Alison M gave me this recipe, I have no idea who the creator of it is. It’s sweet and naughty and very quick, too quick!, to make. Purrfect.
- 1-1.5 cups Rice Bubbles
- 1 Packet Raspberry lollies (chewy jube like lollies)
- 250-300 grams Chocolate (don’t go all cheap on the chocolate)
- 30grams Copha EDIT – Vegetable shortening
- 1/2 packet Marshmallows (don’t go buying cheap here either)
Prepare the tray you’re going to put the mixture into by lining it with baking paper. No need to grease it. You could also try using cupcake liners.
Cut up the marsmellows and put into a bowl together with the rice bubbles and the raspberry lollies, also cut these in half.
Melt the copha and chocolate together on medium in the microwave for about 2 minutes. Make sure they’re combined well, give them a good stir.
Then pour over the dry mix in the bowl. Stir it thoroughly through and when combined spoon it into your prepared tin, pushing it down and smooshing it about (yes, smooshing).
Stick it in the freezer for about 30minutes. Then cut it up and enjoy with a cuppa. Easy!
Since we’re about food today, I made scones on Sunday morning. Whipped up a batch using my favourite Woman’s Weekly recipe. Very basic recipe that I have success with always. The trick with scones is to not over handle the dough. I also use a knife to cut through the mixture when adding the milk to the flour. Yes, yes I know, there are lots of other versions that use cream and other ingredients, but this one works and I like the end result.
The Australian Women’s Weekly – "The Basic Cookbook", ISBN 0949128295. Was first printed in 1988, my edition is 1994.
Best eaten the day they are made or STRAIGHT from the oven! Can be frozen for up to two months, though I couldn’t imagine doing that 🙂
- 2 cups self raising flour
- 2 teaspoons sugar
- 15 grams butter, chopped
- 1 cup milk, approximately
First up preheat your oven to 230C.
Sift flour and sugar into a bowl, then rub in the butter with your fingertips.
Make a well in the centre of ingredients, add ALMOST all the milk at once.
Using a knife (butter knife or similar), "cut" the milk through the flour mixture to mix to a soft, sticky dough. Add the remaining milk only if needed for correct consistency. What’s correct consistency?….you want a soft not too sticky dough.
At this point turn dough from bowl onto lightly floured surface (don’t go using too much flour, you’ll upset the balance of ingredients).
Kneed LIGHTLY, you hear that LIGHTLY, until smooth, not completely perfectly smooth but good enough 🙂
Press dough out gently and evenly to approximately 2cm thickness, you don’t need a rolling pin.
Dip a 5cm cutter into flour, cut as many rounds as you can, place the scones side by side just touching in a lightly greased 20cm circular pan, you can use a square pan. Gently knead the leftover dough again and repeat your cutting, when patting the dough out for the second time, leave it a little thicker than the first time.
Brush the tops with a little milk.
Bake for 15 minutes or until tops are browned and scones sound hollow when tapped with fingertips.
Makes about 10.
Serve hot from the oven with double cream and preferably homemade jam. Mine were eaten with homemade apricot and cinnamon jam. Of course, you need to be drinking pot brewed tea! Let me know if you make some!