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PUMPKIN SCONES
Makes 12
100g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
2 cups (300g) self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
1 cup cooked, mashed pumpkin, well drained
¼ cup/60ml milk
1. Pre-heat oven to 220ºC.
2. Assemble Mixer using scraper beater.
3. Using Creaming/Beating setting, beat
butter until soft,about 1 minute.
4. Add sugar and egg, beat until light and
creamy, about 2 minutes.
5. Sift flour, salt and cinnamon together.
6. Add pumpkin ,milk and sifted
ingredients to the creamed mixture mix
until just combined, about 30 to 40
seconds Do not over mix.
7. Turn scone dough out onto a lightly
floured board and knead lightly into
a round.
8. Roll or press scone dough out to about
3cm thickness. Cut into rounds with a
scone cutter. Place scone shapes close
together on a lightly greased and flour
dusted baking tray or lamington pan.
Brush tops with a little milk.
9. Bake for 12-15 minutes or until cooked
and golden brown.
Remove from tray or pan and cool
slightly on a wire rack. Serve warm.
ANZAC BISCUITS
Makes 20
½ cup/ 75g plain flour
¼ cup brown sugar
¾ cup desiccated coconut
¾ cup rolled oats
50g butter, chopped
1 tablespoon golden syrup
½ teaspoon bicarbonate of soda
2 tablespoons boiling water
1. Pre-heat oven to 180ºC.
2. Assemble Mixer using scraper beater.
3. Using Folding/Kneading setting, mix
together flour, sugar, coconut and rolled
oats until combined, about 30 seconds.
4. Melt butter and golden syrup in a small
saucepan over gentle heat.
5. Dissolve soda in boiling water and add
to the butter mixture.
6. Using Folding/Kneading setting,
mixbutter mixture into the dry
ingredients until just combined, about
30 – 40 seconds.
7. Place tablespoonfuls of mixture onto
lightly greased baking trays. Allow 3cm
for spreading.
8. Bake for 15-20 minutes or until golden
brown. Allow to cool slightly on trays,
then cool on a wire rack
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