Trefoil Treats

Welcome to a special Girl Guide addition to our trip into the world of vintage cookbooks.

These small fundraising cookbooks are often a goldmine of a variety of different recipies. It’s so much fun to hunt through to find one that takes your fancy. There is nothing that indicates when this one was published but the advertisements inside have phone numbers comprising of 5 numbers, so if anyone has any idea what era this would be please leave a comment. 😊

I decided to pick a recipe I’ve made a few times in the past as a fun twist on a scone recipe, this one has wholemeal flour so that makes it healthy, right? 😊 Let’s just run with that idea I say as I bite into another one.

Today I’m whipping up some super quick Cinnamon Pinwheels.

Our ingredients include:

1/2 cup plain flour, 1/2 cup wholemeal flour

1/4 tsp Salt

2 tsp Baking powder

1 Tbsp Butter

1/3 cup Milk

And For The Filling:

2 Tbsp Brown sugar

1 tsp Cinnamon

1 Tbsp Butter

 

The oven gets put onto 200 Celsius to warm up and all the dry ingredients are sifted into a bowl. Rub in the butter with your fingertips (or my cheat’s way of whizzing it in my mini Kenwood to mix it in super finely). Then the milk also gets whizzed in to make a dough, or traditionally mixed in with a knife.

Turn out the dough onto a floured board and roll it out into a rectangle.  Melt your butter for your filling in a saucepan (or cheat microwave) and brush over your dough. The sugar and cinnamon get mixed together and sprinkled over the buttered dough.

Roll your dough up from one of the long sides and cut evenly into thick slices. Then pop them into your hot oven for 10-12 minutes, easy as that! So quick to make and a nice rustic version with the wholemeal flour, sooooo good warm from the oven!

I hope you have a go at this recipe for yourself as it’s super yummy as an afternoon treat.

Thanks for reading and hope to see you back here soon!

 

2022-08-08T19:13:22+12:008 August 2022|Bakes, Fundraising cookbook, Kiwi bakes, Scones, Vintage Kitchen|0 Comments

Lamingtons

With the school holidays in full swing it felt like a great time to whip up a kiwi classic!

This is something I don’t make that often due to the fact that it can get pretty messy in the kitchen when the kiddoes get involved.

You will find these in every good bakery in NZ, some even filled with cream too. A good lamington is light and soft, soaked in chocolate or strawberry icing and thoroughly covered in delicious coconut.

This recipe makes them from scratch but if you want a cheats version you can buy a plain sponge and do the icing yourself. Just a heads up though, that’s the messy bit. 😊

This recipe requires:

6 eggs

2/3 cup caster sugar

1/3 cup cornflour

1/2 cup plain flour

2/3 cup self raising flour

3 cups icing sugar

1/2 cup cocoa powder

15g butter melted

2/3 cup milk

Desiccated coconut for rolling in.

 

First we put all the eggs in our electric mixer to beat for 10 minutes until they are thick and creamy.  It’s  best to preheat the oven to 180 degrees Celsius and grease and line a square cake tin while you are waiting unless you fancy a quick dance party instead.

The sugar gets put into the egg mixture gradually until dissolved and then make sure you triple fold your combo of flours as this makes for a lovely light sponge. Add this to the mix.

Super simple right! This mixture goes into your prepared cake tin to bake for 30 minutes. When it’s done it gets cooled upside down on a cake rack. A good tip that makes the cake easier to dip in the icing, is to make it a day ahead.

Mix all the remaining ingredients together until it is nice and runny and cut your sponge into squares.  This is where you need to ignore the clean freak part of you and throw caution to the wind. Your hands will be covered in icing as you coat each piece, then roll over in a low tray full of coconut, making sure you have them all covered.

Exercising all of your control leave them to set for a while to make eating them a bit easier.

They are delicious filled with cream and jam too, if you like to treat yourself. 😊

I hope you enjoy these as much as we do, thanks for reading and please come back again soon.

 

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