collinsmcrae05

[collinsmcrae05]

Rhubarb, almond and orange syrup cake

ingredients

150g butter, softened

2/3 cup caster sugar

3 tsp finely grated orange rind

3 eggs

1 cup self-raising flour, sifted

2/3 cup almond meal

1/3 cup milk

4 stalks rhubarb, trimmed, cut into 2cm pieces

Double cream, to serve

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Orange syrup

3/4 cup orange juice

1/3 cup caster sugar

3 stalks rhubarb, trimmed, chopped

Step 1: Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 20cm round cake pan. Line base and sides with baking paper.

method

Step 2: Using an electric mixer, beat butter, sugar and orange rind until light and fluffy. Add eggs, 1 at a time, beating after each addition. Fold in flour, almond meal and milk. Spoon mixture into prepared pan. Smooth surface. Sprinkle top with rhubarb. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack.

Step 3: Meanwhile, make Orange syrup: Place all ingredients in a medium saucepan over medium heat. Add 1/3 cup cold water. Stir to combine. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Strain syrup into a jug. Discard rhubarb

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[collinsmcrae05]

Banana butter scones

2 (about 360g) bananas

450g pkt Coles Bake & Create Banana Bread Mix

250ml (1 cup) buttermilk

125g butter, melted

2 tablespoons Coles Salted Caramel Topping, plus extra to serve

[collinsmcrae05]

Traditional tattie scones

ingredients

500g kestrel potatoes, peeled, chopped (see notes)

1/4 tsp sea salt

1/4 tsp baking powder

60g butter, chopped

2/3 cup plain flour

1/3 cup (80g) grated double gloucester cheese (with onion and chives - see notes)

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method

Step 1: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Transfer to a bowl. Stand for 10 minutes to cool.

Step 2: Mash potato until smooth. Add sea salt, baking powder and 40g butter. Stir to combine. Add flour and cheese. Stir until just combined (don't over mix). Turn out onto a lightly floured surface. Divide into 3 balls. Pat each ball out to a 1cm-thick, 12cm round. Cut into quarters.

Step 3: Melt half the remaining 20g butter in a frying pan over medium heat. Add half the scones. Cook for 3 minutes each side or until golden and crisp. Transfer to a baking tray lined with paper towel to drain. Repeat with remaining butter and scones. Season with salt and pepper. Serve immediately.

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[collinsmcrae05]

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[collinsmcrae05]

Banana butter scones

ingredients:

2 (about 360g) bananas

450g pkt Coles Bake & Create Banana Bread Mix

250ml (1 cup) buttermilk

125g butter, melted

2 tablespoons Coles Salted Caramel Topping, plus extra to serve

Step 1

Preheat oven to 220C/200C fan forced. Place 1 1/2 of the 2 (about 360g) bananas into a large bowl. Use a fork to mash. Add the 450g pkt Bake & Create Banana Bread Mix and 250ml (1 cup) buttermilk. Mix until combined.

Step 2

Pour the 125g butter, melted into a 20cm square (base measurement) cake pan. Add the banana bread mixture to the pan. Use the back of a spoon to gently spread out to the corners (the butter will ooze up and over the batter).

Step 3

Use a large metal spatula in a downward cutting motion to cut the batter into 9 squares, allowing the butter to run into the cuts. Thinly slice the remaining banana. Place a few pieces of banana on top of each square of batter. Drizzle top with 2 tbsp Salted Caramel Topping, plus extra to serve.

Step 4

Place the pan on a baking tray. Bake for 20-25 minutes or until risen and golden brown. Set aside for 10 minutes to absorb the butter. Drizzle with extra caramel sauce. Serve warm.

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[collinsmcrae05]

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[collinsmcrae05]

hobnobs biscuit

you can download this free e-book and get more free recipes

ingredients

*1 cup quick cooking oats

*1/2 cup all-purpose flour

*1/2 cup whole wheat flour

*3/4 teaspoon baking soda

*3/4 teaspoon kosher salt

*1/2 cup (1 stick) unsalted butter, room temperature

*3/4 cup granulated sugar

*1 1/2 tablespoons golden syrup (or honey)

*1/2 tablespoon milk

instructions

*Preheat the oven to 300 degrees Fahrenheit. Line 2 rimmed cookie sheets with parchment paper.

*In a food processor, pulse 1/2 cup of the quick cooking oats until they are closer in texture to oat flour, but not completely broken down. This will probably be around 7-10 pulses. In a medium mixing bowl, whisk together the processed oats, the other 1/2 cup of oats, all-purpose flour, whole wheat flour, baking soda, and kosher salt. Set aside.

*In a large mixing bowl, cream the butter and sugar on medium-high speed with an electric hand mixer until lighter in color and fluffy, scraping down the sides of the bowl as needed. Add the golden syrup and milk and mix until incorporated. Using a wooden spoon or a heavy-duty rubber spatula, fold the dry ingredients into the wet ingredients. It will take a bit of folding to come together. It will look really dry and crumbly but keep folding and it will come together! 

*Once it's combined (there may be a few stray crumbs in the bowl & that's fine!) scoop the cookie dough. I use a medium cookie scoop to portion the dough, but you could also use heaping tablespoon. As you portion the dough, roll each piece quickly into a ball and place on the prepared cookie sheet, leaving about 2 inches of space between the cookies. Once you've filled one cookie sheet with ten cookies, lightly flatten the cookies with your fingers until they are each about 1 1/2 inches in diameter. The edges might split a little as you do this because it's a dry dough. That's ok. You can press the edges back together if you want or just leave it if you can't be bothered. 

*Place this tray of cookies in the fridge to chill for 10 minutes and continue portioning and flattening the remaining dough. Once your done with the remaining dough, place it in the fridge to chill while your first batch bakes.

*Place the first tray of cookies in the oven and bake for 18-22 minutes, rotating halfway through baking. Allow to cool on the tray for five minutes, then remove cookies to a cooling rack and cool completely.

[collinsmcrae05]

whole wheat chocolate cookies

ingredients

3/4cup granulated sugar

3/4cup packed brown sugar

1cup butter or margarine, softened

1teaspoon vanilla

1egg

2cups Gold Medal™ whole wheat flour

1teaspoon baking soda

1/2teaspoon salt

1package (12 ounces) semisweet chocolate chips (2 cups) get this free e book on how to bake different types of cake

[collinsmcrae05]

turned my child's toy car into a go cart. the results are in

oh and by the way the gif came from this website

[collinsmcrae05]

Traditional tattie scones

ingredients

500g kestrel potatoes, peeled, chopped (see notes)

1/4 tsp sea salt

1/4 tsp baking powder

60g butter, chopped

2/3 cup plain flour

1/3 cup (80g) grated double gloucester cheese (with onion and chives - see notes)

>>get a FREE EBOOK with 50 recipes<<

method

Step 1: Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is tender. Drain. Transfer to a bowl. Stand for 10 minutes to cool.

Step 2: Mash potato until smooth. Add sea salt, baking powder and 40g butter. Stir to combine. Add flour and cheese. Stir until just combined (don't over mix). Turn out onto a lightly floured surface. Divide into 3 balls. Pat each ball out to a 1cm-thick, 12cm round. Cut into quarters.

Step 3: Melt half the remaining 20g butter in a frying pan over medium heat. Add half the scones. Cook for 3 minutes each side or until golden and crisp. Transfer to a baking tray lined with paper towel to drain. Repeat with remaining butter and scones. Season with salt and pepper. Serve immediately.

................................ keep reading .....................................