Macadamia Nut Cookies
Preparation 15 Minutes
Cook 12 Minutes
Serves 12
Method
Preheat oven to 180℃ and line a few large baking trays with baking paper
Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.
Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.
Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.
Remove from the oven and allow to cool and set slightly before transferring to a wire rack.
Ingredients
170g unsalted butter, softened
¾ cup brown sugar
½ cup caster sugar
1 egg + 1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups (325g) all-purpose flour
¾ teaspoon baking powder
1/4 teaspoon baking soda
pinch sea salt
130g white chocolate, roughly chopped
½ cup Sunbeam Macadamia Halves
¾ cup frozen raspberries
To serve (optional)
Icing (icing sugar, egg white lemon juice)
Freeze dried raspberries
Recipe Collection
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Smoked Eggplant Dip
Pre-heat oven to 180°C (160°C fan-forced).
- Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.
- When cool, peel skin away from eggplants, discarding stems and juices.
- Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.
- Combine currants with sherry vinegar and set aside for 10 minutes.
- For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.
Traditional Hot Cross Buns
Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined.
Add in your melted butter, warm milk, eggs and raisins.
Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl.
Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size.
Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces.
Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.
Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size.
Pre heat oven to 180 degrees after leaving it to rest.
Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically.
Bake in the oven for approximately 20 minutes or until nice and golden brown.
Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines.
Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish.
Classic Christmas Pudding
- Combine fruit, brandy, rinds and apple. Cover and set aside overnight or for at least 2 hours.
- Cream butter and sugar until pale and fluffy, beat in golden syrup. Beat in eggs one at a time, beating well between each addition.
- Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
- Grease a 2 litre capacity pudding basin, line the base with a double layer of baking paper.
- Spoon mixture into the basin and smooth top. Double line the top with baking paper rounds.
- Take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansionof the pudding). Place sheets over pudding and secure tightly with string. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
- Remove from water, stand for 10 minutes before turning out. Serve cut into slices with cream and maple syrup.
Ricotta & Apricot Loaf with Thyme
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 10 x 20cm loaf pan.
- Combine butter, eggs and sugar in a large mixing bowl. Whisk well. Add flour and mix until just combined.
- Fold in the ricotta, apricots and thyme. Spoon into prepared pan and sprinkle the top with almonds and thyme. Bake for 45-50 minutes, or until an inserted skewer comes out clean. Allow to cool slightly before removing from the pan.
Carrot, Walnut & Raisin Cake
Preheat oven to 180℃.
Grate young fresh carrots to give one full cup & strain the juice from 440g can of crushed pineapple.
In a bowl mix 1 cup of plain flour, 1 tsp baking powder, 3/4 tsp bicarb soda, 1/2 tsp each of salt & cinnamon & 3/4 cup caster sugar. Add 2 eggs and 5 Tbsp oil (just under 1/3 cup).
Sir in the grated carrot, crushed pineapple & 1/4 cup Sunbeam walnuts, chopped. Bake in a moderate oven 175 oC for 40 – 45 minutes and cool before covering with topping. (Note: We slightly froze the cake to make firm to slice into layers to add frosting in between)
To make cream cheese topping, place in a bowl butter, cream cheese, vanilla, icing sugar and beat very well. If too thick add a small amount of milk to give a smooth consistency.
