Granola Bars

This is a post I had started over on my personal blog a few years ago, but it just kept getting pushed further down the posting list until it was out of sight. Alexandra commented on my post last week about getting the recipe…. just the push I needed I guess.

I found this recipe back in 2010 over at Living on a Dime and I have been making them ever since then. This is what my husband has for breakfast every day. They make a great snack and they freeze well.  I always grab a few to take with me when I head out to run errands for the day. Having them with me keeps me from making a bad decision (fast food drive-thru) when I start to get really hungry.

I stack them in a pint canning jars to take in the truck.

The base of the recipe is great and then you go off in the direction you want to with your special ingredients. I substitute honey for the granulated sugar in this recipe. I know honey still has calories just like granulated sugar, but I am not focusing on calories here, I am focusing on my ingredients and where they come from along with the benefits of the things I add to them. Also, I think I am getting a healthier granola bar then the ones in the store that are full of additives and preservatives that I am working so hard to stay away from.

Homemade Granola Bars           Adapted from website Living on a Dime

Cream together (I use my stand mixer or hand-held mixer)
3/4 cup brown sugar
1/2 cup sugar
1/2 cup butter or margarine, softened

Add to mix (use electric mixer)
2 Tbsp. honey or corn syrup
1/2 tsp. vanilla
1 egg

Peanut butter (optional)

Add to mix (I still use that mixer)
1 cup flour
1 T cinnamon
1/2 tsp. baking soda

Stir into mix

Add dried fruit, nuts, coconut, etc.

Stir in remaining ingredients.

Add to mix
1 1/2 cups rolled oats
1 1/4 cups crispy rice cereal (I use an organic puffed rice or puffed millet)

Press firmly into the bottom of a greased 9×13 pan. (I use the back of a spoon to press the mixture into pan.)

Bake at 350° for 30 – 35 minutes. (looking for golden brown – but not crispy

The bars will firm up as they cool.
Allow the bars to cool completely before cutting.
Makes 24 bars.

Here is what I add to mine:
Ground flax seed
Sunflower seeds
Peanuts
Coconut
Raisins or died cranberries or dried apricots

A few of my notes:

• I don’t tend to measure the ingredients when I am making these up, other than there is always a 1 cup measure in each jar of flour that I have and 1/4 cup measuring cup in both my oatmeal and my puffed millet. I have found when using honey in place of the granulated sugar that I need to add more flour to the mixture. Since I am not measuring, my granola bars can come out either quite chewy gooey or quite firm and crunchy.
• Another thing to keep in mind when using more honey in these bars, is that if you bake them at 350F like the original recipe calls for, they will brown and burn more quickly and the bars won’t be completely cooked, so I turn down the oven to 300F to bake them slower and a lower heat setting. They still brown up more, but they don’t burn as quickly.

I cannot count how many times that I have passed on this recipe and everyone that has made them has been thrilled with the results.

I make two batches at a time and always keep them in the freezer.

Do you make your own granola or granola bars? Feel free the share your recipe or a link to it in the comments.

Sincerely, Emily

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Rosemary Lemon Cookies

I am starting to see posts around blog-land about lemons coming into season. Lemon is a favorite fruit  and used in so many different ways for many people for so many reasons. Lemonade on a hot summer day. Lemon cakes. Candied lemon peels. I could go on and on and on.

For a recent cookie exchange with an herbal culinary group that I am involved in I thought long and hard about what I was going to make. Last year I had the brilliant idea to make cardamon peanut brittle, which didn’t work and it forced me to regroup and come up with something else. The day before I needed to have 12 dozen herbal cookies I fell back on a basic Mexican Wedding cookie and added the cardamon to it. They turned out great.

This year I made rosemary lemon cookies. Man-o-man were they good.

Rosemary-Lemon Cookies

1 cup unsalted butter – soft

¾ cup sugar

2 tsp snipped fresh rosemary

2 tsp finely grated lemon peel

½ tsp baking powder

¼ tsp salt

1 tsp vanilla

2 1/4 cups flour

Line cookie sheet with parchment.
Beat butter, sugar, rosemary, lemon, baking powder, salt and vanilla in electric mixer until completely combined.
Beat in flour, one cup at a time until it is all combined.
Shape dough into 1-inch balls.
Flatten balls with the bottom of a glass that is buttered and dipped in sugar.
Bake at 400F for approx. 8 min, or until lightly browning on edges.
Allow to cool on cookie sheet for 1 minute.
Transfer to cooling rack

Makes approx 40 cookies

You will taste the lemon right away and after a few seconds have gone by the rosemary flavor will come through ever so slightly. I loved that.

