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Reindeer Raisin Bites

Preparation 30 MINS (Plus refrigeration)

Cook

Serves 24

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Method
Ingredients

Method

Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball. Repeat with the remaining mixture.
Roll balls in the chocolate sprinkles to coat.
Cut pretzels in half and insert 2 into each ball for antlers.
Just below the antlers, insert slivered almond to form reindeer’s ears.
Use white icing to stick an Ovalteenie to each ball to form a snout.
Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
Refrigerate for a further hour to set the icing. Serve cold.

Ingredients

200g dark chocolate

200g milk chocolate

120ml thickened cream, heated

70g butter – softened

200g SUNBEAM Australian Raisins

100g SUNBEAM Slivered Almonds, 48 pieces reserved to decorate

24 mini pretzels, to decorate

Chocolate sprinkles, to decorate

24 Ovalteenies, to decorate

24 red colour mini M&M’s

Designer Icing White 140g

Food Colour Gel Black 15g

Recipe Collection

White Christmas

Grease and line base and sides of a 27cm x 17cm slice pan with baking paper, extending paper over sides.
Place chocolate and coconut oil in large heatproof bowl over a saucepan one-third filled with simmering water. Stir until melted and remove from heat.
Add sultanas, almonds, cherries, rice cakes and coconut. Stir to combine and spread into prepared pan. Press down firmly.
Set aside to cool for 1 hour or until set. Refrigerate if weather is hot. Cut into 18 pieces to serve.

Sunbeam Fathers Day Nut Mix

Preheat oven to 160°C

Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.

Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.

In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.

Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes.

Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!

Hot Cross Muffins

Preheat oven to 200°C. Grease and line a 12 hole muffin pan. Sift flour, mixed spice and cinnamon into a large Combine the egg, milk and butter in a jug. Pour into a well in the centre of the flour mixture. Stir until just combined.
Divide the mixture among the prepared pans and smooth the surfaces. Bake for 15-20 minutes. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely
Place the icing sugar in a small bowl. Gradually stir in water to make a thick icing. Pipe a cross onto each muffin and set aside until the icing is set.

Cinnamon Scrolls

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.

Stir in flour, salt, currants and sultanas until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread softened butter over dough.

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough followed by the currants, then press into the butter.

Tightly roll dough up, starting from the shorter side and place seam-side down making sure to seal the edges of the dough as best you can.

Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.

Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 175 degrees Celsius. Remove clingwrap and bake for 20-25 minutes or until just slightly golden brown on the edges. Allow to cool for 5-10 minutes before frosting.

Makes 9 cinnamon scrolls.

To make the frosting: 

In the bowl using electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy.

Custard-stuffed Hot Cross Doughnuts

Place the water, sultanas, currants, cinnamon, vanilla bean and honey in a saucepan over medium-low heat. Bring to a simmer to cook for 5-7 minutes. Remove from heat and stir in Liqueur 43 (if using). Set aside for 30 minutes to steep and cool. Discard the vanilla bean and cinnamon quill. Drain through a sieve set over a jug, reserving the steeping liquid. Set aside.

To make the custard, place custard powder in a saucepan. Add 2 tablespoons of the milk and mix until smooth and well combined. Stir in the remaining milk, then add the cream. Cook over a medium heat, stirring constantly for 3-4 minutes or until the mixture boils and thickens. Add the chopped chocolate and mix until smooth. Set aside to cool. Spoon into a piping bag and place in the fridge until required.

Place the warmed milk in a jug. Add the yeast and 3 tablespoons of reserved steeping liquid to the warm milk. Set aside in a warm spot for 5-10 minutes until foaming. Place flour, mixed spice and butter into the bowl of a large food processor (your processor needs to be at least 12 cups). Process until butter is incorporated. With the motor running, pour the milk mixture and egg. Process for 1-2 minutes or until dough has formed a ball and is smooth and elastic. If the dough is a bit to sticky, add more flour, a tablespoon at a time, until it is the right consistency. Add drained sultanas and pulse to combine. Turn onto a floured surface and bring the dough together. Transfer to a lightly greased bowl. cover with a clean tea towel and set aside in a warm spot to rise for 1 hour or until mixture has doubled in size.

Line two trays with baking paper. Turn the dough onto a lightly floured surface and knead for 2 minutes, knocking the air out. Cut the dough into 16 even portions. Roll each portion into a ball and place on the lined tray and flatten slightly, allowing a little room between each to expand. Cover with a tea towel and set aside for 30 minutes to prove.

Place 4 doughnuts in the wire basket of an air fryer and brush with melted butter. Air fry at 180°C for 8 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with the remaining doughnuts. (Alternatively, heat a saucepan of vegetable oil to 160°C and deep-fry doughnuts, turning halfway through, for 2-3 minutes or until golden and cooked through).

Cut a small slit into the base of each doughnut. Pipe custard into the slit on the base of each doughnut. Return to the rack, cut side down.Step 7

Brush the doughnuts with the remaining reserved steeping liquid and set aside for 5 minutes to set.

Place the melted white chocolate melts into a piping bag. Snip the corner and pipe a cross over each doughnut. Set aside for 5 minutes to set.

Christmas Bark

Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.

Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, biscuit and nuts.

Refrigerate until set. Break bark into pieces to serve.

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