Date Cookies
Preparation 10 Minutes
Cook 20 Minutes
Serves 24
Method
- Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
- Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.
Ingredients
2 cups rolled oats
½ cup plain flour
½ cup Angas Park Dates
¼ cup SUNBEAM Pepitas
80g butter
⅓ cup honey
1 ripe banana, mashed
Recipe Collection
Pistachio & Fruit Cheesecake
- Cover Angas Park Apricots in 100ml maple syrup & 50ml water in bowl. Cover Angas Park Fruit Medley in 150ml of maple syrup and 50ml water in another bowl. Set both aside to soak.
- In a food processor blend almonds and almond meal until fine crumb. Mix almond crumb with melted butter, press into bottom of cake tin. Preheat oven to 180ºC & bake 15 min.
- Mix room temperature cream cheese until fluffy. Dissolve gelatine powder in boiling water. Add gelatine, condensed milk, melted white chocolate to cream cheese & combine until smooth.
- Fold well-drained fruit medley into cake mix then pour over cooled almond base in springform cake tin. Refrigerate until set (Approx. 6 hours).
- Remove cheesecake from tin and serve with drained apricots and chopped pistachios for garnish.
Chocolate Fruit Truffles
- Add chocolate to a food processor and blitz until very finely chopped.
- Transfer chocolate to a bowl, pour over the hot thickened cream, add butter, currants and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
- To make truffles, scoop 1 heaped tbsp of the mixture and use clean hands to roll into a rough ball. Repeat with remaining mixture (you should make about 24)
- Arrange crushed nuts, desiccated coconut and cacao powder in separate bowls. Roll each of the truffles into different coatings to decorate.*to make coloured coconut we combined desiccated coconut with a few drops of food colouring
Sultana & Cornflake Cookies
Preheat oven to 180°C. Beat butter and sugar in small bowl with electric mixer until smooth, add egg, beat until combined. Stir in sultanas and sifted flour. Fold flour, 1 cup cornflakes, sultanas through mixture. Roll rounded teaspoons of mixture in lightly crushed cornflakes, place about 3cm apart on greased oven trays; flatten slightly. Bake in oven about 20 minutes or until browned. Cool on trays.
Butter Biscuit Wreaths
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Preheat oven to 160°C and line with baking trays. Set aside 1/4 cup raisins for decorating. Roughly chop remaining raisins.
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Beat butter and sugar with electric mixer until light and creamy. Sift in flour and mixed spice and add chopped raisins. Mix until combined. Divide dough in half and form into two disks. Wrap and refrigerate 30 minutes or until firm.
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Roll dough between sheets of baking paper to 0.5cm thick. Cut 8cm rounds with cookie cutter. Transfer to lined baking trays and cut 3cm circles from middle of rounds to form rings. Reroll dough as necessary and refrigerate if too soft. Bake 15-20 minutes until lightly coloured. Cool on trays.
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To decorate, working with one biscuit at a time, drizzle white chocolate over the top and decorate with raisins, almonds and other decorations.
Christmas Cheesecake
Preaheat oven 160 degrees (140 degrees fan).
- Brush base and sides of 25cm springform pan with butter.
- Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
- Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
- Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.
To make Toffee
- Line a baking tray with baking paper. Spread nuts evenly over tray.
- Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
- Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.
Chocolate Bunny Cakes (Gluten Free)
- Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
- Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
- Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
- For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.
