As featured in Bottlebrush Creek
Watch our YouTube tutorial HERE
2c self-raising flour
Heat oven to 180c fan forced.
Grease and line cake tins (we use 2 x 18cm round tins or one 22cm round tin)
Mix all ingredients, bake until a skewer comes out clean (approximately 35 minutes for smaller tins, or 45 minutes for one larger tin)
Tip #1 - If it's too sweet, you can switch out half the sugar for LSA (ground linseed, almond, sunflower)
Tip #2 - Freezes beautifully, we bake one and freeze one or give it away!
*Thanks to @IrisAvenue for this fab recipe
Perfect with jam and cream
3c self-raising flour
2 teaspoons icing sugar
2 teaspoons cornflour
300mls full-fat thickened cream
Heat oven to 200c fan forced.
Sift dry ingredients or whisk together in a mixing bowl.
Crack the egg into a measuring jug and then fill with milk to the half cup mark. Mix with a fork. Add to dry ingredients along with the cream.
Stir together with a butter knife.
Knead dough on floured bench top. Roll out until it's about 3cm thick.
Cut with a metal scone cutter (NOT a cup or water glass). Makes 12-13.
Dust oven tray with flour, bake until perfect (they will smell cooked). My oven takes about 12 minutes and I turn the tray 180 degrees once half way through baking.
Tip #1 - Make sure you cut all sides of the scone with the cutter
Tip #2 - I never sift the dry ingredients, I use the whisk instead
Tip #3 - You can add cheese and chives, or cheese and bacon for a savoury version
MICROWAVE CHOCOLATE SELF-SAUCING PUDDING
Cooks in 10-12 minutes!
Watch our YouTube tutorial HERE
60g butter, melted
1.5c SR Flour
2/3c caster sugar
2 teaspoons vanilla
1/2c brown sugar
1/2c white sugar
2c boiling water
Sift dry ingredients or whisk together in a mixing bowl. Add melted butter, milk and vanilla and mix with a wooden spoon.
Pour into a large, greased microwave-safe dish.
In a mixing jug, stir together all the sauce ingredients. Pour the sauce over the pudding and cook for 10-12 minutes on full power.
Tip #1 - Make sure your microwave dish is large, or all the sauce will spill over while cooking!
Tip #2 - Pour the sauce mixture over the back of a spoon so it doesn't dig holes in your pud mixture
Tip #3 - Sit the pudding on an upside-down sandwich plate while it's cooking. It helps it cook evenly.
HEATHER'S BLUE RIBBON YO YOS
An absolute favourite!
170g butter, softened
4 tablespoons of icing sugar
1.5c plain flour
5 tablespoons custard powder
- Preheat oven to 180 degrees (or 160 fan forced).
- Cream butter and icing sugar until light and fluffy. Add sifted flour and custard powder.
- Mix well.
- Roll teaspoons of mixture into small balls, place on greased or lined trays.
- Push down with a fork.
- Bake 10-15 mins until golden. Cool well before icing.
- Match up similar sizes and sandwich together with stiff icing made from icing sugar, a teaspoon of melted butter and water.
Tip #1- If mixture seems too dry after all ingredients are combined, or you're overly generous in your dry ingredient measurements, just mix in a little melted butter until dough is moist enough to form a ball.
Tip #2 - For show events, I weigh the dough so the biscuits are uniformly 15 grams, and pipe the icing onto the biscuit. For home I just dab the icing on with a spoon and nobody dares complain!
Tip #3 - Dip fork in water to stop it sticking to the dough
Serve with love! Picture: Bookish Bron