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Easy sultana biscuits from pastry scraps recipe

Easy sultana biscuits from pastry scraps recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies

Great use of pastry scraps using shop bought pastry! I always buy a roll of shop bought short crust pastry to make a pie or flan. I now keep the leftover scraps and add sultanas or currants to make 10 minute 'Eccles cake' pinwheel biscuits. Lovely with a cup of coffee or hot chocolate, mid-afternoon.


Bretagne, France

48 people made this

IngredientsMakes: 12 or so pastry biscuits

  • 100g 'scraps' of pre-bought pastry
  • 3 tablespoons of sultanas or currants
  • 3 tablespoons of brown sugar for sprinkling
  • milk for glazing

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 190 C / Gas 5.
  2. Gather all pastry scraps, roll into ball and place between two pieces of grease proof paper; roll out to 1 cm thickness.
  3. Sprinkle the sultanas/currants over the pastry then do the same with most of the brown sugar. Now fold the pastry over itself and roll again until the sultanas just show through the pastry.
  4. Roll the pastry up like you would for a Swiss roll then slice into 2 cm thick rounds.
  5. Turn each round flat on a board, brush with milk and sprinkle with the last bit of brown sugar.
  6. Place on a greased baking tray and bake in preheated oven for 10-12 minutes.

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Oatmeal Sultana and Pecan Biscuits

Looking for a lunchbox treat (or just a morning tea treat) that’s fairly healthy and delicious?

These oatmeal, sultana, pecan biscuits are a tasty variation on the traditional Anzac biscuit.

They’re a favourite in our house because they are quick and easy to make, they aren’t too unhealthy and they don’t contain egg, which we have to leave out of our lunchbox due to allergy rules at kindy.

I love the addition of pecan, but of course, nuts are also a kindy no-no, so I either leave them out or switch them for some sunflower or pumpkin seeds for a healthy, nut-free alternative.

This recipe does include sugar, but you can make it ever so slightly healthier by switching normal sugar with rapadura sugar (sold now as Paella in the supermarket). Look, it’s still sugar, so it’s not a health food, but because rapadura is relatively unprocessed (it’s dehydrated cane juice) it’s supposed to retain the natural vitamins and minerals contained in the sugar cane.

Use molasses instead of golden syrup for a deeper caramel flavour the molasses imparts. But you can also use golden syrup or even honey (which is nice too) if you don’t have molasses.

And use wholemeal flour instead of plain to make the biscuits a little more filling.

And I add vanilla, just because I love it, you can leave it out if you like and a friend adds cinnamon and her bickies are delicious!


Oat and sultana cookies

Preheat the oven to 190°C (170°C fan) mark 5. Lightly grease two baking sheets with softened butter.

In a large bowl, cream together the butter and sugar with an electric hand whisk until pale and fluffy. Beat in the egg until combined, then use a wooden spoon to stir in the oats, flour, baking powder, lemon zest, sultanas and maple syrup.

Dust a work surface with a little flour, then take pieces of the mixture and roll into 12 even-sized balls. Put them on the greased baking sheets, spaced well apart. If making ahead, don't put the cookies on the baking sheets. Instead, put into a freeze-proof container lined with greaseproof paper. Seal and freeze for up to one month.

Bake for 12-15min until golden. Leave to cool on the sheet for 5min, then transfer to a wire rack to cool completely. If serving from frozen, put the cookies on baking sheets and bake from frozen for 20-25min.


Sultana Scones

Sultana scones” was the second item I made when I started blogging, but the photos were so bad, I never got round to posting it. I clearly remember those early days because I used to take about one hundred photos. then I would discard about eighty of them and the remaining twenty would sometimes be so bad I had to make arrangements to bake all over again, sometimes, more than once. Did you having teething problems with photography like me? Anyway after several futile attempts, the scones were forgotten and somehow discovered today and here I am posting them

The recipe is so simple I even contemplated discarding it all together, but I am kind of attached to these scones because I went through so much trouble and dilemma, I almost said goodbye to blogging. I don’t know what kept me hanging on. Probably it was the desire to own a blog? or the desire to stick to my favourite pastime? We all have a story to tell about blogging, please share with me what bothered you the most.

These scones are best eaten warm, with some whipped cream, and a favourite jam or syrup. I have made them countless of times, so I know they are so good. I wish you a happy bloggingand a pleasant week. Ours here, is rainy, but at least the lawns are green and the temperatures are super!

