My Mum’s Lemonade Scones

Makes 8

Ingredients

  • 2 cups self-raising flour, sifted
  • 1/4 cup caster sugar
  • 1/2 cup thick cream
  • 1/2 cup lemonade (room temperature)
  • pinch of salt
  • milk for glazing

Method

  1. Preheat oven to 220'C and line a baking tray.
  2. Place the flour, sugar, cream, lemonade and salt in a large bowl and combine with a wooden spoon until mixture comes together.
  3. Lightly flour the bench and knead until combined.
  4. Roll out until the dough is approximately an inch thick.
  5. Cut scones with a scone cutter and place on prepared baking tray.
  6. Brush the tops with the milk and bake for 10 – 15 minutes until lightly browned. Serve with jam and whipped cream.

K.

 

 

 

Gluten Free Honey & Apple Cake

Enlight36Ingredients

  • 4 green apples, peeled and thinly cubed
  • 1 1/4 cups gluten free self raising flour, sifted
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/4 cup extra virgin olive oil
  • 4 large eggs
  • 1/2 cup honey, heated in the microwave

 

Method

  1. Preheat oven to 175’C and grease and line a fluted ring cake tin.
  2. Combine flour, sugar, baking powder, olive oil, and eggs in the bowl of a bench mixer and beat until mixture is smooth.
  3. Fold in apples on low speed.
  4. Pour mixture into prepared cake tin and bake for 40 minutes.
  5. Remove from oven and pour warm honey on top and return to oven for a further 20 minutes.
  6. Cool on a wire rack and serve.

Enlight37

E.

My Baked Pear & Apple Dessert

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Serves 4

  • 4 Pears
  • 4 apples, cored
  • 125ml maple syrup
  • 2 teaspoons ground cinnamon
  • 5 tablespoons sultanas
  • 250 grams ginger nut biscuits
  • 1/3 cup shredded coconut
  • 3 tablespoons brown sugar
  • 2 tablespoons self raising flour
  • 2 eggs, lightly whisked

Method

  1. Preheat oven to 180’C.
  2. Cut apples and pear in half horizontally and place fruit skin side down on a large pan lined with baking paper.
  3. Spoon sultanas evenly into centre of each apple and pear.
  4. Combine maple syrup and cinnamon in a bowl and spoon over apples and pears. Coat well.
  5. Place biscuits in a bag and crush finely with a wooden pin. Transfer to a bowl and combine with remaining ingredients. Add a spoonful of topping on each apple and pear.
  6. Bake in oven for 20 – 25 minutes or until apples and pears are tender. Remove and allow to cool for 10 minutes.
  7. Serve warm with your favourite custard or ice-cream.

K.