British Flapjack Biscuits (Sweet Oat Cakes)

Makes about 16 biscuits.

Ingredients:

• 1/2 Cup Unsalted Butter, cut into 8 pieces
• 1/2 Cup packed Golden Brown Sugar
• 1/4 Cup Golden Syrup
• 2 1/3 Quick-Cooking Oat (not instant or rolled oats)
• Pinch of Salt

Instructions:

• Preheat oven to 350C.
• Grease a medium-sized square baking pan (approx 8x8 inches). Add a square of baking paper to the base of the pan.
• In a heavy saucepan, over medium-low heat, combine butter, brown sugar and golden syrup.
• Stir constantly until butter melts, sugar dissolves and mixture is smooth. Remove from heat.
• Blend in oats and salt.
• Transfer mixture into the prepared pan and spread out in an even layer.
• Bake for abot 15-20 mins until the top is golden (edges will be a little darker).
• Remove from the oven and set aside to cool in the pan for 5 mins (very important).
• Cut into 4 squares. Then cut each square into 4 triangles while mixture is still soft.
• Then set aside to cool completely in the pan before serving (very important here too - otherwise it can come out in smaller pieces than intended)

Pecan Pie Squares

Rich and sweet - Absolutely delicious. And really easy to make!
Makes about 30 squares.

Ingredients :

• 2 Cups Chopped Pecans
• 1 Cup Butter, cubed
• 2 1/4 Cups Packed Brown Sugar
• 2 Eggs
• 2 tsp Vanilla extract
• 1 1/2 Cups Plain Flour
• 2 tsp Baking Powder
• Icing Sugar Mixture (optional)

Instructions:

• Prepare baking tray. Add a lining of baking paper to the bottom of a 13 inch x 9 inch x 2 inch baking pan, and grease edges well (spray baking paper as well if you have an oil spray).
• In a large saucepan, heat butter and brown sugar over medium heat until sugar is dissolved.
• Separately, in a small mixing bowl, beat the eggs, vanilla and butter mixture.
• Combine flour and baking powder. Gradually add to the butter mixture and mix well. Stir in pecans.
• Spread mixture into prepared pan.
• Bake at 350F for 20-25 mins or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.
• Cool on a wire rack for approx 15 mins until cool, then leave in the fridge for at least 1 hour.
• Dust with icing sugar if desired. Cut into squares.

Mini Lamington Bites

Makes 36
Prep Time 50mins + overnight + 1hr to set
Baking Time 30 mins

Ingredients (Cake):

• 125g Butter, room temperature
• 140g Caster Sugar
• 1 tsp Vanilla Extract
• 2 Eggs
• 1 Cup (150g) Self Raising Flour, sifted
• 50g Plain Flour, sifted
• 1 Cup (250ml) Buttermilk
• 4 Cups Moist Coconut Flakes, blended into tiny pieces

Ingredients (Icing):

• 125g Butter, room temperature
• 140g Caster Sugar
• 1 tsp Vanilla Extract
• 2 Eggs
• 1 Cup (150g) Self Raising Flour, sifted
• 50g Plain Flour, sifted
• 1 Cup (250ml) Buttermilk
• 4 Cups Moist Coconut Flakes, blended into tiny pieces

Instructions:

• Preheat oven to 180C and grease a 4cm deep large rectangle cake pan.
• Line the base and sides with baking paper, allowing the papers to overhang.
• Cream the butter, sugar and vanilla until light and fluffy.
• Add eggs, 1 at a time, mixing until combined.
• Add half the combined flours and half the buttermilk.
• Stir to combine. Repeat with remaining flour and buttermilk.
• Spoon mixture into prepared pan.
• Smooth to even out the top.
• Bake for 25-30 mins until a toothpick inserted in the centre comes out clean.
• Let stand in the baking pan for 5 mins, then transfer to a wire rack to cool completely.
• Cover the cake with a clean tea towel and stand overnight.
• Cut the ends off the cake, then cut the cake in 2cm square pieces.
• For the icing, sift icing sugar and cocoa in a heatproof bowl. Add the butter, rum and boiling water and stir until smooth. Let cool.
• Place coconut flakes in a deep bowl.
• Use a fork to carefully dip each piece of cake into the icing mixture.
• Shake off excess and toss in the coconut, ensuring it gets fully covered.
• Place on a baking tray lined with baking paper.
• Chill for an hour.

Glossy Lemon Bars

Makes 16 squares. Time to make : 2.5 hours.

Ingredients (Pastry Base):

• 130g Plain Flour, sifted
• 60g Pure Icing Sugar, sifted
• 1.4 tsp Salt
• Zest from 1 Lemon, finely grated
• 115g Unsalted Butter, cold, cut into 3 cm cubes

Ingredients (Lemon Filling):

• 3 Large Eggs
• 8 Egg Yolks (Large Eggs)
• 270g White Sugar
• Pinch of Salt
• Zest from 1 Lemon, finely grated
• Juice from 8 Lemons

Instructions:

• Start with the pastry base. Preheat oven to 350F. Line an 8x8 inch square baking pan with removeable base with baking paper.
• In food processor, combine sifted flour, sifted icing sugar, salt, lemon zest and cold butter. Blend until you get the texture of coarse sand.
• Scatter mixture into the lined base of the baking pan. Press into an even layer.
• Bake for about 30 mins, until dough is gold and firm. Set aside.
• To make the filling, combine whole eggs, egg yolks, sugar, salt and lemon zest in a medium saucepan. Then mix in lemon juice.
• Cook over low heat, stirring constantly but not vigorously, for about 3 mins, until warm.
• Increase heat to medium-low and continue cooking while stirring slowly until temperature reaches 170F, for about 8 mins.
• Immediately strain the mixture into the prepared crust. Cover the baking pan with aluminum foil and bake until smooth and firm, for about 10 mins.
• Remove foil, cool to room temperature, recover with foil and refrigerate for an hour.
• When serving, remove from the fridge at least 20 mins prior to eating. Transfer to a cutting board and cut into squares, rinsing your knife in between each slice.
• Serve dusted with powdered sugar or with chantilly cream.
• Keeps for up to 1 week.

Apple Cheesecake Crumble Slice

Makes a large rectangle pan.
Prep time : 10 mins + 4 hours of chilling time
Cook time : 30 mins

Ingredients (Base):

• 250g Butter, room temperature
• 1/2 Cup Brown Sugar
• 2 Cups Flour, sifted

Ingredients (Filling):

• 250g Philadelphia Cream Cheese, softened
• 2 tbsp Golden Syrup
• 1/4 tsp Ground Cardamom
• 3 Eggs
• 395g Sweetened Condensed Milk
• 1 tbsp Lemon Juice
• 2 tsp Lemon Zest
• 2 Granny Smith Apples, cored, peeled and sliced
• 2 Royal Gala Apples, cored, peeled and sliced

Ingredients (Crumble Topping):

• 3/4 Cup Flour
• 1/3 Cup Brown Sugar
• 90g Butter, melted
• 2 tsp Vanilla Extract

Instructions:

• Preheat oven to 180C.
• Grease a 20x30 deep dish baking pan. Line pan with baking paper extending paper over the sides.
• Prepare the base. Cream butter and sugar until pale. Fold in sifted flour. Press mixture into the base of the pan.
• Bake 15-20 mins until the base is golden. Remove from the oven and set aside.
• Next prepare the topping by combining in a medium bowl, the flour, sugar, melted butter and vanilla to form a dough.
• Roll the butter mixture in a log shape. Wrap log in plastic wrap and freeze until firm.
• And thirdly, complete the filling. In a large bowl, beat the cream cheese, golden syrup and ground cardamom until smooth.
• Add eggs one at a time, beating well after each addition. Stir in condensed milk, lemon juice and zest.
• Pour the filling over the base once the base is cool.
• Top with all the apples slices.
• Grate the topping over the apple until covered.
• Bake 35-40 mins until golden and the filling is just set. Cool in turned-off oven, with door ajar, for an hour.
• Chill for 2 hours in the fridge.
• To serve, bring slice to room temperature, dust with icing sugar and serve with a dollop of thick cream.

Kiwifruit Squares

Note : Need to test the base a little further to ensure perfect consistency.
Makes 16 squares

Ingredients (Base):

• 1 1/4 Cups Flour
• 1/3 Cup Pure Icing Sugar, sifted
• 1/2 Cup Butter, cold

Ingredients (Topping):

• 1 Cup Sugar
• 4 Kiwifruits, peeled and pureed
• 2 Eggs, beaten
• 1 tsp Lime Juice
• 1/2 tsp Grated Lime Peel
• 1/2 tsp Baking Powder
• 1 tbsp Flour

Instructions:

• Preheat oven to 170C and line a 9" square pan with baking paper.
• Combine flour and 1/4 cup icing sugar. Cut butter and blend into flour mixture until mixture looks like sand.
• Pat flour & butter mixture into the square pan.
• Bake for 15 mins and then set aside to cool.
• Combine sugar, kiwifruit, eggs, flour, lime juice, lime peel and baking powder.
• Pour over baked crust and return to oven for 25 more mins.
• Cool then sprinkle with remaining icing sugar.

Lemon, Coconut and Cranberry Squares

Ingredients (base crust):

• 2 Cups All-purpose Flour
• 1/3 Cup Icing sugar
• 1 Cup Margarine

Ingredients (filling):

• 4 Large Lemons
• 7 Eggs
• 2 1/4 Cup Sugar
• 1/4 Cups Margarine, melted
• 1/2 Cup All-purpose Flour
• 2 tsp Baking Powder
• 1 1/4 Cups Finely Chopped Almonds
• 1 Cup Coconut, flaked
• 1 Cup Dried Cranberries

Instructions:

• For the crust, mix all the ingredients together. Press mixture in the bottom of a greased pan 13x9".
• Bake 350F (180C) for 15-20 mins until the top is lightly golden.
• Beat the eggs and sugar together until light and fluffy.
• Then, zest all lemons. Separately obtain 3/4 cups of lemon juice from the lemons.
• Add the lemon zest, lemon juice and the rest of the ingredients in the topping mixture. Blend well.
• Pour into the crust and bake at 325F (170C) for 40-50 minutes or until the topping is set and golden.
• Lightly powder icing sugar on the top of the squares before serving.
• Makes 3 dozen squares.

Raspberry & Coconut Slice

Absolutely Scrumptious

Ingredients (Base):

• 1 3/4 Cups Plain Flour
• 3 tbps Ground Almond
• 1/2 Cup Caster Sugar
• 250g unsalted butter, chilled

Ingredients (top layer):

• 1/2 Cup Plain Flour
• 1 Cup Caster Sugar
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Baking Powder
• 4 Eggs
• 1 tsp Vanilla Essence
• 1 tsp Lemon Juice
• 300g Fresh or Frozen (thawed) raspberries
• 1 Cup Moist Shredded Coconut
• Icing Sugar, for dusting

Instructions:

• Preheat oven to 180 C.
• Lightly grease a square pan (20x30cm) and line with baking paper (across base and sides of pan).
• For the slice base, sift the 1 3/4 cup of Flour. Bend in almond meal and sugar.
• Press butter into flour mixture until it forms a granulated mixture like bread crumbs.
• Lightly press mixture into the base of the pan.
• Bake at 180 C for 20-25 mins until the corner start to become golden. Set aside to cool.
• Change the oven temperature to 150 C.
• Next prepare the top layer. In small bowl, mix together nutmeg, baking powder, and flour.
• In a large bowl, beat eggs, vanilla and remaining sugar with electric beaters for 4 mins, or until light an fluffy.
• Fold in nutmeg mixture.
• Stir in lemon juice, raspberries and coconut.
• Pour over the base.
• Bake at 150 C fo 1 hour or until golden and firm.
• Chill in the tin for 5-10 mins before cutting into pieces. Dust with icing sugar.

