RECIPES
Buttercake
Makes
INGREDIENTS
125g butter, softened ¼ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
½ cup/125ml cup milk
2 cups/300g
METHOD
1.Assemble the food processor using the quad blade.
2.Place butter, sugar and vanilla into processing bowl. Process until well creamed.
3.While motor is running, add eggs one at a time down the feed chute, mixing well after each addition.
4.Place milk and flour into the processing bowl and process using PULSE button until well mixed. Do not over process.
5.Pour mixture into two greased and lined 18cm sandwich pans or one 28cm x 18cm lamington pan. Bake in a preheated oven at 180°C for
Variations - In Step 2 add to the creamed butter and sugar:
Lemon: 1 tablespoon grated lemon zest
Chocolate: 1½ tablespoons cocoa powder
Coffee: 1 tablespoon coffee powder
Scones
Makes
INGREDIENTS
2 cups/300g
2 tablespoons butter
½cup/75g
METHOD
1.Assemble food processor using the dough blade or you can use the quad blade.
2.Place flour, salt and butter into the processing bowl. Process until butter is absorbed into flour.
3.With the motor running, slowly add sufficient milk through the small feed chute until dough forms into a ball. Do not over process.
4.Remove dough ball and lightly
knead on a lightly flour dusted surface. Press dough out gently with hands to about 2cm thickness.
5.Using a 4cm scone cutter, dip cutting edge into the extra flour and cut 12 scone shapes from the dough. If desired
6.Place scone shapes close together in a lightly greased 28cm x 18cm lamington pan and lightly brush tops with a little of the extra milk.
7.Bake scones in a preheated oven at 250°C for
8.Place scones onto a cooling rack and cover with a clean tea towel.
Serve warm with jam and whipped cream.
Variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½ cup mashed pumpkin.
NOTE
The quantity of milk may vary due to different types of flour.
Hot Cross Buns
61
