Jul
Baking
I always have ingredients prepared for baking especially when it comes to slices and biscuits so that when it comes time to bake it is as quick and easy as possible.
Biscuit Crumbs I have airtight containers with the 3 different biscuits I use regularly already blended into crumbs and I just weigh out the crumbs as I go. I usually do this in one session starting with Marie then malt and finish with chocolate ripple. This can be done in a blender, food processor or if you have a Thermomix 9 seconds on Speed 6 is all it takes to turn 2 packets of biscuits into fine biscuit crumbs.
Biscuit Dough Most raw biscuit dough can be frozen successfully so I tend to make multiple batches at a time. I roll in logs that produce 1 dozen biscuits wrap them in glad wrap and store in snap lock bags in the freezer. This preparation makes for a very easy baking day. Just thaw, slice, roll, bake and enjoy.
Scone Dough I have successfully frozen raw scones to bake at a later date. Unless I am baking scones to take somewhere a batch of scones is way to big for us at home and they really are best eaten on the day of baking so I freeze the raw dough to cook at a later date. I have done this many times with all types of scones and all cooked up great. Freeze on a scone tray covered with glad wrap for a couple of hours then store in an air tight container or snap lock bag. When you are ready to use, take the scones out of the freezer and place on baking tray, turn on the oven to 200 C, when the oven reaches temperature pop the scones in and bake approximately 20 minutes or until browned.
NO SELF RAISING FLOUR
Don’t panic if you find you have run out of Self Raising flour, it is easy to turn Plain flour into Self Raising flour by sifting it together with Baking Powder.
To 1 cup of Plain flour add 2 teaspoons of Baking Powder, sifting it a couple of times to ensure it is well distributed through the flour.
