// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-8787347"},"updated":{"$t":"2021-02-25T20:44:27.263+11:00"},"category":[{"term":"Restaurants"},{"term":"Nigella"},{"term":"Travel"},{"term":"Melbourne"},{"term":"Cake"},{"term":"Breakfast"},{"term":"Chocolate"},{"term":"Cafes"},{"term":"German"},{"term":"Salad"},{"term":"Vegetarian"},{"term":"Healthy"},{"term":"Chicken"},{"term":"Seafood"},{"term":"Shopping"},{"term":"Entertaining"},{"term":"Bread"},{"term":"Pie"},{"term":"Potatoes"},{"term":"Quick Dinner"},{"term":"Cookies"},{"term":"Puddings"},{"term":"Unblogged"},{"term":"Pasta"},{"term":"Pork"},{"term":"Cocktails"},{"term":"Pastry"},{"term":"Christmas"},{"term":"French"},{"term":"Events"},{"term":"Cheese"},{"term":"Pancakes"},{"term":"Beef"},{"term":"Chinese"},{"term":"Rice"},{"term":"Japanese"},{"term":"Sandwich"},{"term":"Dumplings"},{"term":"Europe 2006"},{"term":"Roast"},{"term":"Accommodation"},{"term":"Bill Granger"},{"term":"Malaysian"},{"term":"Wine"},{"term":"Ice-Cream"},{"term":"Jamie"},{"term":"Bars"},{"term":"Italian"},{"term":"Noodles"},{"term":"Cheesecake"},{"term":"Meal Prep"},{"term":"Soup"},{"term":"Coffee"},{"term":"Nuts"},{"term":"Stew"},{"term":"Cupcakes"},{"term":"Germany"},{"term":"Markets"},{"term":"Steak"},{"term":"Scones"},{"term":"Lamb"},{"term":"Donna Hay"},{"term":"Sydney"},{"term":"Curry"},{"term":"Custard"},{"term":"Ottolenghi"},{"term":"Risotto"},{"term":"Sausages"},{"term":"Bacon"},{"term":"Brownies"},{"term":"Japan 2007"},{"term":"Nigella Kitchen"},{"term":"Paris"},{"term":"Vegan"},{"term":"BBQ"},{"term":"Cookware"},{"term":"Malaysia"},{"term":"Nigel Slater"},{"term":"Bananas"},{"term":"Barossa"},{"term":"Leftovers"},{"term":"Muffins"},{"term":"Barossa's Table"},{"term":"Germany 2007"},{"term":"Germany 2011"},{"term":"Random"},{"term":"Tyler Florence"},{"term":"Wine bar"},{"term":"London"},{"term":"Obsessions"},{"term":"Waffles"},{"term":"Pizza"},{"term":"Canberra"},{"term":"Duck"},{"term":"Indian"},{"term":"Mexican"},{"term":"Roux Brothers"},{"term":"Simpsons Quote"},{"term":"Ice-Cream Sunday"},{"term":"Meal Prep Monday"},{"term":"Mum's birthday party"},{"term":"Neil Perry"},{"term":"Jill Dupleix"},{"term":"Sponsored Post"},{"term":"Yarra Valley"},{"term":"Christmas 2008"},{"term":"Christmas 2010"},{"term":"Degustation"},{"term":"Dip"},{"term":"Mornington Peninsula"},{"term":"3 Dinners"},{"term":"Cans and Packets"},{"term":"Dinner Party"},{"term":"Malaysia 2012"},{"term":"David Lebovitz"},{"term":"Fuchsia Dunlop"},{"term":"Pavlova"},{"term":"Chinese New Year"},{"term":"Decorating"},{"term":"London 2006"},{"term":"Madeleines"},{"term":"Pumpkin"},{"term":"Belinda Jeffrey"},{"term":"Bravetart"},{"term":"Cambodia"},{"term":"Featured dish"},{"term":"Gluten Free"},{"term":"Magnolia"},{"term":"Paris 2011"},{"term":"Peanut Butter"},{"term":"Peking Duck"},{"term":"Pudding"},{"term":"Seasoning my frypan"},{"term":"Tessa Kiros"},{"term":"Austrian"},{"term":"Germany 2015"},{"term":"Gordon Ramsay"},{"term":"Martha Stewart"},{"term":"Matcha"},{"term":"Penang 2012"},{"term":"Snack"},{"term":"Sydney 2012"},{"term":"Yarra Valley 2012"},{"term":"Cambridge"},{"term":"Christmas 2011"},{"term":"Christmas 2016"},{"term":"Donuts"},{"term":"Easter"},{"term":"London 2013"},{"term":"Mad Men Party"},{"term":"Menu"},{"term":"Mornington Peninsula 2012"},{"term":"Singapore"},{"term":"Tasmania 2010"},{"term":"Vanuatu"},{"term":"Austria"},{"term":"Christmas 2012"},{"term":"Christmas 2019"},{"term":"Croatia"},{"term":"Daylesford"},{"term":"Europe"},{"term":"Germany 2013"},{"term":"Greek"},{"term":"Gym snack"},{"term":"Italy"},{"term":"Krispy Kremes"},{"term":"Macarons"},{"term":"Malaysia 2014"},{"term":"Mum's Cooking"},{"term":"Paris 2019"},{"term":"Picnic"},{"term":"Slice"},{"term":"Victoria Sponge"},{"term":"human brochure"},{"term":"Backlog"},{"term":"Catering"},{"term":"Christmas 2015"},{"term":"Event"},{"term":"Germany 2018"},{"term":"Goulburn River Valley"},{"term":"Ina Garten"},{"term":"KL 2012"},{"term":"London 2018"},{"term":"Lunch for Leukaemia 08"},{"term":"New Zealand"},{"term":"Paris 2016 Winter"},{"term":"Valentine's Day"},{"term":"Cairns"},{"term":"Cakes"},{"term":"Castlemaine"},{"term":"Christmas 2013"},{"term":"Christmas 2017"},{"term":"Czech"},{"term":"Dandenongs"},{"term":"Germany 2006"},{"term":"Giorgio Locatelli"},{"term":"Goose"},{"term":"Heston Blumenthal"},{"term":"Joy the Baker"},{"term":"Langkawi"},{"term":"Lasagne"},{"term":"Malaysia 2019"},{"term":"Mary Berry"},{"term":"Mildura"},{"term":"New Zealand 2018"},{"term":"Paris 2018"},{"term":"Penang"},{"term":"Penang 2014"},{"term":"Siem Reap"},{"term":"Simply Nigella"},{"term":"Small Batch"},{"term":"Tartine"},{"term":"Tasmania"},{"term":"Thanksgiving"},{"term":"Adelaide"},{"term":"Bali"},{"term":"Ballarat"},{"term":"Ballarat 2012"},{"term":"Bundt"},{"term":"Burnt Butter"},{"term":"Christmas 2018"},{"term":"Germany 2016"},{"term":"Germany 2016\/2017"},{"term":"Germany 2019"},{"term":"Gold Coast"},{"term":"Ipoh"},{"term":"Karen Martini"},{"term":"Kuala Lumpur"},{"term":"Kylie Kwong"},{"term":"Maggie Beer"}],"title":{"type":"text","$t":"Sarah Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Breakfast?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Breakfast"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Breakfast\/-\/Breakfast?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"185"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-5628006799357743311"},"published":{"$t":"2020-11-04T15:32:00.002+11:00"},"updated":{"$t":"2020-11-04T15:32:26.799+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Small-Batch Cheddar and Chive Scones"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESmall-Batch Cheddar and Chive Scones! Another small batch recipe for you today - making just four scones. These savoury scones are light and fluffy, with crunchy edges, and loads of delicious cheese!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-RuVoh6HkI-I\/X6Ev0MAulCI\/AAAAAAACOik\/TMEBSbEZHcUNqvFWovIsEdWBXZFMzyY8gCLcBGAsYHQ\/w480-h640\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAnd Melbourne is finally out of lockdown! HECK YES! Lockdown 2.0 officially finished on the 27th of October and we're currently in what is known as the Third Step towards \"COVID normal\". After 112 days of Lockdown 2.0 I've honestly lost track of all the different stages and restrictions and levels and plans and changes to the plan and cautious pauses and targets and rolling averages and the endless press conferences. However, the big changes now are that hospitality and retail are open again (with limits), limited home visits are allowed, and the five-kilometre rule has been replaced with a twenty-five kilometre rule, with further changes to come if the numbers continue to progress in the right direction.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EIt seems to be going well - case numbers keep coming down, and as of today we've had five \"double donut\" days (0 new cases and 0 deaths) in a row. (Seven double donut days in the ten days since 26th October). Freaking AMAZING!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI have SO many feelings -\u0026nbsp;elation, excitement, happiness, massive pride in everyone across our state for\u0026nbsp; this huge achievement, gratitude to our state government for instituting a tough plan based on science and sticking with it, sheer exhaustion, and honestly a lot of anxiety about going back into “regular” (albeit COVID-normal) life. I’m gonna try and take it easy and not rush to try and do everything at once, lest I get overwhelmed. So far we've done one brunch out (actually our first meal out with the baby, so it was a very very brand new experience), and a couple of park catchups with friends. Sandra and I both tend to be quite anxious and risk-averse, so we'll need to give ourselves a gentle push to get ourselves back out into regular life. Masks and hand sanitiser at the ready!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EOk, let's get to the scones! So, the sweet\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scone\u003C\/a\u003E\u0026nbsp;recipe I posted back in April seems to be my most popular recipe right now - I see people making them and \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003Etagging me\u003C\/a\u003E on Instagram quite frequently. (Tag me if you make it, I wanna see!) I guess it's because scones are awesome, the recipe is very quick and easy, and the small quantity means it's doable frequently. These cheese and chives scones are just a savoury version of those \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall-batch scones\u003C\/a\u003E. I had to make it a few times to get the recipe exactly where I want it, and I love them so much!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, you start with self-raising flour, salt, cayenne pepper and mustard powder (if you don't have the pepper and mustard powder it's not a dealbreaker, but they do add a nice flavour), and rub in cold butter before stirring in chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scone Mixture\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-s2yz_5aUC3s\/X6ExeEszk9I\/AAAAAAACOis\/5LYgWDXHl7YiBcKURUdoU5BxlorgM3cWwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture.jpg\" title=\"Small-Batch Cheddar and Chive Scone Mixture\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECheddar and Chive Scone Mixture\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen you stir through buttermilk to form a dough. With this small amount, it makes more sense to cut the dough into four pieces, rather than rolling it out and cutting it into individual circles.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Z29ZzfTt89g\/X6EzYEaxczI\/AAAAAAACOi0\/gJpfOM5lWKgw2X9erlAxMmVGL2uaDmQXwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2BChive%2BScone%2BMixture%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EMore cheese on top before baking! I like a mix of grated cheddar and a little parmesan for a boost of cheesy savoury umami goodness.