Date Cookies
Preparation 10 Minutes
Cook 20 Minutes
Serves 24
Method
- Pre-heat oven to 170°C (150°C fan-forced). Line oven trays with baking paper. Place oats, flour, dates and pepitas in the bowl of a food processor and pulse until coarsely chopped. Remove to a mixing bowl.
- Place butter and honey in a small saucepan and heat until melted. Add to oat mixture with the banana and mix well. Spoon tablespoons of mixture onto prepared trays. Bake for 20 minutes or until just golden. Remove to a cooling rack to cool completely.
Ingredients
2 cups rolled oats
½ cup plain flour
½ cup Angas Park Dates
¼ cup SUNBEAM Pepitas
80g butter
⅓ cup honey
1 ripe banana, mashed
Recipe Collection
Currant & Apple Crumble
Preheat oven to 180°C.
For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.
Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.
In a separate bowl place apples, currants, caster sugar and stir well to coat.
Tip into a 1.5L baking dish, then scatter over the crumble topping.
Sprinkle the crumble with flaked almonds.
Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy
Nutty Barramundi with Coconut Greens
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
- Place fillets on an oven tray; season with salt and pepper.
- Press nut mixture evenly on each fillet.
- Bake fish for 10 minutes or until the crust is golden brown.
- Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
- Combine all coconut ingredients in a small jar. Shake.
- Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.
Roasted Peach Parfait with Gingerbread Granola
For the granola
Preheat the oven to 180℃.
In a large bowl, add all of the ingredients and mix well with a wooden spoon until all well combined.
Spread the mixture across 2 large baking trays lined with baking paper. Place into the oven and bake for 20-25 minutes, tossing the granola after 10 minutes.
Remove from the oven and allow granola to cool completely before storing in airtight containers, or jars.
Notes
Granola will store in an airtight container or jar for up to 2 weeks.
For the Peaches
Preheat the oven to 180℃.
Place peach quarters into a baking dish, sprinkle over the coconut sugar, ginger and drizzle over the vanilla and lemon juice. Toss gently, then place into the oven for 15 minutes, or until just tender.
Meanwhile, make the Mascarpone Cream. Place the cream into a stand mixer and whip for until fluffy and stiff peaks form. Add the mascarpone and whip again until combined. Add in the sugar and whip again.
To assemble Parfaits, layer the Marscapone Cream and Roasted Peaches. Garnish with the Gingerbread Granola and coconut flakes. Repeat for another layer.
Shortbread Layered Fruit Mince Butter Cake
Preheat oven to 180°C/350°F.
Grease 3 round 20cm (8-inch) cake pans; line base and sides with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Stir in sifted flours and milk, in two batches. Spread mixture into pan; smooth surface.
Bake cake about 1/2 hour. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool. Grab your prepared Sunbeam Fruit Mince and spread a generous layer over each cake then cover with a layer of cream. Stack the 3 cakes and then cover whole cake with cream icing.
Arrange summer fruits on top & dust with sifted icing sugar, arrange the gingerbread cookies as desired to decorate before serving.
Custard-stuffed Hot Cross Doughnuts
Mini Easter Panettone
In a medium bowl, whisk together the eggs, yolk and vanilla.
In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.
Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.
Stir in the butter, sultanas and mixed fruit. Mix until combined.
Divide the dough into 12 equal pieces and put into prepared cases.
Cover again and let rise for a further ½ hour.
Brush the tops with milk and bake for 25 mins or until cooked through and golden.
Cool on tray.
Meanwhile, make the icing.
In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.
Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.