Breville BEM800 brochure Pumpkin Scones, Anzac Biscuits

RECIPES

PUMPKIN SCONES

Makes 12

INGREDIENTS

100g butter

2 tablespoons sugar

1 x 60g egg, lightly beaten

2 cups (300g) self-raising flour Pinch of salt

1 teaspoon ground cinnamon

1 cup cooked, mashed pumpkin, well drained ¼ cup/60ml milk

METHOD

1.Pre-heat oven to 220ºC.

2.Assemble mixer using scraper beater.

3.Using Creaming/Beating setting, beat butter until soft,about 1 minute.

4.Add sugar and egg, beat until light and creamy, about 2 minutes.

5.Sift flour, salt and cinnamon together.

6.Add pumpkin ,milk and sifted ingredients to the creamed mixture mix until just combined, about 30 to 40 seconds Do not over mix.

7.Turn scone dough out onto a lightly floured board and knead lightly into a round.

8.Roll or press scone dough out to about 3cm thickness. Cut into rounds with a scone cutter. Place scone shapes close together on a lightly greased and flour dusted baking tray or lamington pan.

Brush tops with a little milk.

9.Bake for 12-15 minutes or until cooked and golden brown.

Remove from tray or pan and cool slightly on a wire rack. Serve warm.

ANZAC BISCUITS

Makes 20

INGREDIENTS

½cup/75g plain flour ¼ cup brown sugar

¾ cup desiccated coconut ¾ cup rolled oats

50g butter, chopped

1 tablespoon golden syrup

½teaspoon bicarbonate of soda

2 tablespoons boiling water Pre-heat oven to 180ºC.

METHOD

1.Assemble mixer using scraper beater.

2.Using Folding/Kneading setting, mix together flour, sugar, coconut and rolled oats until combined, about 30 seconds.

3.Melt butter and golden syrup in a small saucepan over gentle heat.

4.Dissolve soda in boiling water and add to the butter mixture.

5.Using Folding/Kneading setting, mixbutter mixture into the dry ingredients until just combined, about 30 – 40 seconds.

6.Place tablespoonfuls of mixture onto lightly greased baking trays. Allow 3cm for spreading.

7.Bake for 15-20 minutes or until golden brown. Allow to cool slightly on trays, then cool on a wire rack

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