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2. Process using speed 3 for up to 15
seconds, adding more water if necessary
to form a ball.
3. Remove the dough from the bowl and
place onto a lightly floured surface to
knead.
4. Place the kneaded dough into a greased
glass bowl, cover with plastic wrap and
place in a warm position until the dough
has doubled in size. (Approximately 30-40
minutes).
5. Remove the dough and cut into 4,
flatten the pieces and place some grated
cheese onto the dough; Fold the top
corner into the centre of the dough; then
fold each side to meet itself and roll
inwards to form a roll and place on a
greased baking tray.
6. Place the tray in a warm position until
the rolls have doubled in size.
7. Bake in a moderate oven (180º-200ºC)
for 15-20 minutes.
NOTE! Other fillings can be incorporated in the
same way ie. pesto, mustard and grains
SHORTCRUST PASTRY
Makes sufficient to line a 20cm pie base
cover
2 cups flour
1
⁄2 teaspoon salt
125g butter or margarine
2 tablespoons water
Using the mixing blade on speed 2
1. Place the flour, salt and butter into the
processing bowl and process until mixture
resembles fine breadcrumbs.While the
motor is running, pour water down the
feed tube until mixture forms a ball
around blade.
2.Wrap the pastry in plastic wrap and
efrigerate for 15 minutes before using.
3. Use as desired.
SCONES
Makes 18
3 cups self-raising flour
1
⁄4 teaspoon salt
45g butter or margarine
200ml milk
milk for glazing
Using the mixing blade on speed 1
1. Place the flour and salt into the
processing bowl and process until well
combined.Add the butter and process
until mixture resembles fine breadcrumbs.
While motor is running, gradually pour the
required amount of milk down the feed
tube until mixture forms a ball around the
blade (approx 30 seconds), do not
overmix the dough as this will toughen the
scones.
2. Place the dough on the floured board
and knead lightly. Cut into rounds with a
scone cutter. Place each close together on
a lightly greased oven slide. Glaze with
milk and bak
e in a hot oven (230º-250ºC)
f
or 12-15 minutes or until brown.