Scone / Biscuits

This morning, when I wanted to have my breakfast, I realised that I ran out of bread....!  Look into my pantry & I decided to make English scone.  My hubby loves scone & he had it with raspburry.

Ingredients:
2½ cup all-purpose flour

2½ tsp baking powder

1 tbsp castor sugar

½ tsp salt

113g cold unsalted butter ~ cut into small cubes

¾ cup milk

1 whole egg ~ lightly beaten

Topping:

1 whole egg ~ lightly beat with 1 tbsp milk

Directions:

1. Preheat oven at 180 deg. C (or 160 deg. C for the top)
2. In a large mixing bowl, sift together flour, baking powder, salt & sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use fingertips). Add the milk & slightly beaten egg & stir until just combined.  (The texture should be sticky, moist & lumpy.)
3. Place mixture on a lightly floured surface & knead the dough gently until it comes together & is smooth dough
4. Roll out dough to ½” (1.25 cm) thickness. Cut out dough with a lightly floured round cookie cutter.  Place on prepared baking sheet & brush the tops with the beaten egg & milk mixture & bake for about 10 - 15 minutes or until the tops are golden brown & a toothpick inserted in the center of the scone comes out clean. Remove from oven & place on a wire rack.  Serve warm with butter.

Avocado / Alpokat Juice Drink

Ingredients:
5 tbsp sugar
5 tbsp water
2 Avocado
½ cup cold milk
Hershey’s syrup (Chocolate)
½ cup crushed ice

Directions:

1. Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
2. Stir until clear.
3. Remove from heat and let cool.
4. Spoon out avocado pulp and place in blender.  Add syrup and cold milk, blend the mixture well.
5. Divide between 2 tall glasses.  Top each serving with Hershey’s syrup chocolate & crushed ice.

Kuih Cap aka Print Cookies

Ingredients:
100g Rice Flour

240g Plain Flour

400ml Coconut cream

170g sugar

150ml water

2 eggs

Salt

Directions:

1. In a big bowl, mix together coconut milk, sugar, eggs & water.  Whisk the mixture till the sugar dissolve.
2. Sift the rice & plain flour together.   Add the sifted flour into the coconut mixture to smooth batter.
3. Heat oil for frying in a wok.  Dip the mould shape in the heated oil for a second, then dip the mould into the batter n back to oil.  Shake the mould gently n fry till golden crispy.