Legendary. All farming wives learnt to make piklets and scones, because they were so quick to make for shearers or haymakers. They were delivered out to the field of wool-shed just before they were needed, accompanied by thermoses of tea, and lemon drink. But of course they are also always acceptable at the most genteel tea-party, with whipped cream and home-made jam. This recipe makes enough for a 4-stand shearing gang. You might want to halve it.
Ingredients:
o 2 eggs
o 3/4 cup sugar
o 2 cups flour
o 2 tsp cream of tarter
o 1 tsp baking soda
o 1 tsp golden syrup
o 50 gms (2 oz) melted butter or 1/4 - 1/2 cup cream
Method:
1. Mix together the eggs and sugar.
- Mix the dry ingredients together and stir into the egg mixture. Mix with a whisk, then add the melted butter or cream. It should make a thickish mixture like a sponge cake mixture.
- Drop spoonfuls onto a hot frying pan or skillet and turn them over when bubbles appear on the top side.
- These will keep a day in an airtight container, or will freeze well in a plastic bag.
Ideally eaten within an hour of making, buttered, and with jam and topped with cream.
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