17
Lemonade Scones
Makes 10 scones
2 ½ cups self-raising flour, sifted
1
⁄
3
cup caster sugar
2
⁄
3
tsp salt
2
⁄
3
cup thickened cream
2
⁄
3
cup lemonade
1 ¼ tbsp milk
Jam, to serve
Cream, to serve
1.
Preheat oven to 220ºC. Lightly grease
a baking tray.
2.
Place all ingredients into a large bowl.
Using the hand mixer with beater
attachments, mix on speed 2 to form
soft dough. Turn out onto a lightly
floured workbench and knead lightly
until combined.
3.
Press the dough with your hands to a
thickness of about 2cm. Use a 6cm
round cutter to cut out 10 scones.
Place scones on baking tray and
brush with milk.
4.
Bake for 10-15 minutes or until lightly
browned. Serve warm with fresh jam
and cream.
Butter Cake
125g butter chopped, at room
temperature
3
⁄
4
cup caster sugar
1 tsp vanilla essence
2 eggs
2 cups self-raising flour, sifted
2
⁄
3
cup milk
Icing
2 cups icing sugar
15g butter
1-2 tbsp hot water
1 tsp vanilla extract
1.
Preheat oven to 180°C. Lightly grease
a deep, 20cm round cake tin. Line
base with baking paper.
2.
Using the hand mixer with the beater
attachment beat butter, sugar and
vanilla together on speed 3 in a large
bowl, until pale and creamy.
3.
Add eggs one at a time, beating well
after each addition, scraping down
sides of bowl.
4.
Alternate lightly folding flour and milk
into creamed mixture, using the hand
mixer on speed 2.
5.
Spoon mixture into prepared tin and
spread evenly. Bake for 40-45 minutes,
or until cooked, use a wooden skewer
to test. Cool in pan for 5 minutes,
before turning onto a wire rack to cool
completely.
6.
Vanilla Icing:
Sift icing sugar into a
bowl. Add butter, water and vanilla.
Beat well with a hand mixer and
the beaters on speed 3, once the
ingredients have combined, increase
speed and mix until a smooth
spreadable consistency. Spread over
cooled cake.
Summary of Contents for KHM300 Series
Page 2: ...Suits all KHM300 models INSTRUCTION BOOKLET...
Page 24: ...23 Notes...