RECIPES
Cheese and bacon scones
INGREDIENTS
3 tablespoons butter
2 cups/300g
1 cup/250ml skim milk
3 tablespoons French Onion soup mix Extra
3 rashes bacon, cooked, finely diced ¾ cup finely grated cheddar cheese
METHOD
1.Using the beater attachments, select speed 2 and cream butter until soft.
2.Add half the flour and mix well on speed 2.
3.Add remaining flour, soup mix then gradually add milk. Mix to form soft dough on speed 2. Do not over mix.
4.Raise and lower beaters throughout mixing to assist in combining the mixture.
5.Turn dough onto a lightly floured board and knead lightly.
6.Press or roll out to form an 8 inch (20cm) round. Place on a lightly greased baking tray. Mark into 8 equal portions.
7.Sprinkle evenly with bacon and cheese.
8.Bake in a hot oven 425°F (220°C) for
Fruity tea cakes
INGREDIENTS
1 cup mixed fruit medley
¾cup light brown sugar, firmly packed
2 tablespoons butter
1 cup/250ml boiling water
2 eggs
2¼ cups/337g
½ teaspoon ground mixed spice Icing sugar, for dusting
METHOD
1.Combine the fruit, sugar, butter and water in a mixing bowl. Using the beater attachments, select speed 1 and mix well, cool slightly.
2.Select speed 3 and gradually add eggs, flour and spices into fruit mixture. Mix until well combined.
3.Spread the mixture into a greased and lightly floured 8 inch (20cm) loaf pan.
4.Bake in a moderate oven 350ºF (180ºC) for 45 minutes or until cooked and golden brown.
5.Cool in pan for 5 minutes, turn out and cool on rack.
Dust lightly with icing sugar
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BHM500XL_IB_A10.indd 21 | 17/09/10 11:07 AM |
