Almond and Blacktea Muffin with Peach
Step 1/7
- 250 g Self Raising Flour
- 125 g butter
- 125 g sugar
Rub together butter, flour and sugar to a fine crumb with your finger tips.
Step 2/7
- 1 tsp ground cinnamon
Add cinnamon, and mix through crumb-like mixture.
Step 3/7
- 1 Large egg, beaten
- Metal spoon
Make a well in the centre of the mixture, then add the beaten egg and sultanas/raisins. Mix initially with a spoon to combine, then make into a firm dough.
Step 4/7
- rolling pin
Roll out onto a floured surface using a rolling pin. Roll out to a thickness of 0.75cm.
Step 5/7
- cookie cutter
Cut the dough into rounds (a cutter of 5 or 6cm across will be good)
Step 6/7
- Bake stone
Using a very heavy saucepan, or a bake stone heated to a low/medium heat, cook one side at a time until golden brown, then flip carefully and cook the other side until golden brown.
Step 7/7
When cooked, put onto a sugared plate to cool, and sprinkle with more sugar. These are best warm, and with a little jam if preferred!
in Berlin