Garlic bread (french bread)
Crackers and hummus
curried eggs
celery and peanut butter
Scones, Jam and fresh whipped cream. no can stuff
Pikelets with jam mmmmm yummy
mini pizza
sausage rolls
wedges with sour cream
Best Ever Scones
Preparation Time: 10 minutes
Cooking Time: 15 minutes
3 cups Edmonds standard plain flour
6 teaspoons Edmonds baking powder
� teaspoon salt
75g butter
1 - 1� cups milk, approximately
extra milk for glazing
Instructions
1. Preheat oven to 220oC. Sift flour, baking powder and salt into a bowl. Cut butter in until the mixture resembles fine breadcrumbs.
2. Add 1 cup milk and mix quickly with a knife to a soft dough, adding more milk if needed. Knead a few times.
3. Lightly dust an oven tray with flour. Press scone mix out on floured bench or tray, cut into 12 even-sized pieces. Place on oven tray, brush tops with milk and place in top half of oven to bake
4. Bake scones for about 10 minutes or until golden brown. Once golden brown with crisp crusts, remove from the oven and allow to cool. Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone.
PIkelets
Ingredients
1 � cup flour
1 Tbsp baking powder
pinch of salt
2 Tbsp sugar
1 large egg
� - 1 cup milk
1 Tbsp butter, melted
Method
Sift the flour, baking powder and salt together into a bowl. Stir in the sugar.
In another bowl or a jug, beat the egg with � cup of the milk and the melted butter.
Make a well in the dry ingredients and add the liquid mixture. Without over-mixing, stir until combined, adding more milk if the mixture is too stiff. The mixture should be able to drop off the end of a spoon.
Heat a lightly buttered non-stick pan on a medium heat. Drop dessertspoonfuls of the mixture into the pan, allowing room to turn the pikelets. When the pikelets bubble, turn and cook the other side. Remove from pan and keep warm in a clean tea towel.
Tips
Serve with your favourite jam and whipped cream.
These will never fail.
I want Milo