I also loved the thinness and crunch that these cookies had, and I can see myself using this cookie base for other herbs and spices like ginger and cinnamon.

Do you prefer a crunchy, crispy cookie or one that is soft?

Sincerely, Emily

You can see what else I am up to over at Sincerely, Emily. The topics are varied, as I jump around from gardening to sewing to making bread or lotion and many things in between.

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Herbal Cheese Spread

Lately I have been taking an appetizer to several different meetings. In the effort to make things easy on myself I just keep taking the same herbal cheese spread over and over. I don’t have to think about it, just make it and take it.

This spread is also great on toast and has been breakfast for me a few times over the past few weeks too.

Herbal Cheese Spread

• 8 oz cream cheese
• 1/2 – 3/4 cup crumbled blue cheese
• 4T or more sour cream
• 1 T dried basil
• 1 T dried dill weed
• Chopped walnuts (optional)

Let cream cheese and blue cheese stand at room temperature until soft
Blend two cheese until smooth.
Adjust the amount of sour cream to reach the consistency that you want.
Add basil and dill weed
Mix thoroughly and put into your serving bowl
Top with walnuts (optional)
Chill until serving
Makes 1 1/4 cups of cheese mixture

In place of the cream cheese you can use the farmer’s cheese that Jen posted about here at NDIN a few years ago or you can use a yogurt cheese. I didn’t find a post here on NDIN about making yogurt cheese so I will post about that in the next few weeks. Using the farmer’s cheese or the yogurt cheese changes the consistency of this herbal cheese spread, but it still works.

You can use what ever blend of herbs you like. Play with it. Have fun with it.

Do you have a favorite appetizer that you tend to make a lot?

Sincerely, Emily

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Pecan Pie Bars

I have been looking around for a different cookie recipe to take to a cookie exchange that I am going to next week. In the process I came across a recipe for Pecan Pie Bars. My husband is a big fan of pumpkin pie and pecan pie, and my neighbor usually makes the pecan pie and I usually make an apple cranberry thingy. Well, this year, for Thanksgiving, I completely dropped the ball on desert and Wednesday night by husband asked if we were having pumpkin pie…. ahhh, no.

I did get him to agree to help me with the pecan pie bars and boy, they were great!

Pecan Pie Bars

Crust
1 1/4 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 cup butter

Preheat your oven to 350F/180C. crust: combine flour, powdered sugar and salt. Cut in 1/2 cup butter until your mixture is course crumbs. Pat the crumb mixture into an ungreased 11×7 baking dish. Bake the crust for 20 minutes, or until it is a golden brown.

“Pie” filling
2 eggs, slightly beaten
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup agave syrup
1T cornstarch
2 T butter, melted
1 tsp vanilla

While you crust is baking, mix together eggs, pecans, brown sugar, agave syrup, 2 T melted butter and vanilla. Spread this mixture over your baked crust.
Bake for 20 minutes (350F/180C). Cool before cutting.

We cut our bars rather large (15 bars). I know I will be making these bars a few more times through December and will cut them much smaller (24 bars).

When I found this recipe, I didn’t have light corn syrup on hand, so I turned to our resident baker here at NDIN (Emily at Tanglewood Farm) about using a substitute and she recommended trying agave syrup. After I mixed the “filling” it seemed a bit thin and runny so I decided to add 1T of cornstarch to the mix. I have NO idea if this helped or not. All I can tell you is the “filling” was firm and came out fine.

When I decided to try this recipe I was looking forward to using my Vitamix to make the powdered sugar. Before I got started, I looked up in the cupboard, waaaaay in the back, just to make sure there wasn’t any store-bought powdered sugar still lurking up there. OH, MY! I found A LOT of powdered sugar up there. I can’t tell you when the last time was that I used any powered sugar, but I can also tell you that even though I gave away a ton of food before we moved to Texas (4+ years ago), somehow this powdered sugar came with us. Crazy! I can also tell you that this stuff in OLD. I probably would have bought this when I was taking cake decorating classes when we lived in Palm Springs. That was about 10 years ago. YIKES!

