Chocolate Cake

Ingredients:

1¼ cup Orgran self-raising flour (165g)
125g butter
½ cup caster sugar
1/3 cup sifted icing sugar
2 eggs lightly beaten
1 tsp. vanilla essence
½ cup cocoa powder (45g)
1 tsp. bicarbonate soda
1 cup milk (250ml)

Chocolate butter cream:

50g dark chocolate, finely chopped
25g butter
2 tsp. cream
¼ cup sifted icing sugar

Method:

1. In a large bowl beat butter, caster sugar and sifted icing sugar with electric beater. Beat until the mixture change to light and creamy colour.
2. Add egg gradually, beating thoroughly after each addition.
3. Add vanilla essence and beat until combined
4. Using spoon, fold in the combined sifted flour, cocoa and bicarbonate soda alternatively with the milk.
5. Stir until the mixture is just combined and almost smooth
6. Pour the mixture into greased tin and smooth the surface
7. Bake for 35 minutes or until a cake testing skewer comes out clean when inserted into the centre of cake
8. Leave in the tin for 15 minutes then cool on wire rack

To make butter cream:

Combine the chopped chocolate, butter, cream and icing sugar in a small pan. Stir over low heat until the mixture is smooth and glossy. Spread the chocolate butter cream over the top of the cake with spatula.

Serves: 8

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Preparation:

Preheat oven to 180C ° (355 ° F)

Grease 20cm square cake tin and lien with baking paper

Scones

Ingredients:

2 ¼ cup Orgran self-raising flour (290g)
¾ cup milk or soy milk (190ml)
1egg
20g chopped butter
1 tbs. sugar (12g)
pinch of salt
extra milk for glazing

Method:

1. Sift flour, salt and sugar into a large bowl
2. Rub in the butter, using fingertips until the mixture is fine and crumbly
3. Lightly beat egg and milk in a separate bowl.
4. Make a well in the centre of the mixture and pour all the egg mixture into the well.
5. Mix lightly with spoon or spatula to form soft dough. Slowly add small quantity of flour to prevent sticking, if needed.
6. Gather the dough together, (do not knead the dough) and merely turn it out onto a lightly floured surface. Lightly press out the dough until it is 2.5 cm thick.
7. Cut out rounds with a floured 5 cm cutter
8. Heat a baking tray in the oven for 5 minutes
9. Place with the extra milk. Bake on the middle shelf of the oven for 10-15 minutes or until golden brown on the top.
10. If you are serving the scone warm, straight from the oven, wrap them in a clean tea towel while still hot.

Serving: serve warm or cold with butter, cream, jam or strawberries.

Variations:

• For sultana scone, add 1 cup sultana in step 1 when you sift the flour into the bowel.

• For date scone, add 1 cup finely chopped pitted dates to the flour in the step 1.

• Foe cheese scone, add 1 cup grated cheddar cheese to the flour in step 1.

Makes: 12

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Preparation:

Preheat oven to 220 ° C (430 ° F)
Lightly grease baking tray

Cinnamon Tea Cake

Ingredients:

1 cup & 3½ tbs. Organ self-raising flour (150g)
½ milk or soy milk (125ml)
60g butter
½ cup caster sugar
1 egg lightly beaten

Sprinkle

20g melted butter
1 tsp. caster sugar
1 tsp. ground cinnamon

Method:

1. Beat the butter and sugar until light and creamy
2. Add the egg gradually, beating well after each addition
3. Beat the vanilla in
4. Fold in the sifted flour with milk until smooth
5. Spoon the mixture into greased cake tin and smooth the top with spatula
6. Bake in preheated oven for 30 minutes, then cool on a wire rack.
7. Brush with melted butter while still warm and sprinkle with sugar and cinnamon

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Preparation:

Preheat oven to 180 ° C (355 ° F)

Grease cake tine and lined with baking paper

Plain Muffins

Ingredients:

3 cup Orgran self-raising flour (390g)
1 cup caster sugar
2 eggs, lightly beaten
1 cup milk or soy milk (250ml)
90g butter or melted Olive oil

Method:

Sift the flour into a large bowl and stir in the sugar.
Make a well in the centre.
In a separate bowl mix through the egg, milk and melted butter or oil.
Pour the egg mixture into the well. Using spoon to stir until just mixed. Do not over beat, the batter can be lumpy.
Spoon the mixture in to the muffin tin. Bake for 15-20 minutes, or until puffed and golden.
Cool on a wire rack.