Raspberry Oat Coconut Bars

Delicious!

Ingredients:

• 1 Cup Plain Flour
• 1/4 Cup Self Raising Flour
• 3/4 Cup Brown Sugar
• 180g Butter, softened
• 3/4 Cup Desiccated Coconut
• 1 1/2 Cups Rolled Oat
• 1 Cup Frozen Raspberries, crushed slightly
• 1/4 Cup Raspberry Jam
• 1/2 Cup Desiccated Coconut, extra

Instructions:

• Preheat the oven to 170 Celcius. Grease and line a 27cm x 18cm pan, lined with baking paper.
• In a large bowl, combine the brown sugar and softened butter. Beat with a wooden spoon for a minute, then incorporate the flours, coconut and rolled oats until well blended.
• Reserve and set aside 3/4 cup of the dough.
• Press the remaining dough flat into the pan, over the baking paper.
• Spread the raspberry jam on top of the slice then evenly scatter the crushed raspberries over the jam.
• Crumble the remaining dough over the top, then sprinkle over the extra coconut.
• Bake for 25 minutes, then remove from the oven and cut slab into pieces while leaving the dough in the pan as it is otherwise. Let cool completely in the pan.

Sour Cherry Almond Bars

Ingredients:

• 250g Unsalted Butter, room temperature
• 2 Cups Brown Sugar, packed
• 1 Large Egg
• 1 tsp Almond Extract
• 2 tsp Baking Powder
• 2 Cups Flour
• 2 Cups Rolled Oats
• 1/2 Cup Sliced Almonds
• 2 Cups Pitted Sour Cherries, drained

Instructions:

• Preheat oven to 170C.
• Line a rectangle pan with parchment paper.
• In a large bowl, cream the butter and sugar until light and fluffy.
• Beat in the egg, baking powder and almond extract.
• Fold in the flour and oats, alternating one cup at a time, until just combined.
• Toss in the sliced almonds.
• Remove half of the dough and place at the bottom of the pan, pressing down to set firmly in place. Make sure the full base of the pan is covered.
• Top the dough with half the sour cherries, scattering them evenly overtop.
• Crumble the remaining dough over the cherries and then lastly the remaining sour cherries.
• Bake for 45-55 mins, just until the topping starts to turn golden.
• Let cool in the pan until it is near room temperature - these bars are very crumbly when still warm. Ideally, place them in the fridge for a few hours before serving. Then you can take the full set out and slice into bars more easily.

Festive Fudge & Smarties Bars

Ingredients:

• 2 Cups Quick Oats
• 1 1/2 Cups Flour
• 1 Cup Chopped Hazelnuts
• 1 Cup Packed Brown Sugar
• 1 Can (14 Ounces/Oz.) Sweetened Condensed Milk
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 Cup Butter, melted
• 2 tbsp Butter
• 1 Packet (16 Ounces / Oz.) Smarties
• 1/2 cup Shredded Coconut

Instructions:

• Combine oats, flour, hazelnuts, sugar, baking soda and salt. Mix well.
• Add melted butter. Mix well.
• Take out 1 1/2 cup of the mixture.
• With the remaining portion, press mixture onto the bottom of a greased 15 1/2 x 10 1/2 inch pan (that is about 1" deep).
• Bake for 10 minutes at 375 degrees F.
• Meanwhile... slowly melt butter in heavy sauce pan.
• Add 1 1/2 cup of smarties and continue cooking at a very low temperature. Break up the candies against the edge of the pan with a spoon. Don't let them melt completely.
• Remove from heat, stir in condensed milk. Stir well. Spread over partially baked crust to within 1/2 inch of the edge around the perimeter.
• Add coconut and remaining candies to the remaining mixture. And pour this mixture on top of the melted milk / cookie goo in the pan, going all the way to the edges of the pan.
• Press in top mixture lightly.
• Bake at 375 F for another 20 - 25 minutes until the top is lightly toasted.
• Cool for a few minutes and cut into small rectangle pieces before it gets too cool and hardens.

Cheesecake Swirled Brownies (Heaven!)

Ingredients (Filling):

• 1 package (250 g) of Cream Cheese (softened)
• 2/3 cup Caster Sugar
• 2 eggs
• 1/2 tsp of rum extract

Ingredients (Brownie):

• 125g cooking chocolate chocolate
• 1 cup Unsalted Butter
• 2 cups of Caster sugar
• 4 eggs
• 1 cup Chopped Walnuts
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 1/2 cup of flour

• Icing Sugar, to dust

Instructions:

• Set oven at 175C.
• Grease a large and deep set baking dish.
• Beat together the ingredients for the filling : cream cheese, caster sugar, two eggs and rum extract.
• Melt butter and cooking chocolate together via a bain marie so as not to burn the chocolate.
• Mix the nuts into the chocolate mixture.
• Beat remaining four eggs and sugar together, then add to chocolate mixture.
• Add remaining brownie dry ingredients (pre-mixed together) into the chocolate mixture.
• Spread half the chocolate mixture on the base of the pan.
• Then spread the full amount of the cheesecake mixture on top. Spread evenly to the corners.
• Finally, top with the second half of the chocolate mixture on top of the cheesecake mixture.
• USe a knife to gently swirl and mix the 3 layer. You should be able to see swirls forming from the top view of the 'cake'.
• Bake for 45 minutes (or until top is firm and springs back when touched -- do not bake until dry)
• Cool and then cut into squares.

Old Fashioned Macademia Brownies (Moist and Chewy!)

Makes 24 Brownies

Ingredients:

• 1 Cup Plain Flour
• 1/2 Cup Sour Cream
• 1 Cup Macadamian Nuts, Chopped in Half
• 150g Unsalted Butter
• 250g Cadbury Dark Cooking Chocolate Bar, chopped
• 1 1/2 Cup Caster Sugar
• 4 Eggs, lightly beaten
• 1 tsp Vanilla essence

Instructions:

• Preset oven at 160 C conventional or 140 C fan forced (make sure there are no pans in the oven!!)
• Line a 20x30 cm slice pan with baking paper
• Combine butter and chocolate in medium sauce pan; stir over low heat until cholate has just melted. Add sugar, eggs, vanilla, flour, sour cream and nuts.
• Stir well until combined.
• Spread mixture into prepared pan.
• Bake for 35 minutes or until brownie forms a crust on the outside.
• Allow to cool and slice.

Brandy, Prune & Chocolate Brownies (GF)

Overnight soaking needed.
Makes 20 squares.

Ingredients:

• 1 Cup Prunes, pitted and roughly chopped
• 200ml Brandy
• 1/3 Cup Plain Flour, sifted (or GF flour)
• 40g Cocoa, sifted
• 2 tsp Baking Powder (GF)
• 300g Dark Chocolate (55% or over)
• 75g Unsalted Butter
• 1.5 Cups Caster Sugar
• 4 Eggs
• 150g Sour Cream

Instructions:

• Soak the chopped prunes with the brandy. Cover the mixture and let sit in the fridge overnight. Next day, remove the pits and blitz the soaked prunes and brandy,
• Preheat oven to 180C (160C with fan).
• Line a 24cm deep square baking pan.
• In a glass or steel bowl over a saucepan of simmering water (careful to be sure not to let the water touch the bottom of the bowl), melt and stir together the chocolate, butter and sugar until well combined, about 10 mins. Set the bowl aside to let it cool a little.
• In a medium bowl, combine the sifted flour, cocoa and baking powder.
• To the bowl with the chocolate mixture, stir in very quickly one egg at a time, ensuring it is fully combined before adding the next.
• Add, in batches, the flour mixture to the chocolate mixture. Don't over stir.
• Then stir in the sour cream and prunes (including the soaking brandy) until just combined.
• Pour the batter into the lined baking pan and place them in the oven for 50 mins until the brownies are soft but not runny (they will firm up as they cool).
• Once cooled completely, with a sharp hot knife, cut the brownies into squares.

Source: kategibbs.com

Tahini & Halva Brownies

Makes 20 squares.

Ingredients:

• 240g Unsalted Butter, cut into small 2cm cubes
• 240g Dark Chocolate (70% or over), broken into small pieces
• 4 Eggs
• 330g Caster Sugar
• 120ml Plain Flour, sifted
• 30g Cocoa, sifted
• 130g Walnuts, lighted toasted and roughly chopped
• Pinch Salt
• 150g Tahini Paste
• 130g Halva, broken into large 3cm cubes (they will shrink significantly as they bake)

Instructions:

• Preheat oven to 180C (160C with fan).
• Line a 21cm x 31cm deep rectangle baking pan.
• In a glass or steel bowl over a saucepan of simmering water (careful to be sure not to let the water touch the bottom of the bowl), melt and stir together the chocolate and butter until well combined, about 5 mins. Set the bowl aside to let it cool to room temperature.
• In a large bowl, whisk together the eggs and sugar until pale and creamy.
• Fold the room temperature chocolate into the egg mixture until just combined.
• Then stir in the sifted flour, cocoa, chopped walnuts and salt, again only until just combined.
• Pour the batter into the lined baking pan and spread out into an even layer.
• Using a spoon, drop dollops of tahini across the top of the brownie and then use a knife's blade to make a few swirls which results in a pretty swirl pattern.
• Dot the halva chunks across the pan, making sure that the halva is fully underneath the batter (it will burn a bit as it bakes otherwise).
• Place them in the oven for 20-30 mins until the brownies are soft but not runny (they will firm up as they cool).
• Once cooled, with a sharp hot knife, cut the brownies into squares.

Source: https://ottolenghi.co.uk/recipes/tahini-and-halva-brownies

Rich Banana Chocolate Brownies (Delicious!)

Makes 1 Square Pan or 24 Brownies

Ingredients:

• 175g Dark Chocolate
• 175g Butter
• 150g Brown Sugar
• 2 Medium sized Bananas (The bananas need to be very ripe)
• 2 Eggs, lightly beaten
• 1 tsp Vanilla Essence
• 100g Self Raising Flour
• 2 tsp Cocoa
• 1 Cup Walnuts, Chopped

Instructions:

• Preheat oven to 180C conventional. Grease and line a 20cm square tin with baking paper.
• Combine butter and chocolate in medium bain-marie sauce pan (so that you heat up the ingredients indirectly) over medium heat until cholate has just melted. Stir until smooth and remove from heat.
• In a separate bowl, mash up the ripe bananas and mix in the eggs and vanilla. Add the chocolate mixture then stir to blend well.
• Mix in the chopped walnuts.
• Then stir in the sifted flour and cocoa.
• Spread mixture into prepared lined pan.
• Bake for 30-35 minutes or until brownie forms a crust on the outside.
• Allow to cool completely in the pan and slice.

Scottish Oat Scones
(The best way to start your day, if you have 1/2 hour to spare -- good for Sunday brunches and sleepovers!)

Ingredients:

• 2/3 cup of butter (melted)
• 1/3 cup of milk
• 1 egg
• 1 3/4 cups of oats, uncooked
• 1 1/2 cups of flour
• 1/4 cup of sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of raisins (Craisins are good too here!)

Instructions:

• Set oven at 425 F (make sure there are no pans in the oven!!)
• Mix butter, milk, eggs in a large bowl
• Seperately, mix oats,flour, sugar, baking powder, and salt in a small bowl
• Combine dry mix to wet mixture (into the large bowl)
• Mix well and then add raisins
• Pat mixture out on a lightly floured pan to 1/2" height, accross the pan
• Bake at 425 F for about 12 minutes, or until the sides turn to a light brown
• Serve warm, with butter or jam, and plenty of milk!!

