Cherry Ripe Slice
Preparation 30 Minutes
Cook SET TIME: 60 MINS Minutes
Serves 12 squares
Method
Line 27 x 18cm slice tray with baking paper, leaving 2cm of paper above edge to make removal of slice easier. Put biscuits in a bag and crush well. Combine biscuits and butter and press into base of prepared tray. Refrigerate for 20min till firm.
Combine coconut and icing sugar mixture in a bowl. Put white chocolate extra butter and cream in a small pan and cook gently over low heat. Stir frequently until chocolate has melted. Stir in food colouring.
Gently stir white chocolate mixture into coconut mixture, add cherries spread firmly on biscuit base, chill for 30min or until firm. Spread dark over the slice, refrigerate until firm, cut into squares to serve.
Ingredients
375 g Choc Ripple biscuits
150g unsalted butter melted
250g desiccated coconut
60g icing sugar mixture
300g white chocolate
Extra 150g unsalted butter
150ml thickend cream
5 drops red food colouring
400g SUNBEAM red glace cherries, halved
200g dark choc melted
Rose petals or freeze dried raspberries to garnish
Recipe Collection
Apple & Sultana Crumble Cake
1. Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a 22cm spring form pan and line the base with baking paper.
2. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time until well incorporated.
3. Add sour cream, followed by the flour, almond meal and spice. Mix until batter is smooth. Add sultanas, mixing in well. Spoon into prepared pan, smoothing the top. Sprinkle with diced apples.
4. For the crumble, combine oats, sugar and butter in a bowl and using fingertips, rub to combine so mixture resembles chunky breadcrumbs. Mix in the almonds. Sprinkle over apples and bake for 1 hour or until an inserted skewer comes out clean. Serve warm with custard or cream.
Chocolate Raisin Brownies
Preheat oven to 180°C.
- Line a 20 x 30cm baking tray tin with baking paper. Place the chocolate, butter and sugar in a pan and gently melt over low heat, stirring occasionally with a wooden spoon. Remove from heat.Step 1
- Stir the eggs, one by one, into the melted chocolate mixture. Add flour and cocoa, and stir through. Stir raisins through mixture. Spread out evenly in baking tray and bake for 30 mins. Allow to cool before slicing into squares.
HINT: FOR AN INDULGENT ADULT TREAT, SOAK RAISINS IN 1/2 CUP DARK RUM BEFORE ADDING.
Simnel Cake
Preheat the oven to 180degress.
Butter the walls of your Bundt tin well.
Chop your glace cherries into quarters and mix into your mixed fruit.
Cream the butter and sugar until light and fluffy and add the lemon zest.
Mix the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.
Into the whipped butter and sugar mix, add 1 of the eggs with a quarter of the dry ingredients.
Add in the other 2 eggs in the same way, followed by the rest of the dry mix remaining.
Mix in the mix, then the fold in the fruit.
Spoon the mixture evenly around the Bundt tin and smooth out the mix.
Bake on 180degrees for 30 minutes and then turn down the oven to 150 degrees for 1.5 hours or until the cake has risen and a skewer comes out clean.
Let the cake rest for 15 minutes before turning it out to cool further.
For the icing, mix the icing sugar, milk and orange juice together and pour over and enjoy!
Date & Raisin Liquor Truffles
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.
Hot Cross Cookies
- Preheat the oven to 180°C. Line cookie trays with baking paper.
- Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and bicarb soda, in two batches. Stir in fruit, nuts & chocolate.
- Roll tablespoons of mixture into balls; place 5cm apart on trays.
- Bake cookies 15 minutes or until golden; cool on trays.
- Once cookies are cooled, pipe cross with melted white chocolate.
Notes: Each cookie weighed 50g before cooking to make 24. Keep a few extra currants and choc chips to add to cookies when removed from oven to decorate top.
Red Velvet Cupcakes
Preheat oven to 170°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
