Cooking and Recipes

[Farseer]

Now that I am finally home for the school holidays, I can get to sharing some more recipes!! These little cakes are kind of like pink lamingtons only they are made from gem scones, using cast gem irons. I’m not sure what gem scones would be called elsewhere around the world (?!) but here’s a link with a picture of the gem irons that you would require to make them as outlined below. http://3.bp.blogspot.com/_cA444_4jkU8/TF...ms+003.JPG

Thick's Pink Sugar Cakes (aka Jelly Cakes)

85g packet strawberry jelly crystals
1 cup boiling water
1 cup cold water
½ cup thickened cream
1 tablespoon icing sugar
1 ½ cups desiccated coconut

GEM SCONES
40g butter or margarine
1/3 cup castor sugar
1 egg, lightly beaten
1 ½ cups self-raising flour
1 cup milk

1. Dissolve jelly crystals into boiling water, add cold water and refrigerate until partly set.
2. Trim rounded tops from gem scones, to provide a flat surface for joining them.
3. Beat cream with sifted icing sugar, in a small bowl, until soft peaks form.
4. Sandwich two scones together with whipped cream.
5. Place the joined scone on a slotted spoon and spoon partly-set jelly all over it prior to rolling in coconut.
6. Repeat with remaining scones and jelly, and refrigerate about thirty minutes or until jelly is set.

GEM SCONES
1. Beat butter and sugar in a small bowl with electric mixer until light and fluffy.
2. Add egg gradually and beat until combined.
3. Stir in sifted flour and milk in two batches; stir until smooth.
4. Lightly grease 3 x twelve mould gem irons and then drop three level teaspoons of mixture into each mould.
5. Bake in hot oven for about eight minutes or until lightly browned.
6. Turn onto wire rack to cool.

Makes about 18

Notes: Store covered in refrigerator. Not suitable for microwave or freezer. Any leftovers can be used to make trifle. Use only ingredients and steps for gem scones if you’d like to try them as gem scones only (for something different), without going on to the extra steps for pink sugar cakes. Gem scones are eaten as per normal scones eg cut in half and served with butter, jam and whipped cream etc, and can be frozen for later use.

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Before I post any more recipes, I think I might try and put together a quick conversion guide for the various metric and imperial measurements (both dry and liquid). That may help cover the international divide ?

Until then, one Australian metric measuring cup holds approx 250mL, and one tablespoon measures approx 20mL.