Easy Florentines
Preparation 15 Minutes
Cook 15 Minutes
Serves 12
Method
Preheat oven to 180ºC (160ºC fan).Line 2 baking trays with baking paper.
In a large bowl, combine Corn Flakes, almonds, sultanas and cherries, mix well.Pour over the sweetened condensed milk and stir to coat.
Place an egg ring onto prepared pan.Spoon the mixture into the egg ring, filling to the top and gently pressing down to compact.Remove egg ring and repeat, with remaining mixture, 6 biscuits on each tray.
Bake biscuits for 15 mins, swapping the trays around half way.Remove from oven and allow biscuits to cool completely on trays.
Melt the chocolate and brush onto the bases of each biscuit.Rest cookies on a baking rack, chocolate side up, to allow chocolate to set.
You will need a 7.5cm egg ring for this recipe
Ingredients
70g Corn Flakes
75g Sunbeam Slivered Almonds
110g Sunbeam Sultanas
70g Sunbeam Glacé Cherries, roughly chopped
165ml sweetened condensed milk
150g milk chocolate melts
Recipe Collection
Rum and Raisin Fudge
Lightly grease and line base and sides of a 20cm square baking tin.
Combine raisins and rum in a small bowl and allow to soak for 10 mins.
In a medium saucepan combine sweetened condensed milk, butter, sugar and golden syrup and constantly stir over a low heat until the sugar has completely dissolved.
Increase the heat to medium-high and bring the mixture to a boil. Reduce heat to low, stir constantly for about 8-10 mins until the temperature reaches between 113-115ºC.*
Remove pan from heat, add chocolate melts and soaked raisins and stir to combine. Transfer to prepared tin using a spatula to smooth the surface then allow to cool at room temperature for 5-6 hours until firm.
Cut into 5cm long slices then cut each slice into 8 rectangles.
If you don’t own a candy thermometer, you can also check if the fudge is ready by taking a small amount and dropping it into a glass of cold water. When the mixture sets into a soft ball that doesn’t stick to your fingers when gently pinched, the fudge is ready. This is referred to as “soft ball” stage.
Mini Fruit Pies
Preheat oven to 180oC
- Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
- Place almond meal, flour, sugar into a food processor and process until combined. Add butter and egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
- Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan (or use two 12-hole pans). Fill cases with fruit mince.
- Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid.
- Bake at 180oC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving. Store in an airtight container for up to 1 week.
Fruit & Nut Biscotti
Heat oven to 180 degrees C. Generously butter or spray bottom and sides of loaf pan with cooking spray.
In large bowl, stir flour, nuts, sultanas, flax seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
Bake 50 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, but no more than 3 hours.
Heat oven to 200 degrees c. Remove loaf from pan. Use sharp serrated knife to cut loaf into 1/8-inch thick slices. Arrange slices in single layer on rimmed baking sheets. Bake 15 minutes until golden brown, flipping halfway through baking. Transfer to cooling rack to cool completely.
Store at room temperature in airtight container up to 1 week.
Beef & Apricot Tagine
1. Heat half of the oil in a large frying pan, add onion and garlic and cook for 3-4 minutes until tender. Add spices and cook a further minute until fragrant. Add to the pot of a slow cooker.
2. Using the remaining oil, sear beef in batches until well browned. Add to the slow cooker with the stock, tomatoes, cinnamon and orange peel. Cook on low heat for 8 hours.
3. Add the apricots and chickpeas in the last 30 minutes of cooking time. Season well. Serve beef with almonds and coriander and accompany with rice and yoghurt.
*For a faster cooking time, cook on High heat for 4 hours.
Apricot & Sunmuscat Sultana Bread & Butter Pudding
Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.
In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.
Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.
Preheat oven to 200°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.
Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in the last 15 minutes, if browning too quickly.
Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.
Tips
Milk and butter can be substituted with diary free versions if preferred.
Apricot jam can be substituted with orange marmalade.
If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.
Hot Cross Sultana Muffins
Cream together the butter, sugar and orange rind until light and fluffy. Add the eggs one at a time beating well after each addition. Sift together the flour, cinnamon and combine with the Sultana Bran, Sunbeam Sultanas and walnuts. Add dry ingredients to creamed mixture alternatively with yogurt, until just combined. Spoon mixture into greased muffin pans filling ¾ full. Pipe on crosses. Bake in moderate oven for 25 minutes or until golden brown. Serve Warm.
Crosses:
Mix flour and water to a smooth paste. Fill into a small plastic bag, cut a small hole across the corner and use to pipe crosses.
