Make the cake . Preheat oven to 350°F. Lightly coat a 8.5- x 4.5-inch loaf pan with cooking spray. Whisk together flour, baking powder, and salt in a medium bowl.

1 ½ cups (375 ml) or (92 g) self-raising flour + extra for dusting and kneading; 1 cup 250 ml plain double cream yoghurt; Instructions . Roll out and use immediately, and top with your favourite ...

Vanilla ice cream, self-rising flour and fresh blueberries are all you need to make these moist, tender muffins — but you can also add lemon zest and turbinado sugar to take them up a notch. Get ...

Place the self-rising flour into a large mixing bowl. Using a pastry blender, fork, or your hands, cut the shortening or lard into the flour until the mixture resembles coarse crumbs. 2.

Preheat the oven to 170C. Grease and line the base of 10 muffin tins. Whisk the oil, sugar, eggs, zest, juice and yoghurt in a bowl. Gently fold in the flour.

Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour and cook, stirring constantly, 30 seconds.

Step 1. Prepare the butter: Grate that cold butter on a boxed grater.Keep it frosty in the freezer until time to use. Step 2. Make the dough: Combine dry ingredients (flour, cinnamon, and sugar) in a ...