2c self-raising flour

2c milk

2c​ sugar

2c coconut

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Heat oven to 180c fan forced. 

 

Grease and line cake tins (we use 2 x 18cm round tins or one 22cm round tin)

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Mix all ingredients, bake until a skewer comes out clean (approximately 35 minutes for smaller tins, or 45 minutes for one larger tin)

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Tip #1 - If it's too sweet, you can switch out half the sugar for LSA (ground linseed, almond, sunflower)

Tip #2 - Freezes beautifully, we bake one and freeze one or give it away!

*Thanks to @IrisAvenue for this fab recipe

3c self-raising flour

2 teaspoons icing sugar​

2 teaspoons cornflour

300mls full-fat thickened cream

1 egg

Milk

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Heat oven to 200c fan forced. 

 

Sift dry ingredients or whisk together in a mixing bowl.

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Crack the egg into a measuring jug and then fill with milk to the half cup mark. Mix with a fork. Add to dry ingredients along with the cream.

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Stir together with a butter knife.

Knead dough on floured bench top. Roll out until it's about 3cm thick.

Cut with a metal scone cutter (NOT a cup or water glass). Makes 12-13.

Dust oven tray with flour, bake until perfect (they will smell cooked). My oven takes about 12 minutes and I turn the tray 180 degrees once half way through baking.

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Tip #1 - Make sure you cut all sides of the scone with the cutter

Tip #2 - I never sift the dry ingredients, I use the whisk instead

Tip #3 - You can add cheese and chives, or cheese and bacon for a savoury version

PUDDING

 

60g butter, melted

1.5c SR Flour

2/3c caster sugar

1/4c cocoa

2/3c milk

2 teaspoons vanilla

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SAUCE

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1/2c brown sugar

1/2c white sugar

1/3c cocoa

2c boiling water

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Sift dry ingredients or whisk together in a mixing bowl. Add melted butter, milk and vanilla and mix with a wooden spoon.​

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Pour into a large, greased microwave-safe dish. 

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In a mixing jug, stir together all the sauce ingredients. Pour the sauce over the pudding and cook for 10-12 minutes on full power.

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Tip #1 - Make sure your microwave dish is large, or all the sauce will spill over while cooking!

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Tip #2 - Pour the sauce mixture over the back of a spoon so it doesn't dig holes in your pud mixture

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Tip #3 - Sit the pudding on an upside-down sandwich plate while it's cooking. It helps it cook evenly. 

170g butter, softened

4 tablespoons of icing sugar

1.5c plain flour

5 tablespoons custard powder

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- Preheat oven to 180 degrees (or 160 fan forced).

- Cream butter and icing sugar until light and fluffy. Add sifted flour and custard powder.

- Mix well. 

- Roll teaspoons of mixture into small balls, place on greased or lined trays.

- Push down with a fork.

- Bake 10-15 mins until golden. Cool well before icing.

- Match up similar sizes and sandwich together with stiff icing made from icing sugar, a teaspoon of melted butter and water.

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Tip #1- If mixture seems too dry after all ingredients are combined, or you're overly generous in your dry ingredient measurements, just mix in a little melted butter until dough is moist enough to form a ball.

 

Tip #2 - For show events, I weigh the dough so the biscuits are uniformly 15 grams, and pipe the icing onto the biscuit. For home I just dab the icing on with a spoon and nobody dares complain!

 

Tip #3 - Dip fork in water to stop it sticking to the dough

 

Serve with love! Picture: Bookish Bron