Orange Scone and Chocolate Dip

Orange Scone
2 mandarins or 1 orange
100mL dark brown soft sugar
400mL self rising flour
5g baking powder
300mL soda water
100mL whole milk
pinch of salt
1. Heat oven to 200’C.
2. Mix orange zest and sugar. Leave aside.
3. Mix flour, baking powder, and salt. Leave aside.
4. Mix soda water and milk. Leave aside.
5. Combine the orange mixture with dry mixture.
6. Add small amounts of the liquid and mix using a knife.
7. On the baking tray make six even portions. Bake for 15minutes.

Chocolate Dip 

50mL hot chocolate powder
30mL water (or leftover soda water and milk mix from scone)
30g butter
150g icing sugar, maybe more
drop of vanilla extract
1. Dissolve hot chocolate powder in water.
2. Mix in butter and vanilla extract.
3. Add sugar until icing reaches desired texture.
4. Mix in warm water or milk if icing thickens.
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Lemon Drizzle Cake
one part unsalted butter
one part caster sugar
one part flour
eggs – if about 2 and a little shot glass amount* of above then 2 eggs
half a medium sized lemon
for the icing – one part lemon juice and two parts caster sugar
1. Heat oven. Somewhere just a little over 150C.
2. Microwave butter for 20 seconds.
3. Mix butter and sugar. Add eggs. And then flour and lemon zest.
4. Cover all of the inside of a small Pyrex deep dish with baking paper. Pour the cake mix into Pyrex.
5. Bake for around 35 minutes. Or occasionally poke the middle with a toothpick. If nothing sticks then it’s probably done. Take it out of the oven.
6. While cake is cooling, stir lemon juice and caster sugar. And pour as much of this as you want on the cake.
7. Eat now or later.
*120ml or so?