Recipes continued
Lemon Scones | Makes about 15 |
3 cups self raising flour |
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1 tablespoon finely grated lemon rind
1 teaspoon icing sugar mixture
60g butter 420ml buttermilk
1.Preheat oven to 240°C using the bake setting. Place wire rack on the middle shelf in the sunken position. Grease a 19cm square tin.
2.Combine the flour, icing sugar mixture and butter in a food processor until the mixture resembles fine breadcrumbs. Transfer to a large bowl.
3.Add the buttermilk and mix until just combined.
4.Turn dough onto a floured surface and lightly knead until smooth.
5.Press dough out to about a 3cm thickness. Using a 5cm pastry cutter cut into rounds. Place rounds into tin and bake in oven for about 15 minutes or cooked.
6.Serve with lemon curd and whipped cream.
Tip: If the tops start to brown before the middle is properly cooked lay a piece of foil over the tops of the scones, this will prevent excess browning.
Chocolate Chip Cookies | Makes about 30 |
125g butter, softened |
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½cup firmly packed soft brown sugar
½cup caster sugar
1 teaspoon vanilla extract
1egg
1¾ cup self raising flour
1cup choc chips
1.Preheat compact oven to 180°C using the bake setting. Place wire racks on the middle shelf in sunken position. Line biscuit tray with baking paper.
2.Beat butter, sugars and vanilla with an electric mixer until light and creamy.
3.Add egg and mix and well combined. Add flour and mix well.
4.Fold through chocolate chips. Roll tablespoon amounts into balls and place onto biscuit trays; press lightly with the back of a fork. Ensure that the cookies are well spaced to allow for spreading.
5.Bake in oven for about 10 minutes or until golden. Do not overcook. Transfer cookies to wire racks to cool; repeat with remaining cookie dough.
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