Gingerbread Decorations
Preparation 20 Minutes
Cook 12-14 MINS Minutes
Serves 32
Method
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Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.
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Gently fold in the flour, almond meal and spices until a dough has formed. Shape into a flattened ball and refrigerate for at least 30 minutes.
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Pre-heat oven to 180C (160C fan-forced). Roll the dough out onto a floured surface to 5mm thickness. Using star and round shaped cutters, cut shapes and transfer to lined oven trays. Using a small piping nozzle, cut a hole in the top of each shape prior to baking. Re-roll the dough offcuts until all has been used.
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Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.
- Once cool, decorate the biscuits with icing and currants. Thread lengths of ribbon through the holes and tie. Decorate your Christmas tree or give as gifts.
Alternative option: Prior to baking, press flaked almonds or slivered almonds into the dough and bake. Once cooked and cool, dust with icing sugar.
Ingredients
125g butter, diced and softened
½ cup brown sugar
¼ cup golden syrup
1 egg
2 ¼ cups plain flour
½ cup SUNBEAM Almond Meal
1 tsp bi-carbonate of soda
3 tsp ground ginger
1 tsp cinnamon
Purchased pre-prepared white icing
SUNBEAM Currants, for decorating
Ribbons, for decoration
Recipe Collection
Easter Blondies
Preheat the oven to 190 degrees Celsius and butter or line with parchment paper a 20cm x 20cm baking tin.
Melt the butter and white chocolate in a bowl over a pot of water and take off to cool once combined and fully melted.
In another bowl, mix the muscovado sugar, caster sugar and eggs together until thick and glossy. Approximately 2 minutes.
Once the butter and white chocolate mixture is cooled, mix in 1/3 to the sugar and eggs, and then fold in the rest.
Add in your flour, baking powder, vanilla, almonds and macadamias and mix until just combined.
Pour batter into your lines baking tin and for 35-45 minutes. The centre should still have a little wobble and a tooth pick should come out a little fudgy.
Straight from the oven, press your speckled eggs into the top of your blondie and let cool on a wire rack.
Fruit & Maple Chocolate Cupcakes
To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.
In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.
To make the buttercream, use an electric beater to whisk butter until smooth and creamy. With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.
Decorate cupcakes with the buttercream.
Moroccan Chicken with Raisins, Almonds and Honey
Pat chicken dry with paper towel, and sprinkle both sides of meat with salt and pepper. Drizzle the olive oil into a large heavy-based pot over medium-high heat.
When oil is shimmering, add half the chicken pieces and cook 5 – 7 mins per side, until golden brown. Transfer to a plate and repeat with remaining chicken pieces.
Reduce heat to medium, and add onion, garlic, ras el hanout, cinnamon stick, and ginger to the hot oil. Stir well, then cook for 5 mins, until onions have started to soften.
Return chicken and any resting juices to the pot. Add stock, bring to a boil, then cover and reduce heat to low. Simmer for 1.5 hrs, until the chicken is tender.
Remove cinnamon stick and add raisins and honey to the pot. Gently stir to combine and increase heat to medium. Simmer uncovered, for a further 30 – 45 min, until the sauce has reduced and the raisins are plump. Stir through lemon juice.
Garnish with almonds and parsley. Serve with crusty bread, rice, or couscous.
Cauliflower & Currants Salad
1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Place cauliflower onto prepared tray; drizzle over olive oil and season to taste with salt and pepper. Roast for 20-25 minutes or until just tender and golden.
3. Spread hummus onto a serving plate; top with cauliflower; drizzle with glaze. To finish, sprinkle with currants and parsley. Serve.
Fruit Mix Ice-cream Bombs
Remove Ice-cream from the freezer & stand in the fridge for 20 min to soften; do not melt completely.
Line 6 x 180ml dariole moulds or similar with plastic wrap. Put the fruit mince, sherry and almonds in a large mixing bowl, add the softened ice-cream & gently stir to combine.
Spoon the ice-cream mix into each pre-pared mould.
Return moulds to the freezer & freeze for 5 hours or till firm.
Put the sugar & egg whites in small bowl, beat until soft peaks form. Approx 10 min
Turn out the ice-cream moulds, invert onto tray,
Spoon or pipe meringue onto each ice-cream mould.
Blow torch to brown meringue or bake at 220C for 5 min
Rum & Raisin Trifle
Place the raisins, sultanas, currants, mixed peel, almonds and dates in a bowl and pour over 3/4 cup rum. Cover and allow to macerate for at least 8 hours or overnight. Keep additional raisins seperate and add 1/4 cup rum these will be used for garnishing the trifle.
Pre heat the oven to 140 degrees C.
Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
Place the butter mixture, soaked fruit mixture, flour bicarbonate of soda, cinnamon and allspice in a large bowl and stir to combine.
Line a 20cm square cake tin with two layers of non-stick baking paper.
Spoon in the mixture and bake for 2 hours or until cooked when tested with a skewer.
Cool in the tin. Once the cake has cooled remove from tin and freeze to semi-firm
Cut the fruit cake into 3cm pieces and decoratively line the base of trifle bowl & pour over the extra rum
Layer custard over fruit cake and repeat cake & custard layers if desired.
Whip caster sugar & thickened cream until stiff and add to trifle
Garnish with rum soaked raisins, and crushed ginger snaps
To make spun sugar, combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil.
Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. To make spun sugar, drizzle toffee between 2 wooden spoons over baking paper-lined oven tray.
Shape & stand at room temperature until set.
