Prep: 20 minutes
Cook: 60 minutes
Ingredients (serves 8):
80g soft brown sugar
150g plain flour
2 tsp ground cinnamon
100g QBB Ghee, chilled
100g QBB Ghee, room temperature
60g butter, room temperature
230g caster sugar
2 large eggs, beaten
1 tsp vanilla essence
1 tbsp lemon juice
Zest of 2 lemons
1/4 tsp salt
300g self-raising flour, sifted
200ml light sour cream
400g fresh cherries or 300g fresh raspberries, pitted
Method:
1. Preheat oven to 180 deg C.
2. Line the base of a 20cm spring form tin with non-stick paper and grease the sides.
3. Place the first 4 ingredients in a mixing bowl. Rub in the ghee until the mixture resembles coarse crumbs. Keep refrigerated.
4. Cream second portion of ghee, butter and sugar in large mixing bowl until light and fluffy.
5. Add eggs, a little at a time, beating well after each addition.
6. Add the vanilla essence, lemon juice, lemon zest and salt. Beat very well.
7. Add the flour and the sour cream into the ghee mixture. Begin and end with the flour. Mix well.
8. Place the batter in the prepared tin. Sprinkle with the cherries.
9. Crumble the prepared cinnamon-mix topping on the cherries to cover it.
10. Bake for approximately 60 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in the centre comes out clean.
11. Remove pan from oven and cool thoroughly before cutting.
Tips:
For decorative purposes, dust the cake lightly with sifted icing sugar if desired.
Recipe source: Lifestyle magazine (Aug 2006)
Showing posts with label Self-raising flour. Show all posts
Showing posts with label Self-raising flour. Show all posts
Double cheese twists
Ingredients (makes 50):
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)
Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.
Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.
Recipe source: Women's Weekly magazine
1 1/4 cups plain flour
1/4 cup self-raising flour
1/2 tsp salt
75g butter, chopped
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 tbsp water
2 tsp paprika seasoning (optional)
Method:
1. Sift combined flours and salt into a large bowl. Rub in butter. Stir in cheeses. Make a well in the centre, add egg yolk and enough water to make the ingredients cling together.
2. Knead gently on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between 2 sheets of baking paper into a rectangle measuring 25 x 40cm, 3mm thick. Cut into 1 x 15cm strips. Twist each strip. Place 2cm apart onto greased trays. Sprinkle evenly with paprika seasoning.
4. Bake in a moderate oven at 180 deg C for about 10 minutes or until twists are lightly browned. After 5 minutes, transfer twists onto a wire rack to cool.
Tips:
Add water to flour and cheese mixture by the teaspoonful. The exact amount of water you need depends on the quality of flour you use.
Recipe source: Women's Weekly magazine
Chocolate nut biscuits
Ingredients (makes 45):
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
Almond crescents
Ingredients (makes 35):
250g unsalted butter
1/2 cup caster sugar
1 egg yolk
2 1/2 cups self-raising flour
1 tsp vanilla essence
1/4 cup vodka (optional)
1/2 cup slivered almonds, toasted
3 cups icing sugar mixture, for dusting
Method:
1. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolk, beat until combined. Transfer mixture to a large bowl.
2. Stir in sifted flour, essence, vodka if using, and almonds. Mix to a firm dough. Knead dough on a lightly floured surface until smooth.
3. Shape level tablespoons of mixture into crescents. Place about 3cm apart on greased oven trays.
4. Bake in moderate oven at 180 deg C for about 15 minutes or until lightly browned. gently lift crescents onto a wire rack over an oven tray. Dust heavily with icing sugar mix. Allow to cool.
Recipe source: Women's Weekly magazine
250g unsalted butter
1/2 cup caster sugar
1 egg yolk
2 1/2 cups self-raising flour
1 tsp vanilla essence
1/4 cup vodka (optional)
1/2 cup slivered almonds, toasted
3 cups icing sugar mixture, for dusting
Method:
1. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add egg yolk, beat until combined. Transfer mixture to a large bowl.
2. Stir in sifted flour, essence, vodka if using, and almonds. Mix to a firm dough. Knead dough on a lightly floured surface until smooth.
3. Shape level tablespoons of mixture into crescents. Place about 3cm apart on greased oven trays.
4. Bake in moderate oven at 180 deg C for about 15 minutes or until lightly browned. gently lift crescents onto a wire rack over an oven tray. Dust heavily with icing sugar mix. Allow to cool.
Recipe source: Women's Weekly magazine
Subscribe to:
Posts (Atom)