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Chocolate Chip Cookies
Makes 25
125g butter, softened
½ cup brown sugar, lightly packed
½ cup caster sugar
½ teaspoon vanilla essence
1 egg
1¾ cups self-raising flour
¼ teaspoon salt
1 cup chocolate chips
1 Preheat oven to 180°C (160°C fan-forced).
Grease and line two baking trays.
2 Using the processing bowl fitted with the
chopping blade, process butter, sugars and
vanilla on speed 3 until well combined.
3 Remove the processing bowl cover and
scrape the sides of the bowl.
5. Add egg and continue to process on speed
3 for 5 seconds. Once again remove the
processing bowl cover and scrape the sides
of the bowl.
6. Add flour and salt and process until
combined. Transfer mixture to a bowl. Fold
through chocolate chips. Roll mixture into
small balls.
7. Place on baking trays, allowing room for
spreading. Flatten balls slightly with a fork.
Bake for 12-15minutes or until golden.
Allow to cool on trays.
Scones
Makes 15
3 cups self-raising flour
1 teaspoon icing sugar mixture
60g cold butter, cubed
440ml buttermilk
1. Preheat oven to 220ºC (200°C fan-forced).
Grease a 19cm square cake pan.
2. Using the processing bowl fitted with the
dough blade, process flour, icing sugar and
butter on speed 3, until combined.
3. Remove the food pusher and pour
buttermilk through the feed tube and
continue to process for 5-10 seconds.
4. Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process on speed 3
until just combined.
5. Remove chopping blade and turn mixture
out onto a lightly floured surface. Knead
lightly and pat out to approximately 3cm
thick. Use a round 5cm pastry cutter to
cut rounds from dough.
6. Place slightly touching in prepared pan.
Bake for 12-15 minutes or until cooked
through.
7. Serve scones warm with jam and cream.
Recipes continued
