Saturday, 3 May 2014

Peshwari Scone Bread

This is another very easy recipe - I only do easy baking and cooking, and I prefer stuff that is quick to prepare and will taste good no matter what.

28g Raisins
2 tablespoons of Coconut

Put these in a measuring jug and top up to 100ml with hot water
Leave to soak for an hour.

After an hour mix together
250g self raising Flour
50 g Sugar
1/2 teasp Salt
100 g flaked Almonds

Add in the soaked raisins and coconut - they should have expanded and taken up most if not all of the water.
Add 100ml of Milk and mix all together

Put on a baking tray and cook at 175 degrees for 40 mins

It makes a sort of HUGE scone bread which you can eat as it is or buttered.

I called it 'Peshwari' because the combination of almonds and coconut with raisins in a sweet flat bread is the basis of my favourite Peshwari Naan.

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