Recipes continued
Scones | Makes approximately 14 |
3 cups self raising flour
1 teaspoon icing sugar mixture
60g butter 420ml buttermilk
1. Preheat oven to 220°C. Grease a 19cm square tin.
2. Place flour, icing sugar mixture and butter into a medium bowl. Using the StickMaster, process until the mixture resembles fine breadcrumbs.
3. Add the buttermilk and process using a gentle up and down action until most of the mixture is just combined.
4. Turn mixture onto a floured surface and combine any loose mixture into the dough. 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 until cooked.
Serve with jam and whipped cream.
Crepe Batter | Makes approximately 12 |
3 eggs
1 tablespoon vegetable oil 1¹/³ cups milk
¾ cup plain flour
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until combined.
3. Strain mixture into a jug and stand for 15 minutes.
4. Place about 1/3 cup of batter onto a hot crepe pan or skillet and cook until lightly golden. Turn to brown other side.
5. Serve with favourite filling or as a dessert,
20sprinkle with icing sugar and lemon juice.
Basic Pikelet Batter | Makes approximately 24 |
1 cup self raising flour pinch salt
¼teaspoon bicarbonate soda 2 tablespoons sugar
1 egg
1 cup buttermilk
60g butter, melted
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until just combined. DO NOT OVER PROCESS.
3. Place tablespoon amounts of mixture into
a lightly greased frypan and cook until golden on each side.
Mayonnaise
1 egg
1 tablespoon Dijon mustard pinch sea salt
1 tablespoon lemon juice ¾ cup vegetable oil
1. Place all ingredients except oil into a bowl.
2. Using the StickMaster, process until combined.
3. Gradually add half the oil in a thin stream processing constantly using a brisk up and down action.
4. Add remaining oil more quickly while processing until thick and smooth. DO NOT OVER PROCESS.
5. Store in refrigerator, in an airtight container for 2 weeks.
