Country Women’s biscuits and scones
Yesterday I introduced you to a cookbook. Today you need recipes from it, right? Of course! And the particular recipes that will much improve the quality of your life are scones and biscuits. Scones are what the Country Women’s Association of Australia is most famous for, after all.
To be honest, these are the same sort of scone and biscuit recipe my grandmother made, since she lived in country Victoria for many years, so they don’t add anything to the scope of my little collection of such recipes. The CSW is a divinely reliable source of scone and biscuit recipes, however, which makes the doubling up well worth it. If it troubles you, think of it as focusing on significant regional variants (now I’ve come up with that excuse, I bet I use it a lot).
Cheese scones
2 cups SR flour
½ cup milk
30 g butter
1 egg
salt
Sift flour and salt. Rub in butter.
Beat egg and milk. Pour into the flour. Mix and knead slightly.
Roll out ½ inch thick and cut into scones.
Place on floured swiss roll tray (must have an edge).
Topping:
Melt ½ cup butter. Add 90 g grated cheese, 1 tsp mustard, ½ tsp cayenne. Stir together and pour over scones on tray.
Bake in a hot oven 10-12 minutes.
Drop Scones
1 cup SR flour
1 egg
3 tbs melted butter
1 cup milk
3 tbs sugar
Add milk to beaten egg. Mix with flour and sugar until smooth then add melted butter. Mix till smooth.
Drop on greased frypan. When bubbles appear, turn over. Cook on moderate to hot setting.
Apricot honey biscuits
½ cup butter
3 tbs honey
¼ cup brown sugar
1 egg
2 cups SR flour
1 tb cocoa
¾ cup dried apricots, chopped
Cream butter with honey and sugar until fluffy.
Beat in the egg. Add apricots. Sift flour and cocoa together and blend into mixture. Make mixture into balls. Flatten with a fork. Place on greased oven slide and bake in moderate oven for 10-15 minutes.
When cool, ice with chocolate icing and decorate with a cherry or nut.
January 26th, 2008 at 9:06 am
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