AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
My daughter and I made these for breakfast today...real healthy, I know but some days we endulge. They are super easy and quick to make. They don't even come close in taste compared to these but they also dont take hours/days to make! Would be perfect for Mother's Day brunch.
Adapted from Donna Hay Magazine, Issue 34
1/2 cup (110g) white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 3/4 cups (260g) plain (all-purpose) flour, sifted
1 3/4 teaspoons baking powder
1/2 cup (70g) pitted and chopped dates
1/2 cup (125ml) heavy cream
1/2 cup (125ml) milk
3 Tablespoons butter
Note: I made these without the dates. I think these would also taste good with dried cranberries or raisins.
Preheat oven to 180°C (355°F). Combine the sugar, cinnamon and nutmeg and set aside. Place the flour, baking powder and dates in a bowl and stir to combine. Make a well in the center, gradually add the cream and milk, stirring, until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic.
Roll out to a 12 x 14 inch rectangle.
Brush with butter and sprinkle with the sugar mixture, reserving 1 tablespoon.
Roll the dough (short end to short end) and slice into 8 pieces.
Place the dough rolls into individual muffin tins sprayed with non-stick spray. Brush the top of rolls with butter and sprinkle with reserved sugar.
Bake for 25 minutes or until cooked and lightly golden.