Bero Cookery Book Food

ORIGINAL BE-RO MELTING MOMENTS-AFTERNOON TEA BISCUITS OR COOKIES

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease two baking trays.
• Cream the butter or margarine with the sugar until very light and fluffy. Beat in the vanilla essence or extract.
• Stir in the flour and mix well.
• Roll walnut sized pieces of the mixture into balls and toss in rolled oats or desiccated coconut.
• Cut each glace cherry into quarters, for quarter for each melting moment.
• Place on baking trays, flatten slightly and place a small piece of cherry on each biscuit. Bake for 10-15 minutes until golden brown but NOT dark brown.
• N.B. To help shape "ball" type biscuits, slightly dampen the hands.

BERO PANCAKES

Steps:

• In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream.
• Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan.
• When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over.
• For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece.
• Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar.
• To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze.