INGREDIENTS: - 200g strawberries, hulled, sliced - 3 teaspoons caster sugar - 1/2 lemon, rind finely grated - 3/4 cup self-raising flour - 1/4 cup buttermilk - 1 teaspoon pure icing sugar, to serve - 1/3 cup 99% fat-free pouring custard, to serve INSTRUCTIONS: Place strawberries in a bowl. Sprinkle 2 teaspoons of caster sugar and all the lemon rind over strawberries. Preheat oven to 230'c lightly grease four 3/4 cup capacity (180ml) non-stick texas muffin holes. Sift flour and remaining caster sugar into a small bowl. Add buttermilk. Using a knife, mix to form a soft dough (add a little water if necessary). Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 20cm square. Place three-quarters of the strawberries in a single layer over the dough, leaving a 2cm border at the top and bottom. Roll up dough to form a log. Using a sharp knife, cut log into 4 even slices. Place 1 scroll in each muffin hole. Press down lightly. Bake for 10 - 12 minutes or until light golden. Stand scrolls for 5 minutes in pan. Place warm scrolls on a serving plate. Spoon over remaining strawberries with juice. Sift over icing sugar. Serve with custard.
(Source: Australia's Super Food Ideas August 2007)
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