Well what better way to honour the Queen’s birthday long weekend than to eat crumpets and have a cuppa. Â Ok, I will admit we aren’t hardcore royalists, it’s just it was cold here today and we wanted something warm and yummy. Â Crumpets seemed to fit the bill. Â Topped with butter and local honey and we had some eyes-rolling-into-back-of-head kind of afternoon tea going on. Â Crumpets are quick and easy to make, but don’t expect to have any leftover.
(Makes approximately 12 crumpets)
1 cup plain flour
1 cup spelt flour (can use 2 cups of plain flour)
1 1/2 cups lukewarm water
7gm dried yeast
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
Sift flour, baking powder, sugar and salt into mixing bowl. Â In a separate jug add dried yeast to water and stir until combined. Â Add liquid to dry ingredients and mix until batter is smooth. Â Heat a pan over a low heat. Â Place egg rings in pan and spray liberally with cooking spray. Â Fill egg rings about 3/4 full with batter. Â Cook on low heat for approximately 10 minutes or until crumpet is cooked through. Â Place cooked crumpets on cooling rack and cook the rest of the batter in the same manner. Â To serve, place cooled crumpets in a toaster and heat through. Â Top with butter and honey or your choice of toppings.
Ah, long live the Queen, crumpets and hot cups of tea! Â Jacinta x