If any of you are from California, you will also laugh, because one of the packages is from Lucky (grocery store) and another box I found is from Stater Brothers. Lucky closed many years ago, but Stater brothers is still around out there.

What kind of treats are you baking this time of year?

Sincerely, Emily

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Sunday recipes: food gifts

Are you inspired by all the great handmade gifts our writers have been making? We like to cook things for the ones we love as well! Here’s some handmade recipes for holiday giving!

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Of course, sweets are the mainstay of homemade holidays, but this year I decided to go savory. Every year I grow tomatillos, make pints and pints of salsa verde, and then it sits on the shelf because no one eats it. Naturally, this year I decided I’ll make it in half-pint sizes, and then use it for gifts. I made 20 half-pints. When I went to check for this photo, I was down to 11; I think my husband has been eating it because of the nice small sizes. I used Rick Bayless’ wonderful recipe, and grew everything myself except the limes. By the way, this stuff is great on pizza!

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Well, Xan has me drooling over her salsa verde.

With the successful zucchini growing season this fall, I (Sincerely, Emily) knew exactly what some people were going to be getting this year for gifts! Zucchini Relish!  I started making this recipe back in the fall of 2009 with a few zucchini from my garden (before the nasty borer got to it!) and more from the farmers market. Now I am thrilled I can use all of my own, homegrown zucchini for the recipe. I have not harvested my horseradish yet, or I would have used that too!) I found the recipe over at Homesteading in Maine and I also have the zucchini relish recipe posted (with permission) over at my blog too.

We love this relish on sandwiches in place of mayo.

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Zucchini “Things”

If you have been reading my personal blog, by now, you must realize my love for all things “Zucchini!” Even though I have only talked about the sweet treats I make with zucchini, I must admit I could could do without the sweet things all together and go all out for savory! By far, the easiest way for us to go through zucchini fast is to simply grill it.

Back when the zucchini were ready to harvest I was leaving town so I shredded the first few and stuck them in the freezer. Those bags still sit there waiting to be used. When I returned form my trip I started using the fresh zucchini and one of the first thing I made were these Zucchini “Things.” I have no idea what to call them, so “things” was the answer.

I used a recipe I have for Zucchini “Crab” Cakes (or zucchini fritters) and started playing around. What came out of that was Zucchini “Things.” I made a few batches of these and LOVED them every time. I am not big on measuring ingredients, so each batch tasted a bit different, but that was fine.

Here is the measurements of what I did (and I hope they turn out for you too!):

• 2 1.2 cups of shredded/grated zucchini
• 1 cup bread crumbs
• chopped onion
• 2 eggs
• 1 cups shredded cheese (I used sharp cheddar)
• 2 1/2 T cornmeal

I filled the mini muffin cups full.

Bake at 350F for 17 minutes (in mini muffin tins.) You would have to vary the time if you used the regular size muffin tins. I also imagine you could forgo the muffin tin completely and just plop some scoops on a cookie sheet, flatten them a bit if you want to and bake that way.

Right now, for me, it is all about saving time, but I DO know that you can fry these in the fry pan on your stove top and have good results too.  In your hands, you can form them in to small patties or just spoon some into fry pan and flatten with spatula. Depending on the length of time you fry them, you can get a crispy crust on them.

I posted about the Zucchini “Crab” Cakes yesterday on my personal log. Head over there to get the recipe.

Other Zucchini posts:

• Zucchini Muffins (courgette): Round 1
• Zucchini Muffins (courgette): Round 2
• Zucchini !!
• Zucchini Bread

Sincerely, Emily

You can see what else I am up to over at Sincerely, Emily. The topics are varied, as I jump around from gardening to sewing to making bread or lotion and many things in between.

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Sunday recipes: Thanksgiving dinner

And the holiday season begins. It hardly seems fair that we just get done with all the awful political ads, and they start right in on all the awful holiday ads, but oh well. Here at NDiN, I think we’ll turn off the tv and spend the week cooking.

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Here’s the turkey, which I (Xan) will actually be making for the December holidays rather than Thanksgiving this year. My sister-in-law will make Thanksgiving.

