JALAPENO POPPER SCONES

3 cups self raising flour

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

113 grams butter, cold (1/2 cup)

2 large jalapenos, seeded, small dice

6 rashers shortcut bacon, remove excess fat, small dice

1 1/2 cups shredded tasty cheese, packed

1/2 cup milk

1/2 cup sour cream

1 egg

preheat oven to 180 c fan forced. line a large baking tray with baking paper.

place the flour, sugar, salt, paprika and pepper into a large bowl. stir to combine.

cut or rub in the butter until resembling fine crumbs. stir in the jalapenos, bacon and cheese until well combined.

whisk the milk, sour cream and egg together until well combined then stir into the flour mix.

bring the dough together then tip onto a floured board. knead lightly then pat out to 2 cm thick.

using a scone cutter, cut out dough. bring the excess together and cut again.

place on the tray and brush with some beaten egg.

cook for approx. 20 minutes until golden brown.

serve warm with butter.

 

APPLE TARTS

1 cup butter, soft

1/4 cup white sugar

1/3 cup icing sugar

2 teaspoons vanilla

2 1/4 cups plain flour

pinch salt

1 cup canned pie apples, drained and chopped

preheat oven to 180 c. (350 f.) grease and flour 1 six cup texas muffin tin.

.

in a large bowl, using an electric mixer, cream the butter, both sugars and vanilla for 2 minutes.

add in the flour and salt until just combined.

place about a 1/4 cup of mixture into each muffin hole and press across the bottom and a little up the sides of each.

evenly fill each tart with the apple, about 1 1/2 tablespoons each.

press about 1 1/2 - 2 tablespoons of dough over the top of the apple covering to the edges.

cook for 18 - 22 minutes until golden.

cool completely in the tins.

if needed, run a knife lightly around the edges of each tart to remove from tins.

ice.

ICING

1 1/4 cups icing sugar

approx 2 tablespoons milk

1 teaspoon vanilla essence

ground cinnamon

mix the icing sugar and essence together with enough milk to make a spreadable paste.

ice top of tarts and sprinkle with some ground cinnamon

store in an airtight container.

 

RUSTIC NO KNEAD BREAD

3 1/3 cups plain flour *

2 teaspoons bread improver

2 1/4 teaspoons instant yeast

2 teaspoons salt

1 2/3 cups warm water

In a large  bowl, whisk together the flour, bread improver, yeast, and salt.

pour the warm water over the top and mix until all the flour is absorbed.  the dough will be sticky.

push the dough into the centre of the bowl and cover the bowl tightly with cling wrap then a teatowel.

place the bowl in a warm spot and let the dough rise for 3 hours.

preheat the oven to 220 c or 200 c. fan forced, 1/2 hour before dough is ready and place a dutch oven with lid in the oven to heat up.(at the same time)

when the dough is ready scrape it out of the bowl onto a well floured board.

use a spatula or scraper to fold the dough gently over itself a few times until it starts to stick together.

flip the dough so the folded seam side is down. use your hand and the scraper to gently tap the dough into a round loaf.

gently lift the dough onto a large piece of baking paper. using a sharp knife, cut a cross into the top of the dough then pick it up by the paper and place it in the hot dutch oven.

cook, covered with the lid for 30 minutes then remove the lid and cook for a further 10 - 15 minutes until a deep golden brown.

remove the bread from the dutch oven and cool on a wire rack.

* you can also just use bread flour and omit the bread improver.