Cinnamon Pinwheel Date Scones

Makes around 18 scones / wheels.

Developed from here.

Ingredients:

Dough
  • 2 Cups Plain Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons white sugar
  • 60g Butter (straight from the fridge)
  • ¾ Cup of Milk
  • 60-100g dates, finely chopped.
Filling
  • 70g Butter
  • ⅓ Cup Soft Brown Sugar
  • 1 Tablespoon Cinnamon
Glaze (Optional)
  • 1/2  Cup Icing Sugar
  • 1-2 Tablespoons Water

Method

  • Preheat Oven to 200C
  • Prepare squares of baking paper (around 8x8cm) , to line a muffins tray.
  • Sift flour, baking powder, salt and sugar into a medium bowl.
  • Add cold butter that’s been cut into smallish pieces.
  • Using your fingers, or a pastry cutter (looks large a large knuckle duster), rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there.
  • Add almost all the milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining milk, stir in quickly, but be careful not to overstir
  • Add the finely chopped dates, and mix in.
  • Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.
  • Then roll out to a square about 30 x 30cm, trying to keep the edges as even as possible.

Filling

  • Melt butter in a small bowl (or microwave)
  • Add to this the soft brown sugar and cinnamon and mix well.
  • Using a spoon or knife spread the butter & sugar mixture over the dough, up to the edges.
  • Roll carefully and tightly, and seal the edge with a little of the left over filling mixture.
  • Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the middle of each square of parchment paper, and then place each within each muffin tray well.
  • Bake for 12-15 minutes until golden brown and remove from the oven.
  • While cooking prepare the glaze.

Glaze (optional)

  • In a medium bowl or mixing jug, add the icing sugar
  • Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency.
  • Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels.
  • Serve still slightly warm.

 

Vegan Gluten Free Belgian Waffles

Quick Background Story

I historically plan baking ingredients that don’t need to be freshly purchased, and can be stored comparatively long term.

These are a few variations of the ingredients.  I’m still fine tuning options, trying to bring the price down per waffle, whilst keeping it simple to access the ingredients, and taking out as many common allergens as I can.

This was all instigated after ‘The Little Waffle Shop’ in Wellington, didn’t carry a vegan waffle mix. Their gluten free mix contains egg, and apparently the chef’s are too busy to work out a new recipe for the comparative low demand at present (possibly because of the egg reducing demand). So I figured if I did the work for them, it could be switched over more easily for my own convenience. I also have friends who are both vegan and celiac (gluten free), so I wanted to make a delicious mix that was accessible for them too. The waffle shop hasn’t taken on the recipe yet, but hopefully they will one day, for those lazy times when I’m seeking a convenient sweet treat in town.

The larger commercial mix was also used in July 2018 at the Circus Hub for their Night Circus performance event (where over 200 waffles were made, for the charity). The smaller recipes are for when making them at a partner’s home.

Ingredients:

Makes 2 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/4 cup Rice Flour
  • 1/4 cup Buckwheat Flour
  • 2 tbls Cashew Milk Powder
  • 2 tbls Soy Milk Powder
  • 1 tsp Baking Powder (Gluten Free version)
  • 1/2 tsp Baking Soda (Gluten Free version)
  • About 20ml Oil (1tbs + 1 tsp)
  • 1 tbls Maple Syrup
  • 1 tsp Vanilla Essence
  • 1/4 tsp Ground Cinnamon
  • 1/2 cup + 1 tbls water
Makes 4 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/2 cup Rice Flour
  • 1/2 cup Buckwheat Flour
  • 4 tbls Soy Milk powder (or soy Flour, but that’s not as good)
  • 2 tsp Baking Powder (Gluten Free version)
  • 1 tsp Baking Soda (Gluten Free version)
  • 2 tbls Oil (Rice Bran or similar)
  • 2 tbls Golden Syrup (or Caster Sugar)
  • 1 tsp Vanilla Essence (optional)
  • 1/2 tsp Ground Cinnamon
  • 1 cup + 1 tbls water (to get the right consistency)
Makes about 16 Deep Belgian waffles
  • 8 tsp Baking Powder (Gluten Free version)
  • 4 tsp Baking Soda (Gluten Free version)
  • 250g Buckwheat Flour
  • 300g Glutenous Rice Flour
  • 60g Soy Milk Powder
  • 2 tbls Ground Cinamon
  • 4 tbls Cocoa
  • 80g Rice Bran Oil
  • 80g Golden Syrup
  • 1 litre (1kg) Water

Method:

  1. Combine all the ingredients with a whisk.  The mix should resemble the consistency of fresh double cream.
  2. If using the larger mix, you may find it easier to put the liquid ingredients into a bowl first, add then the dry ingredients on top. Mix slowly with a mechanical mixer.
  3. Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)
Naked chocolate waffles
with some toppings

Caramel Fudge / Russian Fudge

This is a recipe I first picked up in NZ, and then wanted to get a microwave when I came back, just so I could make it again!

The recipe showed it as ‘Caramel Fudge’ but other people tell me it’s also very similar to ‘Russian Fudge’.

Either way, it melts in the mouth rather than being chewy, and it’s delicious!

Ingredients:

  • 1 cup icing sugar
  • 2 cups brown sugar
  • 1 tbs Golden Syrup
  • 125g butter
  • 1/2 cup milk
  • 1/4 tsp cream of tartar
  • 1/4 cup chopped walnuts /raisins (optional)

Method:

  1. Add all the main ingredients to a large mixing bowl (that’s also microwave safe) but leave out the nuts/raisins
  2. Mix relatively well
  3. Cook on high (700watt) for 8 minutes, stirring every two minutes or less (if it looks like it going to boil over)
  4. Add in the raisins/walnuts
  5. Cook for a further 2 minutes
  6. Beat well with a whisk, for about 5 minutes while the fudge cools and thickens
  7. Pour into a lined tin, and then cut the fudge into squares before it cools completely (but can still hold it’s shape)
  8. Leave until cold, and then eat slowly!  (it is essentially blocks of sugar!)