Pumpkin Feta Scones

Preparation 10 Minutes

Cook 15 Minutes

Serves 8

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Method

Pre-heat oven to 220°C (200°C fan-forced).

  1.  Place flour, allspice and butter in the bowl of a food processor and pulse until it resembles fresh breadcrumbs. Remove to a bowl and fold in feta and currants.
  2. Fork whisk together the pumpkin and milk. Add to flour mixture and combine until mixture just comes together. Tip onto a lightly floured surface and bring together, knead lightly and press out to a 2cm thickness.
  3. Using a floured 6cm scone cutter cut out scones, placing them onto a lightly floured oven tray. Brush lightly with milk and sprinkle with almonds. Bake for approx. 15 minutes until golden on the base. Allow to cool on a wire rack. Serve with a spread of butter.

Ingredients

2 cups self-raising flour

1/2 tsp allspice

50g butter, diced

80g feta, crumbled

1 tbsp SUNBEAM Currants

2/3 cup mashed pumpkin

1/2 cup milk

1 tbsp SUNBEAM Flaked Almonds

Butter, for serving

Recipe Collection

Family Fruit Mince Tart

  1. Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.

    Enclose in plastic wrap; refrigerate 30 minutes.

    Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.

    Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.

    Meanwhile, preheat oven to 200°C.

    Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.

    Add fruit mince in an even layer over tart base.

    Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

    Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

     

Hot Cross Bun Choc Truffles

Combine hot cross buns, sultanas, mixed peel and mixed spice in a food processor and blend until a fine crumb. 

Combine dark and milk chocolate and cream in a microwave-safe bowl and microwave for about 2 mins (stopping every 30 seconds and stirring) until the chocolate is completely melted. 

Add melted chocolate mixture to the food processor and blend until combined.  Transfer the mixture to a bowl, cover and refrigerate for 4-6 hours until firm enough to spoon. 

Spoon mixture into 2 tablespoon sized portions then roll into balls.  Roll in cocoa powder, dusting off excess powder.  Line a baking tray with baking paper, place balls onto the tray and refrigerate for 30 mins to harden.

Place white chocolate into a small, microwave-safe bowl and microwave for 1 min, stopping every 20 seconds to stir, or until completely melted.  Allow to cool slightly before transferring to a piping bag fitted with a small, round nozzle. 

Pipe a cross (to resemble a hot cross bun) onto the tops of each ball then return to fridge for a further 30 mins to set.

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. 

Chocolate Easter Nests

Pre-heat oven to 180°C (160°C). Place almonds on a baking tray and cook for 8 minutes or until golden. Set aside to cool.

Line a tray with baking paper which will fit into the refrigerator. Combine the almonds and sultanas in a bowl.

Place the different chocolates into 3 separate heat proof bowls. Place over a saucepan of gently simmering water and mix until melted. Add ⅓ of the almond mixture to each bowl of chocolate and mix well.

Place spoonfuls of mixture onto lined trays and shape into a nest, using the back of the spoon to make an indent in the centre. Refrigerate for approx. 1 hour until set. Decorate with small easter eggs.

Gingerbread Decorations

  1. Place butter, sugar and golden syrup in the bowl of an electric mixer. Beat until creamy. Add egg and mix until well combined.

  2. 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.

  3. 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.

  4. Bake for 12-14 minutes, until golden. Allow to cool on trays for 5 minutes before removing to a cooling rack to cool completely.

  5. 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.

Fruit Mince

Mix all the ingredients in a medium saucepan on medium heat until combined and the fruit has been coated with the rum & jam. Approx 5 min. 

Place into a sterilised 1 litre jar and store in a cool dark dry place to macerate for as long as you can before using. 

This fruit mince made ahead can be used for so many great Sunbeam Recipes! 
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