Makes 24 americanas
100 g butter or margarine
100 g sugar
1/2 tsp vanilla essence
2 large eggs
pinch of salt
2 heaped tablespoons of custard powder in 3 tablespoons of cold milk
250g sr flour
Icing:
icing sugar
cocoa
lemon juice
boiling water
Preheat oven to 165-170°C.
Cream butter, sugar and vanilla. Add eggs (and pinch of salt) one at a time, beating well after each addition.
Separately, mix custard powder and milk to form a thin paste. Add this into the egg mixture and immediately add a tablespoon of flour to prevent curdling. Add remaining flour 3 tablespoons at a time.
Use a tablespoon to form heaps on a greased tray, leaving plenty of space between heaps. Bake for about 8 minutes, quickly brushing cold milk over the top when 3/4 baked (don't take tray out of oven). Americanas are cooked when when the skewer test comes out dry. Loosen on tray and cool slightly.
While baking, prepare icing. Mix one batch of lemon: icing sugar and about a tablespoon of lemon juice; and one batch of chocolate: cocoa, icing sugar anf boiling water. Mix to a smooth consistency and not too runny.
Ice the flat side (under side) while still warm and rest on a rack to dry.
Pastry:
150 g sr flour
60 g white sugar
1/2 tsp vanilla sugar
1 egg
60 g butter or margarine
Filling:
6 medium Granny Smith apples
Crumble:
200 g plain flour
vanilla sugar
cinnamon
130 g white sugar
130 g butter (not margarine)
Preheat oven to 175°C.
Put flour on board and create a well. Add sugar, vanilla sugar and egg into the well and quickly mix together. Add cubed butter and knead the mixture until firm, not crumbly. Roll pastry out to 1/2 cm thick and fit onto rectangular slice tray.
Peel, core and quarter apples then slice thinly. Thickly overlay the pastry with the apple slices.
Combine in a bowl plain flour and white sugar. Mix in vanilla sugar and cinnamon to taste. Add butter and mix with fingers until breadcrumbs form. Add more flour or butter depending on the crumbleness, then spread on top of apples.
Bake for 30 minutes until crumle and base are cooked. Cool and cut into squares.
Pastry:
see Apple Crumble
Filling:
2 container cottage cheese
4 eggs
2 tbsp custard powder
100-125 g sugar
rind of one lemon
juice of 1/2 lemon
Preheat oven to 160°C.
Make Pastry and press slightly up the sides of rectangular slice tray.
Cream cottage cheese by forcing through a sieve with a wooden spoon. Beat in 4 eggs with the mixmaster. Mix in custard powder. Add sugar, lemon rind and lemon juice. Adjust sugar and lemon juice to taste. Pour the filling on top of the pastry.
Bake for 1 hour checking and turning at 45 minutes. If cracking appears at 45 minutes, reduce heat to 150 deg. Cool in tray and cut into squares.
Makes 24 cookies.
125 g butter or margarine
1/2 cup brown sugar
1/2 cup caster sugar
1/2 tsp vanilla
1 egg
1 & 3/4 cup self raising flour
125 g choc chips
Alternative to chocolate chips: slivered almonds, cranberries, etc.
Preheat oven to 175°C.
Cream butter, add sugar and beat till well mixed. Beat in egg and vanilla. Mix in flour and stir in chocolate chips. Use a tablespoon to place heaps onto a greased baking tray and bake until golden about 15 minutes. They should be soft when taken out of the oven and cool to become crunchy.
Makes 1 roll.
150g self raising flour
65g sugar
1 egg
60g butter or margarine
vanilla to taste
150g dates (approx.)
100g walnuts (approx.)
water
lemon juice
Topping:
Icing sugar
Lemon juice
Water
Cut dates into fine strips and cook into a paste in a saucepan with 2-3 tablespoons of water. Sprinkle with a little lemon juice and let cool. Finely chop walnuts.
Mix all other ingredients together to form a dough then roll out onto a square of foil. Spread on date mixture with a spatula and sprinkle with walnuts. Roll into a scroll using foil to help. Brush with egg yolk and milk and create steam holes with a fork. Bake at 180°C for 20 to 30 minutes.
