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Buttermilk Pikelets
Serves 6
1 cup self raising flour
Pinch salt
½ teaspoon bicarbonate soda
¼ cup caster sugar
1 egg, lightly beaten
½ cup buttermilk
40g butter, melted
Jam and whipped cream, to serve
1. Sift dry ingredients into a bowl. Add sugar,
egg, buttermilk and butter; using the
whisk attachment, whisk until thoroughly
combined.
2. Heat non stick frying pan over a medium
heat.
3. Spoon heaped spoonfuls of batter in frying
pan and cook on both sides until golden.
4. Serve warm with jam and whipped cream
Pizza Dough
Makes 2 thin pizzas or 1 thick pizza
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 tablespoons olive oil
2 cups plain flour
½ teaspoon salt
1. Combine yeast, sugar and warm water in a
bowl. Stir to combine. Cover mixture and
stand in a warm place for 5 minutes until
frothy; add oil.
2. Using the processing bowl fitted with the
chopping blade, process flour, salt and
yeast mixture on speed 1 until mixture
forms a dough (about 10-15 seconds).
3. Remove blade. Turn dough onto a floured
surface and knead for about 8-10 minutes
or until the dough is firm and elastic.
Place dough in a lightly greased bowl.
Cover with plastic wrap and allow to rest
in a warm place for 20-30 minutes or until
dough has doubled in size.
4. Meanwhile, preheat oven to 240°C (220°C
fan-forced)
5. Using your fist, punch down dough, fold
sides to centre and turn dough over. Place
dough onto a floured surface and lightly
knead until smooth.
For a thin pizza crust: Halve dough. Roll
dough out to about a 4-5mm thickness and
place onto 2 oiled pizza trays.
For a thick pizza crust: Press dough onto an
oiled pizza tray and allow to rest in a warm
place until dough has risen again.
6. Spread with pizza sauce and assorted
toppings.
7. Bake for 10-15 minutes or until crisp.
Recipes continued
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