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-akoaeY1aLeU\/X6EzxrdLDmI\/AAAAAAACOi8\/OeVLW4H9i_QZd_wuI60OA1wwU5OeDYSLwCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B2.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECovered in cheese!\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnd then you bake them! That's it.\u0026nbsp;\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/s1500\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Cheddar and Chive Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-nE9qWHhnUOA\/X6E0NWbClRI\/AAAAAAACOjE\/aQeH6_UwScEfbVqyH_Uu90eLjDX8KYjQQCLcBGAsYHQ\/w640-h480\/Cheddar%2Band%2Bchive%2Bsmall%2Bbatch%2Bscones%2B3.jpg\" title=\"Small-Batch Cheddar and Chive Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall-Batch Cheddar and Chive Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHoly moly these scones are good - they're SO cheesy and delicious! The edges are lightly crunchy and the insides are all fluffy and gorgeous. I like them spread with a little butter, but even unadorned they're great. They're good for breakfast or afternoon tea, but if you were so inclined you could make them as an accompaniment to, say, pumpkin soup or something similar, for a really hearty and comforting meal.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThey're very easy to make - one time I actually made them in the morning before work, all whilst taking care of the baby and getting her through her morning routine. It was a bit of effort but worth it for the cheesy goodness! (Looking back, I'm not sure why I chose that particular day to make cheese scones, rather than a lower pressure non-work day. I guess I was really craving cheese).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI hope this recipe inspires similar levels of fervour in you. Enjoy!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003ESmall-Batch Cheddar and Chive Scones\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 cup self raising flour\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of salt\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPinch of cayenne pepper\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 teaspoon mustard powder\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E20 grams cold butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon finely chopped chives\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E30 grams grated cheddar, plus 10 grams extra for topping\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 cup buttermilk\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 tablespoon grated Parmesan\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPreheat the oven to 200C.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the self-raising flour, salt, cayenne pepper and mustard powder in a bowl and stir to combine.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EStir through the chives and grated cheddar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPour half the buttermilk in and stir through with a butter knife or pallet knife until it starts to come together. Pour in enough of the remaining buttermilk to enable the dough come together. (You may not need all the buttermilk).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETip onto a lightly floured surface and form into a rough rectangle of approx. 4 centimetre thickness.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ECut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between. Sprinkle over the extra grated cheddar and the parmesan.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EBake for 15-20 minutes, or until golden brown and cooked through.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAllow to cool for 5 or so minutes before eating with butter.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 4 scones\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/5628006799357743311\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/5628006799357743311"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/11\/small-batch-cheddar-and-chive-scones.html","title":"Small-Batch Cheddar and Chive Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6331015329677622431"},"published":{"$t":"2020-05-12T20:29:00.000+10:00"},"updated":{"$t":"2020-05-12T20:29:46.211+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pancakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Waffles"}],"title":{"type":"text","$t":"Baking with Sourdough Starter Discard"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EDid you get caught up in the sourdough starter craze while under isolation and \/ or socially distancing... and then get overwhelmed with the amount you need to discard? Well I did too! And have no fear because I have many delicious ideas for using it up!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g4V_tdVwxYI\/XrTxpZngMjI\/AAAAAAACOYg\/L4zwA-ZZaZwcxr57PdXKlutPlNy8HVnAwCLcBGAsYHQ\/s1600\/Sister%2BMichael%2BSourdough%2BStarter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Jar of Sourdough Starter\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-g4V_tdVwxYI\/XrTxpZngMjI\/AAAAAAACOYg\/L4zwA-ZZaZwcxr57PdXKlutPlNy8HVnAwCLcBGAsYHQ\/s640\/Sister%2BMichael%2BSourdough%2BStarter.jpg\" title=\"Jar of Sourdough Starter\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESister Michael Sourdough Starter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ELike so many others who are physically distancing and staying home, I have made a sourdough starter. A sourdough starter is a fermented dough that's full of natural wild yeasts and bacteria, which is used as an ingredient in bread recipes to make the bread rise, rather than a commercially produced yeast. It also has a great sour tang, hence the name sourdough.\u003Cbr \/\u003E\u003Cbr \/\u003EMy starter is called Sister Michael and she lives in an old jam jar. I followed\u0026nbsp;\u003Ca href=\"https:\/\/www.theboywhobakes.co.uk\/recipes\/2019\/5\/30\/how-to-make-a-sourdough-starter\"\u003EEdd Kimber's instructions\u003C\/a\u003E\u0026nbsp;to create Sister Michael, after seeing him do a starter bake-a-long \u003Ca href=\"https:\/\/instagram.com\/theboywhobakes\"\u003Eon Instagram\u003C\/a\u003E a little while ago. It looked like a fun activity to try while I've got all this extra time at home! It took a good six weeks with quite a few setbacks along the way - mould, complete inactivity (both mine and the starter's), and two attempted resurrections - but I have finally created a healthy starter, and baked my very first loaf of sourdough bread last weekend. Woohoo! (I used \u003Ca href=\"https:\/\/danbeasleyharling.com\/bread\/overnight-sourdough\/\"\u003EDan Beasley-Harling's recipe for overnight sourdough\u003C\/a\u003E and it worked a treat!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zzdT59CADO8\/XrT0BMUUNiI\/AAAAAAACOYo\/9bScOKqRmR0h7mzVfRlZDZXy59vEF5qSgCLcBGAsYHQ\/s1600\/Sourdough%2BLoaf.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1500\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-zzdT59CADO8\/XrT0BMUUNiI\/AAAAAAACOYo\/9bScOKqRmR0h7mzVfRlZDZXy59vEF5qSgCLcBGAsYHQ\/s640\/Sourdough%2BLoaf.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough Loaf\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EA starter is very easy to start (you just need a jar, flour, and water), but difficult to maintain. I didn't really think it through when I got started, and just jumped straight in, but I've since realised that it takes a lot of time and patience and precious flour to get a sourdough starter going from scratch. For the first week or two you've got to discard at least half of the starter EVERY SINGLE DAY, and feed it by adding 50-100 grams of flour and an equal weight of water. It was a lot of flour, but I got in too deep too quickly and couldn't stop.\u003Cbr \/\u003E\u003Cbr \/\u003EDuring this process, I was delighted to discover that sourdough discard is an absolutely excellent ingredient in all kinds of super delicious, doughy recipes. Sourdough starter discard is basically just equal weights of flour and water, so technically you could use the discard in any baking recipe that contains flour and water, and reduce the corresponding amounts of flour and water in the recipe.\u003Cbr \/\u003E\u003Cbr \/\u003EFrom a practical perspective, I kept an airtight container in the fridge, and added the sourdough discard to it every day, until I gathered enough to go into a recipe. Honestly, during those weeks where the starter was just not going anywhere, I was having so much fun baking with the discard that I didn't care if I ever baked an actual loaf of bread.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, here are the ideas...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ECrumpets\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-3UI6GBjf-Cc\/XrU7IYHR1xI\/AAAAAAACOY4\/Jl10QgQB7lkjHON0u40TykAGkJL0j9RAwCLcBGAsYHQ\/s1600\/Crumpets.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Sourdough Discard Crumpets\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-3UI6GBjf-Cc\/XrU7IYHR1xI\/AAAAAAACOY4\/Jl10QgQB7lkjHON0u40TykAGkJL0j9RAwCLcBGAsYHQ\/s640\/Crumpets.jpg\" title=\"Sourdough Discard Crumpets\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough Crumpets\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe classic use for sourdough discard! I like these crumpets not just because they taste great, but also because they are primarily made up of sourdough discard. (I.e. you're actually solving the problem of wasting flour in the first place, not just throwing more and more flour in after it). The recipe from the \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/sourdough-crumpets-recipe\"\u003EKing Arthur Flour website\u003C\/a\u003E works a treat - you just add a little salt, sugar, and bicarb to your starter, and fry in a pan with crumpet rings. They're so delicious and I've already made these a bunch of times.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EWaffles\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zD0NcG1-DRs\/XrU9BdsL6AI\/AAAAAAACOZA\/iaBYq8wqc2ohekM34MrU5EA7EMh_G3c2gCLcBGAsYHQ\/s1600\/Sourdough%2Bwaffles.