Christmas Slice

Sultana & Cinnamon Mini cupcakes

Sultana & Orange Friands

In a small saucepan heat the sultanas in orange juice, when the juice starts to bubble turn heat off and set aside to infuse.

Preheat oven to 180°C & Lightly grease a friand tin

Place egg whites in a medium bowl; whisk lightly with fork until combined. Add butter, milk, extract, ground almonds, orange rind, sifted icing sugar and flour; stir until combined.

Drain any excess liquid from sultanas and add to the mix & combine.

Pour mixture into pan; Bake friands 20 minutes; or until a skewer inserted into the centre comes out clean.

Stand friands 10 minutes before turning onto a wire rack to cool.

For the icing | In a bowl using an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth, light and fluffy. Use a piping bag to swirl icing across cooled friands, sprinkle with diced pistachios.

Dust the friands with sifted extra icing sugar & optional rose petals before serving.

Choc Sultana Hot Cross Bun

Preheat oven to 200°C

1. Sieve plain flour and mixed spice. Rub butter into the flour until well incorporated and add dry yeast, castor sugar, sultanas, currants and chocolate dots. Add the milk and eggs and mix well. Place on a floured surface and gently knead dough for ten minutes until smooth and velvety. Cover and leave to rise for one hour or until mixture has doubled in size.
2. Gently knead for 2 minutes then divide into 12. Gently knead into balls and shape into buns. Arrange in a greased baking tin and leave to rise again for 15 minutes.
3. Combine ingredients for flour paste crosses and place in a piping bag. Pipe crosses onto buns.
4. Bake for 10 minutes; reduce heat to 170°C and bake for a further 20 minutes.
5. Turn onto a wire rack, serve hot with butter, if desired

Traditional Hot Cross Buns

Place your flour, yeast, sugar, allspice, cinnamon and salt in your mixing bowl and briefly mix until combined. 

Add in your melted butter, warm milk, eggs and raisins. 

Mix with your dough hook on medium speed for 5-7 minutes until a dough ball is formed and is coming away from the sides of the bowl. 

Leave the dough covered with clingfilm in a warm place for approximately 1 hour or until doubles in size. 

Knock the air out of the dough and roll it into a log before cutting it into 12 even pieces. 

Roll each piece into a smooth ball and place into a grease proof paper linen baking tray (approx. 30cm x 20cm) in a 3 bun by 4 bun pattern.  

Cover balls of dough with cling film again and let rise for approximately 40 minutes or until it has risen to about 70% of its original size. 

Pre heat oven to 180 degrees after leaving it to rest. 

Right before placing it into the oven make your cross mixture by mixing your flour and water until a thickish paste forms. Using a ziplock bag with the corner cut off or a piping bag, pipe your crosses down the center of each bun horizontally and then vertically. 

Bake in the oven for approximately 20 minutes or until nice and golden brown. 

Meanwhile, place jam and water in a bowl and microwave for approx. 30 seconds until melted and combines. 

Once buns are fresh out the over, brush your glaze over each one to give them a beautiful glossy finish. 

Tomato & Raisin Chutney

1. Place tomatoes, onion, sugar, vinegar, raisins, spices and salt into a large saucepan. Heat over low heat until sugar has dissolved. Increased heat and bring to a simmer, cooking for approximately 1 hour, until thickened and reduced. Stirring often throughout cooking time to prevent sticking to the bottom.
2. Place washed and rinsed jars into an oven so they are hot. Remove to a benchtop and pour chutney between the jars. Wipe clear covers with vinegar and place over the top of each jar, sealing with an elastic band. Allow to cool before screwing jar lids on and decorating for giving as gifts.

 Once opened, store chutney in the refrigerator.

Fruit & Nut Chocolate Nests

Combine ingredients, push into muffin pans and refrigerate. Once set, pop in some little Easter eggs of your choice and sprinkle with some more Sunbeam slivered almonds!

They’re cute, crunchy, and come together incredibly quickly to make a delicious and easy Easter treat  Aiden and Bailey definitely approve!!