Lemon Passionfruit Slice

Ingredients:

• 125g Butter, melted
• 1 cup Self Raising Flour
• 1/2 cup Caster Sugar
• 1 cup Dried Shredded Coconut
• 400g tin Condensed Milk
• 1 Egg
• 1 Egg Yolk
• 1 Tbsp Grated Lemon Rind
• 1/2 cup Lemon Juice
• 165ml (approx 1 cup) Passionfruit Pulp
• 2 Tbsp Plain Flour
• 1 tsp Baking powder

Instructions:

• Preheat the oven to 170C. Line a slice pan with baking paper.
• In a medium bowl combine the self raising flour, sugar, coconut and melted butter. Mix then press lightly and evenly into the slice pan. Bake in the oven for 15 minutes.
• While the base is cooking prepare the top layer of the slice. Combine all the remaining ingredients in a bowl and mix thoroughly.
• When the base is ready, remove from the oven and pour over the top layer. Return to the oven to cook for a further 25 minutes.
• Remove from oven and cool completely before slicing. Serve chilled or at room temperature.

Middle Eastern Halva Rice Crispies Squares

Prep 15 mins + Cook 15 mins + Setting 1hr 10 mins = 1hr 40mins
Makes about 20 squares.

Ingredients:

• 125g Unsalted Butter
• 300g White Mini Marshmellows
• 1 tsp Vanilla Extract
• 1 tsp Toasted Sesame Oil
• 1/2 tsp Flaked Sea Salt
• 160g Rice Krispies (or Rice Bubbles in Australia)
• 3 tsp Sesame Seeds, lightly toasted
• 125g Halva, roughly crumbled
• 25g Dark Chocolate, for decorating once set

Instructions:

• Line the base of a 20cm x 30cm deep baking pan.
• In a large soup pot, over medium-high heat, cook butter for 7 minutes until it becomes brown and nutty.
• Remove from the heat and add the marshmellows, vanilla, sesame oil and salt.
• Stir continuously for about a min, until the mixture is completely melted and smooth.
• Stir in the rice krispies, sesame seeds and halva until all is combined and fully coated.
• Pour the mixture into the prepared pan. Using a broad spatula, flatten the mixture so it is evenly distributed across the pan and smooth on top.
• Leave to cool until it is set in or out of the fridge (which will take about an hour)
• Once set, melt the dark chocolate and drizzle it across the top of the batter.
• Cut squares out and place them in an airtight container if not serving the same day.

Delicious Cold Caramel Slice (Vegan)

Served cold
Note : Cashews need to be soaked for at least 2hrs.

Ingredients (Base):

• 90g (1 cup) Rolled Oats
• 30g Almonds, roasted
• 60g Dates, soaked in 1/2 cup hot water, then drained, pitted and chopped finely
• 2 tbsp Coconut Oil
• 2 tbsp Light Coconut Milk
• 1 tbsp Rice Malt Syrup
• Pinch of Sea Salt

Ingredients (Caramel Filling):

• 145g (1 cup) Cashews
• 200g Dates, soaked in 1/2 cup hot water, then drained, pitted and chopped finely
• 60ml (1/4 cup) Coconut Milk
• 2 tbsp Coconut Oil
• 2 tbsp Rice Malt Syrup
• Pinch Sea Salt Flakes

Ingredients (Chocolate topping):

• 50g (1/2 cup) Raw Cacao Powder, sifted
• 80ml (1/3 cup) Coconut oil
• 150ml Rice Malt Syrup
• Icing Sugar to dust over top

Instructions (Base):

• Soak the cashews in cold water for 2 hours. Drain well.
• Meanwhile, preheat the ocen to 180C (160 with fan). Line the base and sides of a 15 x 25cm slice pan.
• Spread oats over the prepared tray and bake, stirring halfway, for 6 mins until golden and aromatic.
• Remove from the oven (leave oven on) and blend oats and almonds until coarsely chopped.
• Pour these into a medium sized bowl.
• Going back to the food processor, blend the finely chopped dates, oil, milk and rice malt syrup until smooth.
• Add the date mixture to the oat mixture.
• Press dough into the prepared pan and bake for 8 mins until firm. Remove from heat (and turn off oven). Set aside to cool completely.

Instructions (Filling):

• In the blender, process the cashews until finely chopped.
• Add the finely chopped dates and coconut milk, and blend until smooth.
• Add the oil, rice malt syrup and salt. Process again until completely smooth.
• Pour mixture overtop cooled base. Use a spatula to ensure it is smoothed out.
• Place in the freezer for at least an hour to firm up.

Instructions (Topping):

• For the chocolate topping, add about a cup of water to a medium-sized deep saucepan and place a glass bowl on top (don't let the water touch the bowl). Set the heat to medium-high.
• Place the cacao powder, coconut oil and rice malt syrup together in the bowl.
• Stir well to combine for about 4 mins until mixture thickens and comes together. Taste and adjust sweetness as needed.
• Pour over frozen filling, smoothening the surface.
• Place back in the freezer for a few hours to set, or in the fridge for 6 hours or overnight.
• When ready to serve, if in freezer, give it some time to thaw a bit.
• Dust the top surface with icing sugar (esp if coconut oil pools form).
• Use a sharp knife to cut it into squares. Sprinkle with sea salt.

Vanilla Latte Squares (V)

Vegan and tasty.
Makes 12 Squares.

Ingredients (Base):

• 2 Cups Walnuts
• 12 Medjool Dates, pitted and chopped finely
• 1 tbsp Coconut Oil

Ingredients (Filling):

• 1.5 Cups Cashews, soaked overnight and then rinsed well
• 1/2 Cup Coconut Milk + extra
• 3 tbsp Coconut Oil
• 2 tbsp Honey
• 1-2 tsp Vanilla
• 2 tbsp Instant Coffee + 1-2 tbsp boiling water (just enough to dissolve the coffee)

Instructions:

• Prepare the coffee and place in the freezer to cool while you get started.
• Line a rectangular baking tin (20cm x 12cm) with baking paper. Set aside.
• In a food processor, blend walnuts until fine and still crumbly (still dry). Transfer the walnuts to a small bowl. Set aside.
• Back to the food processor, blend chopped dates and coconut oil until smooth.
• Transfer the date mixture to the bowl with the walnut crumb. Mix together and then pinch the mixture to check if it holds its shape. Otherwise, add 1 tbsp of cold water or more until the base ingredients start to stick together.
• Firmly press the base mixture into the bottom of the lined tin until it is evenly set across the base.
• Place the tin in the freezer and get started on the filling.
• In the food processor, blend all ingredients together (including the coffee but only 1/2 cup of the coconut milk).
• Gradually add extra coconut milk until the entire mixture is smooth, stopping from time to time to scrape down the mixture stuck on the sides of the blender.
• Taste mixture and adjust for sweetness with the honey as desired.
• Remove the prepared base from the freezer and pour over the filling evenly.
• Place in the freezer for 6-8 hours or overnight for best results.
• Remove from freezer 1 hour before serving (return any squares not being served to the freezer - They will keep for 2-3 days).
• Serve with a light dusting of cacao powder.

Source: https://www.sbs.com.au/food/recipes/vanilla-latte-squares

Hazelnut Carrot Muffins

Ingredients:

• 2 eggs
• 3/4 cup white sugar
• 1 cup cooking oil
• 3/4 cup milk
• 1 cup white flour
• 1 cup whole wheat flour
• 2/3 cup oatmeal
• 1 tsp salt
• 3 tsp cinnamon
• 1 tbsp baking powder
• 1 cup shredded carrots
• 1 cup raisins
• 1/2 cup chopped nuts
• 4 tbsp of molasses
• (optional : 1/4 cup sunflower seeds)

Instructions:

• Preheat oven 375 F.
• Mix together dry ingredients (sugar, white and whole wheat flour, oatmeal, salt, cinnamon, baking powder, nuts, raisins and sunflower seeds). Blend well.
• In a separate - bigger - bowl, mix together wet ingredients (eggs, milk, oil, molasses and carrots). Blend well until smooth.
• Mix dry mixture into wet mixture and blend well.
• Pour mixture into greased muffin tray or deep bread loaf tray.
• Bake for 15 - 20 minutes at 375 F until golden brown on top and knife comes out dry.

Kick-start Bran Muffins

Makes 1 dozen muffins.
Prepare batter the night before (if possible)

Ingredients:

• 1 Large Egg
• 1/3 Cup Brown Sugar
• 1/4 Cup Canola Oil
• 1/2 Cup Strong Coffee
• 1 Cup Buttermilk
• 1/2 tsp Salt
• 2 1/4 Cups White Flour
• 1 1/4 tsp Baking Soda
• 3 tbsp Oat Bran
• 1/2 Cup Raisins

Instructions:

• Mix the egg and sugar until well blended and pale yellow.
• Then blend in oil, coffee, buttermilk and salt.
• Separately, sift together flour and baking soda. Stir in the bran.
• Add to the liquid mixture, the bran cereal and mix well.
• Pour dry mixture into liquid mixture. Stir only until just blended.
• Fold in the raisins.
• Refrigerate batter overnight.
• Pour into greased muffin tray. Bake at 400F for 20 mins.

Pumpkin Spice Muffins

Makes 9 muffins.

Ingredients:

• 1/2 cup Sugar
• 215g Pumpkin Puree
• 2 Eggs
• 1 cup Canola or Vegetable Oil
• 1 cup Flour, sifted
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/2 tsp Baking Soda, sifted
• Pinch Salt
• 1/4 tsp Ginger
• 1/4 tsp Cloves
• 1/2 cup Raisins
• 1/2 cup Walnuts, toasted, cooled and chopped

Instructions:

• Preheat oven to 350C.
• In a large bowl, combine sugar, pumpkin, eggs and oil until well blended.
• In another large bowl, stir together the next seven ingredients.
• Transfer the dry ingredients into the pumpkin mixture, stirring until just combined.
• Stir in raisins and chopped walnuts.
• Fill muffin cups until half full with the batter.
• Bake for about 30 mins, until baked through.
• Cool 10 mins before transferring them to wire racks to cool completely.

Source: Frosted! Magazine, Canada (Recipe Adapted)

Pumpkin & Carrot Spice Muffins

Healthy & Delicious
Makes 12 muffins.

Ingredients:

• 1 1/2 Cups Plain Flour
• 1/2 Cup Wheat Bran
• 2 tsp Baking Powder
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1 tsp Ground Ginger
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Cup Pureed Pumpkin
• 1/2 Cup Grated Carrots
• 1/2 Cup Buttermilk
• 1/4 Cup Honey
• 1/4 Cup Butter, melted
• 1 Egg
• 1 tsp Vanilla
• 1 tsp Grated Orange Zest
• 1/2 Cup Walnuts, chopped
• 1/2 Cup Raisins

Instructions:

• Preheat oven to 375F. Grease a 12 cup muffin tin and set aside.
• In a medium-sized bowl, combine flour, wheat bran, baking powder, spices, baking soda and salt. Blend well.
• in a separate large bowl, whisk together pumpkin, carrots, buttermilk, honey, egg, vanilla, butter and orange zest.
• Gradually stir dry mixture into wet mixture into a thick batter.
• Add chopped walnuts and raisins. Mix well.
• Fill muffin cups with batter allowing room to rise.
• Bake for 20 mins, or until a toothpick inserted in centre of muffin comes out clean.
• Let cool, then remove muffins.

