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17
Scones
Makes 12 scones
3 ½ cups self raising flour, sifted
300ml pure cream
375ml lemonade
1 tbsp milk
1. Preheat a fan forced oven to 180˚C and line a
baking tray with canola oil spray and baking
paper.
2. Place the flour, cream and lemonade into the
mixing bowl with the dough hook attached and
mix on speed setting 1 until just combined.
3. Turn out onto a lightly floured surface and divide
into 12 dough balls.
4. Place the dough balls evenly on the prepared tray
and brush the dough balls with milk and bake for
12 minutes.
5. Allow to cool on a cake cooling rack and serve
with lemon curd or jam and cream.
Baked Passionfruit
Cheesecake
Makes 20cm cheesecake
250g digestive biscuits, halved
80g butter, melted
500g cream cheese, cubed, room temperature
½ cup caster sugar
300g reduced fat sour cream
3 x 59g free range eggs
1 tsp lemon rind
½ cup passionfruit pulp
1. Preheat a fan forced oven to 140˚C and line the
base of a 20cm springform cake tin with baking
paper.
2. Using a food processor, with a blade attachment,
pulse the biscuits for 10 seconds or until
completely crushed. Pour into a bowl and stir
through the butter. Firmly press the biscuit
mixture into the base of the cake tin and place
into the refrigerator to set for 20 minutes.
3. Place the cream cheese and caster sugar into the
mixing bowl, with the scraper beater attached
and beat on speed setting 4 for 3 minutes,
scraping the sides of the bowl every minute.
4. Add the sour cream and beat for a further 30
seconds on speed setting 4. Add the eggs one at a
time, beating well after each addition.
5. Scrape down the sides of the bowl and add the
lemon rind and passionfruit pulp and beat for a
further 30 seconds on speed setting 2.
6. Pour mixture into the cake tin and place onto
an oven tray and then into the oven for 50
minutes. Allow the cheesecake to cool to room
temperature before placing it into the refrigerator
overnight to set.
LEM250_BW_IB_B16.indd 17 26/10/2016 1:01 pm
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