Minmore Scones 500g self-raising flour Pinch salt 4 tsp baking powder Quarter cup caster sugar Sift dry ingredients together 2 eggs 375g buttermilk Quarter cup of oil Half teaspoon vanilla extract Beat liquids together briefly Add liquid mixture to dry ingredients, mix until smooth, and then roll out on floured surface, dough should be approximately one and a half inches thick. Use medium sized scone cutter, this quantity will make 12 fat scones. Bake for 12 to 15 minutes in a very hot oven. Serve warm from the oven with home-made preserves and thick cream. Very more-ish. ____________________ Almond Tartlets Crust 1 cup flour 60g butter 2tbs caster sugar half tsb baking powder Crumb together flour, butter, caster sugar and baking powder. Add beaten egg. Break off pieces and press into mini tart pans. Chill covered in fridge for an hour. Note - pastry should be as thin as possible. Filling 125g butter 125g margarine 4tbs milk 8 tbs sugar 2tsp vanilla extract 200g flaked almonds Method: Boil the filling ingredients until it caramelises, approximately 12 minutes, stirring constantly. Pour into the uncooked pastry shells and bake at 170°C for approximately 20-25 minutes. __________________ Minmore Shortbread 1 cup unsalted butter half cup caster sugar 1 egg yolk 25ml whisky 5ml vanilla extract 3 cups cake flour 125ml flaked almonds, lightly toasted and crushed Method: Cream butter and sugar well until pale in colour. Stir in egg yolk, whisky and vanilla extract. Add flour and almonds and knead until smooth. Roll out and use heart shaped cutter. Palce on a lightly greased and floured baking tray and bake at 160°C for approximately 30 minutes. (Must be pale in colour). When cool, sprinkle thickly with caster sugar, and keep in an airtight container. _____________________ << Back to previous recipes