Turkey with apple-raisin stuffing
from Sphere magazine, circa 1975
1 c. chopped onion
1/2 c. butter
1 quart chopped apples (I use Granny Smiths)
1 c. chopped celery
1/2 c. golden raisins
1/4 c. fresh parsley
1 egg
1/4 c. apple cider
1 1/2 tsp. poultry seasoning
1 tsp salt
1/4 tsp pepper

Saute onion in butter over medium heat until transparent (about 5 minutes); stir in apples and celery, simmer uncovered over medium heat sitrring occasionally (about 5 minutes). Remove from heat, lightly beat egg and stir in, stir in remaining ingredients. Stuff bird. Oops. Find a recipe/instructions for roasting a stuffed turkey. Do that. (Actually Alton Brown says make the stuffing separately, cook the bird unstuffed and spatchcocked- you heard me- and then stuff it on the sly when no ones looking, during the “resting” period after you take it out of the oven.)

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Ahhh, where does that time go. I (Sincerely, Emily) am involved in a lot of things this year that are taking me away from home during the day and I find that I seem to be scrambling to get anything done right now. In terms of our Thanksgiving dinner, so far, the only two things I have thought about are the turkey and the stuffing. The local man I was getting a turkey from let me know that the turkeys did not put on weight, therefore, he has no turkey for me. I scrambled to find an organic turkey this past week. Yesterday I started making bread for my stuffing.

I use my normal no-knead bread recipe.  Then I add seasonings.

No-Knead Bread

• 3 cups flour
• 1 tsp yeast (original recipe is 1/8 tsp, but I never got much of a rise so I added more!)
• salt
• 1 1/2 cup water (adjusted for your flour

Before I add the water I add the following herbs and spices

• 2 T dried oregano  or minced fresh oregano
• 2 T dried minced onions (or fresh)
• 2 T dried ground sage or minced fresh

Mix dry ingredients together then start adding your water a little at a time.  I tend to never add the full water, I prefer my dough on the dry side. I then cover my bowl with plastic and let it sit over night or all day or until I remember to get back to it. I then knead the dough (yes, I knead the no-knead dough!) just a bit to pull it all together.) I then place it in an oiled bowl and let it rise about an hour or until it has doubled in size. I pre-heat the oven and the crock pot insert to 500F. I bake the bread, covered, for 30 minutes at 500F, then 15 minutes at 450F uncovered.  (see my above link for photo of crockpot insert)  (you can use dutch oven.) I allow the bread to completely cook before cutting it into cubes to dry for stuffing. The bread has all the wonderful herbs and spices already in it, but I do tend to add more when I make the stuff.

Ok, now I am in the mood for the holidays… or at least the food part!

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What are you making for Thanksgiving?

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Celebrating Diversity with Latkes

Here at Not Dabbling in Normal we love to celebrate diversity. After all, we’d all be normal if we weren’t different. So today we have a guest post from a friend that celebrates the holidays differently than those of us here at NDIN. Oh, did I mention she brings a recipe? Probably one of the most celebrated Hanukkah recipes ever? Please welcome Stephanie from The Winding Stitch (and then go make some delicious latkes!!)!

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We didn’t do much, Jewish observance-wise, when I was growing up, but we always had latkes for Hanukkah. In the Jewish belief system, Passover is the most important holiday, but Hanukkah has a story even a Jewish Atheist like my father can get behind: you don’t let a bunch of  Syrian-Greek invaders push you around, and tell you what you can and can’t do. Also, he likes latkes better than matzah and macaroons.

In our younger years, my sister and I would take turns grating the potatoes by hand, spelling each other when our arms got tired. Grating the onion was always my father’s job, however: he is the only person I know who can grate onions without his eyes tearing up. Once we left home, my father had to grate the potatoes too. “I told your father, you want latkes, you grate the potatoes,” my mother told me during one of our weekly phone conversations.

And grate them he does. One year, when my parents were over my place for Hanukkah, he saw me pulling out the food processor and exclaimed, “ Your grandmother never used a food processor.”

“Believe me,” I told him, “if she knew from food processors, she would have used one.”

He shook his head. “It won’t be the same.”

“So,” my mother called from the living room, “you want latkes, you grate the potatoes.”

(By the way, you can get the same texture with a food processor, or least get close enough for my liking: do the Joan Nathan thing and use the shredder disk and then pulse them with the blade.)

He now fries the latkes too, because my mother finally tired of him standing over her, making sure they would be crisp on the outside and moist (not gummy) on the inside. Texture is key with latkes.

