**CLASS+CHEF+RECIPES**

**__CHEESE STICKS__**

INGREDIENTS: 5 sheets puff pastry 1 egg white 185 shredded cheese 90g grated parmesan cheese ​​ Barbeque seasoning

METHOD: 1. Cut each sheet into 2 cm strips. Brush with egg white 2. Take two strips of pastry, place together and criss-cross to form one stick 3. Place each stick on a tray with non-stick baking paper 4. Sprinkle sticks with combined cheese and then sprinkle with barbeque seasoning 5. Bake in hot oven for 7 - 10 minutes

Makes approximately 30 sticks

ENJOY!

APPLE AND CINNAMON PIKELETS // (otherwise known as Tahlia and Anna’s Applets) // 1 cup SR flour Pinch of salt ¼ level teaspoon bicarbonate of soda Ground cinnamon (to taste) 2 level tablespoons sugar 1 teaspoon vinegar ½ cup milk 1 egg ½ teaspoon vanilla essence 1 tablespoon melted butter 2 small tubs of apple puree

Sift flour, salt, soda and cinnamon into a mixing bowl. Add sugar and make a well (hole) in the middle of the dry mixture Add vinegar to milk and pour into the flour. Add egg, vanilla and melted butter. Finally, add apple puree. Beat well until it becomes a smooth, thickish batter. Heat frypan and grease with a dot of butter. Drop dessertspoons of the batter (from tip of spoon for a perfect round shape) onto the pan and cook until the surface bubbles. Turn and lightly brown the other side. Remove to a folded cloth and cover until cool. Serve with butter or sprinkled with cinnamon sugar. Yum!

LEMONADE SCONES

2 ½ cups self-raising flour 300mls thickened cream 1 – 1 ¼ cups lemonade 1 tsp vanilla essence Extra flour for kneading 1 tablespoon water 1 tablespoon raw or brown sugar

Preheat oven to 200 degrees C. Line an oven tray with baking paper. Sift the flour into a large mixing bowl. Make a well in the centre add ½ cup of the cream (reserve the rest for serving), lemonade and vanilla essence and mix until a soft dough is formed.

Dust a flat surface with a little extra flour turn the scone dough out and knead gently until the dough just comes together press dough out with your hand until it measures a 14 x 18cm rectangle.

Dip a large sharp knife blade into flour, cut the dough into 9 even squares (2 cuts across and 2 cuts down). Using the flat blade of the knife lift the scones onto the prepared tray. Brush scones with water and sprinkle with sugar.

Cook for 20 minutes or until the scones are well risen and golden brown. Remove from the oven and stand on wire rack for 5 – 10 minutes.

Perfect for afternoon tea!