Morning and Afternoon Tea

Ingredients: Makes 12 small

• 2 cups SR flour
• 30gm butter
• ¼ cup Olives, pitted & diced
• 1 tsp Tuscan seasoning
• ½ x 115gm packet Deb Potato
• 200ml long life cream
• 2 Tbl parmesan cheese
• 2 Tbl sundried tomato finely chopped
• Pepper to taste

Sift flour and salt into bowl. Rub in butter using your fingertips. Make a well in the centre, stir in olives, seasoning, Deb potato, cream, and pepper. Add water gradually. Mix lightly with a flat-bladed knife to soft dough, adding more water if necessary.

Knead dough briefly on a lightly floured surface until smooth. Press out dough to 2cm thickness. Heat oven to approx 200 degrees. Using a floured 5 cm plain round cutter, cut scones from dough. Place scones on baking tray lined with glad bake paper. Brush tops of scones with oil from olive jar. Bake for 15 minutes. Cover with a tea towel when removed from oven.

Camp Oven: Prepare camp oven heating for 10 minutes with trivet inside.

If you are a chewy Anzac biscuit eater you will love these bushwhackers, they are so moist and melt in your mouth. Thank you Ros for sharing this recipe.

Ingredients:

• 250gm butter
• 2 Tbl cold water
• 2 eggs, beaten
• 1 cup apricots, finely chopped
• 1 cup dessicated coconut
• 2 cups rolled oats
• 8 x Weet-Bix crushed
• 1 ½ cups raw sugar
• 2 cups SR flour
• 1 tsp bi-carb soda

In a saucepan melt butter remove from heat. Add water and eggs, beat together. In a large bowl mix together all other ingredients. Pour into bowl the butter mixture, stir to blend. Line a tray with glad bake paper. Shape into balls and place on a tray with Glad Bake paper. Bake in moderate oven for 15 mins. Check if cooked, biscuits are soft and chewy in middle.

Camp oven: heat camp oven with trivet, reduce to med to low heat. Place glad bake paper over trivet. Drop biscuit balls evenly spaced in oven. Check at 15 minutes.