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20
Scones Makes approximately 14
3 cups self raising flour
1 teaspoon icing sugar mixture
60g butter
420ml buttermilk
1. Preheat oven to 220°C. Grease a 19cm
square tin.
2. Place flour, icing sugar mixture and
butter into a medium bowl. Using the
StickMaster, process until the mixture
resembles fine breadcrumbs.
3. Add the buttermilk and process using a
gentle up and down action until most of
the mixture is just combined.
4. Turn mixture onto a floured surface and
combine any loose mixture into the dough.
Lightly knead until smooth.
5. Press dough out to about a 3cm
thickness. Using a 5cm pastry cutter, cut
into rounds. Place rounds into tin and
bake in oven for about 15 minutes or until
cooked.
Serve with jam and whipped cream.
Crepe Batter Makes approximately 12
3 eggs
1 tablespoon vegetable oil
1¹/
³
cups milk
¾ cup plain flour
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until
combined.
3. Strain mixture into a jug and stand for 15
minutes.
4. Place about 1/3 cup of batter onto a hot
crepe pan or skillet and cook until lightly
golden. Turn to brown other side.
5. Serve with favourite filling or as a dessert,
sprinkle with icing sugar and lemon juice.
Basic Pikelet Batter Makes approximately 24
1 cup self raising flour
pinch salt
¼ teaspoon bicarbonate soda
2 tablespoons sugar
1 egg
1 cup buttermilk
60g butter, melted
1. Place all ingredients into a small bowl.
2. Using the StickMaster, process until just
combined. DO NOT OVER PROCESS.
3. Place tablespoon amounts of mixture into
a lightly greased frypan and cook until
golden on each side.
Mayonnaise
1 egg
1 tablespoon Dijon mustard
pinch sea salt
1 tablespoon lemon juice
¾ cup vegetable oil
1. Place all ingredients except oil into a
bowl.
2. Using the StickMaster, process until
combined.
3. Gradually add half the oil in a thin stream
processing constantly using a brisk up and
down action.
4. Add remaining oil more quickly while
processing until thick and smooth. DO
NOT OVER PROCESS.
5. Store in refrigerator, in an airtight
container for 2 weeks.
Recipes continued