Pumpkin-Apple Muffins with Streusel Topping

Prep time 20 mins + Cook time 30 mins = 50

Makes 1.5 dozen muffins

Ingredients (Cake):

• 1 Cup Oats
• 1 1/2 Cups Flour, sifted
• 1 Cup Sugar
• 1 tsp Cinnamon
• 1/4 tsp Cloves
• 1 tsp Nutmeg
• 1 tsp Ginger Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 Large Eggs
• 2 Cups Butternut Squash Pumpkin Puree
• 1/2 Cup Vegetable Oil
• 2 Cups Apples, peeled cored and diced

Ingredient (Topping):

• 1/4 Cup Sugar
• 2 tbsp Flour, sifted
• 1/2 tsp Cinnamon
• 1 tbsp Butter

Instructions:

• Preheat oven to 170C. Prepare a muffin tray with muffin paper cups.
• In a medium bowl, combine flour, sugar, spices, baking soda and salt. Set aside.
• In a large bowl, combine eggs, pumpkin and oil.
• Gradually transfer the dry ingredients into the large bowl with the wet ingredients. Stir until just combined.
• Fill muffin paper cups until they are 2/3rds full.
• Place all the diced apples into the muffin batter in the cups.
• Prepare the topping by blending all topping ingredients until you get a coarse crumb.
• Sprinkle 1 tsp topping over each muffin.
• Bake for 30-35 mins. Cool for 10 mins before moving to a wire rack,
• Enjoy warm or at room temperature.

Orange Almond Rich & Moist Cupcake (Flourless)

Moist and full of flavour

Ingredients:

• 2 Oranges
• 6 Eggs
• 1 1/4 Cup of Sugar
• 2 tbsp of Orange Blossom Water (or Almond Essence)
• 1 tsp Baking Powder
• 1 1/2 Cup of Blanched Amonds, coarsely ground

Instructions:

• Wash the oranges and boil them whole for 1 1/2 - 2 hours, until they are very soft.
• Preheat oven to 375F.
• Beat eggs with the sugar.
• Mix in orange blossom water, baking powder and almonds.
• Cut open the oranges and remove the seeds. Puree in a food processor.
• When the orange puree is cooled, fold in the egg mixture.
• Pour into a 9" oiled cheesecake pan lightly dusted with flour.
• Bake for an hour and let cool before serving.

Lemon & Rosemary Mini Cakes

Makes 2-3 dozen

Ingredients (Cakes):

• 1/2 cup (75g) Plain Flour, sifted
• 1/2 tsp Baking Powder
• 1 cup (150g) Pure Icing Sugar, sifted
• 1 1.4 cups (125g) Almond Meal
• 3 Egg Whites
• 1/2 cup (125ml) Olive Oil
• 3 tsp Honey
• Finely Grated Zest of 2 Lemons
• 1/4 cup (25g) Almond Flakes
• Oil Spray for Greasing Moulds

Ingredients (Syrup):

• Juice of 2 Lemons
• 2 Rosemary Sprigs
• 100g Caster Sugar

Instructions:

• Preheat the oven to 190C. Lightly grease mini cake moulds then dust with flour, shaking off excess.
• In a medium sized bowl, combine sifted flour, baking powder, sifted pure icing sugar and almond meal.
• Add the olive oil, honey, and lemon zest until mixed thoroughly.
• In a separate bowl, beat the eggwhites and a pinch of salt with electric beaters until soft peaks.
• Fold in a quarter of the beaten egg whites into the flour mixture to loosen it up. Then add another quarter. Fold well. Then the remainder. Fold through until just combined.
• Spoon the batter into the cake shells until 3/4 full, then scatter some almond flakes over each.
• Bake for 15 mins or until risen and golden.
• Meanwhile, prepare the syrup. Zest the lemons into long thin strips and squeeze out their juice in a small saucepan. Blanch the lemon strips into boiling water for 1 min, then drain and rinse under cold water. Then add them to the saucepan with the lemon juice. Add rosemary sprigs, sugar and 1/3 cup (80ml) of water. Gently bring to a boil, then simmer until a thicker syrup is produced and the liquid is reduced by half. Then set aside to cool slightly.
• Once baked, let them cool for 2 mins, then run a knife around the edge to loosen and placing them on a wire rack with baking paper placed underneath.
• Remove the rosemary from the syrup. Slowly spoon the syrup over the warm cakes (with some zest strips), allowing the excess to drip off onto the baking paper. Leave to cool slightly and serve.

Orange & Poppyseed Friands

Makes 10 Large or 24 Mini Friands

Ingredients:

• Oil, to grease
• 180g Butter, chopped
• 1/2 Cup Plain Flour
• 1.5 Cups Icing Sugar Mixture
• 2 Oranges
• 150g Almond Meal
• 3 tbsp Poppyseeds
• 5 Egg Whites

Instructions:

• Preheat oven to 200C.
• Lightly oil friand pans.
• Melt butter in a saucepan over a medium-low heat, then simmer for 5 mins until golden brown (take care not to burn). Cool slightly.
• Finely grate the rind from 2 of the oranges.
• Combine the flour, icing sugar, the rind, almond meal and poppy seeds.
• Whisk the egg whites until frothy. Add to the dry ingredients, with the butter. Stir until just combined.
• Spoon into the pans and bake until golden brown. Let cool for 10 mins before removing friands from the tray.

Cinnamon & Raisin Buns with Cream Cheese Glaze

Makes about 18 buns.
Prep = 4 hours. Cooking = 20 mins.

Ingredients (Dough):

• 1 cup Whole Milk
• 3 tbsp Unsalted Butter
• 3.5 cups Plain Flour, sifted
• 1/2 cup Caster Sugar
• 1 Large Egg
• 7g or 1 Packet of Instant Yeast
• 1 tsp Salt
• Vegetable Oil Spray

Ingredients (Filling):

• 3/4 cup Light Brown Sugar, packed
• 2 tbsp Cinnamon
• 1/4 cup (60g) Unsalted Butter, at room temperature
• 1 cup Raisins, chopped
• Pinch of salt

Ingredients (Glaze):

• 125g Cream Cheese, at room temperature
• 1 cup Powdered Sugar
• 30g Unsalted Butter, room temperature
• 1/2 tsp vanilla extract

Instructions:

• Combine milk and butter in a glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120C, about 20-30 seconds.
• Pour into a large bowl and add in the sugar, yeast, salt, egg and 1 cup of the flour. Mix thoroughly.
• Add additional 2.5 cups of flour in batches. Mix until flour is absorbed and dough can begin to form a ball.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding a little mre flour if sticky, for about 8 minutes. Form into a ball.
• Lightly grease a large bowl and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel, and let the dough rise in a warm draft-free area until doubled in volume, about 2 hours.
• Meanwhile, make filling by mixing brown sugar, cinnamon, raisins and pinch of salt in a small bowl.
• Press down dough and transfer it to a spacious lightly floured surface. Roll out 15x11 inch rectangle.
• Spread butter over dough, leaving 1/2 inch border.
• Sprinkle cinnamon mixture evenly over butter.
• Starting at the long side, roll dough into a log, pinching gently at the end to keep it rolled up.
• With seam side down, trim ends straight if they are uneven.
• Cut remaining dough crosswise with a thin sharp knife into 18 equal slices (each about 1/2 inches wide).
• Grease two 8" or 9" square baking dishes (or 1 long rectangle pan). Divide rolls between baking dishes, arranging cut side up (tuck rolls against each other).
• Cover baking pans with plastic wrap,then kitchen towel, and let dough rise in a warm draft-free area until almost doubled in volume, for 40-45 mins (take longer if needed).
• Preheat oven to 170C.
• Position rack in the bottom of an oven with top and bottom heating (center if top only). Bake rolls until tops are golden, about 20 mins.
• Meanwhile, prepare glaze by combining cream cheese, icing sugar, butter and vanilla in a medium bowl. Use electric mixer to beat until smooth. Then put into pipping bag and pipe onto hot cinnamon rolls as soon as they are out.
• Serve hot ! (Best served on the same day made but still good when heated up in the microwave the next day!)

Coconut and Pistachio Friands (with coffee syrup)

Makes 10.

Ingredients (Friands):

• 150g (1 Cup) Pistachio Nuts
• 60g (1/2 Cup) Flour
• 155g (1 1/4 Cup) Pure Icing Sugar
• 30g (1/3 Cup) Grated Coconut (Use moist flakes if possible)
• 5 Egg Whites
• 185g (3/4 Cup) Unsalted Butter, melted and cooled to room temperature

Ingredients (Syrup):

• 55g (1/4 Cup) Caster Sugar
• 2 tsp Espresso Granules diluted in a 1/4 Cup of Boiled Water

Instructions (Syrup):

• Place the sugar, diluted coffee in a small saucepan over medium heat.
• Simmer for 1-2 mins, or until the mixture becomes syrupy.

Instructions (Friands):

• Preheat the oven to 190C.
• Grease ten 125ml (1/2 Cup) capacity friand tins.
• Roughly chop one-third of the pistachios and set aside.
• Place the remaining pistachios in the bowl of a food processor and process to fine crumbs. Set aside.
• Sift the flour and sugar into a large bowl and set aside.
• Stir the ground pistachios and grated coconut into the flour mixture. Blend well.
• Whisk the egg whites in a separate bowl until frothy, then stir in the dry ingredients until just combined. Pour in the melted butter and mix well.
• Spoon the batter into the prepared tins and sprinkle the reserved chopped pistachio on top.
• Bake for 20-25 mins, or until a skewer inserted into the centre of a friand comes out clean.
• Set aside to cool in the friand moulds for 5-10 mins, then turn out onto a wire rack.
• Place a baking tray under the wire rack and spoon the warm coffee syrup over the top ofthe friands. Allow to cool before serving.

Passionfruit Friands

Makes 12

Ingredients:

• 3 Egg Whites, room temperature (You may need an extra, see how you go)
• 250g Unsalted Butter, melted and cooled
• 1.5 Cups Icing Sugar mixture
• 1 Cup Almond Meal
• 2/3 Cup Plain Flour
• 1/4 Cup or 60g Passionfruit Pulp (Reduce the sugar by 1/2 cup if using canned pulp)
• Cooking oil spray for greasing pan

Instructions:

• Preheat oven to 180C / 160C fan-forced.
• Grease a 12-hole friand or muffin tray with cooking oil spray.
• In a medium sized bowl, combine butter, icing sugar, almond meal, flour and pulp.
• In a large bowl, whisk egg whites until firm peaks.
• Fold a quarter of the whisked egg whites into the butter mixture until combined. Then fold in the next quarter. Then gently fold in the remainder.
• Divide batter among the friand or muffin holes.
• Bake for 20-25 mins until golden and a toothpick comes out clean.
• Let stand for 5 mins then turn out onto a wire rack to cool completely.
• Dust with icing sugar and serve.

Simple Mini Fruit-topped Pastry

Serves 4-6

Ingredients:

• 30g Butter, melted, plus extra for greasing
• 1 Mango, diced in tiny 1/2 - 1cm cubes (frozen or fresh)
• 100g Raspberries, broken up (frozen or fresh)
• 1-2 Sheets of Puff Pastry
• 3 tbsp Apricot Jam, heated until slightly liquid
• 1 tbsp Butter, melted
• Icing Sugar, to finish

Instructions:

• Preheat oven to 220C.
• Cover a baking sheet with baking paper.
• Dice the mango by cutting the cheeks, then cutting a criss-cross pattern across the flesh. Then pushing the skin upwards from the centre, slice off the cubes. Cut into smaller cubes where easy to do.
• Cut out 4-6cm x 12cm rounds of puff pastry. Place them on the baking sheet, at least 2cm apart.
• Using a spoon or brush make a small circle of apricot jam in the middle of each round.
• Place a small amount of raspberry and mango in the center of the pastry, overtop the apricot jam.
• Lightly brush the pastry rim and fruit with the melted butter.
• Bake for 15 mins until the puff pastry is cooked, golden and crisp.
• Remove from the oven and immediately brush the fruit and pastry with the melted apricot jam to create a beautiful glaze.
• Sprinkle with icing sugar before serving (optional).

