Saturday, February 10, 2018
Scrolls.
Scrolls.
3 cups Greek plain yogurt
3 cups SR flour
Mix and roll into a ball and the roll out into a rectangle upon a well floured surface.
Paint melted butter on rectangle, sprinkle with cinnamon and sugar and with floured hands, roll up tightly. Cut into 5cm discs and place right side up, separated in baking dish. Baste with melted butter.
Bake till brown, perhaps cover with baking paper towards the end.
Allow to cool and then spread icing made from icing mixture, vanilla and warm water.
Can be made savoury by filling with tomato paste, herbs and cheese or vegemite or cheese etc.
3 cups Greek plain yogurt
3 cups SR flour
Mix and roll into a ball and the roll out into a rectangle upon a well floured surface.
Paint melted butter on rectangle, sprinkle with cinnamon and sugar and with floured hands, roll up tightly. Cut into 5cm discs and place right side up, separated in baking dish. Baste with melted butter.
Bake till brown, perhaps cover with baking paper towards the end.
Allow to cool and then spread icing made from icing mixture, vanilla and warm water.
Can be made savoury by filling with tomato paste, herbs and cheese or vegemite or cheese etc.
Thursday, January 25, 2018
Monday, December 11, 2017
Tuesday, November 21, 2017
Stirring Weekend.
Making my first Christmas cake. I used Kirsty Allsopp's recipe with a few tweaks... dry ginger beer instead of apple cider, lots of brandy added as well, lime zest only and now basting the top every day with more brandy. I also followed a tip I found on the internet where you spread the cake batter without the fruit into the base to prevent the burnt fruit on the top of the cake.
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