Cinnamon & sultana snail rolls

Freshly baked scrolls are one of the things I can never resist when I go past bakeries. As usual, I thought if I make my own, I can have as many as I want, so here they are!

This is originally from Bill Granger's "Sydney Food" but I usually put all the dough ingredients into my breadmaker and get the machine to do the kneading. Then all I have to do is sprinkle the cinnamon sugar, roll the dough up and then bake the scrolls.

If you like something a bit different, you could add 1 teaspoon cardamom with all other dough ingredients.

Cinnamon & raisin snail rolls (makes 12)

dough
14g dried yeast
1/4 cup lukewarm water
1 cup milk
125g unsalted butter, cubed
4 cups plain flour
a pinch of salt
1/4 cup sugar
2 eggs, lightly beaten
2/3 cup sultanas


80g unsalted butter, melted
1/2 cup raw sugar
2 tablespoons ground cinnamon


1. To make the dough, put all the dough ingredients into your breadmaker. Set the breadmaker to "knead" mode and leave it until it is finished. Put the dough into a large bowl and leave it until the dough has doubled in size.

2. Punch the dough down and turn out onto a lightly floured bench. Roll it into a 23 x 60cm rectangle. Brush generously with the melted butter and sprinkle raw sugar and cinnamon evenly over the surface.

3. Roll the dough up from the short end, swiss-roll style, to make a log. Cut the roll, seam-side-down, into 2cm thick slices between each slice. Cover loosely to and leave to rise until doubled. Preheat the oven to 180 degrees.

4. Bake the rolls for 20 - 30 mins. They freeze well if you can't finish them all at once.

That Bailey's Marbled Cheesecake

This is the one I made for the cocktail party the other day.
I found the original recipe on the net but wanted to add some stuff to it, so here it is. I usually don't write the recipes down so it's approximate but hope this works for you.

Bailey's Marbled Cheesecake

1/2 cup butter, melted
2 cups biscuits(I used vanilla and chocolate ones)
500g cream cheese, softened
1 cup sugar
3 eggs
250g sour light cream
1 teaspoon vanilla extract
1/2 cup Baileys Irish cream
100g dark chocolate, melted

1. Line a 9-inch springform tin with baking paper. For the crust, roll the biscuits with a rolling pin into crumbs and combine them with melted butter. Press firmly evenly over bottom of the tin.

2. Mix cream cheese with sugar. Beat eggs one at a time. Add vanilla, sour cream and Baileys and mix well.

3. Take about 1/4 of the mixture into the smaller bowl and mix it with the melted chocolate.

4. Pour the plain mixture into the prepared tin and then pour the chocolate mixture on top. Make a marbled design by gently swirling batter with small knife.

5. Bake in a preheated 160 degrees oven for 1 hour. Refrigerate the cake overnight.

Our favourite pikelets recipe

We love these for weekend brekkies!!!
Recently we've been harvesting our first lemons from Ben's grandma so we have more excuses to make these pikelets:)

Pikelets

1 cup self-raising flour
pinch salt
1/4 teaspoon bi-carb soda
3/4 sour milk (3/4 cup milk + 1 tablespoon lemon juice)
3 tablespoons sugar
1 egg
1 tablespoon melted butter

1. Sift dry ingredients, add sugar.

2. Mix to a smooth batter with beaten egg and milk, add melted butter.

3. Heat and grease pan, drop batter and cook until bubbly on top, light brown underneath. Turn, cook other side.