Recipe adapted from amandeleine Ingredients 1/2 cup vegetable oil 3/4 cup brown sugar 1 egg 3 tbsp water 1 cup milk 1/2 tsp salt 1 tbsp baking powder 3 cups traditional rolled oats 1/4 cup dried cranberries 1/4 cup raisins 1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to) 2 tbsp brown sugar Method Preheat oven to 180 degrees C. Beat together oil and 3/4 cup of brown sugar in a large bowl. Mix in egg, water, milk. In a separate bowl, whisk together salt, baking powder, and oats. Add dry ingredients to wet, stirring until combined. Stir in dried fruits. Gently stir in apple pieces. Pour into a lightly greased ramekins. Sprinkle remaining brown sugar over top. Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking. Bake in preheated oven until firm, about 35 minutes. Serve hot. Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits. Makes 6 Will SHE make it again? maybe.
atablefortwo.com.au Ingredients 1 cup plain flour 1/8 tsp salt 112g unsalted butter, room temperature 1/4 cup icing sugar 1/2 tsp vanilla essence 1/6 cup dried cranberries 1/6 cup green tea powder Method Add flour and salt into mixing bowl and set aside. If you are using powder form flavour (eg, Green Tea) for the shortbread, add it in now too. Beat the butter and sugar with an electric mixer until smooth, pale and creamy. Add the vanilla essence and (if using liquid flavour, add it here now) mix until combined then add the flour and cranberry and mix until incorporated. Spread the dough between two sheets of cling wrap and roll it out into 0.5cm thickness then transfer to fridge and let it set for at least 2 hours, overnight is best. Preheat the oven to 180C. Take the dough out from the fridge one at a time, let it thaw for 10 minutes, it should be still hard but able to cut through. Cut into shapes using cookie cutter. Tip: Work fast or the dough will be very difficult to remove from the cookie cutter Place the cookie on baking tray lined baking sheet. Transfer the cookies to oven and bake for 15-20mins or until a light golden colour. Take it out, set a side to cool. Store in air tight container. Makes 25 Will THEY make it again? YES. since SHE can’t wait to use her cute cookie cutters again. maybe she will try black sesame shortbread the next time.
Ingredients 250g self-raising flour 1 tsp baking powder good pinch of fine sea salt (i used fleur de sel) 45g unsalted butter, softened 1 tbps caster sugar, plus extra to dust 25g sultanas 25g cranberries 1 large egg 100ml ice cold milk, plus extra to glaze Method Preheat the oven to 180 degrees C. Line a baking tray with baking sheet. Sift the flour, baking powder and salt together in a large bowl. Add the butter in little pieces and rub it in using the tips of your fingers and lifting the flour up high so you aerate it. When the butter is incorporated the mixture should look like fine breadcrumbs. Stir in the caster sugar, sultanas and cranberries. In another bowl, beat the egg with milk. Pour about 3/4 into the flour mixture and quickly mix with a large table knife, adding extra egg and milk as necessary to give a soft but not sticky dough. Tip: do not over-mix-the quicker and lighter the mixing the higher the scones will rise. Tip the dough onto a lightly floured surface and very gently pat out with your fingers to a 2-2.5cm thickness. Using a 6cm cutter, press out as many rounds as you can. Gently reshape and roll the trimmings to cut out a couple more rounds if you can. Place the rounds on a lined baking sheet, brush the top with milk. Bake for 20-25 minutes until risen and golden brown. Tip: to check that the scones are ready, lightly squeeze the sides of one-the dough should be springy. Slide off on to a wire rack and cool. Eat the scones within an hour or so of baking, while still warm. Makes 5 Will THEY make it again? YES
Healthy Baker Ingredients 1 1/4 cup self raising flour 1/2 cup brown sugar 1 egg 50g butter, melted 1/2 cup buttermilk 1 tsp vanilla essence 75g dried cranberries Topping 1/2 tbps butter 1 tbps plain flour 1 tbps brown sugar 1/2 tbps rolled oats Method Preheat oven to 190 degrees C. Line a 6 hole muffin pan with muffin cases. Sift flour into a large bowl and stir in sugar. In a medium sized bowl, place eggs, butter, buttermilk and vanilla. Whisk to combine. Gently stir in cranberries Divide mixture among holes of prepared pan. Make topping: rub butter into flour and stir in sugar and oats. Sprinkle over muffins. Bake muffins for about 20-25 minutes. Let stand in pan for 10 minutes before turning into a wire rack. Makes 6 Will SHE make it again? YES