Here are some easy, economical and popular snacks at the end I’ve also provided a list of general tips for best results every time.

Easy Scones

3 cups self raising flour

Small pinch of salt, optional

1 teaspoon baking powder

1 cup cream

1 cup soda water

Method

Preheat oven to 180 degrees C. Grease a lamington style tin 18cm x 28cm and line base with baking paper, grease again.

Mix together the flour, salt and baking powder (no need to sift, just make sure they are combined well).

Make a well in the centre and pour in the cream and about three quarters of the soda water.   Mix to a soft dough, adding the last of the soda water if needed.

Turn out onto a lightly floured surface and press into a rectangle approximately 1.5 to 2cm thick.  Cut into rounds with a cutter (dip into flour before cutting each scone) and place in the prepared tin.

Bake for 20 minutes until well risen, cooked through and golden brown.

Remove from oven and transfer scones to a cake cooler (for a crisp outer crust) or line a bowl with a tea towel and place scones in this, then loosely cover with a tea towel (for a soft outer crust).

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Pikelets (also known by some as (fluffy) pancakes)

300ml milk

2 teaspoons lemon juice

2 eggs

300g self raising flour

¼ teaspoon baking powder

30g butter, melted and cooled

Method

Mix the milk with the lemon juice and leave to stand 5 minutes.

Whisk the egg until light and fluffy, then fold in the milk, then the sifted flour and baking powder and melted butter.  Mix together until smooth.

Refrigerate 30 minutes.

Heat a frying pan over medium heat, smear with a little oil.  Place spoonfuls of the batter into the pan, allowing ample room for spreading.  Keep an eye n the temperature, you may need to reduce it a little.

When bubbles appear and burst on the top side, and the edges begin to solidify, turn gently and brown the other side.

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Pancakes (thin and flat)

Ingredients

250g plain flour

½ teaspoon salt

2 eggs

590 to 600ml water or milk

Method

Combine the flour and salt in a mixing bowl.  Make a week in the centre and ad the eggs and liquid.  Whisk until smooth.

Leave to stand for at least 10 minutes.

Place a frying or similar on a hotplate over medium heat, then spray with cooking oil spray and pour in approximately ¼ cup batter, tilting the pan to spread out evenly (leave a little space at the edges to make it easier to get an egg flip or spatula in there to turn the pancake over.

Once the top of the pancake has no wet spots, flip over with a spatula or egg flip – or if you are brave, toss to turn and cook briefly on the other side.

Turn out onto a plate and repeat with remaining mixture.

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Pikelets/fluffy pancakes

• Don’t overmix
• Add 2 teaspoons of lemon juice to each 250ml milk – acid helps activate the raising agents
• Add dry ingredients to wet mixture, not the other way round
• Sift dry ingredients
• Let batter rest for a few minutes
• Smear of oil in pan for even cooking
• Cook on medium to medium, reducing to medium low heat if necessary
• It’s getting close to flipping time when bubbles rise to surface
• Ready to flip when edges starting to solidify just slightly and bubbles beginning to burst
• Flip gently

Thin pancakes

• Batter should be thin
• Sift dry ingredients
• Whisk only until the batter is free of lumps
• Let batter rest for at least an hour before using
• Smear of oil in pan
• Cook on medium heat, reducing to medium low if necessary
• Place small ladleful in pan and immediately swirl to cover the entire base
• When just beginning to set on top, flip over
• Do not over brown or the pancakes won’t be pliable.

Scones

• Don’t overmix dough or over handle it (NEVER knead the dough)
• If using a recipe that incorporates butter, chill it first and  grate into the dry ingredients
• If using cream in mixture, chill this
• Cut dough with a scone cutter – don’t twist the cutter or scones will be lopsided
• Place 2cm apart(or less)  on tray
• Chill before baking – this relaxes the gluten and makes the scones tender
• Glaze with egg or egg yolk, mixed with a tiny amount of cold water.  Do not allow the glaze to spill down sides, not even a drop.  The egg will quickly bake and set solid, inhibiting the scones’ rising or very likely lopsided.
• Don’t overbake (makes them dry)
• After baking, if you want to keep scones crisp, transfer to a wire rack to cool
• If you want scones with a soft exterior, place in a tea towel lined bowl and cover with a tea towel to cool