It’s been a long time since I blogged about biscuit stars (or Starry Scones, as I call them here in NZ, since ‘biscuits’ are cookies here). It’s been a while since I made them, too.
I was feeling whimsical on Sunday morning, though, and whipped one up for breakfast. As usual, it turned out beautifully and took minimal effort. It struck me as the perfect ‘fancy’ breakfast for the coming busy holiday season.
Try making one of these yourself—everyone will ooh and aah over your amazing culinary skills, and you never have to let on that it’s dead easy (I won’t tell …).
Earlier this week, my husband made a curry for dinner which took a small quantity of coconut milk. The remainder of the can of coconut milk sat in the fridge all week.
So this morning I made an experimental breakfast to use up the coconut milk—lemon coconut pancakes. They turned out pretty good—fluffy and light, and quite different from ordinary pancakes. They were good with maple syrup, and even better with gooseberry jam.
Here’s the recipe if you want to try them yourself:
1/2 cup all-purpose flour 1/2 cup wholemeal flour 1/2 cup barley flour 2 Tbsp sugar 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs grated rind of 1 lemon 1 cup coconut milk 3 Tbs melted butter 1/4-1/2 cup water
Whisk together the flours, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, lemon rind, coconut milk, melted butter and 1/4 cup water.
Make a well in the dry ingredients and pour in the wet. Mix just until all the flour is moistened. If the batter is too thick, add more water.
Cook by the spoonful on a greased skillet, flipping when the top of the pancakes become bubbly, until both sides are golden brown.
I’m still revelling in our glorious new kitchen—it’s such a pleasure to cook and bake in! It inspires creativity.
This morning I tried out a new recipe for cinnamon muffins, and I think I hit on a winner. They’re quick to make and taste delicious!
1 1/4 cup all-purpose flour
1 cup wholemeal flour
1/2 cup brown sugar
1 Tbs cinnamon
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
Topping: 2 tsp sugar and 1/2 tsp cinnamon
Combine the flours, sugar, cinnamon and salt in a large bowl. Whisk together the milk, oil and eggs in a separate bowl. Make a well in the dry ingredients and pour in the wet, mixing only until combined. In a small bowl, combine the sugar and cinnamon for the topping.
Fill greased cupcake tins with the batter. Sprinkle sugar/cinnamon mix over each muffin.
Bake 15-17 minutes at 190ºC (375ºF). Allow to cool 5 minutes in the pans before turning them out.
Sunday morning breakfasts aren’t always the best planned meals. Sometimes I start baking before I really know what I want to make. Sometimes I decide to make something, only to discover half way through that we’re missing an ingredient.
Both of those happened this morning. I grabbed a recipe for oat scones, not really wanting them, but not having any better ideas. On my way to the flour bin, I passed the fruit bowl, spilling over with oranges. I could make orange oat scones! I grabbed an orange and started considering how the recipe would change with the addition of grated orange peel. By the time my consideration was over, the new recipe bore little resemblance to the one I was technically following.
I was cutting the butter into the flour mixture when I remembered there were no eggs in the house. Well, I’d have to make my scones without an egg. No problem—scones are just biscuits fancied up with egg and sugar anyway. They’d be fine.
They were more than fine.
They were downright delicious.
So next time you think you want to make oat scones, but decide not to at the last minute, and then find you have no eggs in the house, try these lovely, light and tasty orange coconut scones!
1 1/2 cups wholemeal flour
1 cup old-fashioned rolled oats
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
110 g (7 Tbs) cold butter
grated rind of 1 orange
1/2 cup shredded coconut
1/2 cup + 2 Tbs orange juice
1/2 tsp vanilla
Combine the flour, oats, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the orange rind and coconut. Combine orange juice and vanilla in a measuring cup or small bowl, and then add to the flour mixture. Stir just until moistened (you may need to add a touch more orange juice). Knead briefly to bring the mixture into a ball. Pat the dough out on a floured countertop into a round about 1.5 cm thick (a generous half-inch). Cut into 12 wedges. Place wedges on a greased baking sheet and bake at 210ºC (425ºF) for 13-15 minutes until golden brown.