So, Hannah's ditched me for a while.
But there's no stopping either of us. We're officially on Summer break and it feels so good having so much down-time! Here's a recipe I found today at this website.
This is kind of like a cross between a scone, scroll and loaf, with a little baklava twist in terms of flavouring. It turned out really well! Not only in form but taste, too. It's great with coffee or tea, and probably even better with a scoop of ice-cream. We had none in the freezer :(
It's best eaten on the day. As with scones, it'll dry out overnight and won't be as good the next day.
But there's no stopping either of us. We're officially on Summer break and it feels so good having so much down-time! Here's a recipe I found today at this website.
This is kind of like a cross between a scone, scroll and loaf, with a little baklava twist in terms of flavouring. It turned out really well! Not only in form but taste, too. It's great with coffee or tea, and probably even better with a scoop of ice-cream. We had none in the freezer :(
It's best eaten on the day. As with scones, it'll dry out overnight and won't be as good the next day.
Ingredients:
Dough:
- 3 cups plain flour
- 3 tsp baking powder
- 80g butter, softened and cubed
- 1 - 1 1/4 cups milk
- 1 egg, lightly beaten, for bushing
Filling:
- 2/3 cup mixed nuts (cashews, pecans, almonds, walnuts)
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon
Syrup:
- 3/4 cup white sugar
- 1/4 cup golden syrup
- 1/2 cup water
- 1 tsp cardamom powder
Dough:
- 3 cups plain flour
- 3 tsp baking powder
- 80g butter, softened and cubed
- 1 - 1 1/4 cups milk
- 1 egg, lightly beaten, for bushing
Filling:
- 2/3 cup mixed nuts (cashews, pecans, almonds, walnuts)
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon
Syrup:
- 3/4 cup white sugar
- 1/4 cup golden syrup
- 1/2 cup water
- 1 tsp cardamom powder
Directions:
1) Pre-heat your oven to 180˚C, or Fan-forced at 160˚C. Line a 6.5 cm deep loaf tin with baking paper.
2) Place the mixed nuts in a food processor and process until finely chopped. In a small bowl, sieve together the sugar and cinnamon and then add the nuts. Set aside.
3) In a medium bowl, place the flour and baking powder. Rub the butter into the flour until it resembles fine bread crumbs. Then, make a well in the mixture and pour in 1 cup of milk. Combine with a flat bladed knife. (If the mixture is too dry and won't hold together, add some more milk). Turn the dough out onto a flat, lightly floured surface, and knead until smooth. (Don't overwork the dough, though, or it will be tough.)
4) Roll the dough out on a sheet of baking until it's a 21cm X 36 cm rectangle. Then, brush over the surface with egg and sprinkle the filling over the top, keeping 2 tbsp aside for later. From the short end, roll the mixture tightly into a log, like pictured, and then place, seal down, into the lined loaf tin.
5) Place in oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
IN the meantime: syrup
6) In a small saucepan, heat the ingredients for the syrup until the sugar is dissolved. Mix it well. Then, bring the mixture to boil and, without mixing, let it boil for a further 5 minutes. Take it off the heat, and set aside.
5) Once the loaf is cooked, pull it out of the oven and poke a few holes through the top. Then, drizzle half the syrup mixture over hot loaf and sprinkle the remaining filling over the top. Before serving, heat the syrup in the microwave and drizzle over the top of individual slices.
1) Pre-heat your oven to 180˚C, or Fan-forced at 160˚C. Line a 6.5 cm deep loaf tin with baking paper.
2) Place the mixed nuts in a food processor and process until finely chopped. In a small bowl, sieve together the sugar and cinnamon and then add the nuts. Set aside.
3) In a medium bowl, place the flour and baking powder. Rub the butter into the flour until it resembles fine bread crumbs. Then, make a well in the mixture and pour in 1 cup of milk. Combine with a flat bladed knife. (If the mixture is too dry and won't hold together, add some more milk). Turn the dough out onto a flat, lightly floured surface, and knead until smooth. (Don't overwork the dough, though, or it will be tough.)
4) Roll the dough out on a sheet of baking until it's a 21cm X 36 cm rectangle. Then, brush over the surface with egg and sprinkle the filling over the top, keeping 2 tbsp aside for later. From the short end, roll the mixture tightly into a log, like pictured, and then place, seal down, into the lined loaf tin.
5) Place in oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
IN the meantime: syrup
6) In a small saucepan, heat the ingredients for the syrup until the sugar is dissolved. Mix it well. Then, bring the mixture to boil and, without mixing, let it boil for a further 5 minutes. Take it off the heat, and set aside.
5) Once the loaf is cooked, pull it out of the oven and poke a few holes through the top. Then, drizzle half the syrup mixture over hot loaf and sprinkle the remaining filling over the top. Before serving, heat the syrup in the microwave and drizzle over the top of individual slices.
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