WHOLESOME WHOLEMEAL
WHOLEMEAL PASTRY
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water
1.Assemble Mixer using scraper beater.
2.Using Folding/Kneading setting, mix flours, butter and egg yolk until combined, about 20 seconds.
3.Gradually add lemon juice and water and mix until a soft dough is formed, about 30 seconds.
4.Turn dough onto lightly floured board and knead lightly to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 20 minutes before using.
WHOLEMEAL DATE SCONES
Makes 12
100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour 1½ cups (225g) self raising flour
½teaspoon mixed spice 1 teaspoon cinnamon
¾/
1.
2.Using Creaming/Beating setting, beat butter and honey until light and fluffy, about 2 minutes.
3.Using Folding/Kneading setting, add combined flours and mixed spice ingredients and milk alternately to creamed mixture until a soft dough forms, about 30 seconds.
4.Add dates and mix until just combined, about 15 – 20 seconds. Do not
over mix.
5.Turn dough out onto a lightly floured board and lightly press scone dough out to about 3cm thickness Do not overwork the dough. Cut dough into shapes using a scone cutter or knife. Place scone’s close together on prepared pans. Cut a small cross on top of scone shapes and brush with a little milk.
6.Bake for
7.Remove from tray or pan and cool slightly on a wire rack. Serve warm. Replace dates with dried sultanas, chopped raisins, apricots or figs.
50