Some years ago, my mother gave me her battered copy of Jennie Grossinger’s The Art of Jewish Cooking. There’s a crease in the spine that corresponds to the page with the recipe for potato latkes. I have a typed and laminated copy of the recipe that I use now, to spare the book. This is our family’s latke: light, crispy, not too eggy, not too dry. As my Grandma Friedman liked to say, enjoy, enjoy!

Potato Latkes

(from Jennie Grossinger, The Art of Jewish Cooking, 1958)

• 2 eggs
• 3 cups grated, drained potatoes
• 4 Tbs grated onion
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbs cracker or matzoh meal
• 1/2 cup oil

1.  Beat the eggs and add the potatoes, onion, salt, pepper, and matzoh meal.
2. Heat half the oil in a frying pan and drop the potato mixture into it by the tablespoon. Fry until browned on both sides.
3. Keep pancakes hot until all are fried, adding more oil as required. Serves eight.

Friedman Family Annotations

• Serve with sour cream, applesauce, and, if you want to be really Old Country, jam.
• This recipe serves eight only if you’ve got lots of other food people are eating. In my family, it serves four. I always double it (or more) for our annual Hanukkah party.
• Four or five good-sized potatoes will usually give you three cups grated, but check. One small onion will usually give you four tablespoons grated.
• Remember, that’s grated, not shredded. You are making latkes, not hash browns.
• Drain the potatoes over a bowl, then pour away the liquid. Scrape the potato starch out of the bottom of the bowl and add it back into the potatoes.
• The grated potatoes will turn slightly rust-colored as they oxidize. Don’t worry, they’ll turn white again when they cook. Just don’t let them sit so long that they start to blacken; then you’ll have grayish latkes.
• The oil needs to be very hot, so use an oil that has a high smoking point.
• Use two pans if you can; you’ll get done faster. Yes, you’ll use more oil, but you’ll also get to eat them with everybody else, rather than having to sneak one or two while you slave over a hot stove.
• Flip the latkes once the edges are browned and the middle looks mostly cooked (you’ll see the potatoes whiten, even if they haven’t oxidized much). If you flip them too early, the centers will be gummy. If you flip them too late, the edges might burn or get too crusty. Don’t worry. You’ll get the hang of it eventually.
• Latkes are best right out of the pan, but you can keep them hot in a 200-250 degree oven before serving, if you can keep people from coming into the kitchen and taking them. Don’t let them sit too long, though, or they will lose their delectable crispiness.
• Yes, your entire apartment or house will smell like cooking oil, even the next day. This is not a bad thing. It’s festive, okay?

Stephanie Friedman is program director of the Writer’s Studio program at the University of Chicago Graham School of Continuing Liberal and Professional Studies. She holds an MFA in Writing from Vermont College of Fine Arts and an MA in English from the University of Chicago. She blogs at windingstitch.blogspot.com.

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Elderflowers

The end of cool, spring days are long gone here in the southeast (and most of the Midwest for that matter), and we’re working our way into a hot and dry summer. Though the days may be thick with heat, we’re fortunate that the fragrance in the air is sweet, making odoriferous (read: sweaty) outdoor life a little more bearable. Between the honeysuckle, magnolia blooms, the last of the spring roses, and now elderflowers (also known as Sambucus), the perfume outdoors is downright heavenly.

In the past I’ve talked about elderberries,  but the flowers that make those berries are just as – if not more than – extraordinary, and dare I say: exquisite. If you’ve ever had the opportunity to sample the blossoms in liqueur form (aka St. Germain) you’d recognize the slightly lemon and honey undertones in the air. It’s a sweet, heady, and perfumed flavor, but not quite cloying. Elderflower liqueur or syrup is definitely spring in a bottle. The liqueur or syrup is gorgeous mixed with champagne, it makes a lovely iced tea, and numerous other cocktails. Just don’t consume too many or the alkaloids will give you an upset tummy*.

If you do happen across some elder, be sure to leave plenty of blossom heads to produce berries in another month, and then leave some of those berries for wildlife and to produce new shrubs. The berries are an important resource for many critters including birds and many moths. Pick the blooms that are open as it’s the pollen that helps to flavor and color your cordials – avoid those that are already forming berries and blossoms not yet open.