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Sourdough waffles\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-zD0NcG1-DRs\/XrU9BdsL6AI\/AAAAAAACOZA\/iaBYq8wqc2ohekM34MrU5EA7EMh_G3c2gCLcBGAsYHQ\/s640\/Sourdough%2Bwaffles.jpg\" title=\"Sourdough waffles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough waffles\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI think these are my favourite way to use up sourdough discard. Again, this recipe is from the \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/classic-sourdough-waffles-or-pancakes-recipe\"\u003EKing Arthur Flour website\u003C\/a\u003E, and it contains my beloved buttermilk which gives the waffles a fantastic texture and flavour.\u0026nbsp;The recipe says to start the batter the night before, and let it rest overnight before finishing it off and cooking the waffles in the morning, but don't let that put you off. I have done the overnight method, but I don't always plan ahead and sometimes have made these waffles all at once in the morning, and both methods have worked fine!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EPancakes\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RnGtgqI1Ym0\/XrVAkIKQu_I\/AAAAAAACOZI\/Exkn4Zn6v28MEiHjTkHAilBcfe-o5mmEwCLcBGAsYHQ\/s1600\/Sourdough%2Bpancakes.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Sourdough pancakes\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-RnGtgqI1Ym0\/XrVAkIKQu_I\/AAAAAAACOZI\/Exkn4Zn6v28MEiHjTkHAilBcfe-o5mmEwCLcBGAsYHQ\/s640\/Sourdough%2Bpancakes.jpg\" title=\"Sourdough pancakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough pancakes\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYou can use the \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/classic-sourdough-waffles-or-pancakes-recipe\"\u003Esame batter recipe\u003C\/a\u003E to make pancakes, which I've done a couple of times. They're good, but I think the batter works better as waffles because you get the excellent crunchy ridges. However, the sourdough discard pancakes really come into their own when toasted the next day, like pikelets.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ECrackers\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-uM73Kd3sdIE\/XrVBSIrjMdI\/AAAAAAACOZQ\/HQMfrY-OLtIGWtlINpdbTUTLhDCZqLctwCLcBGAsYHQ\/s1600\/Sourdough%2Bcrackers.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-uM73Kd3sdIE\/XrVBSIrjMdI\/AAAAAAACOZQ\/HQMfrY-OLtIGWtlINpdbTUTLhDCZqLctwCLcBGAsYHQ\/s640\/Sourdough%2Bcrackers.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough crackers\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnother classic use for sourdough discard! I adapted a recipe for sourdough crackers with olive oil and herbs from \u003Ca href=\"https:\/\/www.loveandoliveoil.com\/2019\/03\/sourdough-crackers-with-olive-oil-herbs.html\"\u003ELove \u0026amp; Olive Oil\u003C\/a\u003E\u0026nbsp;to make lavosh-style poppyseed crackers. They were really easy - you basically just stir all the ingredients together, let it rest, then roll out with a rolling pin and bake. They tasted great, and as a bonus they looked super professional! I'll write up the recipe in full.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EGrissini\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IVLXsB0tlr0\/XrVDvM_ZwMI\/AAAAAAACOZY\/3-hPNRRf7moU9NXVHfQZCBnY-6RmigKOQCLcBGAsYHQ\/s1600\/Sourdough%2Bgrissini.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1500\" data-original-width=\"1083\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-IVLXsB0tlr0\/XrVDvM_ZwMI\/AAAAAAACOZY\/3-hPNRRf7moU9NXVHfQZCBnY-6RmigKOQCLcBGAsYHQ\/s640\/Sourdough%2Bgrissini.jpg\" width=\"462\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough grissini and poppyseed crackers\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWell if you can make crackers, I assumed you could make grissini! I found a recipe on \u003Ca href=\"https:\/\/www.sourdoughandolives.com\/recipe\/sourdough-grissini-breadsticks\/\"\u003ESourdough \u0026amp; Olives\u003C\/a\u003E\u0026nbsp;which looked good, and only after making the dough did I realise the recipe asks for proper healthy active sourdough, not discard. Whoops. I also was super impatient and halved the waiting times and they still turned out great! Again I plan to write my shortened version of this recipe up in full, because it is so easy and so good, and totally doable with sourdough discard. For flavourings I used a mix of sea salt, fennel seeds and sesame seeds, but you could really flavour them how you like.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EBlini\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5vzf-XlfPeo\/XrVF-ioXCOI\/AAAAAAACOZg\/7xyBHYD31nAs9CsPjLptlmbOelK97XPVQCLcBGAsYHQ\/s1600\/Sourdough%2BBlini.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Sourdough blini with smoked salmon and cream cheese\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-5vzf-XlfPeo\/XrVF-ioXCOI\/AAAAAAACOZg\/7xyBHYD31nAs9CsPjLptlmbOelK97XPVQCLcBGAsYHQ\/s640\/Sourdough%2BBlini.jpg\" title=\"Sourdough blini with smoked salmon and cream cheese\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESourdough blini, cream cheese, smoked salmon\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI absolutely adore blini - small soft pillowy pancakes of deliciousness! My pal \u003Ca href=\"https:\/\/www.instagram.com\/thatdamnjessho\/\"\u003EJess\u003C\/a\u003E (fellow foodie and prolific sourdough baker) suggested making blini with the discard and I basically jumped straight into the kitchen! She says she usually wings it, but the general idea is to mix equal volumes of starter discard, buckwheat flour and plain flour, then let it stand for a few hours. Then when you're ready to cook, whisk in a little salt, sugar and bicarb and then fry. I loved the nutty hint from the buckwheat flour.\u003Cbr \/\u003E\u003Cbr \/\u003ESo for all of you out there who, like me, are sourdough novices and carb enthusiasts, I hope this post has given you some good ideas for using up your excess sourdough starter! Do you have any other great ideas or suggestions? Please hit me up in the comments!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6331015329677622431\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/05\/baking-with-sourdough-starter-discard.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6331015329677622431"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6331015329677622431"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/05\/baking-with-sourdough-starter-discard.html","title":"Baking with Sourdough Starter Discard"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-g4V_tdVwxYI\/XrTxpZngMjI\/AAAAAAACOYg\/L4zwA-ZZaZwcxr57PdXKlutPlNy8HVnAwCLcBGAsYHQ\/s72-c\/Sister%2BMichael%2BSourdough%2BStarter.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6262813498402240044"},"published":{"$t":"2020-04-22T14:10:00.001+10:00"},"updated":{"$t":"2020-04-22T14:10:21.547+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Belinda Jeffrey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones"}],"title":{"type":"text","$t":"Small Batch Scones"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EToday's recipe is a teeny-tiny batch of four scones to serve two people! (Or one hungry person, no judgement). They can be made super quickly and are perfect for an isolation treat with no wastage and no leftovers!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scones with jam and cream\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s640\/Small%2BBatch%2BScones.jpg\" title=\"Scones with jam and cream\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall Batch Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EI'm so excited about this recipe today - small batch scones! I love baking (duh), and now that we're socially distancing I've got so much more time to bake. (Hooray). However, without my usual social outlets - having people over, visiting friends and family, even going to the office - it's really hard to get through baked goods, and it feels wasteful (not to mention unhealthy) to bake so much.\u003C\/div\u003E\u003Cbr \/\u003EFor this avid baker, the solution is not baking less frequently, but just baking in smaller quantities. With that in mind, I've developed this small batch scone recipe and I'm really happy with it! It makes four scones, which I would consider as the perfect amount for two people. It's just a standard scone recipe, made in tiny quantities, with a few little technique tweaks to accomodate the smaller amount of dough. Let's take a look.\u003Cbr \/\u003E\u003Cbr \/\u003EIt starts with the regular step of rubbing cold butter into the dry ingredients. With this small amount - just half a cup of self raising flour and twenty grams of cold butter - it barely takes any effort. I certainly wouldn't bother using a mixer or processor for this step.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N9dFxm8o9WE\/Xp-4lgIN4vI\/AAAAAAACOVU\/SFjgj79Sn3gF6KsaOfin8KTTdALQr1Z7QCLcBGAsYHQ\/s1600\/Butter%2Band%2Bflour.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Butter and flour for scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-N9dFxm8o9WE\/Xp-4lgIN4vI\/AAAAAAACOVU\/SFjgj79Sn3gF6KsaOfin8KTTdALQr1Z7QCLcBGAsYHQ\/s640\/Butter%2Band%2Bflour.jpg\" title=\"Butter and flour for scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EDry ingredients and butter for scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ETa-dah! You know you're done when the the mixture looks like breadcrumbs and the butter is reasonably evenly dispersed throughout the flour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-traUHpt-KRY\/Xp-46reEpQI\/AAAAAAACOVc\/btuugyG509IUSzC-nmMelWmAbwE7unIbwCLcBGAsYHQ\/s1600\/Butter%2Band%2Bflour%2Bmixed.