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Macadamia Biscuits

Preparation 12 Minutes

Cook 12 Minutes

Serves 24

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Method
Ingredients

Method

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
Stir in flour, macadamia nuts and choc chips.
Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Ingredients

125g butter

3/4 cup brown sugar

1 tsp vanilla essence

1 egg

1 3/4 cups self raising flour, sifted

110g Sunbeam Macadamia halves

250g white choc chips

Recipe Collection

Walnut Sultana Zucchini Carrot Cake

Preheat oven to 180ºC (160ºC fan). Grease and line base and sides of two x 22.5cm (9”) round baking tins.

In the bowl of a stand mixer fitted with beater attachment, combine zucchini, carrot, flour, sugar, 50g of walnuts, sultanas and spices. Mix on low until just combined.

Whisk together oil and eggs then add to the zucchini mixture and beat on low until just combined. Divide the mixture evenly between the prepared tins, smoothing the surfaces. Bake for 1 hour to 1 hour and 10 mins or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in tins for an hour, then invert onto a baking rack to cool completely.

To make the icing, combine butter and cream cheese in the bowl of a stand mixer fitted with whisk attachment. Whisk until smooth. Add sifted icing sugar and whisk until smooth and fluffy.

To decorate, spread half the icing on top of one cake. Arrange the second cake on top and spread with remaining icing. Sprinkle with chopped walnuts to decorate.

Peanut Butter Bites

Combine currants, sultanas, oats, peanut butter and vanilla essence in a food processor. Blend until a smooth, thick paste is formed.
Divide and roll into 25 balls and place on top of skewer.
Dip balls in melted chocolate. Before chocolate is set place two half marshmallows for ears, one pink candy for a nose and Sunbeam currants for eyes.

Spiced Currant Biscuits

Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold ii the flour mixture slowly, then stir in currants and lemon zest. Wrap in plastic and chill for at least 2 hours.
Line 2 baking trays with baking paper. Preheat the oven to 180°C. Roll out dough 4-5mm thick then cut with a round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings.
Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. Cool on trays for 5 minutes, then transfer to a rack to cool completely.

Christmas Casata

Soften 2 litres vanilla ice cream by leaving out of the freezer for 15 minutes while you chop, glacé cherries & Allens Raspberries.

Toast the slithered almonds in a dry pan till slightly brown, set aside to cool.

In a large mixing bowl add softened ice cream, start by stirring in the frozen raspberries to give ice cream raspberry ripples and colour. Then add all the remaining ingredients and stir till combined.

Choose a mould or tin to set the ice cream in and freeze for a minimum 4 hours to set.

Serve frozen.

Candied Walnut & Beetroot Salad

In a pan on medium heat combine Sunbeam walnuts, butter and honey until candied, set aside to cool.
Preheat oven to 220c and cut the beetroot into quarters. Cover beetroot in olive oil, season with salt and bake for 30 mins.
Remove skin of orange and slice into segments, crumble goats cheese.
Once beetroot is cool combine salad ingredients with candied walnuts, dress with olive oil.