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Gingerbread Decorations

Preparation 20 Minutes

Cook 12-14 MINS Minutes

Serves 32

Method
Ingredients

Method

Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.

Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.

Ingredients

125g butter, diced and softened

½ cup brown sugar

¼ cup golden syrup

1 egg

2 ¼ cups plain flour

½ cup SUNBEAM Almond Meal

1 tsp bi-carbonate of soda

3 tsp ground ginger

1 tsp cinnamon

Purchased pre-prepared white icing

SUNBEAM Currants, for decorating

Ribbons, for decoration

Recipe Collection

Roasted Cauliflower Steak with Cashew Cream

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side – so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.

Heat skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

While the cauliflower steaks are in the oven, prepare the warm chickpea salad. Add the spinach and chickpeas to a large bowl.

Squeeze lemon and drizzle avocado oil over the greens and beans. Add Himalayan sea salt and black pepper. Toss well to combine.

Assemble your dish with chickpea salad, seared cauliflower steak and drizzle with cashew cream.

Bread and Butter Pudding

Pre-heat oven to 180°C (160°C fan-forced).

Combine sultanas and juice in a small bowl and set aside.
In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.
Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.
Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds.
Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

Shortbread Layered Fruit Mince Butter Cake

Preheat oven to 180°C/350°F.

Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.

Beat in eggs, one at a time.

Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.

Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.

Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.

Stir in flour, salt, currants and sultanas until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls.

To make the frosting: 

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.