Featured Recipe

Today's recipe is a variation on basic baking powder biscuits but they are more like a scone than a biscuit. They are sweet but not too sweet and have a pleasant texture. They are particularly good warm from the oven with a bit of butter. I substituted vegetable oil for the traditional shortening as I hate cutting in shortening - it does give it a spongier texture than shortening, but it is much faster and less hassle.  I added Peach/Passionfruit curd that I had in my pantry, but you could add apricot or peach jam instead. The curd is nice because it is made with butter and it is not as sticky as jam. Lemon curd would be really lovely too. You could add blueberries or blackberries instead of raspberries if you wanted.   

Peach/Passionfruit Raspberry Biscuits

Ingredients:
3-3/12 cups all purpose flour
3 teaspoons baking powder
1 tsp salt
1 TBSP white sugar
1/2 cup vegetable oil
1 cup peach/passionfruit curd
3/4 cup milk
3/4 cup frozen raspberries

Method:
1. Mix together 3 cups of the flour, the baking powder, salt and sugar in a medium sized bowl
2. Add the veg oil, milk and fruit curd. Mix well. Add the frozen raspberries and mix well. The dough should be really soft and a bit sticky, If it is too sticky, add more flour
3. Gently pat about 1/2 cup of the dough into a disc about 1.5 cm thick and about 6-8cm in diameter. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving about 3 cm between biscuits. It should make between 9-12 biscuits
4. Bake at 450 for 8 mins, then turn the pan 180 degrees (so the the biscuits that were at the front of the oven are now at the back) and bake for 5 mins more. They will be light golden on the top and a rich brown on the bottoms when they are done.
6. Let cool at least 10 mins before serving. Freeze any leftovers