Preheat oven to 220°C. Grease a baking tray. Combine flour and butter in a food processor until the mixture resembles fine breadcrumbs. Transfer to a large bowl.
Step 2 Add the lemonade and cream. Use a flat-bladed knife to stir until combined. Turn dough onto a lightly floured surface and knead until smooth
Press the dough out to a round 3cm-thick disc. Using a 5cm-diameter scone cutter, cut into rounds. Place scones, side by side, just touching, on prepared tray. Bake for 15-20 minutes or until golden and scones sound hollow when tapped on base. Transfer immediately to a wire rack to cool. Halve scones and spread with jam and Dairy Whip Whipped Cream. Serve with lemonade, if desired.
Step 1: Grease a 3cm deep, 15.5cm x 25cm (base) slab pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2: Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth and combined. Remove from heat.
Step 3: Using a food processor, process biscuits until fine crumbs. Transfer to a bowl. Add coconut and lemon rind. Stir to combine. Add hot butter mixture. Mix well to combine. Press mixture over the base of prepared pan. Cover. Refrigerate for 1 1/2 hours or until firm.
Step 4: Make lemon icing: Sift icing sugar into a bowl. Add butter and lemon juice. Beat with a wooden spoon until smooth and combined. Spread icing over slice. Stand at room temperature for 30 minutes or until icing has set. Cut into pieces. Serve.
Step 1:Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
Step 2:Combine the flour, sugar and cinnamon in a large bowl. Whisk egg, milk, oil and banana in a medium bowl. Add to the flour mixture with the blueberries and stir until just combined (don’t overmix).
Step 3:Divide the blueberry mixture among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer muffins to a wire rack to cool slightly. Dust with icing sugar. Serve the muffins warm or at room temperature.
Spread 1 teaspoon butter on each half of the English muffin and place halves in a 10-inch nonstick pan over medium heat. Cook, swirling muffin halves and pressing gently to get good contact with pan, until both pieces are well browned, about 4 minutes. Transfer to a sheet of aluminum foil, split side up.
Melt remaining 1 teaspoon butter in the now-empty pan and increase heat to medium-high. Add bacon and cook, turning frequently, until browned and crisp around the edges, about 1 1/2 minutes. Transfer bacon to lower muffin half
Spray the inside with nonstick cooking spray and break egg into it. Poke the egg yolk with a fork to break it and season with salt and pepper. Pour 3/4 cup (180ml) water into the pan, cover, and cook until egg is set, about 2 minutes.
Place egg on top of bacon and top with cheese slice. Close sandwich, wrap in aluminum foil, and return to the now-empty pan. Let it warm up in the pan for 2 minutes with the heat off, flipping occasionally. Unwrap and serve immediately.
Step 1Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven.
Step 2Place the self-raising flour, plain flour, sugar, eggs, butter, milk and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
Step 3Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Step 4 Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
200g sliced smoked salmon or chickEn breast with teriyaki marinade.
1 avocado, halved, stone removed, peeled, thinly sliced
125ml (1/2 cup) light soy sauce
Step 1: Combine the rice and water in a saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Step 2: Place rice in a glass or ceramic bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the sushi mixture and gently fold through the rice (the rice shouldn’t become too wet). Continue folding and fanning the rice until it is cool (this should take about 15 minutes).
Step 3: Place a sushi mat on a clean work surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat, 2cm from the edge closest to you. Use wet hands to spread 3/4 cup of rice over the nori sheet, leaving a 3cm-wide border along the edge furthest from you.
Step 4: Decorate with 2 pieces of salmon and some avocado. Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat over to enclose rice and filling in nori. Repeat with the remaining nori, rice and filling to make 5 more rolls.
Step 5: Cut sushi rolls into 2cm-thick slices. Arrange on a platter and serve with soy sauce.
Preheat the oven to 350°F. Line 12 muffin cups with cupcake liners; set aside.
In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the lemon zest and vanilla.
In a small measuring cup with a pour spout, stir together the lemon juice and milk. Set aside.
Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs.
Cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.
Make the frosting
In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.
Add the salt and continue to beat until incorporated. Add 1 cup of the confectioner’s sugar, beat on medium-low speed until most of the sugar is moistened.
Beat in the lemon zest. Gradually add in the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened.
Add the 2-3 tablespoons of lemon juice depending on how creamy you want the frosting to be. Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.