COOKERY
DIVISION D (OPEN)

Judge: Joanna Hodgson from Horsell Kitchen

Horsell Village Show Cookery Challenge Cup
(Most points in Division D)

Horsell Village Show Diploma

(Best individual exhibit in Division D)

Bedser Cup (Winner of Class 35)

 

35. Victoria Sandwich (using 3 eggs) filled with raspberry jam; no sugar on top

36. Your Favourite Preserve: one jar approx. 1lb (448g), sweet or savoury. See Judge’s note below.

37. Chutney: one jar approx. 1lb (448g). See Judge’s note below.

38. Guest recipe: Peanut Butter and Chocolate Chip Biscuits, 6 on a plate
See recipe below.

39. A Carrot Cake.

40. A Loaf of Bread.

41. A Tray Bake.

42. Disaster Class: for any entry intended for Classes 35 – 41 which didn’t turn out as you expected. Please collect you staging card as normal and place in Class 42 for marking by the Committee.

 

Judge’s Note: All jars must be clean and full to the top, have no trade marks or names on the jar or lid, and be labelled giving contents and date made in full (day/month/year). Preserves must be less than 12 months old and must have new twist tops/lids or cellophane covers. If using a cellophane cover a wax disc must be used, but this is not necessary with a twist top/lid. Preserves containing vinegar must have a twist top/lid only and be at least two months old for showing. Please resist the temptation to open your jars in advance of the show. The judge reserves the right not to test any jar which has been opened before judging.

Class 39: Peanut Butter and Chocolate Chip Biscuits

INGREDIENTS

190g unsalted butter

2 tsp vanilla extract

125g soft brown sugar

100g chocolate chips

125g castor sugar

250g plain flour

2 small eggs

1 tsp bicarbonate of soda

190g crunchy peanut butter

Pinch salt

RECIPE

Makes 24.

 

Preheat oven to 160C.

 

Cream the butter and sugar and slowly add the beaten eggs, peanut butter and vanilla. Add the flour, bicarb and chocolate chips till well mixed. Roll the dough into a log. Chill in refrigerator for at least 1 hour and up to three days.

 

Cover baking tray with parchment. Cut into discs 1.5cm thick and place on baking tray. Leave at least 5cm between biscuits.

 

Bake for 12-14 minutes until golden brown. Leave for 5 minutes then transfer to wire tray to cool.

 

Recipe from HMP Downview (supplied by Vic Laws MBE Group Restaurant Ambassador The Clink )