Baking bites
As Mother’s Day approaches, we invite you to embrace homemade cooking with these fabulous recipes.
Strawberry and orange scones
Serves: approx 10Preparation time: 5 minutes
Cooking time: 12 minutes
Ingredients:
300g (12oz) self-raising flour
5ml (1tsp) baking powder
75g (3oz) Country Life block butter, cut into small squares
50g (2oz) caster sugar
Finely grated zest 1 orange
75g (3oz) fresh British strawberries, chopped into small pieces 50g (2oz) sultanas
150ml (1⁄4 pt) milk
Milk for brushing
Method:
1 Preheat the oven to 200°C, 400ºF, gas mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs.
2 Stir in the sugar, orange zest, strawberries and sultanas and mix well. Gently stir in the milk with a rounded knife until the mixture is soft dough and comes together in a ball.
3 Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾") thickness, then using a 6cm (2½") pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones
4 Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack.
5 Delicious served warm or cold, spread with extra Country Life butter (Country Life Spreadable or Lighter Spreadable will spread straight from the fridge).
Pine-nut and pecan clover cookies
Serves: 32Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
200g Clover Lighter – at room temperature
100g unrefined golden icing sugar
1 tsp vanilla extract
300g plain flour
50g pecan nuts, ground
20g pine nuts
Icing sugar to serve
Method:
1 Pre-heat the oven to 190°C, fan 175°C, gas mark 5. In a food processor, blitz the pecan nuts until fine.
2 In a large bowl, cream together the Clover Lighter and icing sugar with a wooden spoon. Add the vanilla extract and the flour and mix well. Finally, combine the ground pecan nuts and mix to combine. Bring the cookie dough together with your hands.
3 Divide the dough into 32 pieces. Roll each piece into a walnut-size round and place them on two large un-greased baking trays, leaving some space inbetween each ball. Flatten each round slightly with your thumb to make a dip in the middle. Sprinkle the pine nuts over and lightly press into the dough.
4 Bake in the oven for 15-20 minutes until golden. Leave on the trays for 5 minutes and then remove to cool on a wire rack. Dredge with icing sugar.
Chocolate orange fondant puddings
Serves: 6
Preparation time: 10 minutesCooking time: 9 minutes
Ingredients:
300g (101⁄2oz) good quality dark chocolate
(about 70%%cocoa solids), chopped
Grated rind of 1 orange
75g (3oz) Country Life Unsalted block butter
50g (2oz) light brown soft sugar
5 medium organic British eggs
50g (2oz) plain flour, sifted
60ml (4tbsp) thick cut orange marmalade
Method: 1 Preheat the oven to 200ºC, 400ºF, gas mark 6. Butter 6 x 150ml (¼pt) capacity pudding tins or ramekins. Place the chocolate and orange rind in a bowl set over a pan of simmering water. Once melted, stir until smooth. Allow to cool slightly.
2 Place the butter, sugar, eggs, flour and orange marmalade in a food processor and blend to make a smooth batter. Add the melted chocolate and whiz again until well combined.
3 Divide the mixture between the dishes. Place on a baking tray and bake for 9 minutes. The outside will be cooked with a molten centre. Serve immediately with a scoop of vanilla ice cream or crème fraîche.