  • Ingredients
  • 250g (2 cups, 9oz) all-purpose (plain) flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 60g (¼ cup, 2oz, ½ stick) cold butter, cubed
  • 80g (⅓ cup + 1 tablespoon) castor sugar
  • 60g (⅓ cup) sultanas (golden raisins)
  • 1 egg, beaten, lightly
  • 120ml (½ cup) milk
  • Milk or egg, for glazing

Sift the flour, baking powder and salt into a bowl (or flour. Add the cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs.

Add the sugar and sultanas (golden raisins) and stir to combine.

Make a well in the centre of the flour mixture. Add egg and almost all the milk.

And mix with a flat-bladed knife, to a soft dough, adding more milk, only if necessary. Turn the dough onto a lightly floured surface and knead briefly and lightly for about 5 seconds.

Press or roll out dough to a circle, about 8-inches. Cut dough into circles using a floured, 2-inch (5cm) cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).

Place the scones on the prepared baking tray (baking sheet). Glaze with milk for a soft crust or egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown.

This was the second recipe on my blog (LOL)

The scones tasted extremely nice

I brushed them with egg, before baking so they were nice and golden and delicious, of course

Sultana Scones

Preparation time: 15 minutes Baking Time: 12-15 minutes makes: 8-10


Classic Sultana Scones

I love scones of all kinds, sweet or savoury, and the possibilities for flavouring them are pretty endless.

But in this post I want to show you how to make Classic Sultana Scones.

Apart from being delicious, once you’ve mastered the simple recipe, you can use it as a base for dreaming up scones with all sorts of different flavours.

HOW TO PRONOUNCE ‘SCONE’

I guess we should first clear up how to pronounce the word ‘scone’ as it’s something of an obsession in Britain.

Here, it can be pronounced to rhyme with ‘cone’ or ‘con’. Growing up in a working class family in the East Midlands, in our house scones (always homemade) were pronounced to rhyme with ‘cones’ and everyone we knew said it that way too.

The ‘con’ brigade, usually heard only in drawing rooms on TV, were seen as very posh and alien to us. So it’s a little strange to read that the ‘cone’ pronunciation is the one often regarded as the rather affected way of speaking.

However, reading this article , it seems that geography largely accounts for the differences in pronunciation. ‘Cone’ is the norm in the Midlands, and ‘con’ in the North. Southern England seems to be split 50:50.

Anyway, sorry for the diversion. You’re here to make scones aren’t you?

QUICK TREAT

Whatever you call this traditional British treat, you can whip up a batch in around 30 minutes.

And that includes the baking time!

This means it’s scones I often turn to when I want to make something quick.

The great thing about Sultana Scones is that, traditionally at least, most British households would always have the ingredients to hand. All that’s required is flour, butter, sugar, dried fruit and milk. You don’t need pastry cutters either: a drinking glass will do.

EASY METHOD

The basic recipe is so simple: you start by rubbing butter into sifted self-raising flour, baking powder and a pinch of salt.

Although self-raising flour already has raising agent in it, for scones I like to add additional baking powder to help get a really nice height.

Next, sugar and sultanas are stirred in before adding enough liquid to form a soft dough.

I use plain, full-fat yogurt in my scones. I now make my own yogurt so always have some in, and it does make the scones light and fluffy. You could also use milk or buttermilk, or virtually any combination of yogurt, milk and buttermilk.


When forming the dough, start off with a rubber spoon or spatula to bring the mixture together, then switch to gently using your hands.

Handling the dough as little as possible should help to keep the finished scones nice and soft inside, so just give it a few seconds’ light kneading.

Roll the dough out on a lightly floured surface, no thinner than 2-3 cm. Stamp out the scones, re-rolling any scraps to use up all the dough. A 7cm cutter should give you 8-9 scones.

To give a slight crunch to the top of the finished scones, I brush them with a little yogurt, thinned with water, then sprinkle on some sugar before baking.

Part of the attraction of making scones is that they take very little time to cook. But this also means you can’t go wandering off and forget about them! I find that at 180C in my fan oven, scones are usually done in around 13 minutes.

Scones are best served slightly warm, spread with butter as a minimum.

But if they’re not going to be eaten straight away, store in an airtight container or freeze once they’re completely cold.

A few seconds in the microwave or a few minutes in a low oven will be enough to warm them through again.

CREAM-THEN-JAM OR JAM-THEN-CREAM?

If the controversy over the pronunciation of the word ‘scone’ isn’t bad enough, what’s really gets British people going is ‘jam first’ or ‘cream first’.

I’ve always been a cream-then-jam devotee. Apart from not wanting double or clotted cream sliding off slippery jam, isn’t it so much more visually appealing to see shiny, bright jewel-like jam on top, not hiding under a creamy canopy?

