RECIPES
PUMPKIN SCONES
Makes 12
INGREDIENTS
100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g)
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained ¼ cup/60ml milk
METHOD
1.
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
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
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
52