Scones, cakes, puddings, and even his own dinner – you name it, Joel Anderson can make it.
The child prodigy of the local culinary scene cooked his first meal when he was only three and a half years old (with his parents Sarah and Peter watching him, of course).
These days the parents are more likely to leave Joel to his own devices, as he whips up his own meals.
“I find it fun,” Joel said of cooking.
Baking is his forte, and the ladies in the office can verify that he makes a mean scone!
“I’ve been cooking them (scones) for a few years. My favourite things to cook are puddings, and school cakes. I cut them up and bring them to school. I’ve been doing alright at the Show.”
Joel has taken home some firsts from the Naracoorte Show, and also won the prestigious Best Primary School Entry Cookery Exhibit in 2018.
Joel will sometimes cook with his sister Kaylee, and the two of them are certainly learning from the best.
“We love to watch cooking shows!” Kaylee said.
Will Joel Anderson be the next judge of Masterchef? At this rate, it’s possible!
450g (three cups) self-raising flour
2 tablespoons of icing sugar
3 teaspoons of baking powder
250ml (one cup) of milk
250ml (one cup) of cream
Preheat the oven to 200 degrees Celsius. Grease a baking tray or line it with baking paper.
Sift the flour, sugar and baking powder together, twice, and place in a large mixing bowl. Make a well in the centre and add both the milk and cream. Stir with a knife until the mixture forms a soft dough.
Turn the dough out onto a lightly floured surface and knead very lightly, patting the dough gently into shape until it is about 2cm thick.
Cut the scones out using a scone cutter. Place them on the prepared tray and leave them to sit for five minutes. Bake for 12 minutes until the scones are lightly brown and sound hollow when tapped on the bottom.
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