Sultana Scones

Hi !! I'm so sorry for disappearing for awhile (once again) !!

I've been diagnosed with gestational diabetes after a glucose tolerance test,

and need to control my diet!

High sugar is not a new thing to me, 

because I've been pricking my finger all this while to test my blood sugar.

Sometimes, the number can be scary! 

I'm trying my best to control~~

 Another 2-3 months & I can see my little baby Lovern!

OK..back to the topic of...Scones!

this is my first time making scones..with this simple recipe,

it's considered a really fragrant scone, with a hint of butter!

I made these after work..and it's meant for our dinner~

the scones went well with the blueberry jam..

I guess it would be nice to go with some english tea,

but we ate these with fresh milk instead. 

Caffeine makes me have sleepless night!

I estimated the time to make these scones to make sure that 

they are fresh from the oven when I serve them to my man.

The outer part was crispy and the inside was slightly moist~~

how enjoyable...

In the end, we wiped out everything!

Of course my man ate the most~

and he said it's not enough for him!

Do try out this scone recipe,

it's great of beginners to follow too ! =)

I will try out some cheesy savoury scones soon!

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Sultana Scones

195g Self Raising Flour

40g Butter

A Pinch of Salt

100-150g Milk

1/4 Cup Sultanas

Jam & Whipped Cream, to serve with

1. preheat oven to 200 degrees. Lightly dust a flat baking tray with plain flour. 

2. Sift self raising flour into a large bowl.

3. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Add sultanas and make a well in the center.

4. Add 100g milk, mix with a spatula/flat bladed knife until mixture forms a soft dough,
adding more milk if required.

5. Turn onto a lightly floured surface. Knead gently until smooth.

(Do not knead dough too much, or scones will be tough)

6. Pat dough into round, 2cm thick.

7. Use a serrated knife, dusted lightly with flour, and cut into 6 pieces.

8. Place scones onto prepared baking tray, 1 cm apart. 

9. Brush with beaten egg. 

10. Bake for 20-25minutes or until golden and well risen. 

11. Transfer to wire rack.

12. Best served warm with jam and cream!

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Recipe Source From : 

Bisous A Toi

Melting Moments (Buttery Melt-in-your-mouth Cookies)

Hi! =)

Are you preparing for some Chinese New Year goodies??

It's a time to bake cookies again!

I did not bake these for Chinese new year...(don't think it can last till then too )

just feel like doing something..instead of just sitting here in front of the lap top~

These melting moments are really easy to make, with really simple steps.

The only problem for me was piping.

I used lots of energy to pipe the cookies out, as my piping nozzle was small..

I ended up sweating!

After all my "hard work"...haha!

I piped them into 2 patterns...

& my worst fear was that the cookies will spread and the shape will not be there after baking.

Amazingly, after following happy homebaker's advice to put the piped cookies into the fridge before baking, they turned out beautiful!

The cookies were super buttery!

& not sweet too~really melty~~~~

I like my cookies a tad more golden, so I baked it a little longer!

I can smell the new year scent now!

Can you?? =P

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Melting Moments

175g unsalted butter, softened at room temperature
40g icing sugar
1/2 teaspoon pure vanilla extract
175g plain flour
40g cornflour (cornstarch)

1. With an electric mixer, cream butter and icing sugar together until pale and fluffy. Add the vanilla extra and beat for a few seconds.
2. Sift the flour and cornflour together over the butter mixture and mix until smooth.
3. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.
4. Bake the cookies in preheated oven at 180degC for 12 minutes or until they are a pale golden colour. Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cook. 

Note: To prevent the cookies from spreading and hold the shape better, after piping, chill the tray of unbaked cookies in the fridge for about 30mins before baking. 

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Recipe Source from : Happy Home Baking