ORANGE SCONES

2 cups self raising flour

1/4 cup sugar

pinch salt

56 grams butter, (4 tablespoons)

1/2 cup thickened cream

1 egg

finely grated rind 1 small orange

2 tablespoons orange juice

2 teaspoons orange marmalade, warmed, to glaze (optional)

preheat oven to 190 c.  line a baking tray with baking paper.

in a large bowl mix together the flour, sugar and salt.

add the butter and rub or cut in until mix resembles fine breadcrumbs.

mix the cream, egg and juice together until well combined then stir into the flour mixture. bring together using hands to make a soft dough.

tip onto a lightly floured board and knead gently a couple of times.  pat dough out to approx. 2 cm thick.

cut out rounds with a scone cutter and place on tray. reshape dough and cut again.

cook for approx. 18 minutes or until lightly browned.

remove from oven and brush with marmalade.

dust with a little icing sugar to serve.

 

EASY LEMON TART

I store bought tart case

1/2 cup fresh lemon juice 

finely grated rind 1 lemon

1 can  condensed milk

4 large egg yolks

preheat oven to 160 c, fan forced. place tart case on a baking tray.

in a medium bowl, using an electric mixer,  beat egg yolks  until lightened

.

add condensed milk, lemon juice and rind. beat until well combined and thickening.

pour into tart case and cook until edges are set but centre  jiggles sightly, approx. 15 minutes.

cool on a wire rack to room temp then refrigerate for at least 2 hours or overnight to set completely.

serve with whipped cream.

 

BANANA BREAD COOKIES ... with walnuts

150g butter

1 tsp vanilla extract

3/4 cup light brown sugar,, packed

3 ripe bananas, mashed

2 eggs

1 1/2 cups self-raising flour

1 cup chopped walnuts

preheat oven to 200 c. fan forced.  line baking trays with baking paper.

in a large bowl, using an electric mixer,  cream butter and sugar with the vanilla.

beat in the eggs and bananas until well combined.

fold in the flour and walnuts until just combined.

using a cookie scoop or tablespoon, scoop mix onto trays leaving room for spreading.

cook for approx. 10 minutes until golden.

cool on trays then remove to wire rack to cool completely.

NOTE:  these are soft cake like cookies.

 

CHAI SCONES with vanilla drizzle

2 1/2 cups self raising flour

100 grams butter

1 sachet Arkadia extra spice chai powder*(see note)

3 tablespoons sugar

3/4 cup milk

1 egg

preheat oven to 190 c. line a baking tray with baking

paper.

in a large bowl, mix the flour, sugar and chai powder

together.

cut the butter in using 2 knives or your finger tips, until mix resembles fine bread crumbs.

mix the egg and milk together then stir into the flour mix to form a soft dough.

tip dough on to a floured board and knead gently, incorporating a little flour if too soft.

using your fingers, pat dough out to 2 cm thick.

cut out rounds with a scone cutter, shape the leftover dough and cut again.

place scones on tray, brush each with a little milk, and cook for 15-20 minutes or until golden.

cool on tray for 5 minutes then drizzle with icing.

ICING

1/2 cup icing sugar

1/2 teaspoon vanilla

milk approx. 1 1/2 tablespoons

mix the icing sugar and vanilla with enough milk to make a slightly runny paste.

*NOTE any other chai powder is 2 tablespoons 

 

SULTANA CAKE

150 grams butter, soft 

125 grams sugar 

3 eggs

3 tablespoons plain yogurt

180 grams self raising flour

1 teaspoon vanilla

150 grams sultanas 

preheat oven to 170 c.  line base and grease and flour sides of a 20  or 23 cm springform tin.

in a large bowl, using an electric mixer, cream the butter and sugar.

add the eggs one at a time,  beating well after each addition.

beat in the yogurt and vanilla until well combined

beat in the flour until just combined.

fold in 100 grams of the sultanas.

pour the batter into the tin, levelling the top then sprinkle the rest of the sultanas over the top.

cook for 20 -25 minutes or until a skewer comes out clean.

cool in tin for 5 minutes the remove o a wire rack to cool completely.

dust with icing sugar to serve.

 

LEMON CREAM CHEESE ROLLUPS

2 1/2  sheets puff pastry, thawed

225 grams (8 oz) cream cheese, softened

4 tablespoons sugar

finely grated rind 1 large lemon 

2 tablespoons lemon juice

preheat oven to 190 c.  line a large baking tray with baking paper.

mix the cream cheese, sugar, rind and juice together until well combined.

cut the 2 whole sheets of pastry into 4 squares. the half sheet into 2.

spread each square  evenly with the cream cheese mix. approx. 1 tablespoon each.

roll each square up and place seam side down on the tray.

brush each rollup with a little milk.

cook for 15 - 18 minutes or until golden.

remove from tray and cool on a wire rack till cold.

drizzle with icing.

dust with icing sugar to serve

 

SPANISH SPICE CAKE

2 cups self raising flour

1 1⁄2 cups sugar

1 1⁄2 teaspoons bicarb soda

1 tablespoon cocoa

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon ginger

1/2 cup canola oil

370 gram jar applesauce

1/2 cup water

2 eggs

1 cup sultanas

1/2 cup chopped walnuts, optional

preheat oven to 180 c. (350 f.) grease and line a

9 x 13 inch baking dish with baking paper.

in a large bowl, whisk the first 8 ingredients together.

using an electric mixer, beat in the oil, applesauce, 

water and eggs until well combined.

fold in the sultanas and walnuts.

pour into baking dish and cook for 30 = 35 minutes or until a skewer comes out clean.

leave in dish for 10 minutes the remove to wire rack

to cool completely.

ice.

ICING

2 1/4 cups icing sugar

1/4 cup butter, at room temperature (57 grams)

1/2 teaspoon vanilla

approx. 2 1/2 tablespoons milk

mix the icing sugar, butter and vanilla  together with enough milk to make a spreadable paste.