Corn Cake is typically made in a baking pan and served as square-shaped pieces of cake providing more of corn bread type of food. It is most often less of a savory food and more of a mild or sweet flavored version of the Corn Cake.
Ingredients
2 cups Indian Meal
1 cup flour
½ cup sugar
1 teaspoon salts
1 egg
1 teaspoon soda
2 cups sour milk
Method:- Sift the dry ingredients together except the soda. Add egg slightly beaten. Dissolve the soda in sour milk, stir into the dry ingredients quickly and pour into a greased pan. Bake for half an hour in a moderate oven.
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TEA BISCUIT
Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire, England for the upper classes as a light snack between full-course meals. One of the best-selling biscuits in the British Isles, the biscuit is also popular in Malta and Cyprus.
Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire, England for the upper classes as a light snack between full-course meals. One of the best-selling biscuits in the British Isles, the biscuit is also popular in Malta and Cyprus.
Ingredients
2 cups bread flour
4 teaspoons baking powder
½ teaspoon salt
1 to 2 tablespoons shortening
¾ cup milk
Method—Sift the dry ingredients together, mix in fat with the tips of fingers, then add the milk a little at a time or cut it in with a knife. The dough should be as soft as can be easily handled. Roll lightly until one inch thick, cut in rounds and bake in a hot oven for 15 or 20 minutes.
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