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sweet treats
Anzac biscuits
makes 50 serves
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
2 teaspoons bicarbonate of soda
1 cup rolled oats
¾ cup desiccated coconut
1 cup/150g plain flour
1 cup caster sugar
¼ teaspoon salt
1.
Melt butter in a small saucepan. Stir in golden
syrup, boiling water and bicarbonate of soda.
.
Assemble the Wizz™ Food Processor using
the dough blade. Place melted butter mixture
into the processing bowl and add remaining
ingredients. Process using low-range speed
until just combined.
3.
Place teaspoonful of the mixture onto lightly
greased biscuit trays allowing sufficient space
in between for spreading during baking.
.
Bake in a preheated oven at 190ºC for 10-1
minutes or until cooked. Remove trays from
oven, carefully move biscuits slightly and allow
to cool on the trays until crisp.
5.
Place on a cooling rack to cool completely then
store in an air-tight container.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
continued
scones
makes 12-16 serves
2 cups/300g self-raising flour, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/75g self-raising flour, extra
Extra milk, for brushing
1.
Assemble Wizz™ Food Processor using the food
processor bowl and insert the dough blade.
.
Place flour, salt and butter into the processing
bowl. Process using low-range speed until
butter is absorbed into flour.
3.
With the motor running, using low-range speed,
slowly add sufficient milk through the food
chute until dough forms into a ball.
Do not over process.
.
Remove dough ball and lightly knead on a
lightly flour dusted surface. Press dough out
gently with hands to about cm thickness.
5.
Using a cm scone cutter, dip cutting edge into
the extra flour and cut 1 scone shapes from
the dough. If desired re-knead left-over dough,
press out and cut extra scone shapes.
6.
Place scone shapes close together in a lightly
greased 8cm x 18cm lamington pan and
lightly brush tops with a little of the extra milk.
7.
Bake scones in a preheated oven at 50ºC for
1-15 minutes or until cooked and golden brown.
8.
Place scones onto a cooling rack and cover
with a clean tea towel.
Serve warm with jam and whipped cream.
Variation -
•
Pumpkin Scones: in Step 3 substitute ½ cup
milk with ½ cup mashed pumpkin.
the quantity of milk may vary due to different
types of flour.
R13
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