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Rub the butter into the flour\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-traUHpt-KRY\/Xp-46reEpQI\/AAAAAAACOVc\/btuugyG509IUSzC-nmMelWmAbwE7unIbwCLcBGAsYHQ\/s640\/Butter%2Band%2Bflour%2Bmixed.jpg\" title=\"Rub the butter into the flour\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ERubbed butter and flour\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFrom here you just need to stir in the liquid using a flat knife (a butter knife or small palette knife would be ideal). In my opinion, the best liquid for scones is buttermilk - the tangy flavour is gorgeous, and the acid in the buttermilk makes the finished product so fluffy and tender! I love buttermilk a lot, and almost always have a carton of buttermilk on the go in the fridge. (It's fab in \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/07\/diner-style-buttermilk-pancakes.html\"\u003Epancakes\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/classic-sourdough-waffles-or-pancakes-recipe\"\u003Ewaffles\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/08\/banana-buttermilk-cake.html\"\u003Ebanana cake\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/peach-and-berry-breakfast-cobbler-with.html\"\u003EAmerican-style biscuits\u003C\/a\u003E, and it makes the \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/07\/diner-style-buttermilk-pancakes.html\"\u003Ebest pie dough\u003C\/a\u003E). However, I know it's not always a standard ingredient for everyone, so if you don't have or can't find buttermilk, regular milk will do as well. (You can also add a spoonful of plain or Greek yogurt to the milk to boost the acidity).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-p5OJ-gfF-es\/Xp-5Utz-7XI\/AAAAAAACOVk\/l5rkrBM8RJMR7m3d9VMRc9k7FohPYMS6QCLcBGAsYHQ\/s1600\/Scone%2Bdough.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scone dough\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-p5OJ-gfF-es\/Xp-5Utz-7XI\/AAAAAAACOVk\/l5rkrBM8RJMR7m3d9VMRc9k7FohPYMS6QCLcBGAsYHQ\/s640\/Scone%2Bdough.jpg\" title=\"Scone dough\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough, all mixed\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EIn a regular-sized batch of scones, you'd roll out the dough and cut it out with a cutter, gathering and re-rolling the scraps until it's all used up. However, for this tiny quantity, it makes much more sense just to gather up the dough into a squat rectangle, and cut it into four squares.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OtUc2GKfiNE\/Xp-5oA1gCfI\/AAAAAAACOVs\/n3ALC8C_4X8n5OS76907M9g1tGpoE4mPACLcBGAsYHQ\/s1600\/Scone%2BRectangle.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scone dough\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-OtUc2GKfiNE\/Xp-5oA1gCfI\/AAAAAAACOVs\/n3ALC8C_4X8n5OS76907M9g1tGpoE4mPACLcBGAsYHQ\/s640\/Scone%2BRectangle.jpg\" title=\"Scone dough\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScone dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI suggest using a sharp knife, and cutting straight down and up in one firm motion - no sawing back and forth horizontally. This is so you don't smoosh up the edges and impede the rise in the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yfferAV0l0w\/Xp-54HvMlkI\/AAAAAAACOV0\/8PLfkcBcyaoL9yPaskA_8naOrDXeYJkEwCLcBGAsYHQ\/s1600\/Raw%2Bscones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Scones\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-yfferAV0l0w\/Xp-54HvMlkI\/AAAAAAACOV0\/8PLfkcBcyaoL9yPaskA_8naOrDXeYJkEwCLcBGAsYHQ\/s640\/Raw%2Bscones.jpg\" title=\"Scones\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EScones!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI like brushing these with a little milk before baking, to help them go golden. In previous \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003Escone recipes\u003C\/a\u003E I've used a double layer of egg yolk glaze, which makes them super shiny, but here it seems a little wasteful to crack open an egg only to use a teaspoonful or so.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZEVXc_DnJDo\/Xp-6R1fU18I\/AAAAAAACOV8\/IsbSugO5ZSM790Z2ePSlGIXDf-E_Uz4UwCLcBGAsYHQ\/s1600\/Glazed%2Bscones.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-ZEVXc_DnJDo\/Xp-6R1fU18I\/AAAAAAACOV8\/IsbSugO5ZSM790Z2ePSlGIXDf-E_Uz4UwCLcBGAsYHQ\/s640\/Glazed%2Bscones.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EGlazed scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThat's about it! Bake for fifteen to twenty minutes while you put a pot of tea on and whip some cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vDWHz3bWwjI\/Xp-3llu01VI\/AAAAAAACOVM\/Lef9zenAgaUVxumz6GA4NTnxhfMvGUeLgCLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-batch Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-vDWHz3bWwjI\/Xp-3llu01VI\/AAAAAAACOVM\/Lef9zenAgaUVxumz6GA4NTnxhfMvGUeLgCLcBGAsYHQ\/s640\/Small%2BBatch%2BScones%2B3.jpg\" title=\"Small-batch Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall batch Scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThese scones are soooo lovely - super light and fluffy with a gorgeous crisp crust. They are easy to make (it takes longer to explain how to make them than it actually takes to make them). Perfect treat for us isolators \/ quarantinerinos!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wNtcy5fjyOU\/Xp-25E5TuVI\/AAAAAAACOVE\/2JWc7bxiMWEdBHpXcu9inMn_xOR_9GF8ACLcBGAsYHQ\/s1600\/Small%2BBatch%2BScones%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Small-Batch Scones\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-wNtcy5fjyOU\/Xp-25E5TuVI\/AAAAAAACOVE\/2JWc7bxiMWEdBHpXcu9inMn_xOR_9GF8ACLcBGAsYHQ\/s640\/Small%2BBatch%2BScones%2B2.jpg\" title=\"Small-Batch Scones\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESmall batch scones\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003ESmall Batch Scones\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks, adapted from Belinda Jeffrey's \u003Ci\u003EMix and Bake\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E1\/2 cup self raising flour\u003Cbr \/\u003E1 and 1\/2 teaspoons caster sugar\u003Cbr \/\u003EPinch of salt\u003Cbr \/\u003E20 grams cold butter\u003Cbr \/\u003E1\/4 cup buttermilk\u003Cbr \/\u003EOptional: 1 tablespoon milk, for brushing the tops\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 200C.\u003Cbr \/\u003EPlace the flour, sugar and salt in a bowl and stir to combine.\u003Cbr \/\u003ECut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.\u003Cbr \/\u003EPour the buttermilk in, and stir together with a butter knife or pallet knife until the dough comes together.\u003Cbr \/\u003ETip onto a lightly floured surface and press the dough into a rectangle of about 4 centimetres thickness.\u003Cbr \/\u003ECut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).\u003Cbr \/\u003EPlace the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between.\u003Cbr \/\u003EBrush the tops with milk if desired.\u003Cbr \/\u003EBake for 15-20 minutes, or until golden brown and cooked through.\u003Cbr \/\u003EAllow to cool slightly and serve with jam and cream.\u003Cbr \/\u003EMakes 4 scones, serves 2\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther scone recipes:\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/white-chocolate-and-raspberry-scones.html\"\u003ERaspberry and White Chocolate Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2015\/03\/peach-and-berry-breakfast-cobbler-with.html\"\u003EPeach and Berry Breakfast Cobbler with Oaty Buttermilk Biscuits\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2014\/05\/spelt-buckwheat-and-buttermilk-scones.html\"\u003ESpelt, Buckwheat and Buttermilk Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2013\/04\/date-scones.html\"\u003EDate Scones\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2012\/06\/scones.html\"\u003EScones\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6262813498402240044\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6262813498402240044"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6262813498402240044"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html","title":"Small Batch Scones"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-FGSTdbESxXM\/Xp-2ozm2x0I\/AAAAAAACOU8\/NWnjenGKwcwhu7pvuywcRneim7b-lGZngCLcBGAsYHQ\/s72-c\/Small%2BBatch%2BScones.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-1733189406105492975"},"published":{"$t":"2020-04-02T14:02:00.002+11:00"},"updated":{"$t":"2020-04-02T14:07:38.634+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"}],"title":{"type":"text","$t":"Pistachio Croissants"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EPistachio croissants. Buttery croissants are filled and topped with a luscious, vibrantly green, pistachio mixture, then baked until golden brown and gorgeously fragrant. A luxurious and supremely tasty breakfast treat!\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6Dtr8pImmo0\/XmTQe8GdQQI\/AAAAAAACORE\/mp_q9-Fgf3gY0X2LebRyyxRgY_DRuHTbQCLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-6Dtr8pImmo0\/XmTQe8GdQQI\/AAAAAAACORE\/mp_q9-Fgf3gY0X2LebRyyxRgY_DRuHTbQCLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2B3.jpg\" title=\"Pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPistachio croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/pistachio-croissants.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EYay, first recipe post that I've created post-baby!\u0026nbsp;\u003Cspan style=\"text-align: start;\"\u003EOnce our baby Maya arrived, I assumed my baking adventures would slow down for a while - but you know what, I managed to bake quite a bit during my parental leave! I was on leave for four weeks to support Sandra after Maya arrived, and in that time I baked:\u003C\/span\u003E\u003Cspan style=\"text-align: start;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2019\/09\/lactation-cookie-recipe.html\" style=\"text-align: start;\"\u003Elactation cookies\u003C\/a\u003E\u003Cspan style=\"text-align: start;\"\u003E, a\u003C\/span\u003E\u003Cspan style=\"text-align: start;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.bbc.co.uk\/food\/recipes\/madeiracake_73878\" style=\"text-align: start;\"\u003Emadeira cake\u003C\/a\u003E\u003Cspan style=\"text-align: start;\"\u003E, a loaf of\u003C\/span\u003E\u003Cspan style=\"text-align: start;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.bbc.co.uk\/food\/recipes\/soda_bread_24837\" style=\"text-align: start;\"\u003Esoda bread\u003C\/a\u003E\u003Cspan style=\"text-align: start;\"\u003E, Beatrix's smoky chocolate chip cookies, and these pistachio croissants!