Day: May 17, 2013

Foodie Fridays: Eggless Scones

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I’ve really been wanting to eat home-made scones so thought I’d make them.  Last I baked them was a year ago in a friends’ baking birthday party.  It was actually an afternoon party where we bake what we eat (very smart of the host and I should incorporate this idea into my party planning) 🙂

I got this recipe from BBC FOOD and did not alter it – as I liked how it turned out!

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Yes its on my Paprika App, in case you’re wondering! 🙂  To make them eggless, follow the recipe through and at the end brush the scones with milk before baking.  It’s that simple.  Scones are faster and easier to make than cookies.  So get baking!

This is my baking process and the yummy end result:

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I can’t decide if I prefer clotted cream then strawberry jam or the other way around.  So the next morning I had it in reverse.  Both were delish!  Dilemmas of a true foodie.

Another interesting way to eat it is with a spread of Nutella and Peanut Butter.  My husband is not a fan of cream + jam and has his scones topped that way.  Although,  I like my scones done traditionally – clotted cream with jam = heaven.  So the choice is yours!

Added Notes:

Recently, I’ve improved on my scones and created a new recipe which I absolutely love.  Check it out – Coconut Eggless Scones

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Foodie Fridays: Sugar Cookies

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My little sis baked for my husband sugar cookies for me to bring back for him. Heart warming gesture. He completely adores this 10-year-old from Singapore.

And so do I.  Baking with a kid just makes the experience so much more fun.  🙂

While baking the night before my flight – I snuck in bites of cookie dough.  I’ve always loved the dough more than the actual cookie.  Although, in this case – this recipe is quite debatable as the thought of both make my mouth water.

So we baked eggless sugar cookies that came out yummy.  She had found a recipe online and we modified it a bit.  Hope you enjoy them 🙂

Warning: Sugar High might be on a High!

Eggless Sugar Cookies

Bakes 30-35 cookies (depending on size) 

Ingredients:

  • 1 stick salted butter
  • 1 cup sugar
  • 1 egg = 1/4 cup carnation milk + 1 tsp custard powder
  • 2 tsp vanilla extract
  • 4 cups flour
  • 1 tsp baking powder

Method:

  1. Preheat oven to 350F.
  2. In a bowl, mix together butter and sugar using a beater.  Beat in egg replacement.
  3. Using a wooden spoon, stir in flour and baking powder.
  4. Refrigerate dough for an hour.
  5. Mix dough up again – as it might be a bit dry.  Make into small balls and flatten.
  6. Bake for 8-10mins on a cookie sheet (I always use cookie sheets – no greasing needed!)  Take cookies out when a bit golden on the top.  Do not over bake as it’s best when its neither not too soft and not too crisp.

Note:  Cookie does not spread, so you can bake many at one go.  With this recipe I noticed  that two trays were suffice.

*Baby Sis wanted to call them Smurf cookies – so she added blue colouring to some of the dough 😉

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