Hot treats for cold days

THE smell of vetkoek and scones evokes a warm feeling on cold winter days that are fast approaching. Arm yourself with heart-warming and mouth-watering baked goodies by South African Foodies.

THE smell of vetkoek and scones evokes a warm feeling on cold winter days that are fast approaching. Arm yourself with heart-warming and mouth-watering baked goodies by South African Foodies.

VETKOEK

Ingredients500ml cake flour

20ml baking powder

3ml salt

15-30ml melted butter or cooking oil

1 egg

250ml buttermilk

Cooking oil for deep frying

Method:

Sift flour, baking powder and salt together.

Beat butter, egg and buttermilk together. Now add this to the flour mixture and stir. The dough should have a spongy texture that drips easily off a spoon.

Half fill a large pot with cooking oil and heat until it bubbles.

Place spoonfuls of dough into the hot oil. Deep fry for a few minutes and then turn and fry them until they are golden brown.

Remove when cooked and drain on paper towels. Allow to cool slightly before eating.To serve add butter, golden syrup or honey.

SCONES

Ingredients:

2 cups of sifted flour

1/2 tsp salt

1 tsp baking powder

2 tablespoons margarine

3/4 cup milk

Method:

Mix dry ingredients together.

Add margarine, then milk.

Form a soft dough. Roll out thickly. Cut into rounds. Bake at 240°C for about 7 minutes until golden brown.

BRAN MUFFIN RECIPE

Ingredients:

2 eggs 185ml oil

¾ cup brown sugar

500ml milk

250ml wholewheat flour

375ml cake flour

500ml digestive bran (or an extra 250ml wholewheat flour)

1 teaspoon vanilla essence

10ml salt

2 teaspoons bicarbonate of soda

1 cup dried fruit cake mix

1 cup chopped dates

Method:

Whisk eggs, oil and sugar together.

Add remaining ingredients and mix well.

The mixture should be allowed to stand overnight in an airtight container.

Half fill greased muffin pans with the mixture.

Bake at 180º C for 10 - 15 min.

Makes about 24.

Baking tips

l Do not over mix and do not over bake.

l Carefully read the recipe before starting. Use the specified ingredients, and pre-measure them.

l Always use metal measuring cups for dry ingredients and a glass measuring cup for liquid ingredients.

l Take your time to properly preheat the oven and practice safety.

l Measure flour according to the recipe.

l Use an oven thermometer. It is readily available at grocery stores. Ovens can vary by 50 degrees.

l Properly store ingredients and use the highest quality and freshest ones possible.

l Use metal nonstick baking pans, not thin disposable aluminum ones.

Glass Pyrex pans are preferable for pie baking.

For cake recipes that require un-moulding, place the pan on a wire cake rack and let it stand for 10 minutes before un-molding.

l Before baking, always wash your hands and carefully wash any fruits and vegetables to be used in the recipe.

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