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"text-align: start;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"text-align: start;\"\u003EI planned to go back to the office after my month of parental leave, but as I mentioned \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/03\/current-obsessions-14.html\"\u003Elast time\u003C\/a\u003E, coronavirus restrictions meant that I moved straight from parental leave to indefinite working from home and physical distancing. So I actually still have more time to bake than I expected.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: start;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EStill, fun baking is still pretty low on my priority list right now. It's obviously lower priority than all the very Important and Necessary activities that keep birth mum and baby happy and healthy, and that keep the household running - changing nappies, bath time, cleaning the flat, the laundry (SO MUCH LAUNDRY), buying groceries, organising our meals, doing the dishes, making \"lactation snack stations\" for Sandra to eat overnight, cleaning and sterilising bottles, and on and on it goes.\u003C\/div\u003E\u003Cdiv style=\"text-align: start;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHowever, I do love baking so much that whenever I can find a rare spare minute, I feel very motivated to give it a go. Parenting has been a huge, exhausting learning curve and culture shock (no shit, Sherlock), and baking brings me joy and helps me to feel normal! (Even more than a nap does, strangely enough). Right now there seem to be many small pockets of time in between all the Important and Necessary activities.\u003C\/div\u003E\u003Cdiv style=\"text-align: start;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThese pistachio croissants are a perfect example of baking that can be squeezed in around different activities - there are a few separate elements, but they can all be done in advance, and just assembled and baked when you want to eat them.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--Hql6xr-8Hg\/XmdCrevp8TI\/AAAAAAACOSI\/5_N6XEe0qH0BEDMCj8SEJ9Ny9wRUjVjKgCLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2Binnards.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio Croissants\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/--Hql6xr-8Hg\/XmdCrevp8TI\/AAAAAAACOSI\/5_N6XEe0qH0BEDMCj8SEJ9Ny9wRUjVjKgCLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2Binnards.jpg\" title=\"Pistachio Croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPistachio Croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003C\/div\u003EThey're a little bit different, very special and luxurious, and definitely achievable for a home baker. These are structurally the same as almond croissants, but made with pistachios, obviously. If you happen to have some leftover croissants and some pistachios at home, can I suggest you make these? (Or you could, of course, just buy croissants and pistachios specifically for the purpose of making pistachio croissants - it'd be worth it, they're that good).\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_IGs4VUcROw\/XmTQevwxFlI\/AAAAAAACORA\/VC_7xx0hcKYdREzeuhXLyuatlVvwJnwsgCLcBGAsYHQ\/s1600\/Pistachio%2BCroissants.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-_IGs4VUcROw\/XmTQevwxFlI\/AAAAAAACORA\/VC_7xx0hcKYdREzeuhXLyuatlVvwJnwsgCLcBGAsYHQ\/s640\/Pistachio%2BCroissants.jpg\" title=\"Pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: 12.8px;\"\u003EPistachio croissants\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI'll level with you, I've never liked commercially available almond croissants - I always find them too sweet, too big, and often, full of disgusting almond essence. That artificial, overpowering medicinal flavour just ruins everything for me - blergh! Strong almond essence is a bane of many almond-based sweet treats, and actually, pistachio essence has a similar (gross) vibe. However, an almond or pistachio-based sweet treat made with just pure nuts and no essence? Absolute heaven. (Shout-out to \u003Ca href=\"https:\/\/www.instagram.com\/piccolinagelateria\/\"\u003EPiccolina Gelateria\u003C\/a\u003E's \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2018\/07\/current-obsessions-5.html\"\u003Eincredible pistachio ice-cream\u003C\/a\u003E\u0026nbsp;- my fave ever!) So even though I love actual almonds and actual pistachios, I almost never buy almond or pistachio-flavoured baked goods or ice-creams unless I'm totally sure they don't have any essence in them.\u003Cbr \/\u003E\u003Cbr \/\u003EI love pistachios even more than almonds - the vibrant green colour is obviously a plus, but I just love the flavour and the aroma. They somehow smell both buttery and lemony (lemony!), and have a great waxy, white chocolate vibe going on. So good! I bought a big packet of pistachios at the end of last year, inspired by the wonderful\u0026nbsp;\u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/07\/how-to-make-homemade-pistachio-paste.html\"\u003EStella Parks\u003C\/a\u003E' myriad \u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/07\/how-to-make-homemade-pistachio-paste.html\"\u003Epistachio paste-based dessert recipes\u003C\/a\u003E, but never got around to embarking on that big baking project. So the pistachios remained (both in my pantry and in my mind).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI'd had the idea of pistachio croissants floating in the periphery of my brain for a while, and a few weeks ago the opportunity presented itself. My parents brought over some croissants and we only ate half of them. (This was obviously before Victoria moved to stage 3 coronavirus restrictions). There were pistachios in the pantry, and I thought \"WHY THE HECK NOT?\", and got started on these later that evening in between chores. (One benefit of having less free time - faster decision making! I've \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/gingerbread-skillet-pudding-with-smoked.html\"\u003Ementioned previously\u003C\/a\u003E that I'm trying to be more decisive and stop meticulously planning things - less analysis paralysis, more getting on with it. Now that time is of the essence, I can't dither about trying to pick the best option and weighing up all the pros and cons. Things are either happening straight away or they aren't happening at all).\u003Cbr \/\u003E\u003Cbr \/\u003EI adapted this recipe from the \u003Ca href=\"https:\/\/cnz.to\/recipes\/bread-brioche\/almond-croissants-recipe-2\/\"\u003Ealmond croissant recipe\u003C\/a\u003E on the blog\u0026nbsp;\u003Ca href=\"https:\/\/cnz.to\/recipes\/bread-brioche\/almond-croissants-recipe-2\/\"\u003EChocolate \u0026amp; Zucchini\u003C\/a\u003E.\u0026nbsp;The different elements are:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EOld croissants\u003C\/li\u003E\u003Cli\u003ERum syrup\u003C\/li\u003E\u003Cli\u003EPistachio frangipane\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003EThe rum syrup is quite easy - just put water, sugar and dark rum (I prefer Mount Gay for obvious reasons) in a saucepan and simmer until dissolved. I prepared this the night before and after I'd turned the heat off, chucked a lid on and let it sit out overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EI chose to blanch and skin the pistachios the night before (a tedious job), because I didn't want the skins impeding the vibrant green green green colour and pure pistachio flavour. I used \u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/06\/how-to-blanch-pistachios.html\"\u003EStella Parks' method for blanching pistachios\u003C\/a\u003E, which involves soaking them in cold water for five minutes, heating them to just below a simmer, draining and rinsing them with cold water, squeezing the skins off, and then drying them back out in a low oven for an hour.\u0026nbsp;It's not difficult but it is fiddly and takes a long time. You don't necessarily have to do this, but if you love pistachios like I do, I think it's worth giving it a go.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the morning, I transformed the skinned pistachios into frangipane, by processing them together with butter, sugar, salt and an egg.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, with all that done, here's the assembly!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZA4PKBnWH8s\/XmTQoFxzUKI\/AAAAAAACORM\/ebdOOmXWWhkCxMB-MpyaqMZTHssKFIRIgCLcBGAsYHQ\/s1600\/Croissant%2Bassembly.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio Croissant Assembly\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-ZA4PKBnWH8s\/XmTQoFxzUKI\/AAAAAAACORM\/ebdOOmXWWhkCxMB-MpyaqMZTHssKFIRIgCLcBGAsYHQ\/s640\/Croissant%2Bassembly.jpg\" title=\"Pistachio Croissant Assembly\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPistachio croissant assembly\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYou slice the croissants in half (\u003Ci\u003Ealmost\u003C\/i\u003E\u0026nbsp;all the way through) and open them like a book, then brush them generously all over with the rum syrup.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BPaoK-dcxk8\/XmWY378U2EI\/AAAAAAACORY\/MQXNeEzdRfEjY-YoX-X8f-d8Q1VbHfMOQCLcBGAsYHQ\/s1600\/Croissant%2Bassembly%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio croissant assembly\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1124\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-BPaoK-dcxk8\/XmWY378U2EI\/AAAAAAACORY\/MQXNeEzdRfEjY-YoX-X8f-d8Q1VbHfMOQCLcBGAsYHQ\/s640\/Croissant%2Bassembly%2B2.jpg\" title=\"Pistachio croissant assembly\" width=\"478\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPistachio croissant assembly\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThen fill them and top them with the pistachio frangipane...