I’m quite proud of my latest attempt at macarons. I made a batch of my own flavour creation ‘Violet Rose’ (violet shell, rose flavoured centre) for a high tea to celebrate my friend’s engagement. Two of my girlfriends believed they were store bought and thought I was lying when I said I’d made them.
I chose to take this as a compliment. But then I’m a glass half full kinda gal.
In short, I’m pretty happy that my macarons are finally starting to look (and taste) the part.
I’m making one more batch on the weekend to ensure the recipe is foolproof. If they’re as lovely as this batch, a recipe post will follow.
If anyone has any flavour ideas, I’d love to hear them!
I love a good scone and pumpkin flavoured ones are no exception.
This month’s Australian Better Homes & Gardens magazine featured a recipe for Pumpkin Scones which looked both simple and delicious. I was right on both counts.
The recipe below makes 9 scones but I doubled it because – well, 9 just isn’t enough!
You’ll need –
60g butter, chopped & softened
1/4 cup caster sugar
1/2 cup cooked & mashed pumpkin, cooled
2 1/2 cups self raising flour
1/2 tsp salt
1/2 cup milk
Extra flour, for kneading
Extra milk, for brushing
Putting it all together –
1. Preheat oven to 220 degrees C and line an oven tray with baking paper. Put butter and sugar in a large bowl & beat with a whisk until light and fluffy. Add egg & pumpkin, stir to combine. Sift flour and salt into mixture and mix. Add milk gradually, stirring to form a loose dough.
2. Turn out dough onto a lightly floured surface and gently knead to bring together. Use the palm of your hand to flatten out dough to around 2cm thick. Using a 6.5cm scone cutter dusted in flour, cut out 9 rounds (bringing scraps together and re-flattening if necessary).
3. Put rounds on prepared tray, so no sides are touching. Brush tops with extra milk. Bake for 15 minutes or until light brown. Halve and spread with butter to serve.
Get ’em while they’re hot!