Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

Flahavan’s Mushroom & Spinach Quiche

Serves 4-6
Ingredients:
Crust
  • 1 cup Flahavan’s Progress Oatlets
  • 1/3 cup Flahavan’s Oat Bran
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 3 tbspn cold water
  • Cooking oil
Filling
  • 1 cup chopped leek
  • 1 ¼ cups sliced mushrooms
  • 1 cup evaporated fat-free milk
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp dried dill
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • 3 large egg whites
  • 2 large eggs
  • 1 pack frozen chopped spinach, thawed drained and squeezed dry
  • ¼ cup finely shredded Gruyère or Swiss cheese
Method:
  1. Preheat oven to 375°.
  2. To prepare crust, combine oats and oat bran, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Add water, stir until just moist.
  4. Press mixture gently into a ball on wax paper.
  5. Roll dough, still covered into a 10-inch circle.
  6. Remove one sheet of wax paperand fit dough into a9-inch pie plate coated with cooking oil.
  7. Remove top sheet of wax paper.
  8. Bake at 375° for 7 minutes.
  9. Cool on a wire rack.
  10. To prepare the filling, place a medium nonstick skillet coated with cooking oil over medium-high heat until hot.
  11. Add leek, sauté for 2 minutes.
  12. Add mushrooms, sauté for 5 minutes.
  13. Remove from heat, spoon into a bowl.
  14. Combine milk and next 8 ingredients (milk through spinach) in a blender and process until smooth.
  15. Add to mushroom mixture and stir well.
  16. Pour into prepared crust and sprinkle with Gruyère cheese.
  17. Bake at 375° for approximately 35 minutes.
  18. Let stand for 5 minutes.

http://www.flahavans.ie/recipes/mushroom-and-spinach-quiche-/228