“…The only time I see you this happy, is when you’re eating.”
– Jakob (my China backpacking partner)
Jakob was slightly worried when he said this, but it is the truth: I am a food junkie. I unashamedly eat my emotions and my emotions are dangerously ruled by what I’m consuming…
Bad news is best handled with Chinese chicken soup [雞湯 – 香菇,紅棗,枸杞,姜] or Irish stew and wheaten bread, headaches are less painful with hot water, romantic stories are sweeter with sticky chocolate brownies and tea; work is done best when a Spanish pork and olive casserole is in the oven, and let’s face it, life in general just simply better when sticky white rice is involved.
As such, for all you hard workers out there, I leave you a simple and cheap pick me up for that well-deserved afternoon break.
Light (Dairy Free) Scones
225g self raising flour
1 heaped teaspoon baking powder
135ml soya milk
2 heaped tbs caster sugar
50g raisins (optional)
pinch of salt
1. Heat oven to 200°C
2. Add margarine to flour, caster sugar, salt and baking powder; rub until breadcrumby.
3. Mix in soy milk, leaving some to brush the tops of scones (then raisins).
4. Roll clementine-sized balls of dough and on a floured surface, pat down to 2cm.
5. Brush tops with soy milk and put on tray to cook in oven for 10-15mins.
Et voilà! Serve with spread and jam while warm!