Butter Biscuit Wreaths

Preparation 20 Minutes

Cook 20 Minutes

Serves 30

Print Recipe Share

Method

  1. Preheat oven to 160°C and line with baking trays. Set aside 1/4 cup raisins for decorating. Roughly chop remaining raisins.

  2. Beat butter and sugar with electric mixer until light and creamy. Sift in flour and mixed spice and add chopped raisins. Mix until combined. Divide dough in half and form into two disks. Wrap and refrigerate 30 minutes or until firm.

  3. Roll dough between sheets of baking paper to 0.5cm thick. Cut 8cm rounds with cookie cutter. Transfer to lined baking trays and cut 3cm circles from middle of rounds to form rings. Reroll dough as necessary and refrigerate if too soft. Bake 15-20 minutes until lightly coloured. Cool on trays.

  4. To decorate, working with one biscuit at a time, drizzle white chocolate over the top and decorate with raisins, almonds and other decorations.

Ingredients

375g SUNBEAM Australian Raisins

430g butter, softened

3/4 cup (165g) caster sugar

3 2/3 cups (550g) plain flour

1 tablespoon mixed spice

250g white chocolate melts, melted

SUNBEAM Slivered Almonds and Pistachios edible decorations*

*(we used silver cachous and crushed candy canes)

Recipe Collection

Smoked Eggplant Dip

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

  1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
  2. When cool, peel skin away from eggplants, discarding stems and juices.
  3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
  4. Combine currants with sherry vinegar and set aside for 10 minutes.
  5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

Sunbeam Traditional Fruit Cake

You will need a 21cm round tin for this recipe (base measurement)

  1. Soak fruit overnight in brandy, if you warm the brandy it infuses faster and you can soak for a few hours instead of overnight.
  2. Place soaked fruit, water, butter, maple syrup and sugar in a saucepan. Slowly bring to the boil then remove from heat and add bicarbonate of soda mixed with one tablespoon boiling water. Cool for 15 minutes. Add lightly beaten eggs, mixing thoroughly. Fold in sifted flours, spices and vanilla essence.
  3. Preheat oven to 160ºC. We used a 21cm bundt tin. Spoon batter into the prepared tin, using a spatula to smooth the surface. Bake for up to 75 to 90 minutes or until the cake springs back when gently pressed in the centre. Allow cake to cool in the tin for an hour then invert onto a cooling rake to remove. Allow to cool completely.

TIP: Liquor can be substituted with flavoured syrup or orange juice.

Optional cinnamon burnt buttercream:  Heat 500g butter in a large frypan over medium heat, stirring occasionally, until a deep golden colour.  Pour the butter and milk solids into a heatproof bowl and refrigerate until hard.  Remove burnt butter from fridge for 1 hour to soften then add 250g of the butter to a stand mixer and beat for 4-5 mins until creamy.  Add 320g sifted icing sugar mixture, ½ tsp ground cinnamon and 2 tbsp milk and beat for a further 6 mins or until light and fluffy.

Sunbeam White Christmas

Line a 30cm x 20cm (base) baking pan with baking paper.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water).

Fold in the remaining ingredients.

Pour mixture into the prepared pan, pressing down with a large metal spoon.

Refrigerate for 4 hours or until set.

To Serve:

Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares.

Christmas Lava Puddings

Preheat oven to 150ºC (140ºC fan). Lightly grease 8 holes of two Texas (jumbo) muffin tins.

  1. Combine all ingredients (except white chocolate) in a bowl. Mix well.
  2. Spoon half the mixture into the tins. Push two pieces of white chocolate into the centre of the mixture then divide the remaining mixture between each tin.
  3. Bake for 20-22 mins until cooked on the outside but soft and gooey on the inside.
  4. Serve immediately with vanilla ice cream and fresh raspberries, if using.If not serving immediately, refrigerate and microwave for 60 seconds immediately before serving.

Sunbeam Fruit Loaf

This recipe is super easy & uses a bread maker! Just add all of the ingredients in and the bread maker does the rest!

White Christmas Tree Bites

  1. Line the inside of 12 ice-cream cones with baking paper, using a stapler or sticky tape to secure paper.
  2. Place white chocolate in a bowl over a saucepan of simmering water (ensuring bottom of the bowl doesn’t touch the water) and stir until the chocolate has melted and is smooth. Remove from heat.
  3. Allow to cool then add all the other ingredients and stir to coat. Spoon into the prepared lined cones Refrigerate for at least 2 hours to set before serving.
More Recipes

Join Our Recipe Club