INGREDIENTS

Metric
Imperial
  • 500g Sasko scone pre mix
  • 90g Margarine/ Butter
  • 2 large Eggs
  • 130ml Water
  • 20ml Lemon juice
  • 1 tsp Ground ginger
  • 2L sunflower oil (for frying)
  • 2L Water
  • 3kg Granulated white sugar
  • 40g Lavender sprigs
  • 200g desiccated coconut
  • 17.63oz Sasko scone pre mix
  • 3.17oz Margarine/ Butter
  • 2 large Eggs
  • 4.39oz Water
  • 0.67oz Lemon juice
  • 1 tsp Ground ginger
  • 67.62oz sunflower oil (for frying)
  • 67.62oz Water
  • 105.82oz Granulated white sugar
  • 1.41oz Lavender sprigs
  • 7.05oz desiccated coconut

METHOD

  1. Preheat fryer to 170°C.
  2. Place scone mix ground ginger in a mixing bowl and rub margarine/butter into the dry mixture by hand.
  3. Beat egg, 130ml water, and lemon juice together with a whisk in a separate bowl.
  4. Cut egg mixture with a large serving spoon/palette knife into dry mixture.
  5. Mix until a soft dough is formed. Do not over mix.
  6. Gently press dough flat on a lightly floured surface. Cover with a damp cloth.
Syrup method:
  1. Place 2L water, 3kg sugar, and lavender in a large pot and bring to the boil. Once all sugar has dissolved, transfer to a bowl and place in the fridge.
  2. Cut/roll dough into desired shapes before frying. (Bare in mind dough will double in size in the fryer.)
  3. Fry until golden then immediately transfer to cold sugar syrup and soak for approximately 5 mins before removing.
  4. Sprinkle with coconut and enjoy!

Other Products

Hints & tips