Blue Lagoon Cocktail

Blue Lagoon Cocktail

Blue Lagoon Cocktail

Ingredients

Servings 6 crumpets

• 150g (1 cup) white flour , plain / all purpose
• 200ml (3/4 cup + 1 tbsp) warm water
• 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)
• 1/2 tsp white sugar
• 1 tsp baking powder

YEAST MIXTURE

• 1 tsp yeast , instant/rapid rise OR dry active yeast
• 1 tbsp warm water (just tap water)
• 2 tbsp unsalted butter , melted (or vegetable oil)

Method

1. Crumpet Batter
2. Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5)
3. Yeast Mixture – Dissolve Yeast into 1 tbsp warm water in a small bowl
4. Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5)
5. Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy
6. It will only increase in volume by -10 – 15%
7. Cooking Crumpets
8. Grease 2 or 3 rings with butter approx 9 cm
9. Everything else – smear with butter
10. Brush non stick skillet lightly with melted butter then place rings in the skillet
11. Turn stove on medium high (medium for strong stoves) and bring to heat (Note 4 for sizzle test)
12. Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5 deep (will rise -60%)
13. Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet)
14. Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges
15. Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is set
16. Remove rings
17. Then flip and cook the other side for 20 to 30 seconds for a blush of colour
18. Transfer to write rack (golden side down) and fully cool