- 4 cups self-raising flour (I use standard flour plus baking powder)
- 1 can lemonade (330ml)
- 1 bottle cream (300ml)
- Pinch of salt (always when using flour)
Note: There is no need to add extra sugar to scones.
- Pre-heat oven to 220°C.
- Mix all ingredients together in a large bowl to form a soft dough.
- Turn out onto a floured surface and knead into a squarish shape, about 2cm thick.
- Cut into size and place together on an ungreased baking tray. (I used baking paper.)
- Bake for 10 - 15 minutes, until top is browned.
Enjoy with cream or jam.
- 4 large onions, sliced
- 1 tablespoon oil
- 2/3 cup soft brown sugar, firmly packed
- ½ cup malt vinegar
- Heat oil in a large pan, add onions and gently cook for 20-30 minutes, until onions are very soft and lightly browned.
- Add sugar, stirring until it is melted.
- Stir occasionally until mixture is thick and caramelised.
- Add vinegar, simmer uncovered for 5-10 minutes to reduce.
Serve with crackers, or in place of tomato paste on a pizza.
Makes 12. From Edmonds Cookery Book.
- 50g butter
- ¼ cup brown sugar
- 1½ teaspoons ground ginger
- 1 egg
- 2 tablespoons golden syrup
- 1 cup flour
- 1 teaspoon baking soda
- ½ cup milk
- Preheat gem irons in oven at 200°C.
- Cream butter, sugar, and ginger in a bowl until light and fluffy.
- Add egg, beating well.
- Beat in golden syrup.
- Sift flour into creamed mixture. Stir to combine.
- Dissolve soda in milk. Quickly stir into creamed mixture.
- Place small pieces of butter into hot gem irons. Spoon in mixture.
- Bake at 200°C for 10 minutes or until well risen and golden brown.