Last updated on Feb 5th, 2021 at 09:35 am

We don’t know about you, but we’re constantly hungry when it’s cold, and even more so when it’s wet and grey outside. Use the miserable weather as an excuse to stay indoors and make these three delicious recipes to end those pangs.

Pumpkin scones

*Makes approximately 12

Ingredients

  • 200g cooked pumpkin
  • ¼ tsp mixed spice
  • 1 extra large egg
  • 80ml yoghurt
  • 1 Packet Sasko Quick Treats Scone Mix
  • 90g butter
  • Sasko Cake Flour, for dusting

To serve

  • Butter
  • Jam
  • Cheese
  • Whipped Cream

Method

  1. Preheat the oven to 190°C and grease a large baking try.
  2. Mash the pumpkin up finely with the mixed spice. Add the egg and yoghurt and stir to combine.
  3. Place the scone mix into a mixing bowl. Cut the butter into cubes and then rub the butter into the scone mix by hand.
  4. Add the pumpkin mixture to the scone mix and cut the mixture together using a knife until combined. Don’t over mix.
  5. Gently press the dough flat (2cm in height) on a lightly floured surface.
  6. Cut into rounds with a cookie cutter or cup and place the scones, 5cm apart, on the greased baking tray.
  7. Bake for 12-15 minutes until golden brown.
  8. Serve warm with butter, jam, cheese and whipped cream

Also see: Cinnascones

Pecan nut and raspberry streusel bars

A ‘streusel’ is a topping made from butter, sugar and flour and originates in Germany. It means ‘scatter’ and is used as a topping on muffins, cakes and desserts.

*Makes approximately 12

Ingredients

  • 100g castor sugar
  • 150g butter, at room temperature
  • 1 tsp vanilla essence
  • 200g Sasko Cake flour, sifted
  • 180g raspberry jam
  • 100g pecan nuts, chopped
  • 1 cup icing sugar
  • 2 tbsp milk

Method

  1. Preheat the oven to 170°C and grease and line a 23cm square or similar sized baking tin.
  2. Cream the butter and castor sugar together. Add the vanilla essence and mix until incorporated.
  3. Add the flour to the butter mixture.
  4. Rub the butter and sugar mixture into the flour until it begins to come together in a breadcrumb-like dough mixture – it will not come together completely to form a ball of dough.
  5. Transfer three quarters of the crumbly dough mixture into the baking tin and press it down with your fingers or a fork before using a spatula to even out the top.
  6. Spoon over the jam and spread gently so as to not to disturb the crust underneath.
  7. Mix together the chopped nuts and the remaining crumble mixture and scatter evenly over the jam.
  8. Bake in the centre of the oven for approximately 45 minutes or until golden on the edges and cooked through.
  9. Remove and allow to cool.
  10. Once cooled, remove from the baking tin and place on a board. Mix the icing sugar and milk together and drizzle over the streusel.
  11. Once the icing has set, cut the streusel into 12 bars.

Handy tips:

  • You can use any kind of jam – apricot, strawberry or blueberry will all work well.
  • Make sure you bake the streusel mixture in the centre of the oven. If you put it too high up it could cause the top to brown too quickly. Some oven temperatures are not consistent so if you notice the streusel browning too fast, simply turn the oven temperature down to 160°C and cook for a further few minutes.
  • You could also use fruit mince instead of jam to make Christmas streusel bars as an alternative to mince pies.

Salted caramel shortbread

*Makes 16-20 biscuits

Ingredients

  • 60g castor sugar
  • 130g butter, at room temperature
  • 1 tsp vanilla essence
  • 180g Sasko Cake Flour
  • 2 tbsp cornflour

Method

  1. Preheat the oven to 170°C and grease and line a 20cm square or similar sized baking tin.
  2. Cream together the butter and sugar.
  3. Add the vanilla essence and mix until incorporated.
  4. Mix the flours together and add to the butter mixture.
  5. Rub the butter and sugar mixture into the flour until it begins to come together in a breadcrumb-like dough mixture. It will not come together to form a ball of dough, but this is what will keep the shortbread ‘short’.
  6. Transfer the crumbly dough mix into the baking tin and press it down into the tin with your fingers before using a spatula to even out the top.
  7. Bake in the oven for approximately 25 minutes, until the shortbread is just beginning to turn golden.
  8. Remove from the oven and let it cool before pouring the hot salted caramel over.
  9. Let it set in the baking tin before removing it and cutting it into squares.

To make the salted caramel

Ingredients

  • ½ cup cream
  • 2 pinches of flaked sea salt
  • 1 cup castor sugar
  • 130g butter

*Use sea salt flakes such as Maldon salt rather than table salt as the flavour is far superior and you will taste the difference in the end product.

Method

  1. Place the cream and salt in a saucepan.
  2. Heat together gently until the cream is warm, then remove from the heat. Don’t boil.
  3. Place the sugar into a high-sided saucepan on medium-high heat.
  4. Swirl the sugar around in the saucepan to ensure that it melts evenly – don’t stir. Continue to swirl until the melted sugar is beginning to turn golden. Be careful that you don’t burn the sugar.
  5. Incorporate the butter and then slowly pour in the cream while swirling the saucepan.
  6. Once all the cream has been added, whisk the caramel on the heat for a further minute before removing from the heat.
  7. Use a teaspoon to taste a little of the caramel. Make sure it’s cooled down before tasting.
  8. If you’d like to add a little more salt at this point do, and stir through until it’s dissolved.
  9. Pour the hot salted caramel over the shortbread and allow to cool completely.

Handy tips:

  • Don’t overwork the shortbread as it will make it tough.
  • Don’t use cold or melted butter. If you use cold, hard butter you will need to overwork it to cream it with the sugar and this will result in tough shortbread. The same toughness occurs when using melted butter.
  • Try to use butter rather than margarine as margarines can have quite a high water content which will affect the texture of your shortbread.

 

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