Chocolate Fudge Cookies

Preparation 25 Minutes

Cook 10-12 Minutes

Serves 24 (Makes 48 Cookies)

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Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Place chocolate in a microwave proof container and cook in 30 second increments until melted and smooth, whilst stirring regularly. Allow to cool.
  2. Place butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time, until well incorporated. Fold in melted chocolate.
  3. Fold in flour and almond meal. Refrigerate cookie dough, covered for at least 1 hour.
  4. Roll chilled dough into 48 small balls and press down lightly onto lined oven trays. Bake for 10-12 minutes. Allow to cool on tray before removing to a cooling rack to cool completely.
  5. For ganache, place chocolate and cream in a microwave proof bowl and cook in 15 second increments until melted and smooth, whilst stirring regularly. Allow to cool slightly before using ganache to join cookies together, to make 24.

Ingredients

200g dark chocolate, chopped

125g butter, diced and softened

½ cup firmly packed brown sugar

1 tsp vanilla extract or ½ tsp ground cinnamon

2 extra large eggs

1 cup self-raising flour

1 cup SUNBEAM Almond Meal

Ganache

200g dark chocolate, chopped

2 tbsp cream

Recipe Collection

Spiced Lemon Cake

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

  1.  Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.

  2. Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.

  3. Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.

  4. For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.

  5. Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.

Christmas Cake Gift Jar

As a gift idea

  1. Place flour in bottom of jar and add spices and bicarbonate of soda
  2. Pour in fruit and push down lightly
  3. Next place brown sugar and finish with slivered almonds.
  4. Attach a gift card with the following instructions:

YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy

METHOD

  1. Preheat oven 150°C. Double line a 20cm round tin with baking paper
  2. Combine gift jar contents, butter, eggs and brandy and stir until combined
  3. Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.

Speedy Cinnamon & Choc Scones

1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden.
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!

Pumpkin Fruit Cake

Preheat oven to 160⁰C. Grease and line a 20cm round cake tin.

  1. Bring to the boil mixed fruit, sugar, syrup, butter and apricot nectar, stirring all the time and simmer gently for 10 minutes. Remove from heat and add bicarbonate of soda. Allow mixture to cool.
  2. Add eggs and pumpkin. Beat till smooth. Then add flours and mix well to combine.
  3. Place in tin and bake for 90 minutes, or until a skewer inserted into the cake comes out clean.

Easter Chocolate Bark

Grease and line a standard baking tray. Set aside.

Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.

Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.

Add a few drops of purple colouring to the second bowl and stir.

Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.

Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.

Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.

Cut or break up chocolate to serve. Great as a gift too!

Sultana & Date Scones

Preheat oven to 220°C (210°C fan-forced).
Line scone tray with non-stick baking paper. Sift flour and salt into a large bowl. Add butter and rub in lightly with fingertips.
Add sugar, sultanas & dates and stir to combine. Make a well in the centre of the mixture. Add beaten egg and almost all of the milk. Mix quickly with a flat bladed knife to a soft dough, adding more milk if necessary. Turn out onto a lightly floured surface and knead briefly until smooth. Press or roll out to form a round about 2cm thick.
Cut dough into rounds using a floured plain 5cm cutter. Place scones together, without touching, on prepared tray and brush with extra milk. Bake for 10-12 minutes or until golden brown.
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