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-71TASb00IXo\/XmWZH2YOTZI\/AAAAAAACORc\/1YMrgDpyPkUrnsl4kXur1CgMacOjxpe4ACLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2B4.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Filled pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-71TASb00IXo\/XmWZH2YOTZI\/AAAAAAACORc\/1YMrgDpyPkUrnsl4kXur1CgMacOjxpe4ACLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2B4.jpg\" title=\"Filled pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFilled pistachio croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E... and top them with some extra chopped pistachios. I chose to sliver the pistachios by hand, individually, because I had a spare few minutes, and I'd already gone to all the trouble of skinning them, and I love pretty things. If you already have bought pre-slivered, skinned pistachios in the pantry, use them, otherwise a rough chop of skinned or unskinned pistachios will be fiiiiiine.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-b49O53DOais\/XmWZhPl_1fI\/AAAAAAACORo\/lpHK6ouVvt8FdMPgENOO6-z19MDG8YOXwCLcBGAsYHQ\/s1600\/Blanched%2Band%2Bslivered%2Bpistachios.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Blanched and slivered pistachios\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-b49O53DOais\/XmWZhPl_1fI\/AAAAAAACORo\/lpHK6ouVvt8FdMPgENOO6-z19MDG8YOXwCLcBGAsYHQ\/s640\/Blanched%2Band%2Bslivered%2Bpistachios.jpg\" title=\"Blanched and slivered pistachios\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBlanched and slivered pistachios\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EHere they are, ready for the oven!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9oCf_KllCrM\/XmWagWUN2EI\/AAAAAAACORw\/Xwhn5kDGMMYulxI_OT9DgjudXLweUDoZACLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2Bready%2Bto%2Bbake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Filled and topped pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-9oCf_KllCrM\/XmWagWUN2EI\/AAAAAAACORw\/Xwhn5kDGMMYulxI_OT9DgjudXLweUDoZACLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2Bready%2Bto%2Bbake.jpg\" title=\"Filled and topped pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFilled and topped pistachio croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EOne more photo, because I think they look so pretty pre-baking. Also you'll see our bottle steriliser in the background - not my most loved, but certainly my most often used piece of kitchen equipment right now!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5mbPOFQwMvo\/XmWb_C1n3yI\/AAAAAAACOR4\/x-_8X-0aFLkd6CP_W_eAjMn7o-QmSNfKwCLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2Bready%2Bto%2Bbake%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Filled and topped pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-5mbPOFQwMvo\/XmWb_C1n3yI\/AAAAAAACOR4\/x-_8X-0aFLkd6CP_W_eAjMn7o-QmSNfKwCLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2Bready%2Bto%2Bbake%2B2.jpg\" title=\"Filled and topped pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFilled and topped pistachio croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI did three croissants because that's what I had leftover, but I did fill them very very generously. I think the amount of frangipane in the recipe would happily fill and top four regular sized croissants. (Ooh, or even more mini croissants! How cute would that be? I think it would be a fab idea for a brunch party).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i14oLjLTOPg\/XmWcQfEdSZI\/AAAAAAACOR8\/m8HjzwknZ0EyzwpJJJM05XJCFlv5QzrawCLcBGAsYHQ\/s1600\/Baked%2Bpistachio%2Bcroissants.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Baked pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-i14oLjLTOPg\/XmWcQfEdSZI\/AAAAAAACOR8\/m8HjzwknZ0EyzwpJJJM05XJCFlv5QzrawCLcBGAsYHQ\/s640\/Baked%2Bpistachio%2Bcroissants.jpg\" title=\"Baked pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaked pistachio croissants\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EDust with a little icing sugar, and we're done!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-I5epOg93MSU\/XmTQg3sKTLI\/AAAAAAACORI\/ZRu4BmBS68Q718XTJyhDZNO-aQruCQUsQCLcBGAsYHQ\/s1600\/Pistachio%2BCroissants%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pistachio croissants\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-I5epOg93MSU\/XmTQg3sKTLI\/AAAAAAACORI\/ZRu4BmBS68Q718XTJyhDZNO-aQruCQUsQCLcBGAsYHQ\/s640\/Pistachio%2BCroissants%2B2.jpg\" title=\"Pistachio croissants\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cspan style=\"font-size: 12.8px;\"\u003EPistachio croissants\u003C\/span\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EPure buttery pistachio goodness. If you're a pistachio-lover like me, I hope you give them a go!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EPistachio Croissants\u003C\/b\u003E\u003Cbr \/\u003EAdapted from the almond croissants on\u0026nbsp;\u003Ca href=\"https:\/\/cnz.to\/recipes\/bread-brioche\/almond-croissants-recipe-2\/\"\u003EChocolate \u0026amp; Zucchini\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E4 x day old croissants\u003Cbr \/\u003EIcing sugar, for dusting\u003Cbr \/\u003E\u003Cb\u003EFor the pistachio frangipane\u003C\/b\u003E\u003Cbr \/\u003E75 grams shelled pistachios\u003Cbr \/\u003E1 teaspoon oil (optional, if you are skinning the pistachios)\u003Cbr \/\u003E50 grams caster sugar\u003Cbr \/\u003E1\/4 teaspoon salt\u003Cbr \/\u003E50 grams unsalted butter, softened\u003Cbr \/\u003E1 large egg\u003Cbr \/\u003E\u003Cb\u003EFor the syrup\u003C\/b\u003E\u003Cbr \/\u003E1\/2 cup water\u003Cbr \/\u003E1 tablespoon caster sugar\u003Cbr \/\u003E1.5 tablespoons dark rum (I prefer Mount Gay, for obvious reasons)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EOptionally, start by skinning the pistachios.\u003C\/b\u003E If you don't want to skin them, then skip straight to \"to make the frangipane\". Preheat the oven to 90°C. Place the pistachios in a small saucepan and cover with cold water. Allow to sit for 5 minutes. Place on a medium heat and heat until steamy (not simmering and definitely not boiling). Drain and rinse under cold water. Squeeze each nut between your fingers to remove as much of the skin as possible and discard the skins. Toss the nude pistachios with the teaspoon of oil, and spread out in a single layer on a baking tray. Bake until dry, approx. 1 hour. Set aside and allow to cool completely.\u003Cbr \/\u003E\u003Cb\u003ETo make the frangipane\u003C\/b\u003E, place 50 grams of pistachios, caster sugar, salt, and butter in the bowl of a small food processor and whizz to combine. Add the egg and whizz until smoothly combined.\u003Cbr \/\u003E\u003Cb\u003ETo make the syrup,\u003C\/b\u003E\u0026nbsp;place the water, sugar and dark rum in a small saucepan. Place over a medium heat and stir until the sugar is dissolved. Simmer for a minute, then turn off the heat and set aside.\u003Cbr \/\u003E\u003Cb\u003ETo assemble and bake the croissants\u003C\/b\u003E, preheat the oven to 180°C, and line a baking tray with baking paper. Slice the croissants lengthwise, not slicing all the way through, and open them like a book.\u003Cbr \/\u003EPaint the croissants with the syrup - inside, outside, the edges. They can be quite damp.\u003Cbr \/\u003ESpoon two tablespoons of frangipane inside each croissant and spread it evenly. Close the croissants, and spread a spoonful of frangipane on top of each one.\u003Cbr \/\u003EChop the remaining 25 grams pistachios into slivers and sprinkle on top of the croissants.\u003Cbr \/\u003EBake for 10-15 minutes, or until the frangipane is just set.\u003Cbr \/\u003EAllow to cool to just warm, dust with icing sugar and serve.\u003Cbr \/\u003EMakes 4 pistachio croissants \u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/1733189406105492975\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/pistachio-croissants.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1733189406105492975"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/1733189406105492975"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/04\/pistachio-croissants.html","title":"Pistachio Croissants"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-6Dtr8pImmo0\/XmTQe8GdQQI\/AAAAAAACORE\/mp_q9-Fgf3gY0X2LebRyyxRgY_DRuHTbQCLcBGAsYHQ\/s72-c\/Pistachio%2BCroissants%2B3.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-8921027928740342808"},"published":{"$t":"2020-03-01T22:32:00.000+11:00"},"updated":{"$t":"2020-03-01T22:35:41.206+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paris"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Paris 2019"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Restaurants"}],"title":{"type":"text","$t":"Le Servan, Paris"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EFinal post from my most recent trip to \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Paris%202019\"\u003EParis\u003C\/a\u003E - breakfast at Le Servan!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003ELe Servan\u003C\/b\u003E\u003Cbr \/\u003E32 Rue Saint-Maur\u003Cbr \/\u003E75011 Paris, France\u003Cbr \/\u003EPh:\u0026nbsp;+33 1 55 28 51 82\u003Cbr \/\u003E\u003Ca href=\"https:\/\/www.instagram.com\/restaurant_leservan\/\"\u003EInstagram\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wiUZdeSm3X4\/XiPPFCEFKXI\/AAAAAAACOIc\/BpNNcuf6wVwyc3X0zZzAseBu3oTQWjBVQCLcBGAsYHQ\/s1600\/Water%2BLe%2BServan.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Le Servan\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-wiUZdeSm3X4\/XiPPFCEFKXI\/AAAAAAACOIc\/BpNNcuf6wVwyc3X0zZzAseBu3oTQWjBVQCLcBGAsYHQ\/s1600\/Water%2BLe%2BServan.jpg\" title=\"Le Servan\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELe Servan, Paris\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EFor breakfast on my final morning in Paris, Clarice suggested Le Servan. It's a beautiful yet relaxed bistro run by sisters Tatiana and Katia Levha. The sisters were born in Manila and grew up in Paris, and Chef Tatiana previously worked at L'Arpége and L'Astrance, both of which have three Michelin stars. Le Servan also seems to be popular in foodie circles; when I posted on Instagram that I was in Paris, lots of friends and acquaintances commented saying \"You have to go to Le Servan!