This has been a very long week, and sadly last Monday we celebrated the life of Matt's mum, Lyn.
In honour of her, I thought it would be good to share a recipe she made often, and which Matt & I probably made a little too often! Lyn had many allergies during her life which means she ate mostly vegan for much of her life. This recipe is probably one of those accidentally vegan recipes that appeared during the war (if anyone recognises and knows where it's from, please let me know so I can add an attribution).
Because they're not yeasted, you can get these scrolls together in about half an hour, making them great for a quick winter afternoon treat, or a last-minute "was that today??" snack for a family gathering (guilty!).
2 cup of self-raising flour (if you don't have self-raising flour, use 2 cups plain flour and 3 teaspoons baking powder and increase the pinch of salt to 1 teaspoon)
pinch of salt
90g non-dairy butter
2/3 cup non-dairy milk
60g non-dairy butter
2 tablespoons soft brown sugar
1 teaspoon cinnamon
1 cup icing sugar
1 tablespoon boiling water
Preheat over to 210°C
1. Sift flour and salt in a bowl. Rub butter into flour with fingertips.
2. Make well in centre and add most of the milk. Mix lightly with flat backed knife: add more liquid if necessary.
3. Knead dough briefly on lightly floured surface until smooth. Roll out to 25 x 40cm rectangle approx.
4. Make icing: beat butter, sugar and cinnamon until light and fluffy. Spread to corners of dough.
5. Roll up dough from long side. Using a sharp knife slice dough into 3cm pieces.
6. Cook for 12 minutes. Drizzle with icing.
Eat them while they're hot (as if you'll be able to resist!), or microwave for about 30 seconds to reheat.
And, most importantly, remember to share them with those you love.
We both love and miss you, Lyn/Mum.