TEA SNACKS

WHOLEMEAL DATE SCONES 

• 1 cup white self-raising flour 
• 1 cup wholemeal self-raising flour 
• 1 cup unprocessed bran 
• 1/4 cup full cream milk powder 
• 60g butter 
• 125g dates 
• 1 cup water, approximately 

Sift flour into the basin, return husks from sitter to basin, and mix in bran and milk powder. Rub in butter, add finely chopped dates. Make well in the center of dry ingredients, and stir in enough water to give a soft, sticky dough. Turn dough onto a lightly floured surface and knead lightly until smooth. Press dough out to 1cm thickness, and cut into rounds with a 5cm cutter. Place scones into greased lamington tin ( base measures 16cm x 26cm ), and bake in a moderately hot oven for 15 to 20 minutes, or until golden brown. Serve hot with butter. 

Makes about 15. 

SOUR CREAM AND CHEESE SCONES 

• 60g butter 
• ½ cup sour cream 
• 1 egg 
• 125g cheddar cheese 
• 2 cups self-raising flour 
• pinch cayenne 
• pepper 
• salt 

Melt butter over low heat, add cream and beaten egg, and mix well. Stir in finely grated cheese and sifted dry ingredients, mix to soft dough. Turn the dough out onto a lightly floured surface. knead lightly. Pat out with the palm of the hand to approximately 2cm thickness, and cut into rounds with a 5cm cutter. Place close together on the lightly greased oven tray. Brush the tops with a little milk. Bake in a very hot oven for 10 to 12 minutes or until golden brown. Serve hot, with butter. 

Makes about 12.

 

CINNAMON TURNOVERS 

This rich scone dough will give you light, flaky turnovers if the butter is cold and the dough is left slightly lumpy: do not over-handle the dough.

• 1½ cups self-raising flour 
• 90g butter
• ½ cup milk 
• 60g butter, extra 
• ½ cup castor sugar 
• 2 teaspoons cinnamon 

Sift flour into the basin; use a coarse grater to grate hard butter over the flour. Use a knife to toss butter and flour together. Make well in the center of ingredients, add milk all at once, and mix quickly with a knife to combine ingredients. Turn onto a lightly floured surface, and knead lightly until the dough is smooth. Roll dough out thinly to about 3mm in thickness, and cut into rounds with a 10cm cutter. Melt extra butter; combine sugar and cinnamon. Brush one side of each round with melted butter, and sprinkle with cinnamon mixture. Fold the round in half with the cinnamon side inside, brush on both sides with melted butter, and toss in the cinnamon mixture. Place on lightly greased oven trays about 2.5cm apart. Repeat with remaining rounds. Bake in a hot oven for 10 to 15 minutes or until golden brown. Remove from trays immediately, and serve split and buttered. 

Makes about 20.

Also Read: PARTY SNACKS