\"\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JaDXSYxmMmM\/XiPTU1LAyYI\/AAAAAAACOJM\/2w_468vkF7wGOJn4WHHMahUwuQrImNZ3wCLcBGAsYHQ\/s1600\/Le%2BServan.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Le Servan, Paris\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-JaDXSYxmMmM\/XiPTU1LAyYI\/AAAAAAACOJM\/2w_468vkF7wGOJn4WHHMahUwuQrImNZ3wCLcBGAsYHQ\/s1600\/Le%2BServan.jpg\" title=\"Le Servan, Paris\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ELe Servan, Paris\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThey'd just started serving breakfast around the time of my visit in September 2019, which meant they were still reasonably quiet when we got there bright and early on Sunday morning. Clarice had called the day before to make a booking, and they were like \"oh no you'll be fine and won't need to book\". (Lunches and dinners definitely need booking; my friend for whom I wrote \"\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/11\/sarahs-food-guide-to-paris.html\"\u003ESarah's Food Guide to Paris\u003C\/a\u003E\" couldn't get in when she attempted an impromptu dinner on a Monday night).\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI loved the cutlery! How lovely is that knife?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M8mEtxpIcJc\/XiPPRlPjQYI\/AAAAAAACOIg\/yUOcEWWsxN4fdsDKo7zp1O6SwoBjcICpwCLcBGAsYHQ\/s1600\/Le%2BServan%2BCutlery.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cutlery\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-M8mEtxpIcJc\/XiPPRlPjQYI\/AAAAAAACOIg\/yUOcEWWsxN4fdsDKo7zp1O6SwoBjcICpwCLcBGAsYHQ\/s1600\/Le%2BServan%2BCutlery.jpg\" title=\"Cutlery\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECutlery\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe started with a foamy foamy café noisette.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xZZYJBGnVrE\/XiPPyZHymwI\/AAAAAAACOIs\/myJx8zkCpgk6i1R5KlYoen2jxxRV2HP5QCLcBGAsYHQ\/s1600\/Le%2BServan%2BCafe%2BNoisette%2BAllonge.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cafe Noisette Le Servan\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-xZZYJBGnVrE\/XiPPyZHymwI\/AAAAAAACOIs\/myJx8zkCpgk6i1R5KlYoen2jxxRV2HP5QCLcBGAsYHQ\/s1600\/Le%2BServan%2BCafe%2BNoisette%2BAllonge.jpg\" title=\"Cafe Noisette Le Servan\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECafe Noisette -\u0026nbsp;€3\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe breakfast menu is quite eclectic; from traditional French breakfast items like brioche, viennoiserie, tartines, and omelettes, to Asian-inspired dishes like wonton noodle soup and lumpia (Filipino spring rolls). We ordered a selection from the menu to share.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oCYFi9ajYoU\/XiPQCEHBLnI\/AAAAAAACOIw\/_g_N84ozx3cHLCi9_Q8vWyki6xKzdftQgCLcBGAsYHQ\/s1600\/Le%2BServan%2BTartine.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Baguette with rhubarb jam and butter\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-oCYFi9ajYoU\/XiPQCEHBLnI\/AAAAAAACOIw\/_g_N84ozx3cHLCi9_Q8vWyki6xKzdftQgCLcBGAsYHQ\/s1600\/Le%2BServan%2BTartine.jpg\" title=\"Baguette with rhubarb jam and butter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaguette with Bordier butter and rhubarb jam -\u0026nbsp;€3.50\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe tartine was simple but delicious - fresh baguette with soft butter and rhubarb jam.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Kwd68vXt2OI\/XZXZUfmoWAI\/AAAAAAACNZg\/MjskKjA5ag8B-4qzuu_ZtOq-j0eFIUDGACPcBGAYYCw\/s1600\/Comte%2Bbrioche%2Bwith%2BSage%2BButter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Comté brioche with sage butter\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-Kwd68vXt2OI\/XZXZUfmoWAI\/AAAAAAACNZg\/MjskKjA5ag8B-4qzuu_ZtOq-j0eFIUDGACPcBGAYYCw\/s1600\/Comte%2Bbrioche%2Bwith%2BSage%2BButter.jpg\" title=\"Comté brioche with sage butter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EComté brioche with sage butter -\u0026nbsp;€6\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWhen I saw Comté brioche with sage butter, I\u0026nbsp;\u003Ci\u003Ehad\u003C\/i\u003E\u0026nbsp;to order it. I mean, those are four of my favourite things! It was excellent, so soft and fluffy, and super buttery. Totally gorgeous. And yes, we slathered it in heaps of that sage butter!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TX3fb8AKAyI\/XiPQ8BJhzdI\/AAAAAAACOI8\/FeFrsoX841sL4rTprHCak5uIu0cJmltQwCLcBGAsYHQ\/s1600\/Le%2BServan%2BComte%2BBrioche%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Fluffy comté brioche with sage butter\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-TX3fb8AKAyI\/XiPQ8BJhzdI\/AAAAAAACOI8\/FeFrsoX841sL4rTprHCak5uIu0cJmltQwCLcBGAsYHQ\/s1600\/Le%2BServan%2BComte%2BBrioche%2B2.jpg\" title=\"Fluffy comté brioche with sage butter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EComté brioche with sage butter -\u0026nbsp;€6\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-foWUFf8VUoU\/XiPSaI84RmI\/AAAAAAACOJE\/yO2DB_KnVgURY9ML7zmHOn1DAdL90uKOACLcBGAsYHQ\/s1600\/Le%2BServan%2BSalmon%2BBrioche.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Salmon brioche with raw cream\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-foWUFf8VUoU\/XiPSaI84RmI\/AAAAAAACOJE\/yO2DB_KnVgURY9ML7zmHOn1DAdL90uKOACLcBGAsYHQ\/s1600\/Le%2BServan%2BSalmon%2BBrioche.jpg\" title=\"Salmon brioche with raw cream\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalmon brioche with raw cream - €13\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnother item that really caught my eye on the menu was the salmon brioche with raw cream (crème crue). There was a square of brioche (soft on the inside, lightly grilled and crisp around the edges), topped with cured salmon and a generous quenelle of an incredibly rich cream. Gorgeous!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-s6VLdOS8Yq8\/XZXZUttlaII\/AAAAAAACNZk\/WljBDhUyKNY_DUm77yhroQvQl-H7Krj1QCPcBGAYYCw\/s1600\/Wonton%2BSoup%2Bat%2BLe%2BServan.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Salmon brioche and Wonton noodle soup\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-s6VLdOS8Yq8\/XZXZUttlaII\/AAAAAAACNZk\/WljBDhUyKNY_DUm77yhroQvQl-H7Krj1QCPcBGAYYCw\/s1600\/Wonton%2BSoup%2Bat%2BLe%2BServan.jpg\" title=\"Salmon brioche and Wonton noodle soup\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETop: Salmon brioche with raw cream -\u0026nbsp;€13\u003Cbr \/\u003EBottom: Noodle soup with pork wontons -\u0026nbsp;€12\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe last item we ordered was the noodle soup with pork wontons. As I'm sure I've mentioned before, I tend to avoid Asian food when I'm in Europe, but I'd been in Germany for a few weeks and was craving it bad! The wontons were deep-fried and super crunchy, generously filled with pork meat. I also loved the fresh herbs and the flavoursome broth. It came with chilli oil, soy sauce and vinegar that you could add to taste. The noodles were those Maggi mee style, soft and bouncy and compulsive. It totally fixed my craving!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd that was our breakfast at Le Servan! I'd definitely recommend it for a delicious breakfast, and would be keen to return for lunch or dinner.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/8921027928740342808\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/03\/le-servan-paris.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8921027928740342808"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/8921027928740342808"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/03\/le-servan-paris.html","title":"Le Servan, Paris"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-wiUZdeSm3X4\/XiPPFCEFKXI\/AAAAAAACOIc\/BpNNcuf6wVwyc3X0zZzAseBu3oTQWjBVQCLcBGAsYHQ\/s72-c\/Water%2BLe%2BServan.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-2487234173377499780"},"published":{"$t":"2020-01-31T11:09:00.000+11:00"},"updated":{"$t":"2020-01-31T11:11:31.254+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Malaysian"}],"title":{"type":"text","$t":"Kaya and Coconut Sticky Buns"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EKaya and coconut sticky buns. The softest, fluffiest bread dough, twirled around lashings of sweet sweet kaya and shredded coconut. A gorgeous Malaysian-style sweet treat!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-var7KzvRh_o\/XiEhE9nlkuI\/AAAAAAACOHU\/EY_M35OZ2WoqL813rtS1blcL2-OfhHvtQCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bsticky%2Bbuns%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kaya and coconut sticky buns\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-var7KzvRh_o\/XiEhE9nlkuI\/AAAAAAACOHU\/EY_M35OZ2WoqL813rtS1blcL2-OfhHvtQCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bsticky%2Bbuns%2B3.jpg\" title=\"Kaya and coconut sticky buns\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKaya and coconut sticky buns\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/completed-kaya-and-coconut-sticky-buns.html#recipejump\" target=\"_blank\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EI've \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya.html\"\u003Emade the kaya\u003C\/a\u003E, I \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/11\/current-obsessions-12.html\"\u003Elove the kaya\u003C\/a\u003E, I'm \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/12\/current-obsessions-13-summer-edition.html\"\u003Eobsessed with the kaya\u003C\/a\u003E. No secret there. When I made the most \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya.html\"\u003Erecent batch of kaya\u003C\/a\u003E, I wanted to do something a little more than just slathering it on hot buttered toast, and set to work trying to think of a baked good that would showcase the kaya. I'm please to say that these kaya and coconut sticky buns were the result!