Middle Eastern Baklava Rolls

Easier to share and eat than the standard baklava squares, and just as simple to make.

Ingredients:

• 32 Sheets Filo Pastry Dough, at room temperature (keep in package until you have completed the fillings and prepared the butter)
• 2-3 Cups Butter, melted and cooled

Ingredients for the filling:

• 4 Cups Roughly Ground Walnuts (or a combination with roughly ground pistachio)
• 1/2 Cup Sugar
• 2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves

Ingredients for the syrup:

• 4 Cups Sugar
• 2 Cups Water
• 1 stick Cinnamon
• 2 tsp Lemon Juice

Instructions:

• Preheat oven to 180C and line a deep rectangle baking pan with baking paper.
• Make the filling by combining walnuts, sugar, cinnamon and cloves. Stir until well blended.
• To assemble the pastry, take out the filo pastry dough and place a towel on top to keep the pastry from drying.
• Working on a large clean and dry flat surface, place 1 sheet of filo pastry on the surface and use a pastry brush to coat it with a light layer of the cooled melted butter (it shouldn't be soaked).
• Place a second sheet of filo pastry over top the first. Brush this second sheet of pastry with butter also. Cover remaining filo pastry sheets with towel.
• Take a 1/4 cup of the nut mixture and spread it evenly across the bottom half (should make a square) of the filo pastry.
• Take the bottom short end of the pastry (the end with the nut mixture) and make a tight roll all the way to the other end.
• Cut the roll in half, then cut each piece in 3 pieces and place them snuggly next to each other in the lined deep dish pan, seam side down.
• Repeat with remaining filo pastry sheets until the large pan is full. Pour the remaining butter (if any) over top of the pastry.
• Bake in the oven for 1 hour until golden brown, keeping an eye on the baklava to ensure it doesn't get too dark (if it starts getting dark, place a sheet of aluminium foil lightly on top of the baklava dish while in the oven which will prevent burning).
• Let baklava cool completely before starting the syrup.
• To prepare the syrup, combine the sugar, water and cinnamon in a saucepan on medium heat. Boil for 5 mins then add the lemon juice, boil for another 5 mins and pour the hot syrup evenly on top of the cooled baklava.
• Let the baklava sit for at least 2-3 hours to soak up the syrup.

Rice Paper Baklava (GF)

A nice healthy treat!
GF, raw, vegan, plus can be sugar free and diary free too.
Best to enjoy the cake on the same day it's made.
Serves 6-8

Ingredients:

• 75g Hazelnuts, chopped into small granules (but not as far as hazelnut meal)
• 75g Pistachios, chopped into small granules (but not as far as pistachio meal)
• 500ml Almond Milk (sweetened preferred but up to you)
• 1/2 tsp Rosewater
• 1 Packet of Rice Paper
• Seeds of half a Pomegranate

Instructions:

• In a bowl, combine the almond milk and rosewater.
• Take a springform cake tin and lined it with plastic wrap, hanging quite a bit over the sides (in order to cover the cake after it's assembly has been finished). place the first sheet of rice paper.
• With a spoon, evenly top the sheet of rice paper with 2 tbsp of the rosewater milk mixture.
• Place another sheet of rice paper overtop.
• Repeat with another 2 tbsp of rosewater milk mixture and another rice paper sheet.
• Then, after adding the milk, sprinkle a third of the hazelnut granules across the rice paper sheet.
• Repeat the above steps with three more rice paper sheets then alternate with a third of the chopped pistachio.
• Repeat the above until all the nut granules have been used and cover with another 3 rice sheets as above with the rosewater milk mixture.
• Top the last rice paper sheet with the pomegranate seeds and cover up the cake with the remaining plastic wrap.
• Refrigerate for at least an hour. Serve chilled.

Mhancha Moroccan Almond Pastry

Serves 8-10

Ingredients:

• 16 Filo Pastry Sheets
• 1 Egg yolk + 1 tbsp cold water
• 80g Unsalted Butter, melted
• 150g Honey, warmed
• Icing sugar, ground cinnamon, toasted white sesame seeds - for dusting and garnish

Ingredients (Almond Filling):

• 500g Blanched Almonds
• 100g Caster Sugar
• 2 tbsp Orange Blossom Water
• 150g Unsalted Butter
• 1 Egg yolk
• tsp Ground Cinnamon

Instructions:

• Preheat oven to 200C / 180C fan-forced.
• Make almond filling. In a blender, combine almonds and sugar into a paste. Add orange blossom water and combine well.
• In a small saucepan, heat and combine filling's butter and almond paste until slightly darker. Remove from heat and cool completely.
• Once cooled, mix in the egg yolk and cinnamon. Blend until it becomes a firm dough.
• Shape dough into 8 x 30 cm long logs, about 3 cms thick.
• Cover these with a towel to keep them from drying out and set aside in the fridge.
• Take out the filo sheets and cover as well with a towel. Leave on the counter top.
• Working with the first filo sheet, place on the countertop, brush it's surface lightly with egg yolk mixture, then place another sheet overtop.
• Place 1 almond paste log along one end and roll pastry to enclose. Set aside, cover with a towel.
• Repeat the last two steps with the remaining sheets and almond logs.
• In a round oven pie tray, shape the logs into a tight spiral, pressing ends together to make one large spiral.
• Brush with melted butter, coat evenly.
• Bake for 20 mins until golden.
• Brush with warm honey. Cool completely then dust with icing sugar, cinnamon, and toasted sesame seeds.

Cinnamon Toast Bites

Time to make : 1 hour
Makes about 4 cups or more
Best enjoyed on the same day it is made.

Ingredients:

• 450g Challah or Brioche Bread, sliced into 1 x 1 inch cubes
• 1 Cup (250g) Unsalted Butter
• 1 Cup Sugar
• 1-2 tbsp Ground Cinnamon
• 1 tsp Vanilla Extract or Paste
• 1/8 tsp Salt

Instructions:

• Preheat oven to 375F / 190C.
• On baking tray, lined with parchment paper, arrange bread cubes in a single layer and bake for about 20 mins, tossing mid way, until completely dry. Reserve baking sheet.
• Meanwhile, in a small saucepan over medium heat, melt the butter and then whisk in sugar and 1/2 cup of water.
• Continue to cook until sugar is dissolved.
• Whisk in cinnamon, vanilla and salt.
• Transfer butter mixture into a large bowl.
• Add and toss bread cubes so they are coated with the mixture.
• Line the baking tray with the baking sheet, and return the coated bread cubes in one layer. Discard remaining mixture.
• Bake bread for 5-10 mins. Turn the bread to bake on the other side and continue baking for another 5-10 mins until dry, caramelized and golden.
• Let cool for 5-10 mins then store in an airtight container until ready to serve.

Monkey Bread

Serves 10.

Ingredients:

• 1 tsp Vegetable Oil
• 1/4 Cup Water, warm 100F
• 2.5 tbsp Active Dry Yeast (Check Expiry)
• 3-3.5 Cups All Purpose Flour
• 1 tsp Salt
• 1/2 tsp Vanilla
• 3 tbsp Caster Sugar
• 1 Large Egg
• 2 tbsp Butter, Melted
• 3/4 Cup Milk, warm 100F

Ingredients (Sugar Spice Mixture):

• 2 Cups Brown Sugar
• 3 tbsp Ground Cinnamon (add more as desired)
• 1/2 tsp Ground Allspice or Nutmeg
• 1/2 Cup Unsalted Butter, melted

Instructions:

• Lightly grease a 10 inch crown cake pan (bundt pan) with vegetable oil. Set aside.
• In a large bowl, combine yeast and warm water.
• Let stand for 2-5 mins until it starts to foam.
• Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warmed milk.
• Mix thoroughly until dough is smooth.
• Add the remaining flour, while continuing to mix the dough. Knead for 5 mins more.
• Cover the dough in the bowl with a damp towel. Let rest for 30 mins.
• Meanwhile, in a small bowl, make the sugar spice mixture by combining the brown sugar, cinnamon and allspice.
• Place the melted butter in a separate small bowl next to it.
• Turn out dough on a lightly floured counter top.
• Taking a knife, cut a small piece of dough and roll it to make a walnut sized ball of dough.
• Dunk the dough ball into the butter and then the spice mix.
• Place the coated dough ball into the crown cake pan.
• Repeat using up all the dough.
• Cover the crown cake pan with the towel again and let bread rise for an hour until it has expanded to double it's size.
• 10-20 mins before the dough is ready, preheat the oven to 175C (155C with fan).
• Bake for 30-35 mins. Bread will spring back when lightly pressed.
• Remove the pan from the oven and let it cool down for 10 mins, before turning it upside down on a serving plate.
• Eat immediately as it is best warm and gooey.

Source: https://bakingbites.com/2009/01/classic-monkey-bread/

Africaans Koeksisters (Glazed Braided Fried Pastries)

Ingredients (dough):

• 240g Flour, sifted
• 4 tsp Baking Powder
• 1/2 tsp Salt
• 2 tbsp Butter
• 1/2 Cup Buttermilk
• Canola oil for frying

Ingredients (syrup):

• 500g Sugar
• 1 Cup Water
• 1/8 tsp Cream of Tartar
• A pinch of salt
• Grated peel and juice of 1 Lemon
• 2 inches of bruised peel ginger slices

Instructions:

• Start by preparing the syrup by throwing all the ingredients in a saucepan. Set to medium heat and cook until all the sugar has dissolved.
• Simmer for a few more minutes.
• Remove from heat and let cool as quickly as possible. When feasible place it in the freezer to be very cool.
• Proceed to the dough. Sift dry ingredients together.
• Blend in butter.
• Pour in the buttermilk and milk into a soft dough.
• Knead well. Then set aside, covered by a towel, for 15 mins.
• Roll the dough to 5mm thickness wide and 7cm long
• Create braids with three strips, pressing the ends tightly so that they don't fall apart when being fried.
• Prepare the oil fryer. Heat until 170C. Prepare a draining rack next to it. And ensure that the syrup is very cold.
• Deep fry the koeksisters in the hot oil until golden brown and cooked through.
• Drain quickly and then immediately place them into the ice-cold syrup.
• Once they are saturated with the syrup, transfer them to another drying rack.

Lebanese Znoud El Sit (sweetened cream-filled pastry, soaked in syrup)

Ingredients:

• 500g Phyllo pastry roll, thawed
• 750ml Vegetable Oil for frying
• 2 tbsp Pistachios, toasted & coarsely ground, for garnish
• 2 tbsp Orange Blossom Jam, optional, for garnish

Ingredients (Ashta - Sweetened clotted cream filling):

• 2 Cups Milk
• 2 tbsp Cornstarch
• 1 tbsp Fine Semolina
• 1/4 tsp Mastic Gum, optional
• Note : Alternative more traditional Ashta recipe below.

Ingredients (Paste to seal pastry):

• 1/3 Cup Flour
• 1/3 Cup Water

Ingredients (Orange Blossom Water Syrup):

• 2 Cups Sugar
• 1 Cup water
• 1 tbsp Lemon Juice
• 1 tbsp Orange Blossom Water

Instructions (Sugar syrup):

• In a medium sauce, over medium-high heat, bring the sugar, water and lemon juice to a boil.
• Reduce heat to low and simmer for 6 minutes.
• Remove from the heat. Add the orange blossom water and allow to cool down completely.

Instructions (Ashta):

• In a medium saucepan, over medium heat, bring the milk, cornstarch and semolina, to a boil, while whisking constantly and until it thickens. Set aside to cool down.

