I recently had the opportunity to guest post on Jennifer Davidson’s Cooking Blog. For me it was more than just providing her with an article. I found some delicious recipes – and they looked scrumptious!!! The great instructions and helpful images make it easy to follow, even for the most novice of cooks.
It’s no secret – I am a big fan of cupcakes and never to full to indulge in one. I am yet to find theÂ best recipe for the basic vanilla cupcake but I love trying them out, so don’t reallyÂ mind! Besides, with so many flavors available why stick with Vanilla?!
Once you start eating these, warm and fluffy from the pan, itâ€™s hard to stop. Theyâ€™re great for weekend breakfasts, but just as good for afternoon tea. The kids love to help me with them, waiting for the bubbles to appear in the hot batter and judging the perfect moment to flip them over in the pan. If you canâ€™t get hold of self-raising wholemeal flour, use plain fine wholemeal flour with 2 teaspoons of baking powder added.
Prep time: 5 mins
Cook Time: 1 min
|250g self-raising wholemeal flour|
|A pinch of baking powder|
|A pinch of sea salt|
|25g caster sugar|
|2 medium eggs|
|About 275ml milk|
|50g butter, melted|
|A little sunflower oil|
|A pinch of ground cinnamon (optional)|
|Jam, honey or macerated fruit, (optional)|
How To Cook
Sift the flour, baking powder and salt into a large bowl and stir inÂ the sugar. Make a well in the centre and break in the eggs. Pour inÂ about half the milk. Whisk, gently at first, and then as you start toÂ get a thick paste, add more milk and the melted butter. Beat untilÂ you get a creamy batter a little thicker than double cream â€“ youÂ might not need all the milk.
Put a large, heavy-based frying pan or a flat griddle over a medium-highÂ heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or â€˜dropâ€™) a scant tablespoon of batter into the pan â€“ to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.
After about a minute, little bubbles will start to appear on the surfaceÂ of the drop scones. As soon as they cover the surface, flip the sconesÂ over with a spatula â€“ be warned, the first batch may stick. Cook theÂ other side for 40â€“60 seconds or so, then transfer the drop scones toÂ a warm plate and cover them with a clean tea towel so they stay softÂ â€“ or hand them over to those waiting eagerly to get stuck in.
Cook the remaining drop scones in the same way, adjusting the heatÂ level if they start browning too quickly and re-oiling the pan withÂ kitchen paper as necessary.
To serve, top with a little butter and sprinkle with some sugar, andÂ a fine dusting of cinnamon, if you like. Or serve buttered and spreadÂ with jam, honey or macerated fruit. Eat quickly, while still hot.
Sultana and lemon drop scones
Add a little grated lemon zest to the batter and an extra 10g sugar.Â Sprinkle some sultanas or raisins on to the scones as they cook.
Savoury drop scones
Omit the sugar. Add about 50g grated Cheddar and a twist of blackÂ pepper to the batter, and maybe a couple of finely diced cookedÂ bacon rashers. Very good as a quick supper with baked beans.
Vanillekipferl aka Vanilla Crescents originated in Vienna, Austria.
They are traditionally made at Christmas time, but thanks to their popularity can be enjoyed at any time during the year. they can be found in Viennese Coffee shops or Bakery. But personally, I find there is nothing better than baking your own Christmas Cookies 🙂
The origins of the crescent shape go back to the time of the Austro-Hungarian Empire. They are said to have been created in the shape of the Turkish crescent to celebrate successfully having avoided an invasion by the Ottoman Turks. Whether this legend is true or not, most Austrians simply enjoy the taste of these christmas biscuits with a cup of mulled wine or hot chocolate!
|Pinch of Salt|
|alternativly use 40g ground Hazelnuts
and 40g ground Almonds
|1||Vanillabean (or eqv. paste)|
|Confectioner’s Sugar to toss (at end)|
Mix Confectioner’s Sugar, ground Walnuts and salt together. Make a trough in the middle and beat in the egg yolks and add the Vanilla. Cut the cold Butter into small pieces and spread it over the edge and knead it quickly into a smooth dough. Roll the dough into a ball and wrap it with foil and stick it in the fridge. Leave it to rest in the fridge for about 30mins.
Preheat the oven at 170 °C. Take the chilled dough out of the fridge. Form it into little balls, which you then mould into little crescents. Ideally, they should all be around the same size to insure the same baking time. Place the little crescents on a baking try lined with parchment paper and bake for 12 to 15 mins. They should barely be browned…. too brown and its overcooked and will be too crunchy. We are aiming for a soft, melty type of feel for these vanilla crescents.
Toss the still warm (but not hot, as they will break apart) vanilla crescents gently in confectioner’s sugar.