Elderflower Syrup

• 10 large flower heads, largest stems removed, bugs shaken off
• 1 lemon, zested and juiced – avoid bitter pith
• 2 cups water
• 2 cups sugar
• 2 Tbsp citric acid

Bring water and sugar just to a boil, then combine remaining ingredients. Allow to steep for 12-24 hours. Strain through muslin, then bottle and keep in refrigerator for up to a week.

Elderflower Syrup Ice Cubes

Simply pour your cooled syrup into ice cube trays and freeze. An excellent way to keep your wines or punches chilled this summer. Also a fabulous

way to extend the life of your syrup which will last about a week in the refrigerator.

Elderflower and Lavender Syrup

Follow directions for Elderflower syrup, but add 5 stems of lavender to 1 pint of liquid. Strain through muslin before bottling.

Elderflower Liqueur

• 5 large flower heads, largest stems removed, bugs shaken off
• 1/2 cup sugar
• 2 cups vodka

Strain vodka through a water purifier if you have one available. Put flowers into quart-sized jar then cover with vodka. Allow to steep for about three to four weeks, then strain through muslin cloth. Return vodka to jar and add sugar. If 1/2 cup isn’t sweet enough, add more.

I’ve got all of these above in process currently. Next up is a recipe for elderflower& vanilla panna cotta I found at the River Cottage blog. The apple elderflower jelly and the strawberry elderflower jam both sound divine but I’m afraid those will have to wait until next year because I’m reserving the rest of the flowers for elderberry jam!

*Concerning toxicity via Wikipedia:

The leaves, twigs, branches, seeds and roots contain a cyanide producing glycoside. Ingesting any of these parts in sufficient quantity can cause a toxic build up of cyanide in the body. In addition, the unripened berry, flowers and “umbels” contain a toxic alkaloid.

Due to the possibility of cyanide poisoning, children should be discouraged from making whistles, slingshots or other toys from elderberry wood. In addition, “herbal teas” made with elderberry leaves (which contain cyanide inducing glycosides) should be treated with high caution. However, ripe berries (pulp and skin) are safe to eat”

Information and history of the Elder via the USDA plant guide.

A lovely guide, history, and some recipes vie A Modern Herbal at Botanical.com

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You can also find Jennifer blarging along at Unearthing this Life when she’s not too busy wrassling turkeys and guineas, chasing chickens, playing with a seven year old, and working her (now) massive garden. She even sometimes tweets her nonsense @unearthingthis1 on Twitter.

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Pear Spice Scones

One of the hardest meals for me to get motivated to prepare is breakfast. I’m not one of those people who wakes up hungry, and I don’t enjoy sweet things on my belly first thing in the morning. These scones, on the other hand, are a treat I could manage every now and then if I prepared them the evening before. I suppose I could even be persuaded to bake these fresh – they’re that simple.

For this recipe I used some pear sauce I made last fall to be the main flavor of the scone. The sauce was prepared like a traditional spiced apple sauce with lots of cinnamon and some fresh grated nutmeg. You could substitute apple sauce for the pear sauce and it would taste almost as good. But of course nothing tastes as good as the first bite!

• 1 cup unbleached AP flour
• 1 cup wheat pastry flour (or wheat cake flour)
• 6 Tbsp cold butter
• 1/4 tsp fresh grated nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp mace
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pear sauce
• 1/3 cup cream
• 3 Tbsp Demerara sugar
• 1 tsp pure vanilla extract
• 1 pear, chopped finely
• flour for dusting
• 2 Tbsp cream
• extra sugar for sprinkling

1. Heat oven to 425F
2. Chop butter into small bits and return to refrigerator.
3. In a large bowl, mix together flours, spices, baking powder, and salt.
4. In a small bowl, mix 2 Tbsp sugar, cream, pear sauce, and vanilla then store in refrigerator.
5. Cut butter into flour until it resembles a fine meal. Add liquid ingredients and pear and fold until just combined.
6. Dust workspace generously with flour then fold mixture, gently, like biscuits for about 30 seconds.You don’t want to melt the butter.
7. Form into a circle and place on parchment paper on cookie sheet. Cut into 8-10 triangles.
8. Brush with cream or milk and sprinkle with Demerara sugar and bake.

Serve plain, with butter or clotted cream, with jam or some yummy lemon curd.

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