Instructions (Sealing paste):

• When the cream filling and sugar syrup has totally cooled down, prepare the paste to seal the rolls. In a small bowl, whisk together the flour and water. Set aside.

Instructions (Assembly):

• Delicately unwrap and rollout the phyllo pastry.
• With a pair of scissors, cut the phyllo sheets into 3 equal stalks (each stalk is approx 30x7cm). To prevent drying, cover them with a kitchen towel.
• Lay your first phyllo strip vertically on a counter top, then place another phyllo strip horizontally over the vertical strip, creating a cross-shaped form.
• Place a heaping teaspoon of the ashta at the center of the cross.
• Fold the ends of the horizontal layer over the ashta.
• Then roll the vertical layer over the ashta, brush the end with the sealing paste and continue rolling, creating a cylinder-shaped roll.
• Continue making rolls with remaining ashta and phyllo pastry.
• In a deep pan, heat the oil to an adequate frying temperature and fry the Znoud el Sit rolls, in batches, to a crisp and golden color.
• Remove each with a slotted spoon and dip for a few seconds in the sugar syrup.
• Remove with a spoon, arrange on a serving dish and garnish with ground pistachios and the orange blossom jam.
• Serve warm or cold.

Instructions (Alternative Ashta Recipe):

• Ingredients: 1.5 Cups Whole Milk, 1.5 Cups Half and Half Milk, 1/4 tsp Rosewater, 1/2 tsp Orange Blossom Water, 1/4 tsp Freshly squeezed Lemon Juice plus more if needed, 1 pinch sugar (optional).
• In a saucepan, on medium heat, bring the milk, half-and-half and sugar to a boil while continuously stirring. Turn off heat and mix in lemon juice - The milk will immediately start to clot. Add the rosewater and orange blossom water, stir well. Using a small strainer, start collecting the clotted cream from the surface and place them into a separate larger strainer. Continue the collection of clotted cream until the milk in the saucepan is nearly clear. You may need to add a few more drops of lemon juice to induce more clotting but don't add too much. When the collected ashta cools down to room temperature, it is ready to use in sweets or with fruit cocktails with honey and walnuts. Ashta lasts 2-3 days in the fridge.

Banana & Chocolate Dumplings in Maple Caramel Sauce

Makes 12 small dumplings.

Ingredients:

• 1 Ripe Banana, in 1cm slices
• Dark Chocolate Bar, cut into 12 cubes
• 6 Large Sheets of Phylo Pastry
• Whipped cream or Ice cream, to serve

Ingredients (Maple Caramel Sauce):

• 20g Butter
• 1/2 Cup Brown Sugar
• 1/4 Cup Maple Syrup
• 1 tbsp Lemon Juice

Instructions:

• Cut a sheet of phyllo pastry into 6 wide long strips and 6 x 10 cm long strips.
• Take 1 wide and 1 short strip and make a cross at the top.
• place a piece of banana and chocolate on the cross.
• Fold the sides of the small strip over the banana and chocolate.
• Roll the second long strip around the banana bundle so the bundle is covered in phyllo.
• Make the syrup. Place the sugar, maple syrup, lemon juice and 1 cup cold water in a large saucepan over low heat. Cook stirring 2-3 mins, until sugar dissolves.
• Bring to a boil and then reduce heat to medium.
• Gently add the dumplings to the syrup to partly submerge them.
• Simmer, covered for 15 mins.
• Serve warm with whipped or ice cream

Profiteroles with chocolate cream (inspired by Mendl's "Courtesan au Chocolat")

Makes about 25 profiteroles

Ingredients (Chocolate Creme):

• 1.5 Cup Whole Milk
• 50g Dark Chocolate
• 3 Egg Yolks
• 1/4 Cup Sugar
• 2 tsp Cocoa Powder
• 1 tbsp Flour
• 3 tsp Cornstarch

Ingredients (Choux Pastry):

• 1 Cup Plain Flour, sifted
• 1 Cup Fresh Water
• 125g Butter
• 4 Eggs, lightly beaten
• Pinch of Salt
• 1 tsp Sugar

Ingredients (Icing):

• 1 tbsp Milk
• 1 Cup sifted Pure Icing Sugar
• Food colouring, less than a drop (use toothpick to add colour)
• Icing writer - for decoration (through a prebought tube or you can make your own with a very small hole in the piping bag)

Instructions (Chocolate Creme):

• Heat the milk gently and add chocolate, stirring to melt the mixture in a rich, almost steaming chocolate milk.
• In a separate bowl, combine whisked egg yolks, flour, sugar, cocoa and cornstarch into a smooth mixture.
• Add half the chocolate milk mixture to the bowl with the egg mixture, a little at a time, stirring constantly.
• Then add this mixture back into the rest of the hot milk pot, stirring over gentle heat for a few minutes until the mixture thickens to a custard.
• Remove from heat, let cool then cover and chill. Mix intermittently to prevent a crust from forming.

Instructions (Choux):

• Preheat ovent to 180C.
• In a medium sized saucepan, bring the water, butter, salt and sugar to a boil.
• Remove from the heat and mix in the flour.
• Return to the heat for a few mins, while stirring constantly. Cook until the dough forms a single lump.
• Allow to cool to luke warm, to keep the eggs from cooking when stirred in.
• Meanwhile, line 2 baking trays with baking papers.
• Lightly beat the eggs, stir them in a little at a time, gradually, with an egg beater or electric mixer, or a strong wooden spoon (until dough is smooth and falls slowly from a spatula when raised in the air).
• Place the choux dough into a piping bag. Pipe dough into large tablespoon sized dollops.
• Bake each tray, one at a time for about 25-35 mins.
• Remove from the oven and make a small piercing in the choux to allow the steam to escape and return to the tray, hole side up, to cool.

Instructions (Icing & Assembly):

• Prepare the icing sugar by mixing milk, vanilla and icing sugar to achieve the desired consistency, a very thick opaque icing paste. Separate into 4 bowls and add food colouring (teeny amounts) eg.pink, lavender, pale green, leaving the last one white.
• Spoon the chilled chocolate creme into a pastry bag and pipe into the pastry balls, though the pre-made hole.
• Dip each of the pastry balls in the icing, to the midline, and place icing side up on a small tray.
• Let dry and then decorate as desired.

Chocolate Eclairs with Patisserie Cream

Makes about 20 eclairs

Ingredients (Creme Patisserie):

• 375ml (1.5 Cups) Milk
• 1 tsp Vanilla
• 3 Egg Yolks
• 1/3 Cup Caster Sugar
• 1/3 Cup Plain Flour, sifted

Ingredients (Pastry):

• 1 Cup Plain Flour, sifted
• 1 Cup Fresh Water
• 125g Butter
• 4 Eggs, lightly beaten
• Pinch of Salt
• 1 tsp Sugar

Ingredients (White Icing):

• 1/2 tbsp Milk
• 1/2 Cup sifted Pure Icing Sugar
• Small Piping Bag

Ingredients (Chocolate Icing):

• 100g Dark Chocolate
• 15g Butter
• Small Piping Bag

Instructions (Creme Patisserie):

• In a medium saucepan, over low heat, warm the milk and vanilla.
• In a separate heatproof bowl, whisk yolks and sugar until combined.
• Whisk flour into the yolk mixture.
• While whisking vigourously add the heated milk mixture. Return to the saucepan.
• Cook over low heat, while continuing to whisk, until thickened
• Transfer into a clean heatproof bowl, let cool for 10 mins, then cover mixture directly with plastic wrap and chill to set for at least 1 hour or more.
• Spoon the chilled creme into a large piping bag fitted with a long nozzle with a large circular hole for filling the eclairs.

Instructions (Pastry):

• Preheat ovent to 180C.
• In a medium sized saucepan, bring the water, butter, salt and sugar to a boil.
• Remove from the heat and mix in the flour.
• Return to the heat for a few mins, while stirring constantly. Cook until the dough forms a single lump.
• Allow to cool to luke warm, to keep the eggs from cooking when stirred in.
• Meanwhile, line 2 baking trays with baking papers.
• Lightly beat the eggs, stir them in a little at a time, gradually, with an egg beater or electric mixer, or a strong wooden spoon (until dough is smooth and falls slowly from a spatula when raised in the air).
• Place the dough into a piping bag (no need for a special nozzle). Pipe dough into 10cm x 1.5cm long lengths.
• Bake each tray, one at a time for about 25-35 mins.
• Remove from the oven and make a small piercing in each end of the eclairs to allow the steam to escape and return to the tray to cool.

Instructions (White and Chocolate Icing, Final Assembly):

• Prepare the white icing sugar by mixing milk and icing sugar to achieve the desired consistency, a very thick opaque icing paste. Spoon the icing into a very small piping bag and set aside.
• Prepare the chocolate icing sugar by placing the chocolate and butter in a bain-marie over medium heat until just melted.
• While the chocolate icing is colling to room temperature, pipe the creme patisserie into the eclairs, though the pre-made hole.
• Dip each of the eclairs in the chocolate icing until the top is fully covered, up to the midline, and place icing side up on a small tray.
• Immediately after dipping, cut a small tip on the end of the white icing piping bag and pipe a small zigzag up the length of the eclairs.
• Use a toothpick to make a line on the right side from bottom of the eclair to the top. Then clean the toothpick and use the same one to make another parralell line, 1cm apart, from the top to the bottom. Place the eclair in the fridge immediately to chill for at least 30 mins.
• Serve cool or at room temperature

Brandy Snaps

Nice ginger taste in these!
Makes 1.5 dozen
Prep = 40 mins. Cooking = 25 mins.

Ingredients:

• 50g Butter, chopped
• 1/3 cup (70g) Brown Sugar
• 1/4 cup (60ml) Golden Syrup
• 1/3 cup (50g) Plain Flour
• Zest of 1/2 Lemon + 1 tsp Lemon Juice
• 1 tsp Ground Ginger
• 2/3 cup (160ml) Thickened Cream
• 2 tsp Brandy (optional - can also use another flavouring)
• 1 tbsp Icing Sugar Mixture

Instructions:

• Preheat oven to 180C. Line a tray with baking paper.
• In a small saucepan, combine brown sugar, butter and golden syrup. Cook over medium heat, stirring, for 2-3 mins or until butter melts and sugar has dissolved. Set pan aside for 5 mins to cool slightly.
• Add the flour, ginger and lemon zest & juice to the mixture. Stir to combine.
• Drop four teaspoons of the mixture on to the tray, spaced well apart.
• Bake for 5mins and have spread to 10cm in diameter and have turned a dark golden colour.
• Remove from oven and allow to cool for 1 min.
• Then, working quickly, use a palette knife to lift each one and wrap them around the handle of a wooden spoon. Leave to set for 1 min, then gently slip off the spoon and transfer to a wire rack. Repeat with remaining mixture.
• To make the filling, use an electric mixer to whisk the cream, brandy and icing sugar in a small bowl until soft peaks form. Spoon cream into a piping bag fitted with a flutted nozzle.
• Pipe the cream in each brandy snap and serve immediately.

Italian Lemon & Pistachio Cannolis

Makes approx 30 cannolis.

