INGREDIENTS:
MAKES 9 FLUFFY SCONES
300G NODO SELF RAISING FLOUR
80G CHILLED BUTTER
1 EGG
70ML BUTTERMILK
130ML CREAM
2 TBSP SUGAR
METHOD:
BLITZ FLOUR AND BUTTER IN A FOOD PROCESSOR, UNTIL A BREADCRUMB CONSISTENCY IS REACHED.
ADD ALL OTHER INGREDIENTS AND BLITZ UNTIL COMBINED - MIXTURE WILL BE VERY STICKY.
PLACE DOUGH ON A FLOURED BENCH AND KNEAD UNTIL IT COMES TOGETHER.
ROLL INTO 2 CM THICK SHEET AND CUT INTO 5CM ROUND DISKS - CAN USE A COOKIE CUTTER.
GLAZE WITH MILK AND BAKE AT 180 DEGREES FOR 20 MINS OR UNTIL GOLDEN BROWN.
INGREDIENTS: BASE (MIX BY HAND): 275G NODO PLAIN FLOUR 100G RAPADURA SUGAR 45G DESICCATED COCONUT 125G BUTTER (MELTED) FILLING: 2 TINS OF CONDENSED MILK 115G BUTTER 95G GOLDEN SYRUP PINCH OF SALT TOPPING: 220G COUVERTURE DARK CHOCOLATE 70ML COCONUT MILK METHOD: LINE 8 INCH SQUARE TIN WITH BUTTER AND BAKING PAPER. MAKE BASE BY COMBINING ALL INGREDIENTS IN BASE SECTION AND PRESS INTO TIN WITH FINGERS AND/OR BACK OF A DESSERT SPOON. BAKE FOR 15 MINS AT 150 DEGREES. ONCE OUT OF THE OVEN AND COOLING - MAKE YOUR FILLING. PUT BUTTER, GOLDEN SYRUP AND SALT IN A MEDIUM SAUCEPAN AND BRING TO...
INGREDIENTS: CHEESE CAKE BASE: 275G NODO PLAIN FLOUR 100G RAPADURA SUGAR 45G DESICCATED COCONUT 125G BUTTER (MELTED) FILLING: 300G CREAM CHEESE 100G SUGAR PINCH OF SALT 1 TSP VANILLA 150G PUMPKIN PUREE 2 FREE RANGE EGGS TOPPING: 300ML THICKENED CREAM CINNAMON FOR SPRINKING METHOD: LINE 8 INCH TIN - CAN USE ALFOIL (PRESS INTO TIN USING FINGERS AND MAKING SURE NOT TO TEAR THE ALFOIL) OR BUTTER AND BAKING PAPER. MAKE BASE BY COMBINING ALL INGREDIENTS IN THE BASE SECTION. PRESS IT INTO THE TIN WITH FINGERS AND/OR BACK OF DESSERT SPOON. COOK FOR 15 MINUTES AT 150 DEGREES. ONCE OUT OF THE...
INGREDIENTS: MAKES 12 85G (2/3 CUP) NODO GLUTEN FREE PLAIN FLOUR 185G BUTTER 185G (1 3/4 CUP) DARK CHOCOLATE 3 LARGE EGGS 275G (2 CUPS) RAPADURA SUGAR 40G (1/2 CUP) COCOA POWDER (WE USE CALLEBAUT FROM BELGIUM) 1 TSP VANILLA EXTRACT METHOD TO BEGIN, MELT THE BUTTER, DARK CHOCOLATE AND VANILLA TOGETHER IN THE MICROWAVE. HEAT ON A LOW SETTING FOR 1 MINUTE, STIR, THEN REPEAT TWICE UNTIL BUTTER AND CHOCOLATE ARE MELTED. WHILE WAITING FOR THE CHOCOLATE TO COOL, WHISK THE EGG AND SUGAR TOGETHER IN A KITCHEN AID FOR 5 MINUTES ON A HIGH SPEED. WEIGH UP THE...
INGREDIENTS: MAKES 9 3/4 CUP (110g) NODO PLAIN FLOUR (SIFTED) 1 TSP CASTER SUGAR PINCH OF SALT 1/4 CUP (65g) WATER 1/4 CUP (65g) MILK 1/2 CUP (70g) BUTTER 2 LARGE EGGS (LIGHTLY BEATEN) METHOD: SIFT FLOUR. PLACE BUTTER, WATER, MILK, SALT & SUGAR IN A SMALL SAUCEPAN HEAT ON STOVE TOP UNTIL THEY JUST COME TO THE BOIL. TAKE OFF HEAT, ADD FLOUR, PLACE BACK ON HEAT AND MIX UNTIL ROUX COMES AWAY FROM THE SIDES AND BOTTOM OF THE PAN, AND NO FLOUR IS PRESENT PLACE MIXTURE INTO THE STAND MIXER AND MIX WITH THE PADDLE ATTACHMENT FOR 2 MINS...
INGREDIENTS: MAKES 10 500G (3 1/4 CUP) NODO PLAIN FLOUR 40G (1/4 CUP) RAPADURA SUGAR 10G (2 TSP) XANTHAN GUM 5G (1 TSP) SALT 1 TBSP YEAST 1 TBSP PSYLLIUM 400G (1.5 CUPS) MILK 100G (1/2 CUP) WATER 1 LARGE EGG 70G (1/4 CUP) BUTTER 1 TBSP CINNAMON 2 TSP ALL SPICE 2 TSP GINGER 260G SOAKED DRIED FRUIT - WE LOVE DRIED BLUEBERRIES METHOD: PREHEAT THE OVEN TO 185 DEGREES. ACTIVATE THE YEAST BY MIXING THE YEAST AND WARM MILK TOGETHER IN A SMALL BOWL. IN A SEPARATE BOWL, SOAK THE PSYLLIUM IN THE WATER AND SET ASIDE TO THICKEN. WEIGH...
