Monday, February 1, 2010

Recipe File of Delicious Baked Goodness

Baking is good for the soul and it cures my boredom. When I'm older, I'm going to have a book and music shop that serves delicious baked goods that I make myself. So I'm practicing, much to the delight of friends and family. Nom Nom Nom.

Raspberry and White Chocolate Scones

4 cups (600g) self raising flour
3 Tbsp icing sugar
60g butter
3/4 cup (180ml) water
1 1/2 cups (375ml) milk
1/ 1/2 cups of frozen raspberries
1 cup of white chocolate buttons

Preheat the oven to 200 degrees C and grease the pan

In a mixing bowl, combine the flour, icing sugar and using the tips of your fingers, rub the butter into the flower mixture until it forms a breadcrub like consistancy

Make a well in the flour mixture and pour in the water and milk. Use a knife to cut the water and milk into the flour mix, so it forms a sticky dough. Add the frozen raspberries.

On a well floured surface, knead the dough until nice and smooth. Using your fingers, press the dough out to about 2 to 3 hours thickness.

Dip a scone cutter into flour, and cut out as many scones as you can until there is no dough left.

Bake the scones for approx 15 mins until they are nicely browned. Serve with double cream and Raspberry Jam.

Makes 16 to 20

Lemon Chocolate Chip Cupcakes
125g butter, at room temperature
100g (1/2 cup) caster sugar
1/2 tsp vanilla essence
2 eggs
225g (1 1/2 cups) self-raising flour, sifted
2 tbs milk
95g (1/2 cup) Lemon Chocolate Buttons
Combine the sugar, flour, milk and vanilla essence in a mixing bowl and mix with an electric mixer until smooth (or by hand if you wanna build up your arm muscles haha)
Fold in the Chocolate chips and bake in a preheated oven at 190 degrees for approx 15 - 20 mins
Note: Keep an eye on these ones, the lemon buttons can sink and burn at the bottom, and make sure you used caster sugar (I used normal sugar and they were a bit crunch and burnt -_-)

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