\u003Cbr \/\u003E\u003Cbr \/\u003EI got the idea from a couple of places - the \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/06\/24-hours-in-kuala-lumpur.html\"\u003Epandan and coconut danishes at Lisette's in Kuala Lumpur\u003C\/a\u003E,\u0026nbsp;and the \u003Ca href=\"http:\/\/roasted%20pineapple%2C%20salted%20kaya%20curd%20and%20lime%20glaze\/\"\u003Escrolls with\u0026nbsp;roasted pineapple, salted kaya curd and lime glaze\u003C\/a\u003E that were a twice-off special at my beloved \u003Ca href=\"https:\/\/www.instagram.com\/beatrixbakes\/\"\u003EBeatrix Bakes\u003C\/a\u003E\u0026nbsp;- although my buns ended up being quite a lot simpler than either of those fancy treats.\u003Cbr \/\u003E\u003Cbr \/\u003EI made a yeasted dough using the \u003Ci\u003Etangzhong\u003C\/i\u003E\u0026nbsp;method - essential for the super soft and fluffy white bread that you get as Asian bakeries. (You you may remember the \u003Ci\u003Etangzhong\u003C\/i\u003E\u0026nbsp;method from my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/08\/pics-recipe-done-raisin-yuzu-milk-buns.html\"\u003Eraisin yuzu milk buns\u003C\/a\u003E, or, you know, all over the internet). It's just one extra step and it's pretty easy - just whisk together flour, water and milk over a medium heat until thickened. Let it cool, then add it to the rest of the dough ingredients and knead as per usual! And the results are fabulous. Even the raw dough is gorgeous - I love how soft and pillowy it is.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iHK8vqS4Cao\/Xh7xSL9-2QI\/AAAAAAACOG4\/Fb_ZRRvgSr0l1VKhuKaIHf14BOFynTgbQCLcBGAsYHQ\/s1600\/Tangzhong%2Bdough.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Tangzhong dough\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-iHK8vqS4Cao\/Xh7xSL9-2QI\/AAAAAAACOG4\/Fb_ZRRvgSr0l1VKhuKaIHf14BOFynTgbQCLcBGAsYHQ\/s1600\/Tangzhong%2Bdough.jpg\" title=\"Tangzhong dough\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ETangzhong dough\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI then rolled it out, brushed it generously with melted salted butter, slathered on the kaya, sprinkled it with shredded coconut, and rolled it up into a log. (I used my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya.html\"\u003Ehomemade kaya\u003C\/a\u003E, but storebought is more than fine). I sliced the log into twelve even pieces (using a piece of kitchen twine for ease; the dough is far too soft to be sliced neatly with a knife), and arranged them in a lined tray before their second proving.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i3u9lnKdaSI\/Xh7x1FWFJ6I\/AAAAAAACOHA\/UU0bWwghPX8LmfFRGp5890ew8JYuA8CYgCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bscrolls.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kaya and coconut sticky buns\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-i3u9lnKdaSI\/Xh7x1FWFJ6I\/AAAAAAACOHA\/UU0bWwghPX8LmfFRGp5890ew8JYuA8CYgCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bscrolls.jpg\" title=\"Kaya and coconut sticky buns\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKaya and coconut sticky buns, ready for the oven\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EA short stint in a moderate oven, and they were done! I brushed the baked buns with extra melted butter, because I had some left, and I always love butter!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tV2AlDQ-Ixs\/XiEgQLnj2sI\/AAAAAAACOHM\/7waEIsdpUscFINlPOsSPiYv3j1dLZTPXgCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bsticky%2Bbuns%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kaya and coconut sticky buns\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-tV2AlDQ-Ixs\/XiEgQLnj2sI\/AAAAAAACOHM\/7waEIsdpUscFINlPOsSPiYv3j1dLZTPXgCLcBGAsYHQ\/s1600\/Kaya%2Band%2Bcoconut%2Bsticky%2Bbuns%2B2.jpg\" title=\"Kaya and coconut sticky buns\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKaya and coconut sticky buns\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI totally loved these buns - the dough is so soft and fluffy, and the coconut and kaya is just a match made in heaven! I love the chewy texture provided by the shredded coconut, and the little roasty coconut shreds on the tops of the buns were just the best.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zjivgHGnXzI\/Xg8KFaUwenI\/AAAAAAACOGc\/SfB2ENgFewAgrnMkZblXhXgpaWApYdVcACPcBGAYYCw\/s1600\/Kaya%2BCoconut%2BScrolls.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kaya and coconut sticky buns\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-zjivgHGnXzI\/Xg8KFaUwenI\/AAAAAAACOGc\/SfB2ENgFewAgrnMkZblXhXgpaWApYdVcACPcBGAYYCw\/s1600\/Kaya%2BCoconut%2BScrolls.jpg\" title=\"Kaya and coconut sticky buns\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKaya and Coconut Sticky Buns\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EWe served them as part of a larger brunch spread, with German-style \u003Ci\u003ENußschnecken\u003C\/i\u003E (hazelnut scrolls), gula melaka granola and fruit, but these little kaya buns certainly can stand on their own!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SCD5apWDYmU\/XiEiCniO2dI\/AAAAAAACOHc\/PluDm6CLf9EZVriTCULMYEkZnu1PWaCuwCLcBGAsYHQ\/s1600\/Kaya%2Band%2BCoconut%2BSticky%2BBun%2Bbrunch.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-SCD5apWDYmU\/XiEiCniO2dI\/AAAAAAACOHc\/PluDm6CLf9EZVriTCULMYEkZnu1PWaCuwCLcBGAsYHQ\/s1600\/Kaya%2Band%2BCoconut%2BSticky%2BBun%2Bbrunch.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EKaya and coconut sticky buns, Nusßschnecken; Coyo and gula melaka granola\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEnjoy! Don't forget to check out my \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya.html\"\u003Ekaya recipe\u003C\/a\u003E too!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EKaya and Coconut Sticky Buns\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks, dough based on \u003Ca href=\"https:\/\/www.kingarthurflour.com\/recipes\/soft-cinnamon-rolls-recipe\"\u003EKing Arthur's Soft Cinnamon Rolls\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003EFor the Tangzhong\u003C\/i\u003E\u003Cbr \/\u003E35 grams water\u003Cbr \/\u003E35 grams full-fat milk\u003Cbr \/\u003E14 grams bread flour\u003Cbr \/\u003E\u003Ci\u003EFor the dough\u003C\/i\u003E\u003Cbr \/\u003E250 grams bread flour\u003Cbr \/\u003E10 grams milk powder\u003Cbr \/\u003E3\/4 teaspoon salt\u003Cbr \/\u003E1\/2 tablespoon yeast powder\u003Cbr \/\u003E85 grams full-fat milk, lukewarm\u003Cbr \/\u003E1 large egg\u003Cbr \/\u003E42 grams unsalted butter, melted\u003Cbr \/\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E\u003Cbr \/\u003E2 tablespoons salted butter, melted, plus extra for finishing\u003Cbr \/\u003E1\/2 cup kaya\u003Cbr \/\u003E3\/4 cup moist sweetened shredded coconut\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003ETo make the Tangzhong\u003C\/i\u003E, whisk the water, milk and flour in a small saucepan until completely smooth. Cook over a medium heat for a few minutes or until thickened and the whisk leaves line on the bottom of the pan. Scrape the mixture into a separate bowl and set aside to cool slightly.\u003Cbr \/\u003E\u003Ci\u003ETo make the dough\u003C\/i\u003E, place all the ingredients into the bowl of a stand mixer fitted with the dough hook. Add the tangzhong mixture. Mix to combine all the ingredients. Cover the dough and allow to rest for 20 minutes.\u003Cbr \/\u003EUncover the dough and knead for approximately 10 minutes, or until smooth and elastic and the bread passes the windowpane test.\u003Cbr \/\u003EForm into a ball, leave it in the bowl, cover with clingfilm and allow to rise at room temperature for 1 hour - 90 minutes, or until puffy and approximately doubled in size.\u003Cbr \/\u003E\u003Ci\u003ETo assemble\u003C\/i\u003E, punch the dough down, and roll out into a 20cm x 45cm rectangle.\u003Cbr \/\u003EBrush the dough evenly with melted salted butter. Spread the kaya over the dough. Sprinkle generously with the shredded coconut.\u003Cbr \/\u003EStarting from the long edge, roll into a log. Use kitchen twine to cut the log into 12 even pieces. Loop the twine around the log and slowly but firmly pull it around the spot you want to slice.\u003Cbr \/\u003ELine a 23cm x 33cm rectangular baking tray with baking paper. Arrange the 12 spirals into the tray. Cover the tray with foil and refrigerate overnight.\u003Cbr \/\u003EWhen you are ready to bake, preheat the oven to 175C. Take the rolls out of the fridge and allow to come to room temperature while the oven is preheating.\u003Cbr \/\u003ECook the rolls for 22-25 minutes, or until lightly golden brown and cooked through. (If you measure the temperature of the bread in the centre, it should be around 88C).\u003Cbr \/\u003ERemove from the oven and allow to cool slightly. Brush with extra melted salted butter before serving.\u003Cbr \/\u003EMakes 12\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor more bready scrolly goodness: \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/08\/pics-recipe-done-raisin-yuzu-milk-buns.html\"\u003ERaisin Yuzu Milk Buns\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/pumpkin-and-pecan-cinnamon-rolls-with.html\"\u003EPumpkin and Pecan Cinnamon Rolls with Cream Cheese Icing\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2016\/01\/cream-cheese-cinnamon-rolls-with.html\"\u003ECream Cheese Cinnamon Rolls with Caramel Pecan Topping\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/2487234173377499780\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya-and-coconut-sticky-buns.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2487234173377499780"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/2487234173377499780"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/01\/kaya-and-coconut-sticky-buns.html","title":"Kaya and Coconut Sticky Buns"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-var7KzvRh_o\/XiEhE9nlkuI\/AAAAAAACOHU\/EY_M35OZ2WoqL813rtS1blcL2-OfhHvtQCLcBGAsYHQ\/s72-c\/Kaya%2Band%2Bcoconut%2Bsticky%2Bbuns%2B3.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}}]}});