I’ve heard some people don’t butter their scones before adding the cream and jam. But I’m a butter fanatic so anything that can take butter, I want butter on it, please.

Actually, on a really good homemade scone, butter alone is still a lovely treat. When I was a child, that was how we usually . Sometimes with homemade strawberry or damson jam, but never cream.

However you eat yours, I think you’ll agree that Sultana Scones really are worth the small amount of effort needed to knock up a batch of these traditional yet versatile British treats.


How to bake homemade crackers

Homemade crackers: Does that sound like an impossible feat? My friends are always mystified when I set out a plate of homemade crackers. To them, crackers come from the store in a plastic sleeve or a cardboard box.

Luckily, I grew up in a household rife with homemade snacks. I won’t say I didn’t ever covet the miniature bags of Goldfish or cans of Pringles my classmates had — I did on a daily basis (lunchtime was trying on my 8-year-old nerves). But I did gain an early appreciation for the benefits of replicating classic snacks at home.

Crackers are deceptively simple to bake. For the novice baker, they’re a perfect entry point into baking: quick, delicious, and difficult to ruin. (And let’s face it: True snack connoisseurs love slightly burned crackers. We call them “well-done.")

The most challenging part of a cracker recipe is rolling the dough thinly enough to ensure that your crackers are crispy. Again, imperfection in this regard still yields a tasty result: If your crackers are too thick, they’ll be just as flavorful but will have less snap. Let nothing deter you from trying your hand at this!

In the time it takes to search for your wallet and car keys, you can make homemade crackers. Of the dozens of recipes on our site, you can find one to match your favorite store-bought variety: soda crackers (like Saltines), Vermont cheese crackers (like Cheez-its), crunchy seeded crackers (like gourmet flatbreads), or homemade versions of graham crackers or crisp bread.

Some cracker recipes require a quick rest of the dough in the refrigerator before rolling others you can bake immediately. There’s a cracker recipe to fit every timetable!

The best part of mastering homemade crackers? Customization. Most cracker recipes are a blank canvas of sorts, a perfect place to experiment with dried herbs, cheeses, seeds, fancy salts, and other ingredients. Just like bread dough, crackers are limited merely by your imagination.

Homemade crackers — whatever the type — tend to follow the same steps: Mix up your dough, chill (if needed, particularly for softer or more buttery doughs), and then roll out as thinly as possible. Cut into your desired shape, prick with a fork, and bake.

I turned to one of our expert bakers here at King Arthur, marketing coordinator (and cracker lover) Gwen Adams, to get her tried-and-true tips for making the best homemade crackers yet. Combine her tips with some of our favorite and most reliable cracker recipes, and you’ll be on your way to new levels of snacking bliss.

Homemade Crackers Tip #1: Get in shape!

After cutting your dough into the desired shape, pull away and discard (or re-roll out if you have enough) any scraps and stray edges of dough. Those stray edges and little bits will scorch too easily.

Although rustic-looking crackers are fun, uniformly-shaped square, rectangular, and round crackers will bake more evenly than jagged ones. Get creative! The recipe might direct you to cut your dough into squares, but you can think outside of the box. Use any shape you like just keep them uniform so that each cracker bakes consistently.

Homemade Crackers Tip #2: Separation anxiety

To achieve crispier edges, separate your crackers before baking. This step isn't strictly necessary (the crackers will always crisp as they cool), but try it out and see the difference it makes.

Homemade Crackers Tip #3: Cool it

If you’re baking in a humid kitchen environment (hello, New York City summer), allow your crackers to cool in a turned-off oven with the door propped open slightly. This will help the crackers crisp up better.

Homemade Crackers Tip #4: Smarter storage

To store your crackers, allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap longer.

Homemade Crackers Tip #5: Thin for the win

The thinner the dough, the crispier the crackers. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker. You should aim for a thickness of about 1/16" rolling your dough on a piece of floured parchment helps to stop it from sticking as you roll.

Take a look at the dough for my version of our Sourdough Crackers. I've added dried basil and oregano to the dough for an herbed twist: You can see how thin the dough is right before cutting.

A great trick: If you have a pasta machine (or the pasta attachment with a KitchenAid), use it to roll your cracker dough into thin sheets.

Homemade Crackers Tip #6: Parchment perfection

Parchment paper is a baker’s best friend. Rolling your dough (and cutting it) on a sheet of parchment paper makes transferring simpler. Just pick up the parchment and slide it onto a baking sheet. With such thin dough, this is especially crucial.

