Makes around 18 scones / wheels.
Developed from here.
- 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.
- 70g Butter
- ⅓ Cup Soft Brown Sugar
- 1 Tablespoon Cinnamon
- 1/2 Cup Icing Sugar
- 1-2 Tablespoons Water
- 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.
- 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.
- 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.
Quick Background Story
I historically plan ingredients that don’t need to be fresh (and particularly not being kept in a fridge or similar). So these are all generally ingredients I keep in the cupboard at all times.
These are two current variations of the ingredients. I’m still fine tuning options, and trying to bring the price down per waffle, and take out as many common allergens as I can.
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
- 1tsp 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 Flour
- 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)
- Combine all the ingredients with a whisk. The mix should resemble the consistency of fresh double cream.
- Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)
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!
- 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)
- Add all the main ingredients to a large mixing bowl (that’s also microwave safe) but leave out the nuts/raisins
- Mix relatively well
- Cook on high (700watt) for 8 minutes, stirring every two minutes or less (if it looks like it going to boil over)
- Add in the raisins/walnuts
- Cook for a further 2 minutes
- Beat well with a whisk, for about 5 minutes while the fudge cools and thickens
- Pour into a lined tin, and then cut the fudge into squares before it cools completely (but can still hold it’s shape)
- Leave until cold, and then eat slowly! (it is essentially blocks of sugar!)