30 July 2008
The sad day finally arrives... Daddy's flight is at 12.20 noon, and so daddy leaves home at around 10.30 in the morning. The final few hours that we spent with daddy after we woke up seems very short.. But that didn't stand in mummy's way in creating delicious scones for daddy to bring home. From what I remember, the last time daddy went home alone in May, mummy made delicious cookies. It's really great when your mummy loves to bake (and is good at it... hehehe...). Trust me, I know!
Anyway, we said our good-byes and watched daddy drive away in a taxi. We were very brave and neither Safiya nor myself shed any tear, except for one moment when Safiya didn't want daddy to let her go. Apart from that, the separation went well. Daddy, we can't wait to see you back in Brisbane end of this September. For now, we'll keep in touch on the webcam, alright?
From us in Brisbane: WE MISS YOU A LOT!
Hehehe... Take care daddy!
A big hug before daddy leaves...
Daddy in the taxi
Bye-bye... See, we didn't cry!
Ehem.... Here is the recipe for the delicious scones mummy made this morning. Some tips from mummy, handle the dough lightly and minimise the use of flour during kneading and rolling. Good luck!
SULTANA SCONES
Ingredients:
30 gm butter, chopped
150 ml milk
2 cups self-raising flour
1/3 cup caster sugar
1/4 cup sultanas
1 egg (beaten)
Directions:
1. Preheat the oven to 220 degrees C.
2. Rub the butter into the flour using your fingertips until all the butter has become crumbs. It helps when there is no chunky butter left... so it helps when the butter is cut into small pieces.
3. Put in the sultanas and sugar to the flour and mix well.
4. Make a well in the centre. Mix the egg and milk, and pour into the well, leaving about a few tablespoons for glazing. Mix using a knife lightly.
5. Transfer the dough onto a floured board (use self-raising flour) and knead lightly. Sprinkle flour as you knead if necessary but remember, too much flour can make the dough too stiff.
6. With a rolling pin, roll the dough until about 2 cm thick and make round scones using a cookie cutter. Glaze the top with the remaining butter and milk mixture.
7. Bake in the oven for 10-12 minutes.
8. Serve warm with butter (and jam if desired).
It's not that hard, yea?
Ehem.... Here is the recipe for the delicious scones mummy made this morning. Some tips from mummy, handle the dough lightly and minimise the use of flour during kneading and rolling. Good luck!
SULTANA SCONES
Ingredients:
30 gm butter, chopped
150 ml milk
2 cups self-raising flour
1/3 cup caster sugar
1/4 cup sultanas
1 egg (beaten)
Directions:
1. Preheat the oven to 220 degrees C.
2. Rub the butter into the flour using your fingertips until all the butter has become crumbs. It helps when there is no chunky butter left... so it helps when the butter is cut into small pieces.
3. Put in the sultanas and sugar to the flour and mix well.
4. Make a well in the centre. Mix the egg and milk, and pour into the well, leaving about a few tablespoons for glazing. Mix using a knife lightly.
5. Transfer the dough onto a floured board (use self-raising flour) and knead lightly. Sprinkle flour as you knead if necessary but remember, too much flour can make the dough too stiff.
6. With a rolling pin, roll the dough until about 2 cm thick and make round scones using a cookie cutter. Glaze the top with the remaining butter and milk mixture.
7. Bake in the oven for 10-12 minutes.
8. Serve warm with butter (and jam if desired).
It's not that hard, yea?
