THE ULTIMATE INDULGENT MILKSHAKE
Shared, Virtually.
Sweet.
HONEY JOYS
Everyone thinks that their Honey Joys are the best, but then again they haven't tried this one! These ones are crunchy and sweet with a hint of chewiness. Nothing is better than this.
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MAKES 12
INGREDIENTS
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90g of unsalted butter
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1/3 of a cup of caster sugar
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1 tbsp of honey
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3 cups of Corn Flakes
METHOD
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Preheat the oven to 180°C (355°F) and line 2 muffin tins with patty pans.
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Melt the butter, sugar and honey in a small saucepan over medium heat, stirring regularly, until the mixture is smooth and frothy, kind of like a milkshake.
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Remove the saucepan from the heat and mix in the cornflakes. Make sure you stir well to combine!
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Now for the quick bit! Working hastily, spoon the mixture into the previously prepared patty pans.
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Now swiftly pop them in the oven for 15 minutes or until a pretty golden colour. Transfer them to the wire rack to cool completely.
CINNAMON SCROLLS
Delectable. Divine. Delicious. They are the only words sacred enough to describe these delectable cinnamon scrolls. The divine combination of cinnamon, puff pastry and sugar and the delicious icing on top are the finish touch to this godlike scroll.
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MAKES 16
INGREDIENTS
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2 sheets of puff pastry, thawed
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Flour (for dusting)
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1 cup of brown sugar, divided in half for each piece of puff pastry
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Ground cinnamon - to your liking, more for a spicer scroll, less for more of a pastry taste
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FOR THE ICING
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3/4 of a cup of icing sugar/ powdered sugar
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1/2 a teaspoon of vanilla essence
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1 tablespoon of water
METHOD
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Preheat the oven to 200°C (400°F). Line the baking tray with baking paper and set aside for later.
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Unfold one sheet of the puff pastry onto a clean work surface sprinkled with flour. Spread the 1/2 cup of brown sugar you set aside for this sheet of pastry thinly but evenly all over the pastry. Press down lightly and then sprinkle with as much or as little cinnamon as you like.
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Repeat step 2 with the remaining sheet of pastry.
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Bake for 15 - 20 minutes or until the pastry is puffed and a golden brown.
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Now for the icing, mix all the ingredients together until runny yet slightly thick so that when you drizzle the icing back into the bowl, it should hold its drizzled shape for a couple seconds before melting back in with the rest of the icing.
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Drizzle the icing over the warm scrolls.
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Serve immediately! Enjoy.
BUTTERMILK RUSKS
With an afternoon cup of tea, you reach for a biscuit, but someone slaps a dry biscuit into your hand instead. You are in shock for a moment (where did the hand come from?!) but you try the biscuit anyway. You feel glad you did because it is the MOST HEAVENLY biscuit you've ever tried. Well, there's only one thing they could be. Buttermilk Rusks!!!
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MAKES ~25
INGREDIENTS
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750g of self-raising flour
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1 tsp of salt
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1 tsp of baking powder
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1/2 cup of white sugar
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200g cubed butter
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250-300ml buttermilk
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2 tbsp vanilla essence
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2 eggs
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250ml condensed milk
METHOD
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Preheat oven to 180℃
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Sift flour, salt and baking powder together
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Add sugar. Rub in the butter using fingers till it resembles breadcrumbs
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Mix buttermilk, vanilla essence and eggs
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Pour into flour mix and combine
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Knead into a dough and turn out onto a floured surface and roll into sausage
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Divide into 3 equal parts
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Separate each part into 6 pieces, you should now have 18 chunks
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Roll into balls and place into greased loaf tins-pack fairly tightly so that they must rise upwards
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Bake for 30 minutes, then reduce the heat to 120℃ and bake for another 30 minutes
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Remove from oven and allow to cool before cutting
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Place onto trays and dry for approximately 2-3 hours at 100℃
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PLEASE NOTE:
You will need to turn the rusks at regular intervals while they are drying in the oven, the time they take to dry will depend entirely on your oven and how dry you want them.
