Recipes

Savoury Cobbler

An ideal recipe to bake in a camp oven. Recipe provided by competition winner Jan Stock, SACWA Strathalbyn Branch.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke CWA Scone Mix 1 packet
233 g Water ⅞ cup
Favourite Meat & Vegetable stew or casserole
Chutney or Relish

Method

  1. Preheat oven to 200°C.

  2. Combine Laucke CWA Scone Mix and water. Country Women know that excellent scones require more moisture and kneading than is common practice.

  3. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  4. When kneaded, roll out dough to 1 cm thickness & spread with chutney or relish. Roll up & cut into slices 2-3 cm thick. Spoon cooked hot meat & veg into a large oven proof dish and place scone scrolls on top.

  5. Bake in preheated oven 200°C (fan forced) for 12 minutes.

Helpful Hints

  • This recipe can easily be altered to a dessert, by spreading rolled out dough with a little butter & sprinkling with raw sugar & cinnamon, to top hot stewed fruit

  • Specialty Breads
  • Bake: 12 minutes
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