Mix icing sugar and lemon juice with a little water to form a runny paste and spread thinly over roll while still hot.
1 1/3 cups of crumbed sweet biscuits (eg. arrowroot)
80 g butter (melted)
500g Philadelphia cream cheese (softened to room temperature)
3/4 cup sugar
2 tbsp lemon juice
2 tbsp grated orange rind
1 tbsp gelatine dissolved in 1/4 cup boiling water and cooled
2 large mangoes (chopped)
1 cup cream (lightly whipped
Base: Mix biscuit crumbs and butter and press into the base of a buttered and lined 22cm sprinform pan.
Filling: Beat cream cheese until smooth, add sugar, lemon juice, orange rind, and gelatine and beat until well combined. Fold in 3/4 of the mango and all of the cream. Poun into prepared base. Puree remaining mango to drizzle on top of cheeseake and use the tip of a knife to create a swirl. Refrigerate until set.
500 g S.R. flour
250 g sugar
vanilla sugar
1 tsp Zimt (cinnamon)
1 tsp mixed spice (or allspice for a different flavour)
a few drops of almond essence
2 eggs
200 g butter
100 g ground almonds
Preheat fan forced oven to 320-350°C.
Place the flour on a board and make a well in the centre. In to the well add sugar, spices and 2 egss. Slowly stir the middle mixture with a spoon until mixed. Add softened butter in small cubes (room temp) and ground almonds. Cover the middle with flour from the sides of the well, squeeze outside to in and then knead until properly mixed. Place in the fridge for 20 mins if dough is too sticky.
Break off a handful of dough, roll out to about 1/2 cm thickness, cut out shapes and bake 8-14 minutes.
6 eggs
250g caster sugar
300g SR flour
3/4 cup extra light olive oil
3/4 cup milk
1 heaped tablespoon cocoa
1 large lemon rind grated
Preheat oven to 160°C for fan force (170°C for non fan force).
Beat eggs and slowly add sugar while beating until dissolved. Pour oil in a slow stream on the side while beating followed by milk. With a wooden spoon fold in flour and lemon rind (~2 spoons of flour at a time). Pour 2/3 of mixture into greased cake tin and fold cocoa into remaining 1/3 of the batter. Pour the cocoa mixture on top of the plain and use a fork to fold the cocoa mixture once throught the plain. Bake on the middle shelf for 1 hour (make sure not to open oven door for first 45 mins).
Makes 12 Jumbo Muffins.
125g unsalted butter, softened
250g cream cheese
1 1/2 cups (330g) caster sugar
4eggs
1 tsp vanilla extract
2 cups (300g) self raising flour, sifted
300g strawberries sliced + extra to serve
Icing sugar to dust
Cheesecake Cream:
150g cream cheese
1/3 cup (50g) icing sugar, sifted
1/2 cup (125ml) thickened cream
1/2 tsp vanila extract
Preheat oven to 180°C. Line a 12 jumbo muffin pan with paper cups.
To make cheesecake cream, place all ingredients in a bowl and beat until thick and combined. Refrigerate until use.
Place butter, cream cheese and caster sugar in a bowl and beat until pale. Add eggs one at a time, beating until just combined. Add vanilla, then fold in flour and a pinch of salt. Dust sliced strawberries with a little extra flour then stir through mixture. Spoon into muffin cases and bake for 25-30 minutes until golden brown. Remove from oven and allow to cool.
Dust with icing sugar, and serve with cheesecake cream and an extra fanned strawberry.
3 crushed weetbix
3/4 cup brown sugar
1 cup coconut
1/4 lb. margarine
1 cup self raising flour
vanilla
pinch of salt
Icing:
icing sugar
cocoa
coconut to dust
Preheat oven to 200°C. Grease a slice pan.
Mix all dry ingredients. Melt margarine and add vanilla. Then add to dry ingredients. Press into pan and bake for about 20 minutes. Let cool slightly before cutting into squares. Mix all ingredients of icing into a smooth paste, ice the cut squares and sprinkle with coconut. Wait until cool before removing from pan.