You can then slide the finished crackers onto a cooling rack easily with the help of the parchment.

Homemade Crackers Tip #7: Steam room

Ever wonder why store-bought crackers sport pricked patterns on the tops? Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up. Don't skip this step!

Homemade Crackers Tip #8: Wholesome snacking

Gwen points out that crackers are a great place to start with if you’re looking to add more whole grains to your diet. You can easily substitute whole wheat flour for half of the all-purpose flour in your cracker recipe. You get more nutrition and a nuttier, richer flavor. Everyone wins.

Feeling ready to become a cracker master? Start with one of these excellent recipes:

Homemade Cracker Recipe #1: Vermont Cheese Crackers

A homemade version of a Goldfish or Cheez-it, these cheesy crackers feature our Vermont cheese powder (the very finest sharp Vermont cheddar in powdered form) for an intensely savory, salty flavor. I love cutting them in small circles with a miniature biscuit cutter for a prettier presentation.

Homemade Cracker Recipe #2: Gluten-Free Almond Flour Crackers

Made with just almond flour, egg, and seasonings, this recipe couldn't be simpler (or quicker!). While nicely suited for gluten-free eaters, the nutty flavor makes it a wholesome snack that anyone will crave. This is a great example of an easy-to-customize recipe garlic powder, dried herbs, sesame seeds, sunflower seeds, or flax seeds would all be wonderful additions.

Homemade Cracker Recipe #3: Sourdough Crackers

If you, like me, feel slightly sad every time you discard half of your sourdough starter come feeding time, here's your perfect recipe. Unfed sourdough starter adds a pleasant tanginess to these crunchy crackers, which you can cut into any shape (I like diamonds or squares, as shown here) and flavor with any add-ins (our artisan bread topping or pizza seasoning are both great contenders).

Now it's your chance. Try your hand at making homemade crackers tell us your favorite versions in the comments below!


Raisin Scones

This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup sultana raisin
  • 1 egg
  • 3/4 cups milk

Nutritional facts Per scone: about

  • Sodium 168 mg
  • Protein 3 g
  • Calories 148.0
  • Total fat 7 g
  • Potassium 63 mg
  • Cholesterol 30 mg
  • Saturated fat 4 g
  • Total carbohydrate 19 g

Method

In large bowl, whisk together flour, sugar, baking powder and salt. With pastry blender, 2 knives or fingertips, cut in butter until in coarse crumbs with a few larger pieces. Mix in raisins.

In glass measure, beat egg with fork add enough of the milk to make 1 cup (250 mL), stirring to blend. Remove 2 tbsp (25 mL) and set aside.

Pour remaining mixture, all at once, into centre of flour mixture. Stir with fork just until dough comes together to form wet dough. Using hands, shape into ball. Transfer to lightly floured surface pat out into scant 3/4-inch (2 cm) thickness.

Using floured 2-inch (5 cm) round cutter, cut out biscuits. Repeat with scraps once. Place on parchment paper&ndashlined baking sheet brush with reserved milk mixture. Bake in 425°F (220°C) oven until risen, golden and firm to the touch, about 14 minutes.


Bake at 400 F for 15 minutes. Scones should be eaten as soon after baking as possible. The perfect scone should be hot enough to melt butter without not quite burning your mouth when you bite into it. Feel free to play around with this recipe and substitute other ingredients like blueberries, lemon zest, or dried cranberries (especially great for when the holidays roll around).


Sultana and oat cookies

I have retaken the photos of these cookies from almost 4 years ago! These sultana and oat cookies are perfect for the lunchbox, SUPER easy to make and they freeze well to help take rush out of your mornings.

I always try to pop something sweet into my kids lunchboxes. The healthier the better. But of course, they need to be nut free and they need to be yummy. This cookie has you covered on all bases.

The combination of sultana and oats is a winner, but they are a bit crumbly. not the kind of cookie I will let be eaten on the shag pile rug (lesson learned).

These will freeze well too, just defrost the night before in the lunchbox or on the bench whilst prepping the rest of the lunch. Don't be tempted to put them in a freezer bag though as they won't be happy if they are knocked about once frozen- these are definitely a container freezer item!

They have been kidtested. and they are great! Even fussy Master 2 likes them. If you are storing these, they will probably keep about a week in an airtight container. I doubt they will last that long. They are just as yummy for adults as for kids. I'll admit to eating one. or maybe two. possibly three during Downton Abbey last night with my coffee.

As I'm typing this, Master Two is pulling at my leg and pointing at the picture declaring he wants some. Don't quite know what I'm going to do about that.


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Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.


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