… but not for me. These cookies (artfully decorated by the boy-child) are destined for the dinner tables at the Auckland City Mission tonight. A very small indulgence, but hopefully one that’s enjoyed.
My friend Sarah at Art Expedition sent me her recipe for Lemon-Rosemary cookies, and while my first couple of batches do rather lack finesse, Sarah’s recipe is really good and the cookies taste fantastic.
If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to see it from many angles, look through something at it, change the light that’s hitting it
- tag your post #regularrandom and ping back to Desley’s post
- have fun!
Ingredients (makes six large scones)
300g self-raising flour*
Good pinch sea-salt
50g very cold butter
220-260ml cold milk
100g crumbled feta cheese
Good handful (or about two tablespoons) roughly chopped fresh rosemary. If you’re using dried herbs, about 1-2 teaspoons.
* You can use plain flour and add 1.5 teaspoons of baking powder. Make sure it’s not bread flour, which has more gluten and the scones won’t rise as well.
Pre-heat oven to 220°C.
Sift flour into a bowl; add salt. Cut in the butter until it resembles fine breadcrumbs. Stir through rosemary and feta. Add enough milk to form a soft dough. Don’t over-mix.
Tip onto lightly floured baking tray and knead gently a couple of times. Roll or press dough until it is about 2cm thick.
I kept the dough in a round, and cut into 6 wedges, but you could use a cookie cutter for more traditional round scones.
The dough doesn’t spread much so you can bake them close together on the tray.
Bake for about 10 minutes, or until golden. Remove from oven and cool on a wire tray (just long enough that they’re not too hot to handle).
Some additional thoughts
The basic scone recipe I used comes from the Edmonds Cookery Book. It’s a kind of bible of traditional Kiwi food, and I’d wager that most of the home-baked scones consumed here have their origin in an Edmonds’ recipe.
When I looked for alternative recipes, I found some that add extra baking powder to self-raising flour and some that use baking soda and cream of tartar as separate ingredients. I found recipes that use buttermilk or yogurt, some with a mix of butter and lard as shortening, and even some that included eggs.
I’m intrigued by these variations and will probably experiment — with different leavening agents at least. I don’t think I’ll try adding lard though, and as for eggs? Doesn’t that just turn the mixture into muffins?
Do you have a favourite scone recipe? Baking powder, or baking soda and buttermilk? Butter or lard? Do you add eggs?
I’d love to know how these variations work. And of course, what extra ingredients do you add?
Today has been bread-making day, and now there are two loaves of wholemeal sourdough cooling on the kitchen bench.
All cooking is slightly magical, but sourdough is especially so. A paste of flour and water that we first made two years ago (called a starter) provides food for the natural yeasts and bacteria that hang out in our kitchen. We add flour, water and salt; and natural fermentation does the rest.
A year or so ago the Big T and I created a sourdough starter: flour, water and whatever bacteria and yeasts inhabit our kitchen. We feed it, keep it warm and sniff it a lot to check its health. We also bake bread: mainly wholewheat, but sometimes fruit bread or foccacia.
Over the year our bread has got better but there is always room for improvement in our quest for the perfect loaf.
This week’s Daily Post Photo Challenge theme is Quest.
(1) The Bread and Butter Project was created by the Bourke Street Bakery, Sydney, Australia. It is a social enterpries providing baker training and employment pathways for communities in need.