Nerves: aren’t they the worst? Whether it’s a job interview, a first date, or a performance – my God I hate the nerves. My body has this amazing ability to screw me over in the sense I shake, I talk super fast (and usually bark on about utterly inappropriate things) and inevitably gag for any alcohol in sight. I’m clearly a dating pro, obviously #slayer. Anyway, I’ve been thinking about how to combat stressful/nerve-inducing situations and other than exercise or the grog, it suddenly hit me, cooking/baking is a great solution. So in preparation for this year’s Law Revue – think tap dancing Christine Rankin – I decided to bake these scrummy scrolls. Certainly there’s the whole “yo’ so nervous that yo’ stuff your face” issue, but, I managed to buck that nasty trend of mine and serve these puppies to the cast, slash I had planned to.
Ingredients:
2 1/4 C self raising flour
30g cold butter
1 cup of milk
1/2 tsp ground cardamom
1 T cinnamon
2 T sugar
Blob of butter (in addition)
For the icing:
50g butter, up to 1 C of icing sugar (think thinner buttercream)
Heat dat oven to 200 degrees Celsius. You want to use a food processor of some description to combine the flour and butter. For all the peasants out there, myself included, hands/fingertips make a good substitute. Dolla dolla billz yo. Basically you want to use a technique that would you use if you were making your own pastry from scratch – how very Martha Stewart. Add the milk and sugar. Roll the mixture as if it’s pastry. Melt an additional blob of butter and combine with the spices. Lather the spices along the pastry, like it’s a cake so-to-speak. Now, slice into strips and roll accordingly. Place on a baking tray and cook for about 15-25 minutes. Leave to cool. For the icing, whip the butter and icing sugar. To make it thinner I suggest adding a dash of milk. Lather those puppies with sugary goodness. Nerves be gone!
No comments:
Post a Comment