Ingredients (Cannoli Tubes):

• 2 cups (300g) Plain Flour, sifted. Plus extra to dust.
• 50g Caster Sugar
• 1/4 tsp Bicarbonate of Soda
• 1/2 tsp Ground Cinnamon
• Finely grated zest of 1 Lemon
• 1/4 cup (60ml) Marsala Wine
• 60g Unsalted Butter, melted
• 1 Egg, separated
• Vegetable or Canola Oil, for deep frying

Ingredients (Filling):

• 400g Ricotta
• 150g Marscarpone
• 150g Thick Greek-style Yoghurt
• 1 Cup (150g) Icing Sugar, plus extra for dusting
• Finely grated zest of 2 lemons and juice of 1 lemon
• 1/2 cup (75g) Pistachios, very finely chopped

Instructions:

• In a large bowl, combine sifted flour, caster sugar, bicarb soda, cinnamon and a pinch of salt.
• Make a well in the centre of the combined dry ingredients and add the lemon zest, Marsala, butter and egg yolk(set aside the egg white).
• Mix until thoroughly combined. Then turn mixture out onto a lightly floured surface and knead for 2-3 mins until smooth. Cover the dough with an upturned bowl and set aside for 20mins to rest.
• Set up pasta machine at one end of a long countertop (you'll need 1 meter of space). Lightly dust countertop from one end to the other.
• In the meantime, prepare a deep frying dish and start heating the canola, sunflower or vegetable oil. Heat to 180C.
• While oil is heating, divide dough into 3.
• Take 1 piece of dough and return the other two back underneath the bowl.
• With a rolling pin, flatten this first piece into a 5mm thick rectangle.
• Pass the flattened dough through the pasta machine on the widest setting. Fold it in half and roll it through again.
• Reduce the setting by one notch and pass it through again. Then again. Continue rolling until you've reached the thinnest setting.
• Lay out the rolled dough on your lightly-floured surface and use a 10cm round cutter to cut out discs.
• Wrap the discs around the metal cannoli tube and brush the joined bit of the pastry with a dab of eggwhite to seal it closed.
• Repeat with the rest of the dough until you've covered all cannoli tubes.
• Check that the oil has reached 180C. Then gently lower the cannoli tubes into the hot oil and cook for about 1 min until golden and crisp. Prepare a plate with paper towel to drain when ready. Use tongs to carefully remove each tube, draining any excess oil back in the pan, then place them on the paper towels to drain further.
• Once cooled, squeeze each tube and remove the tube from the cannoli pastry.
• Repeat the process with the remaining dough, making sure that the oil remains at 180C.
• To make the filling, in a medium-sized mixing bowl, beat the ricotta, mascarpone, yoghurt and sifted icing sugar together until smooth. Fold in lemon zest, juice and 25g of the ground pistachios (saving the rest for serving).
• Scoop the mixture into a piping bag and pipe into each cooled cannoli shell.
• Scatter the remaining pistachios over the ends of each cannoli. Dust the cannolis with icing sugar to serve.

Italian Ricotta-filled Sfogliatelle Pastries

This is a sneaky short cut version but the result should be just as good and plus you'll have more energy to eat it! (As there is no need to make the phyllo pastry if you can buy it in stores).
Makes 1-2 dozen pastries.

Ingredients:

• 1 Package of Phyllo Pastry
• 175g Unsalted Butter
• 100g Lard
• 150ml Milk
• 2/3 Cup (150g) Caster Sugar
• 30g Cornflour or Cornstarch
• 1 Egg + 2 Egg Yolks
• Finely grated zest & juice of 2 Lemons
• 250g Ricotta
• 100g Glace Fruit such as Oranges, Lemon and Cherries, finely chopped
• Pure Icing Sugar, for dusting

Instructions:

• Start with the filling. Heat the milk and 100ml water in a saucepan until bubbles form at the edge. In a separate bowl, whisk the caster sugar, cornflour, whole egg, extra yolks, lemon zest, lemon juice and a pinch of salt.
• Pour the hot milk into the lemony mixture, whisk until smooth, then return it to the pan. Continue to cook over medium heat until tit's the thickness of custard.
• Then remove from heat and pour into a clean bowl.
• Beat in ricotta and fold in the candied peel and glace fruit (try to prevent it from turning pink from the cherries).
• Leave it to cool, then cover with plastic wrap and place it in the fridge to chill until needed.
• In a microwave safe bowl, beat the butter and lard together until smooth, then heat it in the microwave for a few seconds until spreadable with a brush. Set aside.
• Take the phyllo pastry out of the fridge and cut the roll into 3 rolls. Place 2 of the 3 rolls back into the fridge to keep cool.
• Meanwhile, roll out the small roll and brush with the butter mixture until it is completely covered.
• From one end of the pastry, start rolling it up again as tightly as possible. Stop rolling when you get 2cm from the end and set aside.
• Brush the second roll with butter and lard (warm up in the microwave if it is getting too hard). Lay the first roll on top of the stretched pastry at one end. Roll up the first log into the second pastry portion so that you end up with a bigger roll, stopping 2cm from the end. Set aside.
• Repeat with the third roll, so that you have one large roll.
• Cover with plastic wrap and chill for only 1 hour (this is important as you don't want the butter to become too firm).
• Preheat the oven to 200C and line two baking sheets with baking paper.
• Cut the ends off the log to ensure straight edges. Then cut the roll into 1cm thick slices. Push your thumb into the middle of each slice and use your fingers to make a cone shape, being careful not to separate the layers.
• Fill the cone with the ricotta filling so that you can press the open end to seal it closed. Lay it on the lined baking tray. Repeat with remaining slices.
• Bake for 30 mins or until golden and crisp.
• Transfer to a wire rack to cool then dust with icing sugar.

French Almond Croissants

Makes 20 small croissants.

Ingredients (for the croissant):

• 1 x 7g Sachet Dried Yeast
• 75ml Warm Water
• 50g Bread Flour, sifted
• 75ml Cold Milk
• 2 Free-range Egg Yolks
• 50ml Cold Double Cream
• 25g Caster Sugar
• 300g Bread Flour, sifted
• 250g Very Cold Butter, cut into 2cm cubes
• 1 Free Range Egg Yolk, for the egg wash
• 60g Almond Flakes

Ingredients (for the filling):

• 150g Butter, softened
• 1/2 Pure Icing Sugar, sifted
• 4 tbsp Flour, sifted
• 2 Cups Almond Meal
• 1 tsp Almond Essence

Instructions:

• Dissolve the yeast in the water and flour in a small bowl to make the starter.
• Rest the starter in a warm place until bubbling (approx 40 mins).
• Add the milk, egg yolks, double cream, sugar.
• Blend the bread flour and butter until it makes a mixture resembling sand.
• Fold into the yeast mixture with a spatula and work the dough into a ball with the spatula (try to avoid touching the dough as it will melt the butter).
• Roll out the dough to a long rectangle, about 1 cm in thickness, adding a little bit of flour to prevent sticking if needed.
• Fold into thirds, then roll out again. Fold into thirds again and wrap in plastic wrap and chill for 30 mins in the fridge.
• Give the dough a quarter turn, roll out to a rectangle and fold into thirds again. Wrap and chill for another 30 mins.
• Third time, make a quarter turn again and roll dough to a rectangle and fold into thirds one final time. Wrap and chill for 30 mins.
• Meanwhile, make the almond filling. Cream the butter and icing sugar until pale and fluffy, then mix in the remaining filling ingredients and blend well.
• To make croissants, roll out the dough to form another rectangle about 24cm wide by 12 cm long.
• Cut out isocoles triangles, place a tsp of the filling at the base of the triangle and roll it up to form a croissant shape, curling the ends inwards.
• Place each on a baking tray lined with baking paper. Place the trays in a warm, humid place and let the croissants rise until they have doubled in size, about 40 mins.
• 20 mins before they are ready, preheat the oven to 170C and prepare the egg wash by lightly beating an egg in a small bowl.
• Lightly brush the croissants with the egg wash, top with almond flakes and bake for 12-14 mins.

French Caneles from Bordeaux

Challenging to make but so delicious to eat.
You need to start this recipe 1 day in advance.
You will also need special caneles molds (preferably copper though they can be very expensive).
Makes 50 caneles.

Ingredients:

• 1 Litre of Milk
• 1 Vanilla Pod
• 60g Butter
• 620g Caster Sugar
• 310g Plain Flour, sifted
• 1 Full Egg (about 55-60g each egg)
• 8 Egg Yolks
• 120ml Rum
• 200g Melted Butter or Beeswax

Instructions:

• Pour 3/4 litre of milk in a saucepan. Add the vanilla seeds from the pod. Heat the milk to almost boiling.
• Add the butter to melt.
• Once melted, remove the pan from the heat and add in the remaining cold milk.
• In a separate bowl, combine the flour and the sugar.
• In another bowl, mix the egg with the 8 egg yolks. Add in the rum, the flour sugar mixture and a quarter of the milk mixture, mixing until smooth.
• Little by little, add the remaining milk mixture while stirring.
• Refrigerate the mixture overnight.
• Meanwhile, brush the canele moulds with melted butter or beeswax) and place in the freezer overnight.
• The next day, preheat the oven to 220C.
• Fill the moulds with mixture to about 5mm below the rim. Place the moulds in the preheated oven and, once inside, reduce the oven to 180C. Bake for about 45-50 mins.
• While still hot, carefully turn out the caneles (this part is tricky, so do it as soon as possible) and then allow to cool.

French Caneles (Faster Recipe)

You need to start this recipe 1 day in advance.
You will also need special caneles moulds.
Makes 13 caneles.

Ingredients:

• 750ml Milk
• 50g Unsalted Butter
• 1 Vanilla Bean, split OR 2 tsp Vanilla Essence
• 250g Caster Sugar
• 1 Pinch Salt
• 2 Eggs Whole
• 2 Egg Yolks
• 100g Flour, sifted
• 2 tbsp Rum
• Canola oil for greasing moulds

Instructions:

• In a small saucepan, over medium heat, heat the milk, butter, vanilla bean to just below boiling.
• Remove the pan from the heat and whisk in the sugar and salt.
• In a separate large bowl, whisk together whole eggs and egg yolks. Then gradually, while whisking, pour in the warm milk mixture.
• In a small bowl, combine the sifted flour, rum and a bit of the egg mixture to form a paste.
• Whisk paste into the remainder of the egg mixture until well combined.
• Strain the batter through a coarse sieve into another bowl and refrigerate overnight.
• Preheat the oven to 200C.
• Remove the batter from the fridge and leave at room temperature for 30 mins.
• Stir well before starting.
• Place the canele baking moulds in the oven for 10 mins until they are very hot.
• Remove the canele baking moulds and quickly spray inside the moulds with canola spray.
• Fill each canele mould up to 3/4 full with the batter.
• Then immediately return the baking moulds to the oven for 10 mins.
• Reduce the temperature to 170C and bake for a further 60 mins (40 mins appeared sufficient but these are difficult to overcook inside and worth the extra 20 mins. Cover loosely with foil to prevent them from burning while they continue to bake).
• When removed from the oven, immediately flip over the moulds to remove the caneles and cool on a wire rack.
• Serve warm or at room temperature, ideally on the same day they are made.

Chocolate Canneles

Original canneles are still better but this is a deliciously unique treat in its own right.
Prep 20mins + Cook 1hr = Total 1hr 20mins
Makes 12.

