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WHOLEMEAL PASTRY
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
150g butter, chopped
1 egg yolk
1 tablespoon lemon juice
1 tablespoon water
1. Assemble Mixer using scraper beater.
2. Using Folding/Kneading setting,
mix flours, butter and egg yolk until
combined, about 20 seconds.
3. Gradually add lemon juice and water
and mix until a soft dough is formed,
about 30 seconds.
4. Turn dough onto lightly floured board
and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.
WHOLEMEAL DATE SCONES
Makes 12
100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour
1½ cups (225g) self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾/ 175ml–1 cup/250ml milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing
1. Pre-heat oven to 220ºC. Lightly grease
and flour baking tray or lamington pan.
Assemble Mixer using scraper beater.
2. Using Creaming/Beating setting, beat
butter and honey until light and fluffy,
about 2 minutes.
3. Using Folding/Kneading setting, add
combined flours and mixed spice
ingredients and milk alternately to
creamed mixture until a soft dough
forms, about 30 seconds.
4. Add dates and mix until just combined,
about 15 – 20 seconds. Do not
over mix.
5. Turn dough out onto a lightly floured
board and lightly press scone dough
out to about 3cm thickness Do not
overwork the dough. Cut dough into
shapes using a scone cutter or knife.
Place scone’s close together on
prepared pans. Cut a small cross on
top of scone shapes and brush with a
little milk.
6. Bake for 12–15 minutes or until cooked
and golden brown.
7. Remove from tray or pan and cool
slightly on a wire rack. Serve warm.
Replace dates with dried sultanas,
chopped raisins, apricots or figs.
WHOLESOME WHOLEMEAL
BEM800_IB_Issue_0110.indd 50 10/12/09 10:00 AM