WHAT’S HOT!
searches for custard tarts have risen more than 26 per cent in the past year!
winter makes mulled wine one of your favourites
rocky road scones
We’ve dressed up scones in their best party outfit. No jam or cream required, they’re a treat on their own!
makes 14 | prep 25 mins (+20 mins resting) | cooking 15 mins
65g (¾ cup) desiccated coconut, plus extra, to sprinkle
35g (⅓ cup) cocoa powder, sifted
250ml (1 cup) coconut milk, warmed
450g (3 cups) self-raising flour
2 tbs pure icing sugar
¼ tsp salt
160ml (⅔ cup) milk
50g (¼ cup) glacé cherries, chopped
6 (about 25g) pink and white marshmallows, chopped, plus extra, to decorate
100g white chocolate, melted
40g (¼ cup) roasted unsalted peanuts, chopped
1 Combine the coconut, cocoa and coconut milk in a small bowl. Set aside for 20 minutes or until the mixture has thickened slightly.
Preheat oven to 220°C/200°C fan forced. Grease a baking tray. Line with baking paper. Combine the flour, icing sugar and salt in a large bowl. Add the coconut mixture, milk, cherry and marshmallow. Use a flat-bladed knife to stir until the mixture just comes together.
