There’s something I need to share: I’m not into Twitter. Honestly, I don’t see what the fuss is all about...
I’ve used it a few times, but it just doesn’t appeal to me. But what do I know, anyway? I’m a silly girl who laughs her heart out at velcro jumpsuits. :D
I’ll stick to cooking, baking and blogging. The wonderful smell of these pastries is a great reason to do so. :D
Paper-baked spiced pastries
adapted from Donna Hay magazine
½ cup + 1 tablespoon (112g) caster sugar
½ teaspoon ground cinnamon
pinch of ground cloves
¼ teaspoon freshly ground nutmeg
1 ¾ cups + 1 tablespoon (255g) all-purpose flour, sifted
1¾ teaspoons baking powder
½ cup (55g) dried cranberries*
½ cup (120ml) heavy cream
½ cup (120ml) milk
3 tablespoons (42g) unsalted butter, melted
Preheat oven to 180ºC/350ºF.
Combine the sugar, cinnamon, clove and nutmeg in a small bowl and set aside. Place the flour, baking powder and cranberries in a large bowl and stir to combine. Make a well in the centre, 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 30cm x 40cm (12 x 16in) rectangle. Brush with half the melted butter and sprinkle with the sugar mixture, reserving 1 tablespoon. Roll the dough, starting from the longer side, to enclose and slice into 8 pieces. Place the dough into 8 x ½ cup-capacity (125ml) muffin tins lined with non-stick baking paper – I used regular baking paper brushed with melted butter (I melted a little bit more than the recipe calls for to do that).
Brush the tops of the rolls with the remaining butter and sprinkle with the reserved sugar. Bake for 25 minutes or until cooked and lightly golden.
* the original recipe calls for dates; I’d decided to use dried apricots instead but could find none in the pantry (I was sure I had some!). Dried cranberries worked really well here