Mix 1/2 teaspoon of salt, 1/2 teaspoon of sugar and 1/2 teaspoon of sodium bicarbonate in 2 pints of boiled water that has been left to cool.
Pour the mixture into a sterilised bottle and keep in the refrigerator. The mixture should keep quite well for up to 2 weeks, but ideally should be changed every few days for hygiene reasons.
Source: Dr. A. Simon Carney FRCS, FRACS, Consultant Senior Lecturer and Specialist in ENT Surgery.
Saturday, September 4, 2010
Sugar Buns
Ingredients:
1 3/4 cups of self-raising flour
3 tablespoons of milk
1/4 teaspoon of salt
1/2 cup sugar
1/2 cup of butter
1 egg
1/2 teaspoon of vanilla essence
Method:
Sift the flour and salt into a bowl; add sugar and rub in the butter. Beat the egg, milk and vanilla essence together in a separate bowl, then mix with the flour to a stiff dough. Teaspoon onto a greased oven tray and sprinkle with a little sugar. Bake at 180 degrees Celsius for 10-15 minutes until the buns turn light brown.
Varieties of these buns can be made by adding: raspberry essence and red colouring; cocoa; sultanas; mixed fruit; almonds; walnuts, etc.
1 3/4 cups of self-raising flour
3 tablespoons of milk
1/4 teaspoon of salt
1/2 cup sugar
1/2 cup of butter
1 egg
1/2 teaspoon of vanilla essence
Method:
Sift the flour and salt into a bowl; add sugar and rub in the butter. Beat the egg, milk and vanilla essence together in a separate bowl, then mix with the flour to a stiff dough. Teaspoon onto a greased oven tray and sprinkle with a little sugar. Bake at 180 degrees Celsius for 10-15 minutes until the buns turn light brown.
Varieties of these buns can be made by adding: raspberry essence and red colouring; cocoa; sultanas; mixed fruit; almonds; walnuts, etc.
Snickerdoodles
Ingredients:
150g butter
1 cup of castor sugar
1 egg
1 3/4 cups self-raising or plain flour
2 teaspoons baking powder
cinnamon sugar for coating
Cinnamon sugar:
3/4 cup of castor sugar
1 heaped tablespoon of ground cinnamon mixed thoroughly together.
Method:
Cream the butter and sugar until soft and smooth, add egg and mix well. Add flour. Take walnut-size spoons of mixture and roll in the cinnamon sugar until heavily coated. Arrange on an oven tray and flatten slightly with a fork. Bake at 220 degrees Celsius for approximately 10-12 minutes or until they turn light brown around the edges. Carefully place on a cooling tray and allow to turn crisp and cool. Store in an air-tight container.
150g butter
1 cup of castor sugar
1 egg
1 3/4 cups self-raising or plain flour
2 teaspoons baking powder
cinnamon sugar for coating
Cinnamon sugar:
3/4 cup of castor sugar
1 heaped tablespoon of ground cinnamon mixed thoroughly together.
Method:
Cream the butter and sugar until soft and smooth, add egg and mix well. Add flour. Take walnut-size spoons of mixture and roll in the cinnamon sugar until heavily coated. Arrange on an oven tray and flatten slightly with a fork. Bake at 220 degrees Celsius for approximately 10-12 minutes or until they turn light brown around the edges. Carefully place on a cooling tray and allow to turn crisp and cool. Store in an air-tight container.
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