Ingredients:

• 90g 70% Dark Chocolate, chopped
• 2 Cups Milk
• 4 tbsp Unsalted Butter
• 2 tsp Vanilla Extract
• 3 tbsp Dark Rum or Brandy
• 1 Large Egg
• 3 Egg Yolks
• 1 cup (200g) Sugar
• 2 tbsp Cocoa Powder, sifted
• 3/4 cup (100g) Plain Flour, sifted
• Pinch of salt
• Vegetable cooking spray

Instructions:

• In a medium saucepan, bring the milk to almost boil.
• Remove from the heat, add the chocolate, butter, vanilla and rum. Whisk until the chocolate is melted. Set aside to cool.
• In a large bowl, beat together the egg and yolks.
• Then stir in the sugar, cocoa powder, flour and salt.
• Gradually stir in the chocolate mixture, while whisking, until mixture is smooth.
• Strain through a sieve and into a bowl. Cover the bowl with plastic wrap and then chill it in the fridge for at least 12 hours or overnight.
• If using copper molds, heat them beforehand in the oven for 10 mins until they are very hot.
• Quickly, spray the molds with cooking spray (esp if using copper molds). If using copper molds, place them also on a baking sheet.
• Stir the batter gently before transfering the mixture to a jug to pour the batter more easily into the molds.
• Fill the batter mixture into the molds up to 90% of the height.
• Let the batter rest in them for 30 mins. This allows the flour to settle to the bottom so the canneles won't rise during baking.
• Preheat oven to 400F.
• Bake for 60-70 mins until the exterior of the canneles is crisp and set, and they spring back when you touch the top with a spoon.
• FYI : Canneles tend to rise easily so you need to watch them and rotate the baking sheet as necessary.
• Remove the molds from the oven and then turn them over onto a wire cooling rack.
• Let the canneles cool in the molds which keeps them from sinking and becoming dense.
• Serve warm or cool.

Source: http://cocobeat.net/chocolate-canneles/

Sour Cream Old-Fashioned Doughnuts with Vanilla Glaze

Prep & inactive time 1 hour, Cooking time 1 hour.
Serves 1 dozen doughnuts and holes.

Ingredients (Doughnuts):

• 2 1/2 Cups of Cake or Plain Flour, sifted (plus more for rolling and cutting)
• 1 1/2 tsp Baking Powder
• 1 tsp Salt (iodized)
• 1 tsp Ground Nutmeg
• 1/2 Cup Sugar
• 2 tbsp Shortening - But this isn't available in Australia, so used butter instead (not exactly the same but results were still tasty).
• 2 Large Egg, yolks only
• 2/3 Cup of Sour Cream
• 1 container of Canola or Vegetable Oil for deep frying

Ingredients (Glaze):

• 3 1/2 Cups Confectioner's Icing Sugar (Pure)
• 1 1/2 tsp Light Corn Syrup or Golden Syrup
• 1/4 tsp Salt
• 1/2 tsp Vanilla Extract
• 1/3 Cup + 1 tbsp Hot Water

Instructions:

• Blend sifted flour, baking powder, nutmeg and salt in a medium bowl.
• Seperately, mix the sugar and butter until light and fluffy.
• Add the egg yolks to the sugar mixture. Mix well until fully combined, light and thick.
• Add the dry ingredients to the wet mixture, gradually, alternating with addition of sour cream until well combined.
• Dough will be sticky like cookie dough.
• Transfer to a clean bowl and refrigerate, covered with plastic wrap for at least 45 mins (or up to 24 hrs).
• Once the dough is out of the fridge, prepare a very deep pan for frying. Using a candy thermometer, heat oil (at least 2 inches deep) to 325F/165C.
• Roll out the chilled dough on a generously floured flat surface to 1/2 inch thick, flouring the top of the dough and the rolling pin as necessary to prevent the dough from sticking.
• Use the top of glasses or coffee mugs, or cookie moulds to cut doughnut and/or hole shapes, dipping the cutter into flour between cuts.
• Fold together remaining dough and reroll to form more doughnut and/or holes. Repeat until no more dough remains.
• Shake any excess flour off the cut shapes before carefully adding them, in batches, to the hot oil. Make sure you don't have too many frying at the same time, otherwise they won't fry well.
• Once the doughnuts float, fry for 15 secs more, then flip them to fry on the other side for another 1-2 mins until brown and cracked. Then flip and fry the first side again for another 1-2 mins until golden brown.
• Transfer finished doughnuts and/or holes to a wire rack or plate lined with or set over paper towels to absorb the oil.
• While the doughnuts are frying, prepare the glaze. Place the icing sugar, syrup, salt, vanilla and hot water in a large mixing bowl. Whisk the mixture until smooth. If the glaze seems too thick, add more water, a tsp at a time. Set aside until doughnutd.
• To glaze, dip each side of every doughnut (while still hot) in the warm glaze, and let dry for 10-15 secs on the racks before serving.

Indian Gulab Jamun Sweet Donuts (with Ricotta)

Makes a dozen.
Best eaten the day it is made.
Warning : Heating up Gee for frying certainly stinks up the kitchen.

Ingredients:

• 190g Ricotta
• 1 Cup (120g) Full-Cream Milk Powder
• 1/3 Cup (50g) Plain Flour, sifted
• 1/3 Cup (55g) Fine Semolina
• 1/2 tsp Baking Powder
• 2 tbsp Milk
• 400g Ghee, melted for frying
• 1.5 cups (330g) Caster Sugar
• 6 Cardamon Seeds + 1/2 tsp Cardamon Powder
• Pinch of Safron threads
• Optional: Edible silver leaf, for decoration

Instructions:

• Place ricotta in a sieve to remove as much liquid as possible from the ricotta.
• Transfer ricotta to a large bowl. Add milk powder, flour, semolina and baking powder. Stir mixture lightly as you don't want gluten to form (otherwise the dough becomes too dense and the inside won't be soft).
• Gradually combine milk and 1 tbsp ghee. Then mix until dough comes together.
• Cover with plastic wrap and chill for 20 mins in the fridge.
• Roll into approx 12 small balls (as they will grow in size when fried). The mixture will be sticky but smooth, so apply a little oil on your palms to prevent them from sticking to your hands.
• Place on a baking paper lined tray and chill for a further 10 mins.
• Meanwhile, to make syrup, place a saucepan on medium heat and cook sugar, 1.5 cups of water, safron and bruised cardamon pods and ground cardamon. Stir for 5 mins until the sugar is dissolved and then allow to cook without stirring for another 10 mins until mixture has thickened into a light syrup. Remove from heat, pour into a serving dish and keep warm.
• In a wok or a deep sauce pan, heat remaining ghee over medium-high heat to 150C. Fry the balls, in batches, for 3-4 mins until golden. Note: Turn the balls immediately and frequently after being placed in the ghee with a slotted spoon so that they don't get flat sitting on the bottom and so that they brown evenly.
• When golden, remove and drain for just a few seconds on a paper towel. Then place in the syrup for at least 1 hr.
• Optional : Garnish with silver leaf, if desired then serve.

Banana Fritters

Makes 25 fritters
Prep = 15 mins + set overnight. Cooking = 15 mins.

Ingredients:

• 500g Mashed Ripe Bananas (about 4)
• 360g (2 cups) Rice Flour (have more on hand if needed)
• 2 tsp Cinnamon
• 2 tbsp Lemon Juice
• 150g (2/3 cup) Caster Sugar
• Vegetable Oil, for frying
• Icing Sugar, to dust

Instructions:

• Combine mashed bananas, rice flour, cinnamon, lemon juice and sugar in a bowl.
• Set aside to rest for 4 hours, or overnight (or if in a rush 30 mins but texture will be slightly grainier).
• Fill a saucepan or wok one-third with oil and heat to 170C (or until a cube of bread turns golden in 15 seconds).
• Working in batches, drop heaped spoonfuls of mixture into oil and fry, turning for 6 mins or until golden brown.
• Drain on paper and repeat with remaining batter.
• Once slightly cooled, dust with icing sugar. Serve warm.

Apple & Ricotta Fritters (GF)

Makes 24 fritters. Very quick recipe.
Relatively low sugar.
Suggest you caramelise the diced apples in butter, cinnamon and sugar first.

Ingredients:

• 1 3/4 Cup Ricotta Cheese
• 2/3 Cup Gluten Free Flour, sifted
• 1/2 tsp Gluten Free Baking Powder
• 2 tbsp Caster Sugar
• 1/2 tsp Ground Nutmeg
• 1 Egg
• 1 Large Apple, peeled, finely diced
• Vegetable Oil, for deep frying
• 1/3 Cup Caster Sugar
• 2 tsp Ground Cinnamon

Instructions:

• Combine, in a small bowl, 1/3 cup caster sugar and 2 tsp cinnamon. Set aside.
• In a large bowl, mix ricotta, sifted flour, sugar, nutmeg, egg and apple in medium bowl.
• In a large deep saucepan for deep frying, heat 2 inches of oil to 170C.
• Gently drop a full tablespoon of ricotta mixture to make a fritter.
• Repeat to a max of 5 fritters cooking in the pan at one time.
• Once golden, transfer the fritters to a draining rack. After resting for 5 secs, toss the fritter in the cinnamon sugar mixture and return to the rack to cool.

Cantonese Sesame Seed Balls

Makes 24 Balls

Ingredients:

• 1/2 Cup Wheat Starch (white not yellow)
• 1/2 Cup + 3/4 Cup Boiling Water
• 1/2 Cup Granulated Sugar
• 400 g Bag of Glutinous Rice Flour (about 3 1/4 Cups)
• 3/4 Cup Cold Water
• 1/2 Cup of Vegetable Shortening, at room temperature
• 500 g Can Lotus Nut Paste (sweetened! If not, add sugar), rolled into 24 small balls about 2 tsp each
• Cold Water for dipping during preparation
• 1 Cup of White Sesame Seeds
• Canola or Vegetable oil for deep frying

Instructions:

• Put wheat starch in medium mixing bowl. Add 1/2 Cup of boiling water. Mix well with wooden spoon.
• When cooled slightly, knead thoroughly with hands into ball. Set aside.
• In another bowl, stir sugar and 3/4 cup of boiling water until sugar dissolves. Add flour and cold water. Stir until combined. Then, using hands, work in lard, in pieces, and also add, in pieces, the wheat starch mixture. Knead into smooth dough that is no longer sticky (for about 5 minutes).
• Divide dough in half. Roughly shape each piece of dough into 12 inch logs. Cut each log into 12 pieces.
• Roll each piece of dough into a ball. Place small portion of lotus nut paste in centre. Gather edges of dough around filling; pinch to seal. Roll by hand into smooth ball. Repeat with remaining dough and paste.
• Fill shallow bowl with cold water. Fill second shallow bowl with sesame seeds. Dip each ball quickly in water, then roll in sesame seeds to cover.
• Heat several inches of oil in wok or large heavy sauce pan over high heat.
• Add balls, in batches of 6, or so,. Fry (and rotate) using slotted spoon to stir and flip, until the whole ball is golden brown (for about 5 mins). Suggest to taste test first one to get used to how much it needs to be cooked. (Dough should be cooked inside).
• Serve warm.

Japanese Mochi Donuts

Makes 8 to 10 donuts

Ingredients:

• 1 cup Mochiko rice flour (glutinous rice flour)
• 160 g silken tofu
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 cup yoghurt
• 1 cup cake flour
• 2 cups vegetable oil
• Glaze (optional), for dipping mochi donuts

Instructions:

• Drain the tofu and combine with the yoghurt, sugar, baking powder and Mochiko rice flour.
• Mix in the cake flour using a spatula. Use your hands to knead the dough. Keep doing this until it becomes smooth.
• Divide the dough into 10 pieces and make 8 dough balls from each one using your hands.
• Prepare 10 square 10x10cm baking sheets. Arrange the dough balls to form a ring on each baking sheet and dab some water on them to make them stick. Repeat the same for the other 9 portions.
• Heat vegetable oil in a saucepan between 168ºC and 177ºC. Put 3-4 mochi donuts in with the baking sheet and fry for 1-2 minutes. Flip it over and fry until lightly golden brown, while carefully removing the sheet.
• Remove from the oil and place on a wire rack to drain. Repeat step 5 until done.
• Make the glaze.
• Once ready, dip the mochi donuts into the glaze and transfer them to the cooling rack to set.
• Enjoy your mochi donuts while they’re still warm!

Source : https://www.honestfoodtalks.com/mochi-donuts-recipe/. No alterations made.