Serves 8.

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Preparation:

Preheat oven to 210 ° C (410 ° F)

Lightly grease a 12 hole, ½ cup muffin tin.

Orgran’s Famous Shortbraed (Plain & Self-Raising Flour)

Ingredients:

2 ½ cup Orgran self raising flour (325g)
½ cup Orgran plain flour (60g)
220g Butter or Margarine
1 cup pure icing sugar

Method:

1. Melt butter in a saucepan that large enough to mix all of the ingredients.
2. Remove from heat
3. Sift Orgran self rising flour, Orgran plain flour and icing into the saucepan. Mix well with a wooden spoon
4. Knead the dough for 1 minute or until well combined, add more self raising flour if the mixture is wet or sticky.
5. Roll into 1 cm thick shapes as you wish. (It is easier to work on a slightly greased surface)
6. Place on a greased oven tray lined with baking paper. Prick dough with a fork
7. Bake in preheated oven for 15-20 minutes or until lightly golden.

Makes 24

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Preparation:

Preheat oven to 150 ° C (300 ° F)

Banana Muffins

Ingredients:

2 cup Orgran self-raising flour (260g)
100g linseeds
¾ cup caster sugar
2 eggs, lightly beaten
¾ cup milk or soy milk
60g melted butter or margarine
2 ripe banana, mashed

Method:

1. Sift the flour into a large bowl and stir in linseed and sugar
2. Make a well in the centre
3. Mix together the egg, milk, butter or oil and mashed banana and pour into the well all at once
4. Stir until just mixed. Do not over beat, the batter should be lumpy
5. Spoon the mixture into a muffin tin

6. Bake in preheated oven for 25 minutes, or until the muffins are puffed and golden brown. Transfer to a wire rack to cool before serving

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Preparation:

Preheat oven to 210 ° C (410 ° F)

Lightly grease a 12 hole muffin tray

Fruit Cake

Ingredients:

1 ¾ cup Orgran self-raising flour ((235g)
150g butter or margarine
½ cup brown sugar (115g)
2 egg
2 cup dried mixed fruit (350g)
1 cup orange juice
1 tsp. mixed spice
2 tsp. gluten-free baking powder

Method:

1. Place mixed fruit, butter, brown sugar, mixed spice and orange juice in a large saucepan
2. Bring too boil and stir occasionally
3. Boil for 4 minutes and leave to cool
4. Using spoon (wooden spoon), beat egg, flour, and baking powder until combines
5. Spoon the mixture into prepared cake tin
6. Bake in the preheated oven for 1 ¼ hours.
7. Leave in tin for 10 minutes before transferring onto cooling rack.

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Preparation:

Preheat oven to 150 ° C (300 ° F)
Grease 20cm cake tin and line with baking paper

Apple Pie

Ingredients:

1 cup Orgran self-raising flour (130g)
2 tsp. butter or margarine
1 egg beaten
3 tsp. milk
½ tsp. vanilla essence
½ cup sultanas (88g)
2 large apple, peeled, cored and diced

Method:

1. Mix Orgran self-raising flour, butter, egg, milk and vanilla in a large bowl
2. Add brown sugar, sultanas and apple. Place into greased casserole or pie dish
3. Bake in preheated oven for 45 minutes
4. Serving suggestion: top pie with Orgran custard mix.

Serves: 6-8

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Preparation:

Preheat oven to 200 ° C (390 ° F) Grease casserole or pie dish

Sponge Cake

Ingredients:

¾cup &1½tbs.Orgean self-raising flour (115g)
110g caster sugar
3 eggs

Method:

1. Beat eggs in a large mixing bowl with electric beater for 7 minutes or until thick and pale
2. Gradually add the sugar to the egg, beating well after each addition
3. Using a spoon, fold in sifted flour
4. Spread evenly into the tin and bake for 25 minutes or until the sponge is lightly golden and shrink slightly from the side of the tin.
5. Leave the sponge to cool in the tin for 5 minutes before turning out to a wire rack to cool.

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Preparation:

Preheat oven to moderate (approximately 180ºC or 390ºF) Grease deep 23cm round cake tin