Sultana & Cornflake Cookies
Preparation Minutes
Cook 20 Minutes
Serves 24
Method
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.
Ingredients
125 g Butter
1/3 cup Caster sugar
1 egg, lightly beaten
2/3 cup SUNBEAM Sultanas
1 cup self-raising flour
1.5 cup cornflakes
Recipe Collection
Gluten Free Cake
Preheat oven to 160°C
- Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm above rim
- Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
- Spoon into the prepared tin and bake at 160°C for 1 ½ – 2 hours or until a skewer inserted in the centre of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool before removing paper.
Easter Chickens
- Combine mixed fruit, dates, seeds mix, hazelnuts, coconut, coconut oil and vanilla in the bowl of a food processor. Blend well until a thick paste is formed. Roll tablespoonfuls of mixture into balls and refrigerate.
- Place chocolate into a heatproof bowl and place over a saucepan of gently simmering water. Mix until melted and smooth. Remove from heat.
- Combine coconut and food colouring, tossing until well distributed.
- Using a fork, pierce balls and dip into melted chocolate. Sprinkle with coloured coconut and set aside on a tray. Decorate with almonds, eyes and beaks. Refrigerate until required.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Decadent Christmas Cake
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Pre-heat oven to 150°C (130°C fan-forced). Lightly grease and line a deep 20cm cake pan with three layers of baking paper. Combine mixed fruit, raisins, and sultanas in a large saucepan. Add water and port, mix through. Place over a low heat for 5 minutes until liquid is absorbed and fruit softened. Set aside to cool.
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Using electric mixer, beat the butter and sugar together until creamy. Add eggs one at a time until all incorporated. Fold in flours and spices.
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Remove from mixing stand and fold in the fruit mixture with a large spoon. Mixing until well combined. Spoon batter into prepared cake tin and smooth the top. Decorate with almonds bake for 2 hours 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin before removing to a cooling rack to cool completely. Brush the top with jam whilst the cake is still warm.
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.
Quick and Easy Christmas Pudding
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Place fruit and brandy in microwaveable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
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Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well.
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Grease and flour a 1.5L microwaveable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double-layer of baking paper secured with kitchen string.
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Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate. Serve with custard.
