INGREDIENTS 200gms Kumquat Krumble 3 cups Self Raising Flour – sifted 1 cup thickened cream 1 cup of lemonade METHOD Pre heat oven to 220 c Add cream, lemonade and KRUMBLE to flour and mix to form soft dough. Place dough on a floured surface Knead dough then spread out to 2cm thickness Cut dough with a floured cutter and place on a non-stick baking tray Bake for 10-15 mins or until pale golden brown and cooked evenly. Serve hot or cold with butter, cream or Kumquat Jam.
INGREDIENTS 200gms KUMQUAT KRUMBLE 60gms butter 1 cup boilng water ½ teaspoon bicarbonate of soda 1 cup caster sugar 2 cups self-rising flour 1 egg beaten METHOD Position oven shelves, preheat oven to moderate 160c. Grease 2 nut roll tins, line bases with baking paper, place tins upright on to a baking tray. Combine butter and water in medium saucepan, stir over low heat using wooden spoon, until butter melts. Transfer to a large mixing bowl; add KUMQUAT KRUMBLE and soda, then sugar, flour and egg. Mix together. Spoon mixture into prepared loaf tins, place on lids. Bake rolls standing upright in moderate over for about 50 mins. Allow to cool for 5 mins before removing from tins. Remove lids then gently shake rolls to release. Place on a rack to cool.