Date & Raisin Liquor Truffles

Preparation 15 Minutes

Cook SET TIME: 1 1/2 HRS Minutes

Serves 20 balls

Print Recipe Share

Method

Place the dates, raisins and liqueur in a small food processor and process to combine.

Place the mixture in a bowl with the melted chocolate and mix to combine.

Refrigerate for 30 minutes or until just set.

Using a tablespoon, roll the mixture into balls.

Roll the truffles in the almonds to coat and place on a baking tray lined with non-stick baking paper. Refrigerate for 1 hour or until set.

Makes 20. Store in refrigerator and bring to room temperature when you serve.

Ingredients

1 1/4 cups (345g) Angas Park pitted dates, chopped

1/2 cup (75g) Sunbeam raisins

1 tablespoon hazelnut liqueur

200g dark chocolate, melted

1 cup (80g) Sunbeam flaked almonds, chopped

Recipe Collection

Mini Fruit Mince Tarts

To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.Β Β 

To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.Β Β 

Preheat oven to 160℃.Β 

Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk.Β 

Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.Β Β 

Orange & Olive Oil Almond Cakes (Gluten Free)

  1. Pre-heat oven to 180Β°C (160Β°C fan-forced). Line 12 x β…“ cup capacity muffin moulds with paper cases.
  2. Combine flour, almond meal, sugar and baking powder in a large mixing bowl.
  3. In a separate bowl, whisk together the oil, milk, eggs and orange rind until well combined. Add to flour mixture and mix until smooth. Pour between paper cases and sprinkle with flaked almonds. Bake for 20 minutes.Tip:
    For those avoiding dairy, simply substitute the cows milk with your milk of choice.

Christmas Cheesecake

Preheat oven to 180oC (160oC fan). Generously grease a 20cm round, loose-bottom (or springform) tin. Line the base with baking paper.
In the bowl of a food processor, add biscuits. Blitz to a fine crumb. Add 250g of the melted butter and blitz until just combined. Spoon the mixture into the prepared tin and use a spatula to gentle push half of the mixture up the sides of the tin. Spread remaining mixture evenly over the base (using a drinking glass can help to compact the mixture around the sides and base). Refrigerate.

In the bowl of a stand mixer fitted with a whisk attachment, combine remaining butter with sugar and whisk until combined. With the motor running, add eggs one at a time until incorporated. Scrape down the sides of the bowl and add cream cheese, quark, sour cream and vanilla, whisk until smooth. Add cornflour and mix until incorporated.

Add peel and sultanas and gently fold through the cream mixture, then spoon into the prepared base and smooth the surface.
Bake cheesecake for 10mins then reduce oven temperature to 170Β°C (150Β°C fan) and bake for a further 50 mins. Turn off the oven, leaving the door slightly open, allow cheesecake to sit in the oven for a further hour until the edges of the cheesecake feel firm when gently pressed.

Allow the cheesecake to cool completely at room temperature then remove sides of tin and transfer cheesecake to refrigerator to cool overnight.
To make the meringue decoration, place the egg whites and caster sugar in a large bowl and whip into soft peaks. Spoon the meringue on top of the cheese cake and shape with a spatula. Use kitchen blow torch to lightly crisp the outside of the meringue. Serve and enjoy!

Fruit & Nut Slice

  1. Preheat oven 150Β°C (fan-forced).
  2. Line a loaf tin (20cm x 10cm) with
    baking paper.
  3. Combine all ingredients in a bowl and
    stir until well combined.
  4. Spoon mixture into prepared tin and
    bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Christmas Mud Cakes with Chocolate Ganache

  1. Preheat oven to 150ΒΊC (130ΒΊC fan-forced). Line 12 x β…“ cup capacity muffin pans with paper cases.
  2. Place mixed fruit into a food processor with boiling water and blend to a fine paste. Transfer to a large saucepan with butter, chocolate, milk and brown sugar. Place over a medium heat and cook, stirring, for 5 minutes until the butter and chocolate has melted.
  3. Transfer mixture to the bowl of an electric mixer (or you can transfer to a clean bowl and use a hand mixer) and whisk in the eggs. Add flour mixture, cocoa, mixed spice and a generous pinch of salt. Mix until the batter is thick and smooth.
  4. Pour batter into the prepared cases and smooth the surface. Bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool.
  5. Heat cream until hot and pour over chocolate. Mix until smooth and desired consistency achieved. Spread over mud cakes.

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.Β Β 

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

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

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.Β Β 

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.Β 

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.Β 

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.Β Β 

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

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.Β 

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.Β 

To make the frosting:β€―Β 

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

Join Our Recipe Club