Gaby's Bakery - 10

June 05, 2020

Gaby's Bakery - 10

I’m all for teaching self-sufficiency. And as the boys love cooking, getting them to prepare their own dinner is a fun activity. Here they’re making pizzas. Only two ingredients for the base and then topped off with their choice. I said no to chocolate, peanut butter and ice cream.

Simple Pizza Base
Just two ingredients

Ingredients:

185gms Plain Greek yoghurt
155gms self raising flour

Toppings of choice

Method:
Preheat oven to 180⁰C.

Place both ingredients in a bowl and mix together using your hands. Once they are incorporated, tip out onto a lightly floured work surface and knead for a few minutes. Split the dough in to the number of pizza bases you want and roll them out. Pinch the edges slightly to raise them.

You can either place them straight on a lined baking tray, or shape them into a circular skillet dish. Place in oven for appx 12-15 mins, or until slightly golden brown. Take them out and top with your choice of topping. Place back in the oven for a few minutes, until cheese has melted, etc.

Take out of the oven and they’re ready to eat.

Miniature Plain & Raisin Scones

Ingredients:
160gms self raising flour
55gms unsalted butter
40gms caster sugar
30gms raisins (for half quantity)
2 tbsp milk
½ tsp baking powder
1 egg
Pinch of salt

Whipped cream & strawberry jam to serve

Method:
Preheat oven to 200⁰C and prepare a baking tray lined with parchment paper.

Place the butter and all dry ingredients in a bowl and mix well until the mixture resembles coarse breadcrumbs. At this stage add the egg and milk. Continue to mix until you have a soft dough, (but you don’t want it to be too sticky. (If I find it is I add a little extra flour).

Tip out onto a lightly floured surface, depending on if you want all raisin / plain scones, or a mixture of both, split the dough now and add the raisins, kneading briefly to work them in. Roll out dough to a few centimetres thick and then fold half over the other and start to cut out the scones using a disc shaped cutter. Once you can’t fit any more, reroll the dough and repeat the process until the dough is finished.

Place the scones on a baking tray and brush the top of them with milk or an egg wash. Bake for appx 12 mins for mini scones, 15 mins for larger ones. Leave to cool on a wire rack.

Serve with whipped or clotted cream and strawberry jam.

Enjoy.


 Gaby Van Clarke





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